Great job. I had two turkeys, one on each crate. It took me about the same time, 4 hrs. And the temp was around 300 most of the time. It came out great. I started with a foiled empty water pan; after an hr into the cook, drippings from the bottom crate start burning in the foiled paper. I did add some water then to avoid the fumes.Turkey on at 6:30. It ended up being 16 lbs. Since I didn't know how my Ecb would do temp wise I got an early start. After 4 hours I put a thermometer in the deepest part of the beast. Hit 170. I kept the Ecb around 250-300° the whole time. Thing worked like a champ. Now I know it won't take very long to smoke a turkey. Only used 2 full pans of coal and 2 chunks of pecan. Birds golden brown and wrapped in foil in a towel in a cooler. Dinners at 1:00. I have pix that aren't loading from my phone. Sorry might have to wait on those. How's everybody doing with their?
what temp did you keep it at? Also I had 2 pavers covered in foil in the water bowl. I added a water bowl on the 2nd grate, it also caught the drippings.
not sure how you did it. I did a 17 pound on the same grill and it took me almost 9 hours, but no big deal we were not eating until after 5 anyway.
You need to get a thermometer. at the bottom side of Ideal is probably around 200. I think that's where mine hits on my thermometers. Check out my post about mods.
Hard to say on the temp, it just says cold, ideal, hot. So it was in the lower to mid ideal the all the time, and the drippings feel in the the water pan. Never thought about pavers.