The goal was to smoke the bird low and slow at 250 degrees or less and prevent it from drying out to compete with the moist and tender deep fried birds weve been eating for the past several years. This gets all that charcoal going with a nice hot fire.
Let rest for 20 minutes before carving.

Smoking turkey wsm. The turkey went on the top grate of the WSM which was running at about 300F in the dome. This is true for the medium 185 and large 225 size WSM. If not do you think it will work.
Preheat for 10-15 minutes until the smoker stabilizes at your desired temperature. Smoking a Turkey on the Weber Smokey Mountain WSM I usually deep fry our Thanksgiving turkey but a few years ago I decided to learn some new tricks. How much cooking time difference do you.
As a rule of thumb a 18 or 22 Weber Smokey Mountain will easily fit a whole turkey. Has anyone done two in the WSM at the same time. Americans prefer white meat over dark meat when it comes to turkey so a whole bone-in turkey breast may be the right choice for your Thanksgiving table or for any other time of year.
The main thing you need to ensure is that there is ample space above and around the turkey to allow for airflow. Sprinkle a generous amount of your favorite barbecue rub inside the turkeys neck cavity and body cavity. In the Weber Smokey Mountain which has two cooking shelves a 12-15 pound turkey is recommended.
SMOKED TURKEY -WSM. This Turkey was gorgeous and. I will be cooking for 17 people so I need a lot of bird.
Best of all its no more difficult to cook two 12-to 15-pound turkeys at the same time. I would recommend using a Weber Connect Smart Grilling Hub to monitor the internal temperature. I show you how to prep and smoke a Turkey on your WSM and show you a trick to keep the skin from getting burnt during the cook.
Hi- I plan on smoking the Thanksgiving turkey this year. I monitored the temperature through a remote probe thermometer inserted into the breast. After about 25 hours the temp in the breast hit 165F and I pulled it out of the smoker.
My plan was to smoke two 13 lb birds in my 185 WSM. Set the bottom vents to about a quarter of the way open and keep the lid vent halfway open. In order to do high heat on the WSM I do as you did with the empty water pan.
Smoke at 325-350F until 160-165F in the breast. Stick to smaller turkeys between 8-12 pounds unstuffed. Be the first to rate and review this recipe.
Put the smoker back together and place about 2-3 liters of water in the water pan. Grill the turkey over medium low heat 300-350 F. Use your Weber Connect to monitor the temperature while you smoke.
You should also be more than safe smoking a turkey in a Bradley or Traeger. I fill the charcoal grate enough to leave room for a full chimney of lit. Submitted by fwilger Updated.
Apply a thin coating of vegetable oil to the outside of the turkey and sprinkle with rub to your liking. As the smoker climbs towards 300 F place the turkey on the top grate. After I pour the lit charcoal onto the unlit I leave the smoker unassembled for 5-10 minutes.
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