Jlems
Full Fledged Farker
I did a 21 pounder as a test run two weeks ago. Not sure why, but on the offset at 325 the thing took around 7 hours. Now, this was a brined bird and definitely fully thawed, but on my cooker the heat is alway highest at the top and tends to almost “jump” over the cooking area near the stack. So most of the bird was probably getting hit with 250 degrees.