Smoking a 22 pound smoked turkey in my Masterbuilt XL propane BBQ smoker

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BBQ smoked turkey. Rubbed w Sticky Lips BBQ dry rub. Injected it w a butter creole. Insulated this smoker a bit. Food grade red gasket added around the doors. Need valve regulator. 8 inch cast iron pan for wood chunks. Hickory and apple wood chunks. Almost 2 Hours into it. Outside temperature is 36 F. Smoker at 250 F. Added play sand as a thermal mass to help hold temps more steady especially in the windy winters. Sand in the factory water pan and 2 bread pans on the bottom. I noticed that the sand helps the temperatures jump back to where they were much more quickly after opening the doors.

[@TheSkilledKiller]

Did you use chunk or chips? I’m going to try the cast iron mod. My chips keep catching fire with the stock tray

[@bnielsen44]

TheSkilledKiller I added that cast iron pan on top of the stock chip tray. I also use chunks. Even with the added cast iron pan chips burn up quick. Also it is temping to wet the wood as I have before but have learned that it is best to use dry wood.

[@Kajeeloop]

so how did it turn out? I am planning on smoking a large bird like yours this year...first time smoking. I've been looking all over the net for advice!

[@bnielsen44]

joseph brown it turned out amazing! So much flavor and juicy! Good advice I found on the net here bbqlove.net/smoked-turkey-butter-creole-injected-brown-sugar-rub/

[@Reypure207]

How long do I smoke a 20 pound turkey in my propane smoker?

[@bbqlove]

Reypure207 DR it’s all about the temp. Once the meat temp gets to 165F. Around 4-6 hours give or take

[@bnielsen44]

All the goods are on the BBQ Love Channel! kzbin.info/door/0lkIB1G8PXGSS1PIaYJYkQ