First attempt at a smoked turkey. Smoked a 20 lb'er. Everything I read suggested 25 - 30 mins per lb. So, figuring about 9+ hours I put it on at midnight. DANG - 5 a.m. it's 169 deg. So I am tenting it but have many hrs to go until noon dinner. Other than storing it wrapped in a cooler, any other suggestions on keeping it warm? Thanks.

You might try heating a few foil covered bricks in the oven and adding that to your cooler with the bird.

Steve - agreed on the wrap in foil and put in a good cooler with a bunch of towels. Others may suggest that you need to put it in a 200 degree oven so your meat temp doesn't drop too low. You also might be able to just shut all the vents on your WSM and see how long you can hold it there.

My experience with turkeys has been that they are ready in about 12 - 15 minutes per pound.

I'm sure it'll be great.

Pat

Thanks for the suggestions. As they say, it's better to experiment before a big family cookout. The 15 mins per lb makes more sense, and this will surely help me next time around. Significant difference. I decided to foil wrap the bird (in sections), refridgerated it, then reheated the foil packages in my gas grill before slicing. It was just OK, but got several compliments. Will plan to do it again soon. Thx again.