Avoiding the Soot

[GregWeiss]

Any tips on how to avoid the sooty build up on the bird? Last time I did a turkey there was so much soot that I found myself needing to wipe it down with a paper towel in the middle of the cook. Any thoughts?

I'm thinking that if I use a drip pan to collect most of the fat instead of letting it drip down into the coals, that should do it, but wanted to get some feedback.

 

[Bob Correll]

The two things that come to my mind are making sure the bird is well dried, and top vents fully open for good air flow.
make it 3, possibly bad wood?

 

[GregWeiss]

Thanks - I have typically used very little or no wood with turkey, so don't think that's it. Perhaps the airflow.

 

[LarryR]

Strange, I've never encountered soot when using my WSM, do you stir your coals mid cook?

 

[GregWeiss]

Every once in a while. Do you always use a drip pan?

 

[LarryR]

Every once in a while. Do you always use a drip pan?

I believe the soot is being caused by the stirring. Try gently tapping the legs on your WSM to knock off the ash vs stirring. I do always use a drip pan as I capture the drippings for home-made gravy.

 

[A Cleland]

Any tips on how to avoid the sooty build up on the bird? Last time I did a turkey there was so much soot that I found myself needing to wipe it down with a paper towel in the middle of the cook. Any thoughts?

I'm thinking that if I use a drip pan to collect most of the fat instead of letting it drip down into the coals, that should do it, but wanted to get some feedback.

Keep that top vent all the way open. If smoking, try the foil pouch with pin holes approach to prevent the type of smoke generated from buring imperfect woods. (Bark, rot, sap, undried)