Couple of questions regarding my Thanksgiving Birds. I will be smoking 2 - 12 lb birds. I have used my WSM about 5 times so I fairly new to this. I have been using a clay saucer instead of water pan (it fits perfectly on the hinges where the water pan would sit.)
Question 1: If I use the clay saucer I think it will burn the drippings - Should I use this during this cook?

Question 2: I have only used Kingsford in a blue and white bag but I bought 2 bags of RO natural Lump. I have never used lump before. Do I use the Lump or Kingsford?

Question 3: If I cook on low (250 - 275) how many hrs should it take.

Matt--
1) I use a clay saucer wrapped in foil and do not save the drippings. We did one for a friend last weekend and put it in a large bowl to cool and tented it with foil, then put it in the refrig. overnight. The friend took the drippings out of the bowl to use for gravy. Be advised, though, against all rules posted here, we brined an 8% enhanced Butterball for 12 hrs. and that might account for more drippings.
2) My preference is Kingsford in the blue and white bag for smoking.
3) Last year I did a 10 lb. turkey and a 6 lb. turkey breast together at 225-250 and it took 3.5-4 hrs. Next cook I did 2-8 lb. turkey breasts together at 235 and it took 6 hrs. The 16 lb. one I did last weekend at 225 took 6 hrs. with 3 racks of baby backs above it.

I use 3-4 chunks of apple wood with turkey.

I always start early--you can always foil and put in an ice chest to hold.

So you do not use the water pan at all just the saucer? I would be afraid that the heat might crack it and that it would fall into the coals. I have never heard of anyone doing this. I put my saucer in the pan and then foil over it. Vince

I have had issues (moisture enhanced and lots of butter on top and under the skin) where the drippings filled my dry foiled pan with so much drippings that the temp came down from 350 to 275 and the bird took 2 hours longer than expected.

Tom,
I’ve only used Kingsford which is my favorite for poultry.
I have never used the Minion Method. I don’t taste any off taste for ribs, shoulder etc but I am afraid to try with turkey since it is very sensitive to flavors.
Thanks

quote:

Originally posted by Matt N:
Couple of questions regarding my Thanksgiving Birds. I will be smoking 2 - 12 lb birds. I have used my WSM about 5 times so I fairly new to this. I have been using a clay saucer instead of water pan (it fits perfectly on the hinges where the water pan would sit.)
Question 1: If I use the clay saucer I think it will burn the drippings - Should I use this during this cook?

Question 2: I have only used Kingsford in a blue and white bag but I bought 2 bags of RO natural Lump. I have never used lump before. Do I use the Lump or Kingsford?

Question 3: If I cook on low (250 - 275) how many hrs should it take.

Matt,
I like the K better than the RO on turkey. However both were fully lit. No Minion Method.
The K Gave me nice pure Turkey flavor RO tasted a bit smokey. If your adding wood smoke it will most likely drown out the charcoal flavor.

quote:

Originally posted by Mike Weiss:
I have had issues (moisture enhanced and lots of butter on top and under the skin) where the drippings filled my dry foiled pan with so much drippings that the temp came down from 350 to 275 and the bird took 2 hours longer than expected.

Tom,
I’ve only used Kingsford which is my favorite for poultry.
I have never used the Minion Method. I don’t taste any off taste for ribs, shoulder etc but I am afraid to try with turkey since it is very sensitive to flavors. Have you used the Minion Method on Turkey with the K and if so how did it taste?
Thanks

I wasn't very clear in my first post. I put the clay pot on the water pan and foil it--not just the saucer.

I only use the Minion Method when I smoke anything (better temp control), but I have not done high heat smokes either. Usually 250 max.

About to put ours on "as we speak".

quote:

Originally posted by Tom Barineau:
I wasn't very clear in my first post. I put the clay pot on the water pan and foil it--not just the saucer.

I only use the Minion Method when I smoke anything (better temp control), but I have not done high heat smokes either. Usually 250 max.

About to put ours on "as we speak".

Thanks again Tom. I too use the minion method except with poltry. I'll give it a try. The reason I asked is I cook my turkey on high heat in my 26" kettle. If I add coal I usually add lit coal which is a pain. I'm going to try adding unlit next time I figure I won't taste the differance.