Hanging Rings and Thanksgiving Turkey


 

Luke Wberg

New member
I was looking at the Weber hanging rack for my WSM but wasn't impressed with what I was reading. Most people are saying it is kind of flimsy but I really wanted a hanging system for my smoker so I decided to do a mod. I went out and purchased some ring screws, high temperature silicone and butchers hooks and went to work.

y3mgOs45nhDwBbQD0A4c1vBd-B5irhpuP0GSVFoiMl4Gb7-hGJVpTiSBigpMYadgjS-osZgQVcN_SEnkLhvjtJIF3PzHOt9r_Wr52XIrjOiyKk3cKbXu-EITguiOZ-OkArYAG_XokpNl0FY74X1EdGqXLdTbCAZskVGp4QsjFTv3F4



After placing a piece of electrical tape where I wanted to drill, I first used a diamond drill bit to get through the top layer of porcelain then switched to a carbon drill bit for the rest. I placed the holes on opposite sides of the handle about an inch off of the handle supports.

y3mY-NqFe4-d60luRXuEbXWU1hFonF250p8o3zjqLDNloHxnSvJlSiiw-NcOOIqGNfwqw7kJUYH7hAj28r-1cuLSwgcT393-7IG1MjognZi6MWSxKWckb3IddcBm4kuhJ_QbfCVcg2xTl8xgrbDZfY8gxOnjOyoh74l-729-ORwkIQ



I then inserted my ring screws slathered in fire proof silicone and tightened them down.

y3mjFNwMpwNcflDEqINU1qYw3OKtDSYcI35cKxbhRxUl6M_X2-vl_Sx0HLk58C0qzI7IZoxrf9LZ46BkPDjwuX25Djncr3pIle1DRQpf0iYxhSCJnUsckNUJeHIiVasJKDVTDxg7N6pd6c1A3YJW87uCSKyfw1fYq5LczPbIRyHAgo


y3m7Z-dpyGvVqfs4zV2ebNO3FwGksZEDBGYzg1l8w16P-dZRtHYRsTZpUQRc7hl-kCOkfrXbiHoJfI6FocG3S6kqnA7NmkBnEyknph8UXc2vWesTSJgZGOJpG1TR7WMmoVtZaGQ2xzZ7DaASUejI-zXGdvBoeOSundidvNrWPdetkM


This Modification allows me to hang things in the lid using butchers hooks.

https://k9dkbq-sn3301.files.1drv.co...OwwAMCDwlQ?width=371&height=660&cropmode=none

Like a turkey!!!

y3m-XKMt2jSIlU-BFzq6cI95WEJQpg6DfhbRUG8iLPw7aU9pcbE8vAG4Q49tMEyAnAhh3OwcfDzGfoOHptekjRNVBpnrMxcOKvs6Ky0SV7DfcqHgrlfgpK0_9FKm_MR5Lla2hRjOnnm_lazALCU-eunXxgwLgKiX80hAiwDRoRidM8


y3mKid8H_FxcTegxbljsiIRTdMmrIjJpuqyCY0y3sK2URLM-O76aOsjGpzapTz0lCBYZuwChS4Z--HhIk6OmAu2n-8rrob-uihhMi1m8VMZhps-Boj8WnSGWAIdDHqWYy8UykRrj0xXI9U0UsBTc_g-X3Ty_4Mh4LFLUHukQv79s8o



This was a 14.5 lb bird and it hung very well.

y3mIb3qx6lSvnCiYZIZs3rJj9tXp9qSqdbtoI7odgrOm8Gc5fSowgTNI4gvf1T_8fG584fcv-wvR4NvjGqADyAAwmgodaiDCThleMF1ffi66VEF_nRpq0BSsmZGqJE2SP82ISMQpywdXZwvHX5rfWQrscfsFjrptyzLbttgoGBpNmk



y3mtQGrbGbu0WglhKaUHIh4cEnTVaDXbh3FrmJksvK6eXklaJcXafpOL9j79gApOtjiNJn5ap7_OClygF1Pfd3Aufq1s10MMGmdGWqX8McU4C1opoVAtCDGWvJTZdvvGrCQev7kjmanOHT0MMEtWbyL689T8iyBUmlGrqpXYJE-68Q


I placed a tin foil pie pan in my water bowl and caught just about every drop of delicious turkey grease which I later used to make gravy. When the breast hit 165 I pulled her off and took out the water bowl. I then placed the turkey back in to crisp the skin on the breast a little more. The bird came out a beautiful golden brown.

y3mcqGGOdB4ixUwW9Q9lBb0HU4hv3yDj1qrXskoKBknQYTbDvWXT8zH5ea26g45acnPhu5vhCl2h9PKoMYamh1PkMBbyDHdAR6lG9Xj43u7UY7gGQz-f_QxCkSxYKe-OtCi-ZLsbxWM6Whu1PZWgA9-3yBvgxVgDEnZU1jqg0PLU8I


It actually surprised me how quickly the cook went as all in all it took about 3 hours once the bird was in. I used the minion method with all vents open ¾. The legs and thighs actually went up to about 200 degrees which was fine as I am not a fan of slimy dark meat and like to cook it a bit more. I injected the entire bird with butter and rubbed it down with fresh chopped parsley, sage, rosemary, and thyme plus salt, pepper and fresh garlic. I put the spices above and below the skin. I cooked the bird on lump oak charcoal and added about two handfuls of grape vine to give it a bit of smoke at the start. Getting the meat on the rings can be a bit fiddly but I plan on building a pole davit to raise and lower the lid so that should take care of that. All in all I was very happy with the results. Please let me know what you think or if you have any questions! Grill on friends!
 

 

Back
Top