I have the Camp Chef gas smoker that you recommend on here. I am doing two turkeys this year. Any disadvantage to cooking one bird on one shelf and the other below it? I'm thinking the only thing is that the bird's skin on the bottom may not be as crispy as the top one.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit! I think you're right on with the skin thing. That seems to be the main issue with stacking two birds. You may find swapping them halfway through to be needed too, since most smokers naturally have a hotter zone at the top, especially when you cook at the recommended turkey/chicken temps of 325+. Let us know how this turns out, since this question does get asked periodically.
Where to begin. My name is Neil and I'm 43 years old, married with two children and live in Nashville, NC. Today is officially my last day in NC and tomorrow I am
Cookers:
SnS 22” Kettle and rotisserie.
SnS MasterKettle.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
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