Thread: Food and Drink I need help from the turkey smokers
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Old 12-19-2009, 10:26 AM   #2
RJ RJ is offline
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Join Date: Oct 2000
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Quote:
Originally Posted by runnercyclist View Post
I use a Weber smokey mountian smoker that looks basically like a bullet. It has the carcoal pan in the bottom, above that is a "water" pan, then two racks, lid.

I don't put water in the pan. It is supposed to act as a heat sink and I've added two foil wrapped clay flower pot bottoms in it, one 16" and one 14". Then on top of that I line the bowl with a large concave sheet of heavy duty aluminum foil to catch the drippings.

Once the bird is off the grate, I suck the drippings out of the foil with a turkey baster.

Best gravy you've ever tasted---smokey!


Nice. I also have a WSM and because of the cold weather I was thinking of doing this cook w/o water. Those clay bottoms help to keep the temp even?
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