Originally Posted by SourHopHead
Thanks. As I read it seems split 50/50. I'm looking for the crispy skin and an even cook. Going to brine it no doubt but now still reading on trussing. Will I have a space issue with a 16-17lb bird on my 18.5? I think it should be fine. Could I smoke it in the pan? I will have a brisket on too and last year we didn't catch any drippings to make the gravy.
You should have plenty of space. I cooked a 19lb ham on the bottom grate (above the pan) and a 24lb turkey on the top grate (sitting in an aluminum pan).
I am doing a 18lb ham this year and a 22lb turkey ;)