Time adjustment for multiple smoked turkeys?

Discussion in 'Poultry' started by frankcneal, Apr 2, 2012.

  1. My smokehouse is 3' W x 3' D x 6' - 7' H, outside dimentions, 6" less inside.

    I have only smoked one turkey so far and it came out very good, it took a total of about 15 hours at a low and slow heat,

    I would now like to smoke 2, 3 or even 4, 10 pound turkeys at the same time.  They would be placed in stockinettes with plenty of room between them at the same temperatures I used last time, one hour at 130° with no smoke, an additional 5 hours with heavy smoke, 4 more hours at 140°, and finally at 165° until the internal tempeature reaches 160°.

    My very unprofessional theory is that the heat it there, the smoke is there, I am there, so why should it take longer fro several turkeys verses just one if they are not crowned together.  I am wrong so many time (according to my wife of 53 years) that I just assume I must be wrong again this time, my theory sounds too simple, but I do expect it to take a little longer, but not twice as long..

    Has anyone any advice, or experience with smoking several turkeys at the same time?  Your experiounce, or opinions would be greatly appreciated,

  2. bamafan

    bamafan Smoking Fanatic OTBS Member

    I've done 10 at a time in my Bubba grill. It's a 250 reverse flow. I smoke mine at 230 and make sure they are not touching each other. I cooke them to 165 and they turn out great. Only big difference is the volume.  Some will probably be done before others. Hope that helps. Good luck.
  3. mr500

    mr500 Meat Mopper

    Im going out on a limb here, BUTTT

    Since were dealing with more than 1 turkey, the heat is being absorbed (shared) by all the surrounding meat and not just 1 turkey.  So, not as much heat moving through the smoker.

    Sounds stupid I know, but thats what I have  been told in the past. I may be way off track as well hahahahah

    War Eagle

    Last edited: Apr 4, 2012
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Frank , I do full Smoker cooks a lot...


    I love the way it holds the heat better and acts like a heat sink (bricks or other ballast) and evens out the spikes when they occur. This is how I like to see my Butt , the bone just falls out. See the juice , no spritzing , no mopping nothing , just LOVE and the patience to leave it alone...

    I feel that the more I have in my smoker , the better the outcome . Just sayin'........

    Have fun and ...
  5. I've only done one turkey so far, but aren't those smoking temps and times pretty low for poultry, unless you have cured them?

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