22" WSM cooking with high temps

[Jay Smity]

Got a turkey defrosting in the fridge right now that I'm looking to smoke today. I'm aiming for temps of 325. I've never gone this high with a WSM. Any tips on going this high and holding it for enough time to cook a turkey? I got a 20 lbs bag of kingsford blue. Thank you.

 

[timothy]

Crack the lid, like with a metal spatula or skewer.
Watch it tho, temps will climb quickly.

Tim

 

[Timothy F. Lewis]

What Tim said! Watch temps.

 

[ScottDWare]

You could also try using different fuel, such as lump charcoal, or the Kingsford Professional, which tends to run hotter than the OG in my experience.

 

[Dustin Dorsey]

Also, get a lot of charcoal lit. You could even start with 2 chimneys of lit or put a chimney of lit over a chimney of unlit (or is it vice-versa?) and let it all get hot before assembling the cooker.

 

[Ryan Burke]

I did a bone in turkey breast yesterday and it held at 300 with the top vent wide open and the bottom vents about half open. No water in the pan.

 

[Dwain Pannell]

I use a skewer laid down between the center section and lid to create more chimney effect.

 

[Ralph G]

Try with no water in water pan

 

[Paul Wells]

Whenever I cook at that high of temperature, I just take out the water pan. Poultry doesn't drip much fat, so I don't think the flavor profile changes.