AZ Barbeque.com
Smokers, Grills, Pitts & More => Pro Q's => Topic started by: Mr.Bo on November 10, 2010, 07:53:02 pm
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Has anyone ever smoked three turkeys at the same time on the Pro Q?
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I am wondering that as well!
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3 at one time?
PICTURES PLEASE :)
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If I end up doing this I'll use the third stacker but sure would like to hear some tips from those who might have done it before. I expect to rotate the birds from top to bottom during the cook but I'm curious about fuel consumption and duration of temps holding.
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My .2 I think u will be good as long as u have a good/full fire... u will lose some heat by rotating the stackers but control the heat by the vents and maybe add some fuel midway through. Depending on the size of the birds, it will probably take longer than 8 hrs so be prepared to add more and adjust for the heat up time. Good luck! Looking fwd to the pics
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Pics will be posted if I do the three birds. A coup;e of friends want me to do their turkeys but only one has cleared it with his wife. As far as the rotation, I figure about 1/2 way through the cook I'll switch the top and bottom racks to even out the cook times on those two. The center rack will be as is all the way.
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Try this thread from last year:
http://www.azbarbeque.com/forums/pro-q's/smoking-multiple-turkeys/msg52135/?topicseen#msg52135
Sterling Skouson
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I cook big loads on mine all the time with all three stackers, 3 6lb butts on each. Don't know why turkeys would be any different.
I would like to point out that unless you cook without the water pan in place you won't be able to rotate the lowest stack. You'll have to move the grate.
By the way, we cooked 2 spatchcocked turkeys recently and by using a cookie cooling rack on top of the top grate (1 stacks)we cooked 2 turkeys on one stacker at 325 and I never touched a vent after I loaded the birds.
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It didn't work out for me. I had two turkeys totaling 36# and a 10 # ham and could never get the temp above 200. Faced with a time crunch, I fired up the WSM and moved the ham to it. Once it was done I moved one of the turkeys over there. Both smokers rocked along at 250 to 275 after removing one stacker. The water pan was used but only had foil balls in it and it was covered with foil. Everything was done on time and my first brined turkeys were tasty and real moist.
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I just smoked one 20lb turkey in my new ProQ and it turned out great. This was the first turkey I have ever smoked. It was hard to keep the temp up over the 250 mark. I only used the first stacker. Can anyone tell me if the temps would of been easier to keep higher if I had the second stacker on to build up more airflow?
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Not in my experience....lump can help get up over 300. Also I have found that raising the fire grate a little for more air flow Under the coals can help also..
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It didn't work out for me. I had two turkeys totaling 36# and a 10 # ham and could never get the temp above 200. Faced with a time crunch, I fired up the WSM and moved the ham to it. Once it was done I moved one of the turkeys over there. Both smokers rocked along at 250 to 275 after removing one stacker. The water pan was used but only had foil balls in it and it was covered with foil. Everything was done on time and my first brined turkeys were tasty and real moist.
Bo, I had the same issue with the experience that Sterling referred to. My ProQ just never got up to temps.
ONe day, we were cooking something over at Sterling's (he's my brother) house, on his ProQ. IT wouldn't get up to temps, either. We were working on one of his UDSs, and when we were done, we pulled the charcoal basket out of the ProQ, put it in the UDS, and got the temps we needed.
Surprising, (not really) Sterling and I no longer have ProQ smokers. The UDSs are just that much better.
steve
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It's not the Pro Q..... I guarantee that.
How hot is your fuel source, how much fuel are you using, what kind of fuel are you using, are you using any liquid in the water pan (if you are, don't), how many stackers are you using, what are your lower and upper vent settings set at, what is the grate level temp? Answers to these questions will help figure out your issues.
Stackers, liquid in water pan and/or fuel load will be where you should find the issue.
We love our UDS's...but dial in a Pro Q and you can make magic.
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Love my ProQ.... First smoker I bought and still cooking on it for comps