Bradley S.
New member
Had our Thanksgiving today and did a turkey on our 22.5 WSM here is the synopsis, I have two charcoal rings the original and a smaller one. I started with the smaller diameter one and think that I did not get the kind of heat I needed till I switched at the end and spread my coals out more. We were very pleased with the results however and regret not having a pic of the bird.
11-24-12 16# Natural Turkey, apple brined.
Foiled water pan, 2.5 chimneys of Kingsford in small ring, 26 degrees outside temp put bird on at 0900 all vents fully opened 100%. 3 chunks apple, 3 chunks cherry.
0930 100% open 303 at lid stirred coals
1000 “ “ 319 at lid “ “
1030 “ “ 313 at lid “ “
1100 “ “ 296 at lid “ “
1130 “ “ 305 at lid Shook legs
1146 Breast Temp 146, removed the small charcoal ring and spread out the coals
1215 100% open 352 at lid coals spread
1217 Breast temp 170, pulled turkey off the smoker and let rest 20 minutes before carving, bird was very moist, great smoky flavor.
11-24-12 16# Natural Turkey, apple brined.
Foiled water pan, 2.5 chimneys of Kingsford in small ring, 26 degrees outside temp put bird on at 0900 all vents fully opened 100%. 3 chunks apple, 3 chunks cherry.
0930 100% open 303 at lid stirred coals
1000 “ “ 319 at lid “ “
1030 “ “ 313 at lid “ “
1100 “ “ 296 at lid “ “
1130 “ “ 305 at lid Shook legs
1146 Breast Temp 146, removed the small charcoal ring and spread out the coals
1215 100% open 352 at lid coals spread
1217 Breast temp 170, pulled turkey off the smoker and let rest 20 minutes before carving, bird was very moist, great smoky flavor.
