O Ole Man Dan is one Smokin' Farker Joined Jul 24, 2011 Location Gadsden... Nov 19, 2012 #2 Per pounds smoke time is a guide line only. Keep an eye on it and pull it when it's done. In my experience, Chicken reaches temp. and is done quicker when it's Butterflied (Spatchocked).
Per pounds smoke time is a guide line only. Keep an eye on it and pull it when it's done. In my experience, Chicken reaches temp. and is done quicker when it's Butterflied (Spatchocked).
R rlt Knows what a fatty is. Joined Jan 22, 2010 Location Fort... Nov 19, 2012 #3 In my experience its the same for turkeys. If their spatchcocked they cook a little quicker. Just pay attention to it.
In my experience its the same for turkeys. If their spatchcocked they cook a little quicker. Just pay attention to it.
B buccaneer somebody shut me the fark up. Joined Oct 23, 2010 Location The... Nov 19, 2012 #4 x 3 quicker
G GreenDrake is Blowin Smoke! Joined Jun 21, 2010 Location Right... Nov 19, 2012 #5 Quicker and better.
W Wh1skey6 Knows what a fatty is. Joined Oct 31, 2012 Location Spokane, WA Nov 19, 2012 #6 Rule of thumb: - Whole Turkey: 25 to 30 minutes per pound - Spatchcocked: 12 to 15 minutes per pound Watch it closely. It cooks faster than you think. I gave myself an extra 30 minute buffer and was done 20 minutes early.
Rule of thumb: - Whole Turkey: 25 to 30 minutes per pound - Spatchcocked: 12 to 15 minutes per pound Watch it closely. It cooks faster than you think. I gave myself an extra 30 minute buffer and was done 20 minutes early.
M Mdboatbum Full Fledged Farker Joined Feb 7, 2012 Location Washingt... Nov 19, 2012 #7 Much faster cook time and both the white and dark meat seem to reach the target temp at the same time. It make a huge difference for the better.
Much faster cook time and both the white and dark meat seem to reach the target temp at the same time. It make a huge difference for the better.
S Sway Full Fledged Farker Joined Jan 18, 2012 Location Rancho... Nov 19, 2012 #8 Thanks for the info guys :thumb: