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Wsm with a turkey question

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  • Nuke em
    Club Member
    • Jun 2016
    • 756
    • Nj

    Wsm with a turkey question

    Meathead or anyone else that wanna tag in. Just a quick question. Gonna be burning a 20 lb bird on the trusty ol wsm for turkey day. Outta curiosity I watched the video again (can’t remember how I smoked em before. Sign of old age and I lost my book of notes in the move a couple years back). I see that when the wsm was assembled after the charcoal it wasn’t mentioned if the water pan was left in dry or removed or left in with some water in it.
    I know I’ll be doing the gravy also so there will be some moisture inside but will it be enough.
    the turkey will be spatchcocked with the fireboard and fan and all that stuff.
    I would guess to leave the water pan in to act as a barrier in case of hot spots. Also I’ll be using lump charcoal which will burn hotter. (Unfortunately I can’t use kings Ford briquettes cause I can taste the fillers etc. also can’t find any natural hardwood briquettes this time of year in my neck of the woods). I still have a few days to check around again and see if I can spot some. But if not then lump will be the heat source.
    the water pan is the main concern. Thanks everyone
  • Nuke em
    Club Member
    • Jun 2016
    • 756
    • Nj

    #2
    Just found it in the turkey written directions towards the bottom. It say on wsm styles you can leave the water pan dry and should be enough moisture to do the job. And also looking at some of the pictures I remember how I cooked one before. I used a gasser the last time.
    now a new question. It says you can leave the pan dry. Has anyone did em both ways and if so any noticeable differences?

    Comment

    • ecowper
      Founding Member
      • Jul 2014
      • 3498
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 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"


        Eric Cowperthwaite aka ecowper

      #3
      When I do a turkey on the WSM, I leave the water pan dry and I put a pan of gravy makings on the bottom grate under the bird :-)

      Comment


      • bbqLuv
        bbqLuv commented
        Editing a comment
        Let me guess, the gravy pan contains, the giblets, neck, trimmings, veggies and seasonings, and a little braising broth. Only a guess, but what do I know.

      • ecowper
        ecowper commented
        Editing a comment
        See Nuke Em's post ..... htat's what I do
    • Nuke em
      Club Member
      • Jun 2016
      • 756
      • Nj

      #4
      Yes. Meatheads gravy
      Gravy

      This gravy is essentially a rich concentrated smoky turkey stock that will penetrate the meat, not just sit on top of it. Once you try it you will never go back to the thick floury wallpaper paste again. You will have more than you need when you are done, so you can use it in soups or pot pies or risotto. The recipe here has a lot of room for improvisation.

      3 quarts [2.8 L] water

      1 cup [237 ml] apple juice

      2 onions, skin on, ends removed, cut into quarters

      2 medium carrots, peeled and cut into 2 inch lengths

      1 rib of celery, leaves and all, cut into 2 inch lengths

      1 tablespoon [15 ml] dried sage leaves, crumbled (do not use powdered herbs, they can cloud the broth)

      1 tablespoon [15 ml] dried thyme leaves

      2 whole dried bay leaves

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        Only change I make is to substitute sauvignon blanc for the apple juice

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