Pulled the little guy out to see what he could do - 9.8 lb turkey tested for size on top grate. Size looks good (grate actually sits a little lower than the lip that the lid sits in ) so I figured let's go .
Turkey brined in Jack Daniel/ honey brine as described in Wiviot's Low and Slow. Used recipe for four chicken halves. Soaked in brine for 12 hours and then dried in fridge overnight.
Bird trussed up
WSM loaded up with lump using can/minion method. Full mini-chimney lit was dumped to get it going. I always use this for minion cooks now.
Water pan lined with a layer of ceramic briquettes.
Layer of foil applied and we are ready to go.
Tools for the day - maverick 732, a chunk of maple, and a chunk of pecan
Bird is on cooker.
Temp started around 250 or so at the grate with all lower vents wide open (top wide open throughout cook). After 1 hour, temp of 315-325 obtained. Near end of cook, slight adjustment of lower vents to 2/3 open to maintain approximately 325.
Nice day for WSM cooking!
Turkey took around 3 hours
It was really tasty.
I was impressed since this was a free turkey that my wife picked up at thanksgiving from BJ's. We usually get a much more expensive free range bird from the local butcher. Although you can discern a small difference in taste, this little guy was real good and a big hit at dinner tonight ( shared with friends across town). Shows what a little brine and some time in a little cooker can do. Don't be fooled - a. 14.5 WSM is a serious cooker, and I would highly recommend it to anyone looking to try low and slow. Temp control is a breeze.
Mike