Hanging Turkey


 
Alan F

Alan F

TVWBB Pro
After a year of wanting to hang a turkey, I finally received the new weber rack this week and got to it. Just like chicken, this turned out well and I'll probably not cook either on the wsm any other way.

A load of kcomp on top of lump

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The rack set up

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Turkey ready, one salt/pepper the other with Tasty Licks Traditional Turkey...and a little peanut oil

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Turkey on

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WSM doing its job (it gets pretty smokey; and added pecan wood)

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Temps needed to be watched in the beginning, a pitmaster's life is hard

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Neat idea, Alan. Replicating PBC cooks on a WSM looks like something worth exploring. There are some neat ideas for cooks on the PBC website.
Thanks again for sharing
 
Wow!! I just received my WSM hanging kit thought about buying some sausage maybe go big with some fish, but damn never thought going big like this! Like it
 
Wow...turkeys look fantastic. Honest question though, what is the benefit of hanging the birds or ribs or sausage? Does it allow the smoke to permeate better, with basically all of the surface area of the meat exposed to the smoke? Looks like you do this with no water pan or other barrier to the fire; is that the benefit? Maybe give a better/crispy skin?

What's PBC and or the hooks? Had my share of PBR back in the day, but I'm guessing Pabst doesn't make meat hooks. Guess you could use PBR as a beer can chicken, but not sure where you'd put the PBC. I guess what I'm looking for is.... Are those hooks something commercially made? Or something you have to make yourself? Is there like a trussing technique that you have to do to hook the hanger through? Or is it like a big heavy duty hook that just pierces into the hunk of meat?

Probably too late to get goin for Thanksgiving, but might take a run at it or Christmas.
 
Hi Alan,

Somehow I missed this thread earlier in the month, glad Jeff bumped it with his reply.

How heavy was that turkey?
 
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