I now have two in my fridge that relatives have given me to smoke. They had two turkeys on Thanksgiving, my smoked one, and a trational one out of the oven. Mine was gone, and the oven one had a lot left over!

Question: I am going to cook one on the top grate, and one on the bottom on my 18" WSM, high heat, no water in pan. I only have one Maverick remote, which one should be done first that I use the remote on, upper or lower?

Thanks.

Chip,

I would tell you to put it in the smaller one.

I would put the smaller bird on the lower grate, and put the probe there, but start checking the temp in the top bird at about 12 minutes per/lb.

My strategy would be that the temp on the lower grate is generally thought to be slightly lower than on the top grate. Putting the smaller bird on the lower grate would give them a better chance of being ready at about the same time.

Other experienced smokers may disagree, your mileage may vary, etc.

Pat