Another Question - Chicken, Turkey on WSM?


 
B

BLGreenway

New member
Ok, I'm sure this is terrible message board etiquette, but while one of my questions is being graciously answered by any number of you (thank you again) I'm going to ask another.

On the Weber Smokey Mountain can you smoke chicken and turkey and make it into a great meal? Some of what I've read here and elsewhere seems to suggest that poultry is a problem for the WSM and that regarding skin texture. That said, I've seen others say that there are ways to make good poultry despite weakness. As I noted in my other message, I am presently trying to decide between a PBC and a WSM. This is important to me because I know that our family does enjoy chicken and turkey. I realize that no tool is perfect for every situation, but what I need to know is whether the WSM is an acceptable, if not good, choice for poultry.

Thanks in advance.
 
Yes as temps can get up to/past 325o. Just need to use the correct method to get there. Skin needs those temps to get crispy.

Lower, the meat will cook but the skin will be rubbery no matter what unit you use.
 
BFletcher said:
I'm not going to offer my own input because I am not well-experienced with whole birds. However; this area can be your best friend, as there is a wealth of knowledge on everything from methods to troubleshooting: http://www.virtualweberbullet.com/chicken4.html, http://www.virtualweberbullet.com/turkeyselect.html#cookertemp (under Cooker Temperature you can read about high-heat smokes).

Welcome and good luck!
Click to expand...

Yep,i couldn't agree more. While I have also yet to try chicken (I have been too busy with beef and pork). I have yet to have one of those recipes fail. It is all laid out,and all you have to do is follow a few directions.
I have also yet to smoke a turkey on a WSM,but I did quite a few on Brinkmans. The Brinkman wasn't really suited for higher temps you need to keep the skin from getting rubbery. But even with lower temps,the meat always came out great. The skin,not so much. But to me the skin never was all that great,even in an oven. The flavor of the meat is well worth it.
I don't think you will be disappointed with a WSM.
 
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Jere is a link to the Turkey talk se tirn on the site, https://tvwbb.com/forumdisplay.php?81-Turkey-Talk. Hopefully there is some info there that will help with your decision. Keep the questions coming, you're about to purchase something that you will use and love for many years to come. Knowing your capabilities and limitations is vital.
Again, good luck,
Tim
 
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