I need help from the turkey smokers

[RJ]

Originally Posted by runnercyclist

I've smoked four turkeys this year, I do it the same every time. Brine it in salt, sugar, and tarragon for 24 hours. Dry it, spray it with olive oil and put it in the Weber smokey mountian smoker with a kingsford briquets and chunks of mesquite and hickory.

My temps stay at 250 and the bird is done in 3-4 hours depending on size. Remove when thermometer in breast reaches 160-165. Skin is beauiful and inedible and meat is juicy, smokey, and perfect every time.

The best part of this meal is the smokey gravey made with the drippings, flour, sage, chicken broth and sherry. YUM!

Gravy, huh? Do you smoke it in an aluminum pan or put a drip pan underneath?

[runnercyclist]

Originally Posted by RJ

Gravy, huh? Do you smoke it in an aluminum pan or put a drip pan underneath?

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!

[RJ]

Originally Posted by runnercyclist

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?