BGE Vertical Roaster and 14 WSM


 

Hugh B

New member
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.
 
Last edited:

ChuckO

TVWBB Olympian
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
 

Rich Dahl

TVWBB 1-Star Olympian
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.
 

JimK

TVWBB Olympian
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.
 

 

Top