WSM Turkey Capacity Question (18.5")

[Matt L]

Hi all,

I have some newbie questions before my upcoming attempt at cooking some turkeys on my 18.5" WSM. I have two turkeys, approx 13 lbs and 15 lbs apiece; and I would like to cook them both at the same time. I think the best approach would be to use both racks, but I have yet to utilize both racks at the same time during my cooks. (I have cooked a handful of things from the recipes on the main TVWB with success). My fear is controlling the drippings from the upper turkey onto the lower turkey. I think that I'd like to avoid this, but maybe it can't be or doesn't need to be. I would love to collect the drippings as well (shouldn't be a problem with the lower turkey).

If anyone has tips for dual turkey cooking I'd love to hear them. I plan on using the apple brine recipe detailed on the main site. Maybe it is possible to put both on the upper rack; it's raining right now so I can't test fit them Also any tips regarding dealing with increased fuel need as my previous cooks were relatively small amounts of meat (~8-10lbs of beef or pork).

Thanks everyone. Looking forward to being a more active part of the community.

Regards,
Matt

 

[Gary S]

Matt I have not done this but I have smoked a 15 lb turkey and I have cooked on both grates and I have an 18 so if this helps and I were doing this without any other advice I would make a small foil cap for the lower turkey so as to deflect the drippings from the neck cavity and wing area. Hopefully the drippings will be shed by the skin of the lower turkey and wind up in the drip pan which will be under the lower turkey and also serve as your heat sink depending upon how you arrange this. I would also wrap the ends of the drum sticks with foil for the lower turkey. In my own situation I modified my grill straps and made a middle section so that I could lower a big single turkey 4 inches into the smoker so as not to over cook the neck area. In your case if they fit I would put the bigger one on the bottom and the smaller one on top. Depending on clearance for the one on top I might want to make a foil cap for the neck area and wings as well to reflect heat on the higher turkey. I think it will be tight with the 18 but if you have the clearance I think it can be done.
The alternative is one in the smoker and one in the oven and tell everyone you are just doing them that way to taste the difference.

 

[Chris Allingham]

I would try to find or fashion a shallow aluminum foil pan to act as a roasting pan on the top cooking grate. I would catch drippings from the turkey on the bottom grate in the empty foiled water pan. You can sling the foil off the surface of the hot pan to prevent drippings from burning. See Turkey Selection & Prep for details on that.

Regards,
Chris