C. Howlett
TVWBB Super Fan
Last year, I picked up a pizza stone from a thrift store. It seems to give the crust an extra bit of crunch. Anyway, I got to looking at the stone and my WSM water bowl and realized they are almost the exact same diameter.
I defrosted a turkey breast, applied rub, fully loaded the charcoal bowl, placed grill, added a peach wood chunk and took a 2 hour nap. This was a fast burn with all vents open, so the temperature was probably about 350.
When I got up, the aroma of cooking turkey permeated the upstairs bedrooms, probably from the drippings cooking on top of the stone. This is the stone inside the WSM.
Here's the laborious clean up.
My 6 pound breast yielded about 4 pounds of meat. I'm set for midnight sandwiches for a couple of weeks.
I followed Chris' tip that you NOT cover the bird immediately as this would soften the skin. This seemed to result in a crisper skin.
The breast was one of those "enhanced" birds and I definitely look forward to the natural turkeys which should be available in a few months. I have some brines I wish to try. The stone seemed to work out great, so I'll be trying it out on a low temperature cook. Pizza stone is made from a different clay than clay pots. It can take the high temps with no problem.
I defrosted a turkey breast, applied rub, fully loaded the charcoal bowl, placed grill, added a peach wood chunk and took a 2 hour nap. This was a fast burn with all vents open, so the temperature was probably about 350.
When I got up, the aroma of cooking turkey permeated the upstairs bedrooms, probably from the drippings cooking on top of the stone. This is the stone inside the WSM.
Here's the laborious clean up.
My 6 pound breast yielded about 4 pounds of meat. I'm set for midnight sandwiches for a couple of weeks.
I followed Chris' tip that you NOT cover the bird immediately as this would soften the skin. This seemed to result in a crisper skin.
The breast was one of those "enhanced" birds and I definitely look forward to the natural turkeys which should be available in a few months. I have some brines I wish to try. The stone seemed to work out great, so I'll be trying it out on a low temperature cook. Pizza stone is made from a different clay than clay pots. It can take the high temps with no problem.
