New 22.5 WSM Owner Needs Turkey Advice!


 
M

Mark Bo

New member
Hello All - I've been following along on this bulletin board for a few years and I'd like to thank everyone for contributing to the useful and fun information. Now I'm the proud owner of a new 22.5 WSM and I'm in need of need of some advice from the experts!

Question: what are recommendations for fueling a 22.5 WSM to smoke a 19 lb turkey? Outdoor conditions will be 80 F and sunny (SW Florida).

Background: I've been smoking 14 lb turkeys for years on my 22.5 OTG and they always turn out great. But I finally bought a 22.5 WSM a few weeks ago (yea!) and I've broken it in a few times smoking 20 lb of pork ribs. I was really happy with the results. For both smokes I used the Minion method with 10 lb of Kingsford. With the vents 25% open, the WSM held 225 F for 4 hours which was perfect for the ribs. My concern is that I plan to keep the WSM around 325 F for the turkey and I'm concerned the temperature won't get high enough - even with the vents 100% open.

I've read about using the Standard Method in an 18.5 WSM, but 2 chimneys of charcoal don't sound like enough fuel to smoke a 19 lb turkey in the larger 22.5 WSM.

Thanks in advance for the great advice.

Mark Bo
 
Welcome aboard Mark,

I also have the WSM 22.5 I did a 12.5 pound turkey here two weeks back using the standard method. It worked fine for my cook. Use the standard method and a foiled pan and you will be fine with the weather you have. You should be able to keep the temp in the range you want with the vents 50% or less open for you whole cook.
 
Hello Keith - thanks for the advice.

To clarify - when you say "foiled pan", do you mean smoking the turkey with a the water pan dry rather than filled with water? When I've smoked turkey's in the past on the 22.5 OTG, I typically keep a pan of water under the turkey.

Mark Bo
 
Yes, foiled pan with no water. That is how i did it per the home page on here. It helps to maintain the cooker in the 325% to 350% range. Are you going to be using a brine with this turkey?
 
I do a brine when I can find a natural turkey - but I've also had good luck with just the basic self-basting Butterball.
 
Could't butterfly it on my 18.5", but on the big bullet I'd spread that big bird out and cook it low-n-slow with water at around 250*.

Most folks could care less about whether the skin is crisp or not, and butterflying will speed up the cook. Instead of the often prescribed slow Minion start-up, light the top but preheat the cooker. That way your wood will burn clean for good smoke, and you won't have to hear any old ornery birds complain.
 
You must log in or register to reply here.

 

Back
Top