WSM or Kettle?

[PhilP]

OK, I'm new to the turkey cooking thing. After spending 2016 working on my grilling and smoking abilities, now my family is looking at me saying "OK, you cook the bird this year."

Yeah, I feed them, they give me the bird. You know how it is.

Most of the turkey cooks I've seen (and even doing the Thanksgiving class at the Weber Grill Academy here in STL) are on the kettle. While it looks like using the WSM is an option, and I was leaning that way, I'm wondering if that's the best idea.

So, what is the best way to do this? Smoke it lower and slower on the WSM? Just stick with the kettle?

 

[Bob Correll]

I like using the kettle, for me it's easier on a day that can be a bit stressful.
This is my preferred method:
http://www.weber.com/weber-nation/g...turkey-cooking-methods/smoking-a-whole-turkey

IMO low and slow is not an option for poultry.

 

[Bob Ivey]

Overall, I agree with Bob. The following link is the basis for how I do mine.

This is how I do our turkey every Thanksgiving. I do brine my turkey's also. Not sure yet if I will dry brine or wet brine. I do use soaked wood chips (apple) on my coals for a mild smoke.

http://www.weber.com/weber-nation/grill-skills/mastering-turkey/turkey-cooking-methods/roasting-a-whole-turkey-on-the-grill

 

[Olly_G]

My wsm will be warm and running from the brisket that would've been on all night.
I like the idea of hot and fast to retain moister, that's how all my successful chickens have turned out.
Do you guys consider turkey that hard to retain moister compared to chicken?
I've never injected or brined and use either beer can method or spatchcock

 

[Dustin Dorsey]

Both work fine. The WSM can probably fit a bigger bird. The kettle is probably easier to get high temps. I'll probably go kettle this year. I never get the skin that great regardless.

 

[Larry D.]

I prefer to cook turkeys on the WSM, roasted vertically on a stand. I have a Stoker, so cooking at 325-350 is pretty easy. The last one I did turned out well. I rubbed the skin with vegetable oil, and seasoned it with salt, pepper, and a light sprinkling of the rub I use for chicken wings. http://tvwbb.com/showthread.php?67828-I-found-a-turkey-in-the-freezer

 

[Bob Ivey]

To me, I use the kettle since it is easier to get the high temps and I can still use soaked wood chips for smoke flavor, but the main reason is the skin. The kettle is the best way to get that crisp skin that I want. Have done turkey and chicken on WSM but really prefer to do them on kettle.

 

[Pat G]

I was planning on giving it a go on my WSM. I might just have to go with the kettle after hearing everyone's input.

 

[Bob Correll]

I have a 26" now, so I'm anxious to brown my bird on that roomier apparatus.

 

[Timothy F. Lewis]

Hey Bob, I'm sticking my tongue out at you! I want a 26!
That said. I've done a lot of turkeys on my 22 kettle, I agree with Bob, on a day when I will be basically doing everything for the feast, I like the "get it on and let it go" aspect of the kettle but, I don't have a WSM either.

 

[Andrew F]

I spin my turkeys on a rotisserie on the kettle.

 

[Phil Perrin]

I'm doing this years turkey like last years. Spatchcocked on the kettle! if I can figger out the changes they made to the photobucket app, I'll post some pics.

 

[V_Rocco]

I prefer the kettle, myself. Much less trouble getting the higher temps. IMHO pecan smoke and Turkey go together like ham and eggs.

 

[timothy]

I like the higher temps for kettles, but a smoked turkey is a beautiful thing also.

Tim

 

[Bruce Bissonnette]

I'm doing one on each.

 

[Tyson]

Turkey in the WSM @ 350 and Cornish hens on the 26 @450. The WSM has yet to let me down for Thanksgiving turkey.

 

[Olly_G]

Since I added an additional top vent to the wsm higher temps are easy!
Tyson, do you remove the pan?

 

[Matt in MD]

I am planning on roasting one in the oven, and smoking one in my 18.5 wsm, using this recipe as a guideline: http://virtualweberbullet.com/turkey3.html

Both birds will be about 12-13 pounds. I'm a bit nervous about not having smoked one before, but I figure I'll either have a good turkey or a good story.

 

[Ray.S]

So what's the trick to hit the breast and thigh temps. Below is what is posted on TVWB page on Whole Turkey - Basic Brine
Smoke at 325-350°F until 160-165°F in the breast, 170-175°F in the thigh, approximately 2-1/2 to 3 hours.My attemps in the past has been to hit the thight temp and with no red the breast is above and dry.

 

[Steven P (Tupelo)]

I've been doing them on the rotisserie for my 22" kettle for the last few years. I've really liked those results. But, my new 26" kettle is just begging for a turkey. So, I'm going to try it out. I picked up an all natural 13.6 pounder last night. I'm going to do LarryR's JD/Maple brine.