Outdoor Cooking: Smoked Turkey 07 by Recipe Cottage

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	Smoked Turkey 07

		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.