33 pounds of Turducken. Estimated cook time: 15 hours @ 185F. Start time: 11:30pm Christmas Eve. Below is my smoking log:

Smoking using the Minion Method using a mix of apple and cherry wood (5 pieces total).

• 11:30pm – 57F internal temp. Smoker temp: 200F. Vents @ 25%, 25%, 25%
• 12:30am – 58F internal temp. Smoker temp: 190F. Vents @ 0, 0, 0
• 1:30am – 65F internal temp. Smoker temp 190F. Vents @ 0, 0, 0
• 2:40am – 79F internal temp. Smoker temp 190F. Vents @ 0, 0, 0
• 4:45am – 103F internal temp. Smoker temp 170F. Vents @ 25, 25, 25 *
• 5:05am – 106F internal temp. Smoker temp 180F. Vents @ 25, 25, 0
• 6:15am – 115F internal temp. Smoker temp 185F. Vents @ 25, 25, 0
• 7:20am – 123F internal temp. Smoker temp 200F. Vents @ 25, 0, 0
• 8:40am – 133F internal temp. Smoker temp 185F. Vents @ 25, 0, 0 *
• 10:00am – 139F internal temp. Smoker temp 175F. Vents @ 25, 25, 0
• 11:00am – 143F internal temp. Smoker temp 175F. Vents @ 25, 25, 0 **
• 11:45am – 144F internal temp. Smoker temp 170F. Vents @ 25, 25, 100
• 11:50am – 145F internal temp. Smoker temp 195F. Vents @ 25, 25, 25
• 12:00pm – 145F internal temp. Smoker temp 175F. Vents @ 0, 0, 0 ***
• 12:30pm – 147F internal temp. Smoker temp 210F. Vents @ 0, 0, 0
• 1:00pm – 148F internal temp. Smoker temp 175F. Vents @ 25, 25, 0 (re-opened top vent 100%)
• 1:30pm – 150F internal temp. Smoker temp 185F. Vents @ 25, 25, 25
• 2:00pm – 152F internal temp. Smoker temp 235F. Vents @ 25, 25, 25
• 2:30pm – 154F internal temp. Smoker temp 230F. Vents @ 25, 25, 25
• 3:00pm – 156F internal temp. Smoker temp 245F. Vents @ 25, 25, 25
• 3:30pm – 158F internal temp. Smoker temp 245F. Vents @ 25, 25, 25 (added unlit coals)
• 4:00pm – 160F internal temp. Smoker temp 260F. Vents @ 100, 100, 100
• 4:30pm – 162F internal temp. Smoker temp 275F. Vents @ 100, 100, 100
• 5:00pm – 166F internal temp. Smoker temp 290F. Vents @ 100, 100, 100
• 5:30pm – 170F internal temp. Smoker temp 290F. Vents @ 100, 100, 100 Removed from smoker!
• 6:10pm – 176F internal temp. Resting…
• 6:30pm – 178F internal temp. Started carving & eating.

* Added water
** moved coals around to remove ash
*** Added 1/2 chimney of hot coals & cold water since the original coals were on their last legs. Smoker temp jumped to 250+, but quickly started going down after closing the vents. Also closed the top vent 50%.

Graph of progress:

Other then taking 3 hours longer then planned, the turducken was great. There was enough smoke flavor that you could taste it, without it being overwhelming and complimented the spicy sausage based stuffing that was used. The meat was very moist and the outside layer of skin had a crispness to it that I didn’t expect and nice deep smoked color. Everyone seemed to think it was well worth the wait.

Here’s some photos: