Scott T (Odirom)
TVWBB Fan
I have done a lot of research and I have run into the following sentiment (I am paraphrasing):
"Well, you want to smoke your bird breast side down for X amount of time first, and then flip it breast side up for the remainder of the cook."
Supposedly this evens out the cook times for white and dark, lets the skin crisp, makes the meat juicier, cures tetter and will help us win the war.
Now, when I cook turkey in the over I flip the bird a couple of times in the beginning for color and even temp (ala Cooks Illustrated). And to be honest it is a pain.
But on the WSM, with a Guru, over lump, on the top grate, is it going to make that big of a temp difference?
Is it worth flipping after X minutes, or 1/2 way through or something like that?
Any merit to this thought? Or just put the bird on there and smoke it?
Thought I would ask here. I have NOT done a turkey yet, I am thinking this weekend.
"Well, you want to smoke your bird breast side down for X amount of time first, and then flip it breast side up for the remainder of the cook."
Supposedly this evens out the cook times for white and dark, lets the skin crisp, makes the meat juicier, cures tetter and will help us win the war.
Now, when I cook turkey in the over I flip the bird a couple of times in the beginning for color and even temp (ala Cooks Illustrated). And to be honest it is a pain.
But on the WSM, with a Guru, over lump, on the top grate, is it going to make that big of a temp difference?
Is it worth flipping after X minutes, or 1/2 way through or something like that?
Any merit to this thought? Or just put the bird on there and smoke it?
Thought I would ask here. I have NOT done a turkey yet, I am thinking this weekend.