Big turkey + UDS + rotisserie questions
I am smoking a turkey for Thanksgiving this year for my in-laws. Being that this is the first time, I don't want to screw it up. I plan on doing it in the UDS.
This is a big bird (20 pounds). (Yes, I know the arguments about unsafe temps for x amount of blah blah blah). Frozen, it has about a 12" diameter at it's widest point. I do NOT have a domed lid for the UDS. I do have a Weber rotisserie. My thought is I could mount the rotisserie low enough in the UDS to leave a few inches between the turkey and the flat lid. This would put the lowest point of the turkey about 18” to the bottom of the firebox. Is that too low? Should I bite the bullet and force my Weber kettle lid to fit the UDS? What if I used a pizza pan as a heat diffuser?
I’ve read temp/times that span anywhere from a few hours to half a day. My plan is to smoke it at 250 for 8 to 10 (30 min per pound) hours, than 350 until it hits 165 and the skin is crispy. Is there anything wrong with this plan?
Whiskey makes everything better.