I will be smoking a spatchcock turkey hot and fast on my WSM. I have done this with chicken before and it was excellent; moist with a crispy skin. When I smoked the chicken I did not use the water pan. I think I can also omit the water pan when I smoke a spachcock turkey and have the same results as I had with the chicken. I don't need to catch any pan drippings for gravy. What do you peeps think? Has anyone else done turkey this way?
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I've done chicken with & w/o water and it's yummy yummy either way, just cook it 325+ -
I leave out the bowl when cooking birds, even on my WSM 14.5.Comment
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I've done everything from turkeys to Cornish Game Hens and I generally don't use a water pan.
Like Huskee recommends, 325F+ does just fine. Make certain your skin is very dry for a really fine color that is quite crispy.
Finally, don't go too heavy with your smoke component as fowl tends to pick up smoke in a hurry. I might suggest something lite like peach, apple, or even alder for a really lite touch.
Best of luck!Comment
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Thanks guys! I'll leave the water pan out. 325 is my temp of choice.Comment
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