How much clearance do i need between the bird and the lid?

Discussion in 'Poultry' started by davidski, Nov 25, 2014.

  1. davidski

    davidski Smoke Blower

    So my wife just bought me a smoker at the worst possible time, a week before thanksgiving. I usually like to mess around a few times on the smoker before doing a big production like thanksgiving, but she bought it so im not complaining. 

    Its a limited edition Brinkmann Trailblazer Horizontal smoker. 

    My question is:
    ith my 21lb turkey in a tin pan, i have 1 inch of clearance between the top of the bird and the metal barrel. Is this too close? if so, is there an issue with using the lower rack (i guess its there for tall items or drip trays) 

    I know the most popular thing to do is replace the lower rack with steel tuning plates, but i dont have time for that. 

    If youre not familiar with the smoker heres a pic i stole off a guys website. 

    you can see 1 rack is at the 50% mark, and theres a lower one around the 30%

  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    1 inch will be ok.

    You could spatch it to get more clearence and a fast cook.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I agree with Adam, spatch the bird. 21 pounds is a bird to be smoking whole.
  4. davidski

    davidski Smoke Blower

    i am familiar with the technique, but I've never done it to a turkey before, so i am not sure how comfortable i am with trying something so new for such an important meal. I usually smoke my turkeys, brined, at about 30min per lb. how fast does butterflying it speed up 165?
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    As long as there is room to let the Smoke get to all the parts...

    Remember to use your Therms. and go to 165*F IMT in the Breast and thighs will be at about 180*F , good for dark meat . Everything will be juicy and delicious...

    Have fun and . . .

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