This will be my first time on the BGE. I’ve been researching this and from what I’ve read twelve minutes per pound at 350. Does that sound good?

Sounds good man! Good Luck

Naw seriously that sounds about right to me.

The biggest thing is to just not overcook it. Use your meat thermometer and pull the thing when it hits 165. I usually cook mine close to 300’ and they turn out great.

350 doesn't really sound like smoking. I think of low and slow for a smoke. That is basically the same temp/timing as if you were cooking in the oven. I'd probably do the slow and low smoke for a few hours and then bump the temp up to finish cooking until you reach the proper internal temp.

I've done this a couple of times and it turns out really good. http://www.nakedwhiz.com/madmaxturkey2/madmaxturkey2.htm

^^^ yes ... a sweeter/milder wood -- like apple -- might be a nice touch on the smoke, although i'm a hickory nut ... agreed about checking IT along the way, as well

Poultry = shorter and hotter. Add more smoke if you wish.
I am a poor man with a Primo and have an indirect side. If you don't spatchcock, stuff some oranges and onions in the bird.
My personal favorite is to put a butt on my top rack for an hour or so and then place spatchcocked bird directly underneath to get all of the pork goodness slathered all amongst the bird.

If it's a whole turkey then 12 minutes per pound at 350 sounds too quick. Typically for pork and beef, smoking at 225 allows for about 1 1/2 - 2 hrs per lb. (Roasts, butts, brisket, etc.) As stated above, check the internal temp. and take it off around 165 however long it takes.

I cook mine at 325, indirect. Usually takes 1.5-2 hours for 14 lb turkey. If you can brine over night, even better. My egg cooks hotter towards the back so I place the dark meat towards the back. If you can get the dark meat to 185 internal temp and the breasts to 165....no one will complain! Also, I use a fresh chunk of pecan, apple, peach, plum, etc. Another suggestion is to buy a butterball turkey. Walmart has them for $0.99 a lb right now. They turn out so much better than Publix brand or other cheap ones.

That’s what I was thinking Hall. In my electric smoker I’ve never got the temperature above 250. I like the information in the link crenshawcounty posted.

I have done a turkey using the directions in the link the last couple of years. turns out great.

I saw a buddy today in Home Depot and he’s done it several times and said go low and slow plus and take it off once the thermometer reaches 165. I’ll probably put it on Wednesday night so it will be ready by 1PM Thanksgiving Day. I’m also smoking a ham and turkey breast in the Master Built electric smoker. I’ll keep y’all posted on the results.

I’m planning on doing my bird (13lbs) at 250 degrees for 30 min/lb. So about 6.5 hrs

Sounds like you need a new title below your name.


Hickory Nut

I smoke mine at 325. Just like chicken you need the temp hotter so the skin will be crispy and bite through.

Mine had been in a maple syrup, whiskey brine for about 14 hrs. Plan on cooking it at 325 tomorrow with apple wood chips for smoke

Keep it simple. 325 degrees until it reaches 165. You can plan on about 12 minutes per lb.

I always put a small bag of ice on the breasts as I am bringing my egg up to temp. That brings the temp of the breasts way down and helps the breasts to get done at the same time the thighs are ready.

We smoked 3 turkeys for thanksgiving, I always use pecan to smoke birds imo pecan is the best wood to use for chickens or turkeys..