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16.5 lbs by someone on Facebook rt-340

Cookinpellets. Local distributor in KC so $10 cheaper than online. I just purchased kingsford bag to try. I will say just looking through the clear bag and comparing the two brands, Kingsford looks to have a lot more dust, at least in the bag I have.

My 340 I use cookinpellets. Works perfect. Always exact temp unless I open the top. It will compensate with pellets to raise temp and within 5 min it’s back to normal. Pellets make the difference in my opinion. Factory defaults on everything.

My neighbor made papa Murphy’s also. He said he started with paper tray and then around half way he pulled out the tray and let finish on grates. Said it turned out great.

I have pizza stone and grill grates. Pizza stone does a nice job but looking at the pic of pizza’s, I may try the grill grates. Maybe they get hotter than my stone?

I agree Uncle Bob, the brine I use is different in frozen and fresh. You don’t want to much salt.

Yes, it’s not a fresh turkey but you can still brine before cook. Most frozen turkeys are injected.

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Temp set to high. Got to 535 on the rt-340 and using Unicook pizza stone

Making pizza from scratch with the kids and cooking on my RT-340

It would be tight but it doesn’t have to be perfectly flat. You can raise up in the middle to make fit. If your at a 18lb turkey, your probably going from a hen to a Tom. Toms are bigger in weight and in bone size. If you watch rectec video on YouTube, they smoke a turkey and cut it up. You can...

I have rt-340. I’ve done 14lb turkey with no issues.

Your probably 7-8 hours but the brisket determines time. I like to set on LO settings to get more smoke and longer cook. Turn up to 220 after 145 temp. Wrap is around 160 and pull at 200. Rest hour. Inject beef broth before cook and mist a few times with apple cider vinegar during cook. Good luck

Look at the forum, a lot of creative shelf options