Turkey Size Limit in the #2

[Schaef]

Hey folks,

Although I've been smoking the T-Day bird for over 20 years, this is my first with the SI.  I've been through the forums and have my brine recipe but what is the size limit for this #2?

Every year a member of my family drops off a 25 pounder for me to smoke and I'm guessing this might be stretching the internal space a bit. 

Thoughts?  Thank you.

Greg

 

[drains]

Here is a thread that may help you.
http://smokinitforums.com/index.php?topic=2645.0

 

[gregbooras]

Hey Greg,

14-15 lbs. is the largest size suggested for food safety in the smoker.

Greg

 

[Schaef]

Terrific, thank you, gentlemen.

Greg

 

[SuperDave]

Schaef,

For a #2 without an auber and bypass, I'd downsize to maybe a 12 lbs bird in the smoker.  When I did my 15 lbs bird in my model 4, I was on bypass at 275 degrees and still ran a little over the 4 hour mark for reaching 140. 

 

[gregbooras]

Schaef,

For a #2 without an auber and bypass, I'd downsize to maybe a 12 lbs bird in the smoker.  When I did my 15 lbs bird in my model 4, I was on bypass at 275 degrees and still ran a little over the 4 hour mark for reaching 140.

I think it really depends on your smoker, #2 smokers look a like but seem to run at different temps (note my #2 has the 800 watt heater). Mine tends to run on the hot side and the turkey I did was a bit over 13 lbs. and it was done in a bit over 5 hours total.

But it's always best to play on the safe side with poultry.

Greg



Greg

 

[DivotMaker]

Hey Greg,

14-15 lbs. is the largest size suggested for food safety in the smoker.

Greg

+1!

 

[DivotMaker]

Schaef,

For a #2 without an auber and bypass, I'd downsize to maybe a 12 lbs bird in the smoker.  When I did my 15 lbs bird in my model 4, I was on bypass at 275 degrees and still ran a little over the 4 hour mark for reaching 140.

A 14-15 lb bird works great in a #2, at 250.  No need to downsize.  My last turkey post was at 275, but the temp never got over 256 during that smoke (settings on the Auber, not the smoker).  250 is my "go to" box temp for poultry now.