I recently smoked a bunch of chickens & they came out delicious "very moist" etc. I plan to smoke a couple of turkeys for Thanksgiving and want to run my plan and some questions by those who know. My plan is to smoke (2) 13-14 lb turkeys at the same time in my 22.5 WSM. I plan to get the temp up to 325-350 ? and pull the turkeys off when the thigh reaches 175 degrees. I will put my probe in the bottom turkey and assume the top turkey will be a few degrees if at all higher. I figure it will take 4 to 4 1/2 hours for them to cook. 1st question - Does all that sound reasonable and like it will work ? 2nd question - Does it make a difference if the turkey goes breast side down or breast side up ? (The chickens I smoked were breast side down) & when I pull them should I rest them the opposite of what they were smoked to help distribute the juices throughout.
3rd question - I plan to use peach and cherry wood, about how many nice chunks would be sufficient ? Thanks
3rd question - I plan to use peach and cherry wood, about how many nice chunks would be sufficient ? Thanks
