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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-21-2012, 04:13 PM | #1 |
On the road to being a farker
Join Date: 11-28-08
Location: AL
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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!
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18.5 WSM/22.5 OTG/Modified New B. Offset/Brinkman Gasser |
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11-21-2012, 04:28 PM | #2 |
Knows what a fatty is.
Join Date: 09-19-12
Location: Dunkirk, Ohio
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im doing a whole turkey on my 18.5 for the first time. gonna use the water pan, but no water. lined with foil. i have an iq110 and will be setting the temp at 300. i wouldnt think the drippings would leave a bad taste...but i would be concerned about flare-ups. im using olive oil and some herbs on the outside. im hoping that will help with the crispy skin.
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WSM 18.5, Pitmaster IQ 110, Brinkmann Smoke'N Pit Pro, CG Charcoal Grill |
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11-21-2012, 04:33 PM | #3 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Ok so while not exactly the same thing, but I do wings in the bottom grate with no pan and get the right amount of crispy I'm looking for. I don't think the wings would get crispy on the top grate.
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-Jason I didn't choose D-Canoe life.......... |
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11-21-2012, 04:47 PM | #4 | |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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Quote:
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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11-21-2012, 05:24 PM | #5 |
On the road to being a farker
Join Date: 11-28-08
Location: AL
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This is my first time brining but i did 1/2 cup salt to gallon water b/c the birds i have are 6% solution.. only going to do a 6hr brine and air dry overnight..rub one w o oil, kosher, pepper and herbs.... other one cajun....reaaly looking to do kind of a hot smoke gonna have peach wood in fire... smoke/roast mix...... my wings typically get real crispy on top rack with all vents 100% open no pan.. thx for the responses
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18.5 WSM/22.5 OTG/Modified New B. Offset/Brinkman Gasser |
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11-21-2012, 05:33 PM | #6 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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It is E-Z to have too much smoke using a WSM Go E-Z on the wood chunks. Happy T-Day
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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11-21-2012, 07:21 PM | #7 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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foil the pan. temp 350-400
winemaster is spot on!! go easy with the smoke. 1 maybe 2 fist size chunks of apple in a full ring |
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11-21-2012, 07:34 PM | #8 |
On the road to being a farker
Join Date: 11-28-08
Location: AL
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Out of curiosity are you foiling the pan for heat diffusion or to prevent flare up or what?
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18.5 WSM/22.5 OTG/Modified New B. Offset/Brinkman Gasser |
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11-21-2012, 07:47 PM | #9 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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11-21-2012, 08:26 PM | #10 |
On the road to being a farker
Join Date: 11-28-08
Location: AL
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You think the drippings will be toast or suitable for gravy makings?
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18.5 WSM/22.5 OTG/Modified New B. Offset/Brinkman Gasser |
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11-21-2012, 08:56 PM | #11 |
Is lookin for wood to cook with.
Join Date: 07-15-10
Location: Troy, MI
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Your burnt drippings won't put off a bad taste. The pan is only there for diffusion. If you run that thing wide open, no pan, you're going to get temps a lot hotter than 400. I've gotten mine up high enough that the ET-732 wouldn't read temps anymore. Leave the pan in, foil it and adjust your vents from there. I'm all for hot and fast but not sure I would want to roast a bird >> 500 and you will surely get there with no pan and vents wide open. Who knows, but seems scary.
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11-23-2012, 09:02 PM | #12 |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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Beginner's luck, I guess. Injected with creole butter and put the 12+ pound bird on the WSM at 8:00 expecting about 4 hours cook time based on projected 275 average temp (my 18.5 likes to run at that). Set the IQUE 110 at 300 and checked the IT at 2 hours - 149 in the breast. Flipped it over (breast down) and gave it another hour. Breast read 170, thigh 165 to 155 in varying locations. Removed from smoker at 11:00. Lunch scheduled for 1:00 PM. Tented with foil and rested for 30 minutes, then foiled and coolered. When I started carving it at 12:45, the white meat oozed a little creole-colored juice. Dark meat could have been a bit more done for my taste, but the family raved.
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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11-24-2012, 07:27 AM | #13 |
Got Wood.
Join Date: 06-13-12
Location: STATEN ISLAND
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I got crispy skin and I use water in the pan but I just use a little. Seems people are all or nothing with the water but I've found an in between and my poultry comes out great with crispy skin. Here is my bird from thanksgiving:
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11-24-2012, 08:37 AM | #14 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Looks beauty, how'd she taste?
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11-24-2012, 09:37 AM | #15 |
Got Wood.
Join Date: 06-13-12
Location: STATEN ISLAND
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