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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'd be curious to see the same tests in the article performed on a kettle or WSM that's been set up for a high heat Minion cook so that the temperatures aren't already...

I wasn't so much worried about adding time, as messing up the progression of the cook- that the quality of the end result would suffer.

I'm not a lid raiser either, as I don't mop, spritz, or baste, and with the WSM you don't need to turn or flip. But it is relieving to know I don't have to be a nazi about it. Before, on those rare "interventions" I would be in a big hurry, worried that I was messing up The Force or something.

George, I'm not that handy, or brave.

Wow. This runs contrary to the accepted holy writ of barbecue, even here......... http://www.amazingribs.com/tip...kin_aint_cookin.html

I've not done a ham, but Meathead has never lead me astray. I like to start with his recipes and techniques when I'm trying something new, and then tweak from there. http://www.amazingribs.com/rec...am_on_the_grill.html

I've done wings on the WSM more than anything else, and have never considered them remotely fatty. Brine them, smoke them, and (if desired) sauce them. Even 250ish temps work well, as the wings are too small to have rubbery skin problems.

I am the only serious barbecuer in the family, and have been doing it long enought they are used to pink in the meat. So I got off easy. I didn prepare my wife ahead of time on the joint, though. It has to do with how turkeys are grown, or something.

Sanchez, That makes a lot of sense. Clever idea.

Sanchez, I had the door cracked about 2 inches until it got up to 320ish. At that point, I could maintain just keeping a slight (1/4 inch) crack in the door, and then fine tune as necessary with the bottom vents. It took a little playing with the tongs to get it to hold the upside-down door...

Zac, A 12# turkey easily fit my 18.5. I know some of the guys cooked a lot bigger turkey than that. I brined the turkey (salt and sugar) for 12 hours, then ran my hands below the skin while it was rubbery to separate it from the meat as far as I could get under it. I then let it rest...

Chris, I think the bitterness came from being oversmoked (which is easy to do with turkey). I used 2 small-medium chunks (one apple, one oak) and that was perfect for us. I assume you left the top vent open. If not, that would be part of the problem as well. You definitely want to go...

This isn't about turkey per se, but I learned some things smoking my first turkey on Thanksgiving day. I tried a few new techniques (for me), and solved a long standing mystery. 1. Meathead's Simon & Garfunkle rub is the best thing going for poultry. You can find it here...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm going to try some hickory and a little mesquite. </div></BLOCKQUOTE> John, That sounds pretty bold for poultry. Turkey is easy to over smoke, and those are two heavy...

Kenny, Welcome! I would recommend you still use a heat sink, whether a saucer or water, unless you're really good at keeping the temp where you want them. I'd put the turkey on the top rack, where it's easier to get a thermometer in, and put a pan with some water and seasonings below it on...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Since it has basicly been brined. What if you wanted to make the apple brine for it to add additional flavor. Should you just not add the salt? </div></BLOCKQUOTE> John...

Meathead, over at Amazingribs.com says just check the breast, that the thigh will be done when the breast is done. He also suggests pulling the turkey at 160, because it will actually rise to 165 as it rests. This is my first year doing a turkey, so I'm just passing on what he says, but he's...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Does anyone know if there is a difference in quality of smoke? </div></BLOCKQUOTE> Mike, I buy mine from a store, so it's just "oak". Though some of it is obviously red...

Jody, Welcome to the board! I am a big fan of oak. I use it with pork, poultry, and beef. It's a great all around smoke. With beef, I sometimes mix it with a little mesquite, and with pork, I sometimes mix with apple. Often, I use it alone. But I've used it with steaks, burgers, sausage...

Don't get hung up trying to hit (or chase) a target temp. If you're within 25 degrees of where you want to be, that's plenty good. Barbecuing is very forgiving. Actually using water in the pan WILL help you stay within a closer range of your target.