I picked up my first WSM this summer. Love it. I've done lots of chickens and other meats but never have I done a turkey. I have an 18lb bird I plan on smoking for Thanksgiving. Who else has done turkey's? Any advice? I picked up a cover for the water pot and do not plan on using water. I figure a few apple juice sprays will take care of business. interested to hear your thoughts.
I have an 18" wsm. It's never been used. I had one before and did a big huge brisket on it, which turned out great. Any way i dont know if I would spray apple juice. I would baste with butter. Also I'm going to be doing a wet brine this year...trying it out. I've stuffed herbed butter up under the skin before...like a whole stick... I also have done them on the grill in their own pan, to keep juices for gravy and to baste with. So many ways...
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Get a frame type beer can turkey stand and don't use a beer can. Just stand it upright so it cooks equally inside and outside.
i have done a few turkeys on my 18 from 16 to 20 lbs. and I wet brined over night and then dried and i did put Butter under the skin, then seasoned. setup was minion method with a 3 chucks of wood, light types, Apple, Pecan, Peach something like that. I do not used water in the bowl but i do put a pizza pan on top to make clean up easier, and a drip pan for catching the gray juices. i set the temp for about 275 to 325. then rotate the grate 90 degrees every 30 minutes of so. a 20 lb bird takes about 3 to 3.5 hours i do run a temp probe into 2 places breast, thick part of thigh.
they come out great with excellent flavor, and light Smokey aroma.
Enjoy
I highly recommend wet brining....I did two Turkey last year and wet brined them, they turned out excellent,
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I've had a lot of good success with full turkeys on my 18" WSM. I had a friend make me a oversized beer can chicken base. Basically a hollow cylinder about 12-14" high and a wide, thin base. I fill the tube with a beer, cut up onion, celery, carrot, thyme, rosemary, and garlic. Rest is simply time. Nothing more.
The finished product is as almost juicy as the turkey's I do in y rotiss oven. I ceased with the brining on the rotiss and the WSM and my family likes it better no brine.