18.5 WSM 19lb Bird


 
B

B McCool

New member
First time posting Q. I've been using my WSM 18.5 for some time now. Even earned Griller of the Week from Weber back in Aug (big whoop).

This is my first turkey. I have a 19lb bird (no brining) and it fits on the top rack without touching the lid. I prefer to cook horizontal rather than vertical. My question is: Even though it fits on top should I move to bottom? I'm concerned with the lid being somewhat close on top it may cook too fast and over crisp the skin. Feedback?
 
I cooked an 18-19 pound bird on the top grate of my 18.5 last year and didn't have any over-browning issues. Plus, with the bird on the top rack, you can situate a foil pan with some veggies & stock on the lower rack to catch the drippings for gravy. If you were to put the bird IN that pan, it'd be sitting and stewing - not that that's a bad thing, but not what I'd go for.

If you're really concerned with over-crisping, you could:
1) Start it breast-down for the first hour or so, then flip it over
OR
2) Ice the breast for an hour before cooking (reportedly helps to even out doneness)
OR
3) Fabricate a foil shield for the breast and any other extremities that are in close proximity to the lid
OR
4) any combination of the above
 
Thanks Chad.

That's just the feedback I was looking for. I was thinking of a pan on the lower level but hadn't given much thought to veggies & stock. Great idea. Ice the breast for an hour is new to me and not something you expect to read on a food forum. I can see where that would help.

I love this site almost as much as I do my WSM.
 
Thanks Mark. Trust me, I've read that blog/post/article/shining light. In fact TVWB is what led me to purchase a WSM 18.5.
 
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