Hi from the Piedmont region of NC. Been a backyard griller for years and now am getting into smoking with an 18.5 WSM smoker. Learning the ins and outs of it, been watching a lot of YouTube videos. Just bought the Meathead book and think it is fantastic! I'd like to smoke a turkey on it and want to practice over the next couple of weekends. I am wondering how people setup their WSM to capture the juices like in the book. Can folks shed some light on that for me?
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New Smoker from North Carolina, voted one of the two best Carolinas
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Club Member
- Jun 2018
- 4884
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
SNS travel kettle
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
Welcome from the California Delta. Don't own a WSM. But I'm sure someone will be along soon who does.
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Club Member
- Apr 2018
- 4919
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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Charter Member
- Dec 2014
- 1355
- NC, The Triad
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WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.
Welcome fellow North Carolinian! I have a WSM and have smoked my share of turkeys on it. The way I set it up is by putting a large roasting pan on top of the lower grate, directly under the bird. Keep your water pan in place under the grate but line it with 2 layers of HD Reynolds wrap aluminum foil and leave it empty. You don't want to use water because it will keep the skin from getting crispy. There you have it, that's my set-up!
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+1 👆 I have a WSM also. And welcome to The Pit, we’re glad to have ya.Last edited by Panhead John; October 28, 2021, 04:23 PM.
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Club Member
- Aug 2019
- 992
- Mooresville, North Carolina
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Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
Greetings and welcome from North Carolina, neighbor!
Do your trials with large chickens. Similar results and way cheaper test subjects. Just did a 8lb chicken on the kettle with great results. Just 2 cents.
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Club Member
- Nov 2014
- 5032
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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Club Member
- Mar 2020
- 4356
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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