Originally Posted by Wampus
Like Ron, I've done turkeys on lots of different cookers and had the opposite result you've been having. I've done turkeys on. UDS, kettle and BGE.
Must be because be water pan is empty and the thighs and legs are just getting so much direct heat? Perhaps try and put sand in the water pan to act as a heat sink so the heat from the fire pan doesn't transmit through the water pan as easily?
I agree with wampus on the water pan. I smoke a lot of turkeys, albeit in a cabinet smoker, and don't have that problem and I always fill the water pan.
Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
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