18 lb. Turkey in a mini

Discussion in 'Mini-WSM' started by lonwlf, Dec 26, 2014.

  1. Hi all, today is the day! I have a 18 lb turkey in my mini. At the 1 1/2 hour mark IT is at 90 degrees. Mini is cruising at 240 with all vents wide open. I may pull the clay diffuser and put in the steamer plate to get the temp up a bit.
     
  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    looking good... I found that my mini will go up in temps as the meats IT raises ... ether way, it should be good ...
     
  3. welshrarebit

    welshrarebit Master of the Pit

    Looks good!
     
  4. 2 1/2 hours IT 135
     
  5. Pulled it out at 160. While it looks good. Skin was very rubbery and the meat was a bit too. It tasted great and very moist, I can do better next time.
     
    Last edited: Dec 29, 2014
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks good! Nice smoke!

    That's a large mass of cold meat for the mini. Anytime I do something large like that in the mini I'll ramp the temp up a good 30 degrees above my targeted out temp. It's been my experience that's how much it's going to drop once the meat is in there. I think you did good starting with the clay diffuser in. I say that because it appears you had the bird standing on a lower rack position. Had you gone with the steamer or without for the entire smoke you might have risked burning the lower portions of the bird. The largest turkey I have done in the mini was 12 pounds, whole it for on the upper rack and I did use only the diffuser. Ran the mini at 325. Skin was not quite crispy, but not bad.
     
    Last edited: Dec 27, 2014
  7. radioyaz

    radioyaz Smoke Blower

    Looks great! Questions...did you brine ? what wood did you use? rub?

    Whole Turkey is on a short list of things to try. Soon.

    Nice job!
     
  8. I did not brine since it already had a solution. I used a poultry rub that I had in my cabinet. I did inject with creole butter.

    I do recommend going with a smaller bird that was the smallest one I had so I figured I would give it a shot. I just wanted to see what the mini could do. I am pretty sure the upper part of the chamber runs hotter than down at the base as the top of the bird was a little over cooked.

    As far a being moist the juices poured out when I cut it open Also the skin was very rubbery. My propane smoker does a better job because I can crank the heat up in that.
     

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