My wife, wanting to keep everyone well-fed, came home with a nearly 24 pound bird. I just put the still-packaged carcass on the top rack to see how it fits, and it clears the sides of the 18.5" WSM smoker by about 1", and the top of the dome lid by at least 3".

Am I good to go? Or, will the heat coming around the edges of the drip pan make it dry out at the edges?

Should I put in a stand, and cook it vertically on the lower grate?

And should I still aim for 325-350 cooking temp, or adjust that due to the bird being a phatass?

Thanks,

FC

"Every day is a holiday, and every meal is a banquet."

- Mrs. FC