The Great Turkey Debate!

[Pat Romero]

Very nice looking bird. I knew WSM would be the winner!

Dwain- I've seen the birds that you throw down on your WSM & I knew if I could even get half the results that you produce, then the WSM would be the winner!

 

[Clay Neubauer]

This was a neat thread to watch. I've fried a few turkeys and smoked a few in the WSM, and while both seem to get approximately equal rave reviews from the crowd, it sure is a lot less mess and cleanup to use the smoker. I will say that with either method, I have never heard anybody eating say "this sucks, I'd rather have a dried out overcooked bird from the oven!"

 

[Darren C.]

Pat,

Was the skin as crispy as it looks on the WSM version? Approximately, how long did you cook it?

 

[Jim Lampe]

a PERFECT lookin' bird Pat!
i'm guessing you did use the water pan in place...?

 

[Pat Romero]

Pat,

Was the skin as crispy as it looks on the WSM version? Approximately, how long did you cook it?

Darren - the skin was not rubbery. It has crispness to it but was also a little tough & not bite-through. I cooked it for approximately 3 hours @ 325-350 degrees.

Jim - I foiled the water pan & used a clay saucer instead of water.

Thanks for kind words, Guys!

 

[Benji Chong]

Awesome thread, gives me some ideas as to how I want to smoke our turkey this year. I like the idea of 1 fried and 1 smoked but that may not be an option LOL.

 

[Karl Repsher]

We always cook our turkeys in the WSM, and..., we always brine them, even though all they sell here are enhanced, ...birds come out so moist that the juices squirt out when starting to carve, heh, heh, now you have the excuse to smoke turkey two more times, unbrined and brined, ...there's never too much leftover turkey.

Karl