Originally Posted by Superfly
As a new member to the forum and a new smoker (just got a Large BGE) I noticed two ways of smoking/cooking a turkey. Most recipes I found called for temps set at 350 and cook for 2-3 hours. I found a few that set the temp for 200-250 and cook the bird about 5-6 hours.
I ended up going the low and slow method and found the turkey to be perfectly smoked - of course I do not have a previous attempt to measure it by.
I think it's a personal preference thing actually.
If you're COMPLETELY happy with the low & slow method you used, then that's that. I've tried both methods for chickens and turkeys and prefer the hotter and faster method (above 325 degrees) mainly because I don't think that poultry NEEDS low & slow to be great.
With most BBQ meats, there's a lot of connective tissue, which requires a low & slow approach to properly breakdown the meat and achieve tenderness. With poultry you don't really have that. A lot of folks also don't like a lot of smoke with poultry since it generally takes on the smoke very easily.
BUT.....do it how YOU want.
(OH....and post results if you can!