Nate-smokeypilot
New member
Hello, everyone!
Thanks to the Virtual Bullet, I was able to cook my first-ever Turkey (I'd never even cooked one in an oven or anything) and I did it on the 22 WSM. I've read the site for awhile and finally was able to get my WSM.
I smoked a 25lb Self-baster and just used EVOO and some Turkey Rub seasoning on it. I put a cheesecloth on top (just soaked with water) for the first 2 hours (saw that on one of the Weber videos) and the skin turned out perfect. The turkey was bought frozen and I didn't brine it.
Here's my temp question:
Surprisingly, that 25 pounder was done in just 4.5 hours. I was able to keep the temp at 325 for 2hrs 45 mins then had to add about 5 fistfuls of charcoal because the temp fell to 300. The temp went back up to 325 for an hour then backed off again to 300 and I just decided to leave it alone.
- To fire the cooker I lit 3/4 a chimney until it was going good then poured that into the charcoal ring. I poured as much charcoal as I could fit on top of that and waited until it was all glowing and greyed over before assembling the cooker.
-The outside air temp was 50F throughout the cook and the winds were about 7mph for the first hour and calm the rest of the time.
-The top vent stayed fully open the whole cook
- I partially closed the bottom vents to bring the temp down at first then left them fully open the rest of the cook
Any tips on how I can maintain 325 degrees without having to add charcoal in the middle of the cook or is that just normal for a 22 WSM for a hotter cook? Thanks to everyone on this website - I am stoked that I was able to make a perfect turkey and I've never cooked one using any method before!
Nate
Thanks to the Virtual Bullet, I was able to cook my first-ever Turkey (I'd never even cooked one in an oven or anything) and I did it on the 22 WSM. I've read the site for awhile and finally was able to get my WSM.
I smoked a 25lb Self-baster and just used EVOO and some Turkey Rub seasoning on it. I put a cheesecloth on top (just soaked with water) for the first 2 hours (saw that on one of the Weber videos) and the skin turned out perfect. The turkey was bought frozen and I didn't brine it.
Here's my temp question:
Surprisingly, that 25 pounder was done in just 4.5 hours. I was able to keep the temp at 325 for 2hrs 45 mins then had to add about 5 fistfuls of charcoal because the temp fell to 300. The temp went back up to 325 for an hour then backed off again to 300 and I just decided to leave it alone.
- To fire the cooker I lit 3/4 a chimney until it was going good then poured that into the charcoal ring. I poured as much charcoal as I could fit on top of that and waited until it was all glowing and greyed over before assembling the cooker.
-The outside air temp was 50F throughout the cook and the winds were about 7mph for the first hour and calm the rest of the time.
-The top vent stayed fully open the whole cook
- I partially closed the bottom vents to bring the temp down at first then left them fully open the rest of the cook
Any tips on how I can maintain 325 degrees without having to add charcoal in the middle of the cook or is that just normal for a 22 WSM for a hotter cook? Thanks to everyone on this website - I am stoked that I was able to make a perfect turkey and I've never cooked one using any method before!
Nate
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