1. Cook Time & Temperature Chart
Turkey Weight Smoker Temp Avg Cook Time Approx Total Time Notes
10–12 lbs 250°F 30–35 min/lb 5–7 hrs Small birds cook more evenly at lower temp
12–16 lbs 275°F 28–32 min/lb 6–8 hrs Ideal size for even smoke and moisture
16–20 lbs 275–300°F 26–30 min/lb 7–9 hrs Consider splitting (spatchcock) for faster cooking
20–24 lbs 300°F 25–28 min/lb 8–10 hrs Inject to ensure full penetration and moisture
Internal Temps:
• Breast: 165°F
• Thigh: 175°F
Always rest for at least 30–45 minutes before carving.
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2. Recommended Wood Pairings
Flavor Profile Primary Wood Accent Wood Notes
Classic Southern Oak Hickory Deep smoke, traditional BBQ profile
Sweet & Mild Apple Cherry Great for poultry; rich color, sweet aroma
Bold & Savory Pecan Hickory Fuller flavor without bitterness
Light & Aromatic Maple Apple Subtle smoke, beautiful mahogany skin
Strong Smoke Lovers Hickory Mesquite (sparingly) For those who want that deep bark flavor
Pro Tip: Use a solid oak or hickory base fire for consistent heat, then mix fruit wood chunks into the coal bed every 30–45 minutes.
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3. Firebox & Draft Management (Lang 36, 48, 60, 84 Series)
• Start Fire: Build with oak splits; let it burn to clean blue smoke before loading turkey.
• Maintain Heat: Add a split every 40–50 minutes to maintain 275°F.
• Air Flow: Keep stack fully open; control temp with the firebox vent, not the stack.
• Drip Pan Tip: Place a pan under the turkey with water, onions, herbs, and apple juice to catch drippings and keep humidity balanced.
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4. Flavor Enhancements
• Add herb butter under the skin (rosemary, thyme, garlic).
• For crispy skin: finish last 30 minutes with vent wide open and fire hot (~300°F).
• If skin is rubbery: briefly flash in a 400°F oven for 5 minutes after resting.