Weapon of Choice for smoked turkey?

[SweetHeatBBQnSC]

Last year I smoked my first couple of turkeys on my WSM (can't remember if I used the water pan or not). I know that if I smoke the Turkey on it this year I would definitely go without a water pan because it helps crisp up the skin and does amazing on chicken. However, I now also have my Rec Teq 590. I have seen mentions on here of people doing turkeys on their pellet grills. So the question is should I go WSM no water pan about 375* or on the pellet grill indirect at 400* or so. Which do you believe would deliver the superior bird? TIA.

 

[Raider18]

I'm a live fire kind of guy, but poultry is hard to beat on a pellet smoker as the light smoke profile is perfect and nearly impossible to over smoke. Poultry is the man reason I even own a pellet grill.

 

[stan5677]

Pellet smoker for me too. Best turkey I ever cooked was done on my Pellet Pro.

 

[Shiz-Nit]

My advice would be to do a test run on each with some chickens.
Do the same brine, rub, basting or what ever you will do on the turkey to create your flavor profile. Which ever smoker/grill you like best with the chicken go with that unit for your turkey.

Just make sure each chicken is done exactly the same.

 

[SweetHeatBBQnSC]

I'm a live fire kind of guy, but poultry is hard to beat on a pellet smoker as the light smoke profile is perfect and nearly impossible to over smoke. Poultry is the man reason I even own a pellet grill.

When smoking a turkey on your pellet smoker, do you use the extreme smoke any or go straight high temp the entire cook?

 

[SweetHeatBBQnSC]

Pellet smoker for me too. Best turkey I ever cooked was done on my Pellet Pro.

Same question about using extreme smoke. For some reason my comp wouldn't allow me to use multiple quotes at once.

 

[Harmony BBQ]

After many years of using my Traeger for Thanksgiving turkey, last year I boned out the bird, rolled and tied after a three day dry brine and cooked it on my 22” Weber OTG using Royal Oak lump and cherry wood for smoke. Crisp skin, plenty of smoke flavor and very easy to cut and serve. Will be doing that again this year.

 

[SweetHeatBBQnSC]

After many years of using my Traeger for Thanksgiving turkey, last year I boned out the bird, rolled and tied after a three day dry brine and cooked it on my 22” Weber OTG using Royal Oak lump and cherry wood for smoke. Crisp skin, plenty of smoke flavor and very easy to cut and serve. Will be doing that again this year.

Were you ever able to get crispy skin on your Traeger?

 

[Raider18]

When smoking a turkey on your pellet smoker, do you use the extreme smoke any or go straight high temp the entire cook?

I've never done a turkey that way, but that is how I do my chicken wings. I don't see how it could hurt.

 

[TropicDad]

Pellet for me to, ordered a bag of Bear Mountain Apple pellets last night for the turkey.

 

[tom b]

MAK does the work here on thanksgiving. Not a stage cook for me just fire it up about 350* and let it roll

 

[gtsum]

Live fire guy here these days, but I had great success in the past using my Memphis Elite and Yoder pellet grills. I smoke roasted them spatched cock...Ran about 400-425 and used a smoke tube. Best turkeys I’ve ever had. This year, they will go on the stick burner and see how it turns out.


Sent from my iPhone using Tapatalk Pro

 

[SmittyJonz]

Old Country Gravity Fed.

Previous Years - Old Country Smokehouse , DIY UDS, Smitty insulated Craigslist cabinet smoker.

 

[SweetHeatBBQnSC]

Old Country Gravity Fed.

Previous Years - Old Country Smokehouse , DIY UDS, Smitty insulated Craigslist cabinet smoker.

Make sure you let us know how it turns out.

 

[Harmony BBQ]

Were you ever able to get crispy skin on your Traeger?

No, not nearly as good as the Weber. In all fairness, I used to wet brine and switched to dry brine last year. That likely is part of the reason for the difference in skin texture

 

[SirPorkaLot]

My 14.5” WSM is used almost exclusively for poultry, cooked in a vertical position.

Here is an 19lb turkey cooking in it

I haven’t found anything better

 

[rwalters]

Oh man, this is a tough one... think I’ll go with the MAK

Actually, everyone voted on ribs this year. So ribs it shall be. More than likely will smoke a turkey breast or two.

 

[jasonjax]

I love the product that comes off my pellet poopers!

 

[WilliamKY]

As of right now the best turkey (actually breast) I've done was in my Old Smokey electric drum. That's why I keep it around. Mild smoke, bite through skin, very moist cooking environment ideal for poultry. You don't have to gamble with this little cooker on the big day, it always delivers for every palate at the table.

 

[4ever3]

Between the MAK and the WSCG?

MAK all the way...