Originally Posted by 49erUDS72
Im doing my first smoked turkey on the UDS this year, and wanted to know what temp everyone cooked their bird at. I have a brine, and truss down. From what I see everyone is cooking in the 325-400 range. Wouldnt a lower temp, and longer cook provide more smoke flavor? Thanks brothers for the info.
In my experience, longer smoke time does not provide more smoke flavor. I is easy to over smoke poultry. Also, higher temperatures create crisper skin, if you like to eat the skin. An option would be to crank up the temperature at the end to crisp the skin. Also, how much work is it to run your cooker at a low temperature? For most people, higher temps are easier to maintain.