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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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Old 11-28-2020, 05:38 PM   #16
CivilTrojan
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Originally Posted by Monkey Uncle View Post
I guess I found just the right amount of crack.
I think that’s what the plumber said last time he was at my house.
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Old 11-30-2020, 06:31 AM   #17
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Nice
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Old 11-30-2020, 07:03 AM   #18
DanB
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That looks great. Congrats on a successful bird!

I did three 8-9 lb breasts on my WSM 22.5 this year. I did them pretty much the same way you did. All charcoal, no wood (don't like smoke flavor on turkey). And I kept the lid cracked just a tiny bit, which worked well. Temp stayed between 330 and 350 most of the time, which resulted in great crispy skin. In the past I've had problems with the temp zooming out of control when I cracked the lid, but it didn't happen this time. I guess I found just the right amount of crack.

How did you guys manage to keep the temps down so good..I tired using my rotisserie on my WSM 22. Temps were good for awhile then they got away from me. This always happens when I use the rotisserie and have to open the lid.

Thanks DanB
PS I did use lump and no wood.
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Old 11-30-2020, 02:10 PM   #19
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good looking bird
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Old 11-30-2020, 05:35 PM   #20
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How did you guys manage to keep the temps down so good..I tired using my rotisserie on my WSM 22. Temps were good for awhile then they got away from me. This always happens when I use the rotisserie and have to open the lid.

Thanks DanB
PS I did use lump and no wood.
Maybe your rotisserie ring just let's a lot of air in? I usually dont have trouble keeping mine in the 350 range and keeping it there but this time it was a struggle. I even had to add another chimney of lit coals halfway through which I've never done before. I did use some off brand charcoal (trail embers I think?) that had been in my garage forever so who knows..
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Old 11-30-2020, 07:40 PM   #21
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How did you guys manage to keep the temps down so good..I tired using my rotisserie on my WSM 22. Temps were good for awhile then they got away from me. This always happens when I use the rotisserie and have to open the lid.

Thanks DanB
PS I did use lump and no wood.
I've had problems in the past with the temp getting away from me. This time I made sure I just barely cracked the lid. Maybe 1/8 inch or so. That seemed to do the trick.

I also didn't fully load the ring with charcoal. I put a little more than a chimney full of unlit KBB in and spread it evenly. Then I fired up a full chimney and scattered that evenly on top. That seemed to be about the right amount. The temp held fairly steady throughout the cook, then started to trail off a little right about the time I took the meat off. I had very little charcoal left over.

I let it run with all the daisy wheels wide open, but with the lid fully seated, until the smoke cleared up. That took about 45 minutes and had me up to about 305 by the time I put the meat on. I cracked the lid when I put the meat on, and the temp slowly rose to 330 - 350 and stayed in that range for the rest of the 2 1/2 hr cook.
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Old 12-01-2020, 01:41 AM   #22
Happy Hapgood
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Originally Posted by DanB View Post
How did you guys manage to keep the temps down so good..I tired using my rotisserie on my WSM 22. Temps were good for awhile then they got away from me. This always happens when I use the rotisserie and have to open the lid.

Thanks DanB
PS I did use lump and no wood.

Not trying to hijack the OP's Beautiful bird but to DanB If your lookin', you ain't cookin'.
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Old 12-12-2020, 09:33 AM   #23
DanB
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Not trying to hijack the OP's Beautiful bird but to DanB If your lookin', you ain't cookin'.

Hi Then how will I know when it is done? The turkey was a rotisserie so I had to check temps in order do so I had to open the lid.
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