I've seen times, but not size. How big of a whole fresh turkey can I get in my 009? I assume I place it on the lowest rack.
Thanks in advance.
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Tom's not here (where are you Tom), but he talks about about not doing big birds (they're tough)
I was hoping someone would jump in and tell us what the size they've done in theirs?
I never did more than a 14 lb'ers, for Food Safety reasons. Are you needing lots of turkey?
Well, only because I get quoted all the time, I usually go with conventional wisdom.
CW says big birds over 14 or so, certainly too big, shouldn't be "barbecued" meaning low temp smoked. Has to do with cooking at low temps (less than 250) for long periods of time. A 20lber (don't think it will fit, but don't have my notes handy) would take too long in the danger zone.
I was hoping someone would jump in and tell us what the size they've done in theirs?
I never did more than a 14 lb'ers, for Food Safety reasons. Are you needing lots of turkey?
Well, only because I get quoted all the time, I usually go with conventional wisdom.
CW says big birds over 14 or so, certainly too big, shouldn't be "barbecued" meaning low temp smoked. Has to do with cooking at low temps (less than 250) for long periods of time. A 20lber (don't think it will fit, but don't have my notes handy) would take too long in the danger zone.
Thanks! I will go with 11-12 lb's for the first one. Am deep frying another.....they're awesome.
The largest that I've ever done in my 008 was a little over 12 lbs. It was a tight fit.
Though I've never done it in my CS, you might be able to get a couple larger birds in if you quartered them.
Though I've never done it in my CS, you might be able to get a couple larger birds in if you quartered them.
I have done an 18 in mine, but it was dry and not very good. If you aren't looking for that presentation piece, split it in half and do it. That seems to work better with the big'uns.
Years ago,just to see if it could be done,and there might have been adult beverages involved,I stuffed about a22- 24 pounder in.
I don't have records with me.
Seems like I trimmed the tail,some wing tips,etc and forged ahead,where others have the good judgement not to tread.
I had used a brine similar to Smokin's and did use TQ-just in case.
It came out acceptable.
My choice,if I want that much meat is to cook a couple of 12-14 pounders.
I cook the first one a day ahead,do all my carving,and ziploc in the refrig,over night.
I do the other on serving day.
I reheat the first one,which I think is better that way,and present it around the whole one,on a large platter.
I also cook 12-14 lbs,even
if I am cooking hot in convection ovens.
Besides younger,and I think more tender,they just cook better for me.
I also like to do as dls suggests.
I cut out the breast,from the leg quarters,use the back and wing tips for stock.
Cook the leg quarters early,and add the whole breast later.
They can come out together,that way.
You can do two birds,all dark and then all white.
Practical is good-on busy days.
I don't have records with me.
Seems like I trimmed the tail,some wing tips,etc and forged ahead,where others have the good judgement not to tread.
I had used a brine similar to Smokin's and did use TQ-just in case.
It came out acceptable.
My choice,if I want that much meat is to cook a couple of 12-14 pounders.
I cook the first one a day ahead,do all my carving,and ziploc in the refrig,over night.
I do the other on serving day.
I reheat the first one,which I think is better that way,and present it around the whole one,on a large platter.
I also cook 12-14 lbs,even
if I am cooking hot in convection ovens.
Besides younger,and I think more tender,they just cook better for me.
I also like to do as dls suggests.
I cut out the breast,from the leg quarters,use the back and wing tips for stock.
Cook the leg quarters early,and add the whole breast later.
They can come out together,that way.
You can do two birds,all dark and then all white.
Practical is good-on busy days.