TURKEY on WSM ADVICE
So I'm planning to do two turkey breast on the top rack with no pan and a pretty hot cook. 350-400... anybody see a problem with not using the pan. Just trying to get a crispy skin... thinking it'll take about an hour and a half... anybody else going this route.... main concern is burnt drippings putting off bad taste. THX GUYS!
18.5 WSM/22.5 OTG/Modified New B. Offset/Brinkman Gasser