Weapon of Choice for smoked turkey?

[mph33]

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.

going higher temp on the WSM most certainly doesnt guarantee crisp skin. the best way is to let air dry for 48 hours uncovered on a wire rack in the fridge

 

[Dweverett]

Another vote for the pellet grill. Poultry sucks up smoke easily so the lighter smoke profile works really well.