First Timer - Apple Brine Turkey Today


 
DonT

DonT

New member
Happy Veteran's Day to all the Veteran's!!! I have gone thru the entire process of selecting a fresh turkey, brining also used two full "lit" chimney's to start. I was wondering if I needed to use more fuel to reach the 350 degree temp? How will my fluctuating temp range (on the low end of the suggested temp range) affect my bird?

Thanks in Advance!!!!
 
When I smoked an 11lb bird on my 18.5 WSM a week or two ago I used 2 chimneys full of probably 60/40 lump/kingsford. I ran all vents 100% open and the lid cracked and was able to run between 325 and 350F using a wind break without refueling. Temps ran a little lower at the beginning but as the meat warmed up the temps stabilized around 340. The 11lb bird took right around 2 hours to cook
 
OK ... it turned out that I was low on fuel. Near the 2hr my temp started crashing ... from 325 all the way down to 190!!! I ran out and added about 25 coals through the door and the temp raised to about 345 in about 10 min. Seems that I made the mistake of loading it as if it was a 18.5 instead of my Godzilla (22.5)!!! Oh well, lessoned learned. I will post picks later this week. It came out super moist and tender.
 
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