Don Fry
TVWBB Super Fan
Had the coldest Thanksgiving in years here in Georgia. Had to fight both the cold temps outside and problems keeping the WSM up over 300. Used the apple brine recipe from the site here with peach wood. I normally always use cherry with turkey, but couldn't tell any difference in either taste or color.
Even with the vents open 100%, I couldn't get the temp higher than 300 with a normal set up. The only way I could get the temp hot enough was to prop the front door open let it climb to about 375, then shut it and reopen it when it dropped to 325. I had to do that several times during the cook. I propped it open using a B&D Workmate and my grill brush.
One small note to self, the handle of the brush is plastic and something about plastic and high heat don't always play well together.
Small price to pay.
Even with the vents open 100%, I couldn't get the temp higher than 300 with a normal set up. The only way I could get the temp hot enough was to prop the front door open let it climb to about 375, then shut it and reopen it when it dropped to 325. I had to do that several times during the cook. I propped it open using a B&D Workmate and my grill brush.
One small note to self, the handle of the brush is plastic and something about plastic and high heat don't always play well together.
Small price to pay.
