Wondering if anyone has used the Hunsaker rib hanger (or any other accessory) to hang a turkey on the WSM. It looks pretty solid, but that’s a lot of weight.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I suppose it would depend on the size of the turkey, I don’t think there would be any issue doing a 10-12 lbs bird but I think you would run into issues with whichever end was pointed towards your coals cooking faster than the end that was in the dome. But then again, I’ve been wrong before.
I've only hung chickens with the weber branded sausage hook insert thing. Did 4 4lb birds in my 22" with no water pan. Ran the smoker at 350 and the birds came out great....but yea would depend on size of bird and what you have holding it
I’ve done it. I love the Hunsaker hanger, turns a WSM into a PBC. I did about a 12 lb one last Thanksgiving, had your use like 4 hooks in a double hook configuration. Only problem was it hung pretty far down into the cooker and caused the dark meat to get too well done. If I do it again I’d use foil on the bottom until the top got further along.
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