22.5 WSM Turkey ran at 360 for 1st 3 hours then dropped to 333


 
Jeff Padell

Jeff Padell

TVWBB Pro
I did two turkeys, one on the WSM and one in the oven (wife insisted on smells and she doesn't really like smoked food)

I put 10 pounds of Cowboy chunk and about 8 pounds of KBB all unlit, dumped 2 full Weber chimneys of lit KBB on top and then half+ of unlit KBB on top of that and 4 pieces of orange wood.

the 22.5 got to 390 degrees before it stabalized at 360-365 for the first 3 hours the last 1 1/2 hours of the cook it went to 333-335. I pulled the turkey when the breast hit 160, the dark was still under and 70 seconds in the microwave of the thighs finished them off perfect (the drums were good to go)

It really came out well,

We had 20-25 mph winds and 32 degrees outside. I cobbled together a wind screen that worked











 
The biggest problem with the windscreen is getting at the back vent, can't do it. I am thinking of one of the "outhouse" shelters, either permanent or clip together (with a nice half moon on the door) but again getting at the back vent is an issue.
I thought about either a lazy Susan (turntable) or a small hatch at the back to open to adjust it.
 
Do you think that cooking the bird in that foil pan might have contributed to the dark meat not being quite done? I would think the pan would act like a heat shield and slow down the cooking of the dark meat.
 
You are correct and I realized that afterwards, too busy juggling everything

Also having the pan the skin wasn't as crisp as I like.
 
I know how that goes. Yesterday morning I woke up 45 minutes late and then the truck with my smoker and windbreak didnt want to start right away so I was scrambling a bit as well. Just trying to learn as much as I can to avoid potential problems. I may smoke 2 birds tomorrow so I was curious about the pan.
 
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