SirPorkaLot
somebody shut me the fark up.
All of those methods work, but none of them are employed in my (non)patented method of cooking turkey.
After some trial and error over the years, my method is simple.
Beer can method, hold the can.
I have a 14” WSM that gets used once or twice a year. Almost always for smoking turkey. Amazingly, I’ve been able to fit as big as a 26lb’er in there so far.
I use the water pan, filled with water and fill the coal basket with briquettes and wood chunks (typically cherry).
Using the minion method, I lay 1/2 chimney of hot coals on top of the basket and open all the vents.
I place my dry brined turkey on a vertical roaster (I use the inside form of my wife’s Bundt cake pan) and tuck the wingtips in slots I cut behind the legs.
Then set it inside my WSM on the bottom rack, right above water pan.
I run the WSM wide open (~325F) for 3-4 hours. I remove the turkey when it’s 150F in the breast.
Due to cooking it in this manner, the thighs are typically 170+ at this point.
It is not the only way to smoke turkey, but it is the way I do it.
After some trial and error over the years, my method is simple.
Beer can method, hold the can.
I have a 14” WSM that gets used once or twice a year. Almost always for smoking turkey. Amazingly, I’ve been able to fit as big as a 26lb’er in there so far.
I use the water pan, filled with water and fill the coal basket with briquettes and wood chunks (typically cherry).
Using the minion method, I lay 1/2 chimney of hot coals on top of the basket and open all the vents.
I place my dry brined turkey on a vertical roaster (I use the inside form of my wife’s Bundt cake pan) and tuck the wingtips in slots I cut behind the legs.
Then set it inside my WSM on the bottom rack, right above water pan.
I run the WSM wide open (~325F) for 3-4 hours. I remove the turkey when it’s 150F in the breast.
Due to cooking it in this manner, the thighs are typically 170+ at this point.
It is not the only way to smoke turkey, but it is the way I do it.
