This morning I butchered what is probably our largest Tom. The dressed weight came out to 48.4lbs.
The plan is to smoke it in my homemade smoker. The smoke chamber has a volume of 24"x24"x48" (wxdxh). Assuming light wind I can get it up to and hold 350 degrees relatively well, I'd say that is probably the max sustainable temperature.
The smoker's interior is tongue and groove pine with a small firebox style charcoal grill on the floor (sits in the floor which isn't included in the smoke chamber dims).
Anyone have a good guess on the cook temp/time? I've been trying to find a temp/time / pound chart but haven't had any luck.
Currently I'm guessing 12hr smoke time?