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 you get full penetration and moisture |
Internal Temps:
- Breast: 165°F
- Thigh: 175°F
Always rest for at least 30–45 minutes before carving.
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, with a 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.
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.
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.