BGE Vertical Roaster and 14 WSM

[Hugh B]

BGE Vertical Roaster and 14 inch WSM

Planning 14 lb turkey with s&p rub for Christmas. The plan is to put the bird on the lower rack ( to have enough vertical hight ), use empty foiled pan, vents open, and full starter of lump charcoal with 2 chunks oak and one chunk hickory.

I have a wind break with three sides and top. My guess is that it should take three hours. Any suggestions will be appreciated as this will be my first vertical cook.

 

[ChuckO]

You've got a good plan, Good to go in my opinion. Maybe put a foil catch tray under your stand if you want to make some gravy. I prefer Apple over Oak or Hickory for Turkey

 

[Michael Constable]

http://tvwbb.com/showthread.php?55863-14-5-ers-smoking-a-turkey-this-year/page3

Also, I'm with Chuck on a milder wood like Apple or Cherry

 

[Rich Dahl]

Very interested on how this works out, also agree with Chuck and Michael using a milder wood than oak and hickory with the milder taste of turkey that might be a better choice.

 

[Hugh B]

Thanks for the advice. I will find some apple ot cherry.

 

[Gary S]

This method makes for a nice cook but notice where my turkey is positioned.

 

[Bob H.]

Another Apple wood for turkey guy here.

 

[JimK]

Definitely agree with the drip pan and apple/cherry suggestions. I usually go with apple and maybe a small piece of cherry. It brings a rich fruitiness to the bird and helps give it a killer mahogany color. Make the Mad Max gravy to go with it.