I'm doing this bird for a guy at work. He will get 5 vacuum sealed frozen bags (2 bags of breast, 1 bag of thighs, 1 of legs and 1 of wings).

This is an enhanced Shadybrook Farm Bird, which I use often and are pretty good without brining.

Royal Oak with 3 chunks of Apple


Normal set up of 2 firebricks


Covered with foil


Put the bird on


Then lit the WSM with the hose torch. Then left all vents open 100% until the dome temp hit 200º, then shut the bottom three down 75%.


Didn't touch it again for 6 hours until the breast hit 160º. The weather was perfect, high 50's and no wind!


Cut up the bird and into the freezer overnight and will be vacuum sealed today.

Great looking turkey. Its making my mouth water.

quote:

...Normal set up of 2 firebricks...

Larry:

I noticed your use of firebrick. As far as the heat sink goes, do the bricks perform (or cause the WSM to perform) any differently than the used of a clay saucer?

quote:

Originally posted by tjkoko:

quote:

...Normal set up of 2 firebricks...

Larry:

I noticed your use of firebrick. As far as the heat sink goes, do the bricks perform (or cause the WSM to perform) any differently than the used of a clay saucer?

No, they serve the same purpose as the clay saucer. However, water is the only 'heat sink', fire bricks, clay saucers and sand actually produce radiant heat. Water is a 'heat sink' because it can not get above 212º, but the others as listed above can.

Hi Larry,

That is likely the best looking smoked turkey I've ever seen!

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