Originally Posted by FatDad
225 to 250 range in WSM worked good for me.
I agree with JOE...POP UP TIMER as well as checking the leg
for pull apart.
FYI....a turkey breast is excellant in WSM....
One caveat, it is very rare that a pop up timer works for me when smoking a bird.
Because I spray. I'm usually cooking a chit load of different things, and spray everything.
So I go by temp, because the sugars in my spray that give the skin a nice barky crispness, also carmelize over the pop up timer and prevent it from popping.
As I start carving and removing the timer, I inevitably clear the clog and it pops every time.
So if you find yourself waiting and waiting for the pop, make sure the timers is not blocked/jammed
I'm going with 3 breasts in the WSM. No fryer this year.