So how big of a turkey has anyone smoked in those 14x18 racks?
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Last weekend I did a comparison smoke of 2 turkeys approximately 13 lbs each bird in my Amerique. One was brined and the other was not - wanted to see just what brining did. I had side rails lowered (used the top holes), and cooked the unbrined bird on 3rd shelf down from top and cooked the brined bird on top shelf. Strategy here was since a brined bird is supposed to cook faster, put it on the upper shelf where temp is cooler. Used the Amerique probe in one bird & my remote probe in the other bird to monitor meat temps. Breast temps stayed faily uniform between the two for the duration of the smoke. Figure on about 6-7 hours at 250* oven set temp, but remember meat temp is the guide for when to take it out, not time in smoker. I think you could easily cook a bigger bird of 15 lbs or so without a problem.
The next time I smoke a turkey, I plan on splitting it half/quartering it like is done to chickens sometimes. That way I can get the breast halves cooked to min 160* and the separate leg/thigh halves cooked to 170* (using temp probes) taking them out at different times if needed. I know that does not make for good "presentation" of the turkey, but I care about taste more than looks. Has anybody else tried this method? I've done that with chickens and had good results.
The next time I smoke a turkey, I plan on splitting it half/quartering it like is done to chickens sometimes. That way I can get the breast halves cooked to min 160* and the separate leg/thigh halves cooked to 170* (using temp probes) taking them out at different times if needed. I know that does not make for good "presentation" of the turkey, but I care about taste more than looks. Has anybody else tried this method? I've done that with chickens and had good results.
So how did the birds compare in taste, moisture, etc...?
Qnorth,
We could not tell an appreciable difference in moisture between the two, but the brined bird did pick-up nice flavors from the brine - used SmokinOkie's recipe. Let me say however, we got started late and only brined the bird for about 9-hrs which was not long enough (I've heard anywhere from 12-48 hrs recommended), but it was time to get it in the oven. The actual smoking process was hindered a bit as the breast temps got to 160* after about 4+ hrs, but the leg/thigh portion looked a little raw still, so I left the birds in and reset the breast probe temp to 180* which is the old recommended temp I am used to. Needless to say, the breast meat was a little dry, but not too so - still very edible. The leg/thigh was then done enough. Thus my reason for trying a "quartered-up" bird next time - then I can take pieces out when done & leave rest to continue. Since my process this time was a little flawed, I can not say whether the brined bird was truly worth the effort, but there are many folks out there that swear by brining and I'm not going to go against them.
We could not tell an appreciable difference in moisture between the two, but the brined bird did pick-up nice flavors from the brine - used SmokinOkie's recipe. Let me say however, we got started late and only brined the bird for about 9-hrs which was not long enough (I've heard anywhere from 12-48 hrs recommended), but it was time to get it in the oven. The actual smoking process was hindered a bit as the breast temps got to 160* after about 4+ hrs, but the leg/thigh portion looked a little raw still, so I left the birds in and reset the breast probe temp to 180* which is the old recommended temp I am used to. Needless to say, the breast meat was a little dry, but not too so - still very edible. The leg/thigh was then done enough. Thus my reason for trying a "quartered-up" bird next time - then I can take pieces out when done & leave rest to continue. Since my process this time was a little flawed, I can not say whether the brined bird was truly worth the effort, but there are many folks out there that swear by brining and I'm not going to go against them.
CrimsonApostle,
2 more thoughts for you,
The reason we bought the two smallest turkeys (about 13 lbs each) we could find at the time was I wanted to put both on same shelf to help control variables is my cooking test. Even placed 'standing-up' with (Brinkman) turkey stands, both would not fit on same shelf without touching sides of unit, but lots of room on individual shelves, so bigger bird size would not be a problem.
Also my advice is to always cook turkey with breast side down for jucier breast meat. This is true whether in Amerique or in regular kitchen oven.
2 more thoughts for you,
The reason we bought the two smallest turkeys (about 13 lbs each) we could find at the time was I wanted to put both on same shelf to help control variables is my cooking test. Even placed 'standing-up' with (Brinkman) turkey stands, both would not fit on same shelf without touching sides of unit, but lots of room on individual shelves, so bigger bird size would not be a problem.
Also my advice is to always cook turkey with breast side down for jucier breast meat. This is true whether in Amerique or in regular kitchen oven.