I need help from the turkey smokers

[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?