Time In The Smoker

[Beagle Boy]

I have been using the ST cooker for 2 years with great results, but have used for single quantity of meat at a time (1 pork shoulder or 1 turkey). Over the holidays I need to do several turkeys to share and was wondering others experience on increased time for multiple birds or is it about the same. Will cook with remote temp gauge, but need to plan start time in order to forecast ready time range.
Any suggestions would be great.
Thanks and Merry Christmas!

[kylougrad]

I'd consider rotating them half way thru the cooking time which should be the same for 1 or two turkeys. I'd also use the dual probe thermometer to cook to an internal temperature of 165 - 170. The dual probes go thru the smoke hole into the breast meat of each turkey(don't touch the bone) and you can set the temp on each probe to what you want it to alarm at. Great invention, don't need to open the door to check internal temp. By monitoring the different turkey temps you can tell whether you should rotate or not.
I think you can do it in the thigh also but at a higher temp (185? ).

Hermans recipe is great.