Recent content by J Curran

No kettle, just the 18.5 WSM

Ok I'm back with 2 questions. Believe it or not, I can only find up to a 13 lb turkey which isn't big enough for 20 peoele so what if I scale it back and get two 10 pounders? Would they be small enough of a cook to allow the smoker get up to temp? And at 15 min per pound (approximately) would...

Thanks again for all the input. Before these posts I thought that you HAD TO cook with water in the pan. I will try and stay around 17 lbs and my take always are 15 min per pound (approximately), might need to prop the lid open a little to keep temps around 350 and will foil the pan to catch...

Can't thank you enough. Have another idea. What if I get one larger turkey and sit it upright on the lower grate. Of course I'll would remove the top grate in this application. Does that make more sense for using the water pan?

I am obviously much less experienced than you so I need to dumb this down. Do you think 2 -12 lb birds would work with water in the pan? Would they hit 350 degrees? If so, what would be your bed quess for cooking time, 6 hours? I have never used the dry pan technique, would that be ok since...

It's an 18 inch WSM and from what I understand the temp should be 350. This is my first crack at this so please let me know if this doesn't make sense. Thanks

My wife and I are throwing a pre-thanksgiving dinner in a few weeks for about 25 people and I have signed up to smoke 2 turkeys. The questions I have are what size turkeys will fit on each level of grates and is it 15 min per pound for the combined weight of the turkeys or do I do it based on...