For the past several years I've done our turkey in my 18 ½ WSM and been happy with the results. This year I have another tool in the arsenal, having added a 26 ¾ kettle to my collection. Since fowl benefits less from the low and slow technique that the WSM excels at, I'm considering roasting the bird in the big kettle. I'd like to follow Alton Brown's suggestion to roast at 500° for half an hour and then finish at 350° until the bird is done (tenting the breast after the 500° segment to keep the whit meat from overcooking.)
My biggest concern is getting the kettle up to 500°. It seems like the fire just doesn't get enough air to burn that hot even with the vents wide open. Perhaps I could crack the lid for additional air.
Your thoughts and suggestions are welcome.
thanks,
hank