Hello! New here, Want to do Turkey this Thanksgiving- need charcoal advice

[John Clint]

Hello all from the great north! I'm in Minnesota and just got my 18" WSM. I want to make a turkey on the smoker this thanksgiving. I've been reading up on everything on this site and it's very helpful overall.

One thing I haven't seen a lot of is how much charcoal one needs for like a 13 pound turkey on a day when it's roughly 21-36F (-6C to 2C). I see for the standard method you need to have one charcoal lighter's worth of Kingsford briquettes on a normal day, but should I double or triple it if it's as cold as it gets up here? What has worked for others in the far north?

I plan to spatchcock my turkey because it's an awesome method and I'm hooked to it.

 

[DanHoo]

Not sure on the coal amount, but a wind break if it is windy will help in the cold

 

[Brett-EDH]

On low and slow, your skin will be rubbery. Recommend foul at 350°-380° indirect cook for crispy skin and done meat.

 

[Bob Bass]

Hi John. I've always pass on the recommendation for a full to overflowing charcoal basket. Take charcoal from that pile to put into your chimney.
Note... That recommendation came from the well know pitmaster, Harry Soo.

 

[John Clint]

On low and slow, your skin will be rubbery. Recommend foul at 350°-380° indirect cook for crispy skin and done meat.

I agree, I plan on trying to hit the highest temps I can in the WSM.

 

[Mark_E]

To keep the temp up, an 8' x 8' square of burlap works great. Just drape it over the smoker. The mesh is loose enough for the smoke to escape right out the top. If it's brutally cold and windy, you can use two squares. Strong wind might require an additional block of some sort such as a piece of plywood. I've been doing turkeys and chickens this way in the winter since the early 90s - probably over a hundred times. Good luck.

 

[timothy]

Yea, always fill your ring, whatever is left can be saved/ reused after shutdown.
Standard method and don't forget the smoke wood.
There are two ways on bbq poultry. One is truly smoked. Lower temps, rubbery skin, but that skin helps seal in moisture.
Other is smoked /grilled. Higher temps, crispy skin, moist meat if you don't overcook it.
Spatched is perfect for that.

 

[timothy]

I agree, I plan on trying to hit the highest temps I can in the WSM.

If your struggling to hit those temps ( it happens ) you can offset the lid, shim it with a metal skewer or what I use a spatula.
More airflow = more heat, but keep a eye on it cause it can get too high.

 

[John Clint]

If your struggling to hit those temps ( it happens ) you can offset the lid, shim it with a metal skewer or what I use a spatula.
More airflow = more heat, but keep a eye on it cause it can get too high.

Good tip thanks Timothy!

 

[Jim C in Denver]

Take the spatchcock concept one step further. Separate the leg/thighs. Then you can cook the various pieces as long/short as needed. I usually start the legs thighs first on the lower rack. And then leave them on a bit longer at the end. Dark meat should be cooked about 20 degrees higher than the white.

No water. No pan either.