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Smoked Turkey

It wouldn't hurt at all to switch places and turn them around after
about 4 hours.

Get a piece of extra heavy foil about 2 feet long and form it into
an inverted "U" with one end in the opening from the firebox. Let
it be uneven along both bottom edges, so the smoke can come out
from under it. The end should be pretty much closed off, otherwise
the smoke will just shoot out the end of it.

Extend the bottom of the smokestack to the level of the grill. If
possible, cut out part of the grill and extend it an inch below
the grill level. I am totally, totally convinced that smoker
manufacturers have never been near a smoker in their lives. Some
of these design flaws are so basic, they're no-brainers.

Where the smokestack SHOULD be is on the END of the smoker, about
1/3 the way up. Sigh.

It's very important that you do this, because turkeys are very
large birds. On an unmodified NBBD, there will be about a 25 degree
temperature differential between the bottom and the top of the
turkey.

Do NOT let the turkeys touch each other, it will interrupt the heat
flow. They should be at least 2 inches apart. You want the heat
and smoke to flow freely around 100% of the turkey's external
surface.

Cook at a low temperature, about 200-210, no hotter. If you have
the temp gauge that screws into the top of your smoker, it will
read about 50 degrees higher than the grill-level temp. If you cook
too hot, the birds won't cook evenly.. you'll have some places
almost raw, and others cooked to dry leather.

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