Beer Can Turkey in SM025?

Give it a shot. Nothing ventured nothing gained. That said...2 caveats.

I'd be surprised if a 12 lb bird will stand up inside the Smokette. Even if you fit it in, make sure you've got some clearance at the top. Heat gathers up there and the stainless up there should be pretty hot. Want your bird to cook evenly.

The smokette provides a very moist environment. If you're thinking about including a beer can, the environment will be very very moist. Do you like poached turkey?

If it fits and you've just got to try it, dump moisture often.

Let us know how it turns out.

Me Personally?

I think beer can anything is hype and a waste of even cheap beer. Smoking at 225 the liquid just doesn't get hot enough to steam.

Brine it with beer will have more effect.

I had to figure there was a reason I couldn't come up with many examples of beer can cooking in a Cookshack. Thanks for the feedback. Assuming it fits (I now have the bird in my possession...11.1 lbs), I may try it just for grins. Last time I did it, I used a pale ale and added oranges and sage. If for nothing else, I would think that it would help the legs and thighs to cook faster, helping minimize disparity with the breast.

...Besides...this year I am only cooking for 4 adults and the rest are kids. This is the year to experiment.

PS--is it because of the "already-moist environment" that folks don't use the "Flavor Infusion Reservoir" or other liquid tray? Between the brining, basting and cheese-clothing, the goal is to keep the turkey moist. Even if I didn't do the beer can setup, I was planning on using my reservoir. I figured I would finish it in the oven at a higher temp, if I was concerned about the skin.

I like the moisture beer can gives chicken on a very hot grill, but like Smokin says the smoker may not be hot enough.

Since your trying it, let us know how it goes.