Last year I butterflied and smoked two 12 pounders and thought at the time that I could easly fit larger birds on each grate. I recall thinking that two 15 pound birds should fit great.

This year my choices were not as broad - and I came home with two 18 pound birds. Now I am getting a bit nervous and wondering if I can fit an 18 pound butterflied bird on one grate. Anyone out there have an opinion?

If they are a bit on the large side, I imagine I can put something on the grate to partially "fold" the turkey and keep it all on the grate - maybe a soup can or something? Any other ideas?

Jeff

quote:

Originally posted by Jeff_S:
Last year I butterflied and smoked two 12 pounders and thought at the time that I could easly fit larger birds on each grate. I recall thinking that two 15 pound birds should fit great.

This year my choices were not as broad - and I came home with two 18 pound birds. Now I am getting a bit nervous and wondering if I can fit an 18 pound butterflied bird on one grate. Anyone out there have an opinion?

If they are a bit on the large side, I imagine I can put something on the grate to partially "fold" the turkey and keep it all on the grate - maybe a soup can or something? Any other ideas?

Jeff

What are you cooking them on? If a WSM or Kettle, you won't be able to butterfly (spatchcock) two birds on one grate. Is there any reason you have to butterfly the birds or use only one grate?

If you're cooking on a WSM you can put one on each grate with no problem, either whole or spatchcocked. HERE's a recent cook where I cooked 2 - 15lbers on the WSM with no problems.

quote:

...wondering if I can fit an 18 pound butterflied bird on one grate...

I think 18lbers will be a little tight but doable.

Shoehorn the edges between the handles on the top grate.

On both grates tent the bird in the middle if necessary by placing a beer can or twon underneath the middle, either standing on edge or laying on it's side if you don't need that much room.

quote:

Originally posted by Shawn W:

quote:

...wondering if I can fit an 18 pound butterflied bird on one grate...

I think 18lbers will be a little tight but doable.

Shoehorn the edges between the handles on the top grate.

On both grates tent the bird in the middle if necessary by placing a beer can or twon underneath the middle, either standing on edge or laying on it's side if you don't need that much room.

Ooops.....I could have sworn that post originally said 2 birds on one grate. I'm getting old.

quote:

On both grates tent the bird in the middle if necessary by placing a beer can or twon underneath the middle, either standing on edge or laying on it's side if you don't need that much room.

You only need to do that if you are using a water pan, if not don't worry about it.

Larry: it might have, there are still a few minutes to edit your post before the edit stamp ... I'll give you the benefit of the doubt ... this time

Thanks for the info - and Larry, those pics are helpful. Just judging by the size of the bird when it is whole and when you quartered it, I think a butterflied bird takes up about the same amount of space on the grate - the leg moves in a bit closer.

Why butterfly? Preference, I suppose - I butterfly and tuck the wingtip under just like this chicken:
http://pages.sbcglobal.net/jeff.schmidt/smoke1/IMG_1627.JPG

I believe it helps the turkey cook more evenly - but I don't have any scientific data to support that belief. I have heard that Julia Child claimed that it helps the "breast/thigh" issue and helps them heat at a more even pace. I believe that America's Test Kitchen also does a butterflied turkey episode with similar claims.

Jeff

I like butterflied chickens, I like the way they come out and I agree, they do seem to be evenly cooked.

I dont't think I'd try an 18lb bird butterflied on my WSM even if I could squeeze it on in some fashion. I would cut it in half though and put a half on each grate.

There's a difference between what is possible and what works well. My experience has shown me to avoid cramming and leave lots of room for airflow and heat distribution.

quote:

Originally posted by Shawn W:
There's a difference between what is possible and what works well. My experience has shown me to avoid cramming and leave lots of room for airflow and heat distribution.

Shawn, Oh how true, and very well said. Air flow is so important in the WSM.

I agree about the airflow. I may try to put a soup can or coke can under the bird to prop up the middle a bit and keep the edges of the grate open for airflow. Still trying to figure out what would work good...

It may sound strange, but I am concerned about having something solid up next to the interior of the breast there blocking the heat/smoke - I would prefer something like a wire mesh that would allow the heat/smoke to make contact with all of the meat. Maybe take a coke can, cut the top and bottom off?

Jeff