Sandee McKinivan
TVWBB Member
I have an idea for cooking a turkey breast that I scored at a Target sale for $.69/ lb: :"Market Pantry Premium Turkey Breast with ribs, back portions, wing portion & Neck Skin contains up tp a 15% Flavoring Solution"
Not my first choice for a "Premium" smoke, but the price hooked me. Brining is not an option due to the %15 solution. I have an 18.5 and a 22 WSM. I always cook waterless with a foiled clay saucer.
Anyway, after an hour or so of searching this site for ideas, I had this thought: To increase the OVEN effect and cook high heat from both the bottom AND the top, what effect would a foil-covered 12" metal pie plate put onto the TOP rack have on the 7 lb. breast sitting on the bottom rack?
Would the space between the racks become like a convection oven?
I will definitely be trying this in the next week. Meanwhile - opinions, comments anyone?
Not my first choice for a "Premium" smoke, but the price hooked me. Brining is not an option due to the %15 solution. I have an 18.5 and a 22 WSM. I always cook waterless with a foiled clay saucer.
Anyway, after an hour or so of searching this site for ideas, I had this thought: To increase the OVEN effect and cook high heat from both the bottom AND the top, what effect would a foil-covered 12" metal pie plate put onto the TOP rack have on the 7 lb. breast sitting on the bottom rack?
Would the space between the racks become like a convection oven?
I will definitely be trying this in the next week. Meanwhile - opinions, comments anyone?
Last edited: