First turkey and first smoke with my new WSM 22.5.

Discussion in 'Poultry' started by damon555, Oct 16, 2011.

  1. damon555

    damon555 Smoking Fanatic

    The smoked turkey (from the rotate in the brine thread) came out delicious and the ribs weren't half bad either. The salt-to-water ratio was perfect. 1/2 cup of kosher salt per gallon of water put just the right amount of flavor in the bird...I also added a little sugar, some juniper berries and some garlic to the brine. I pulled the bird off after 6 hours....almost overcooked it but caught it just in time. I did go by internal temp but I was paranoid about dealing with poultry so I erred on the side of caution. I'm not a dark meat guy but I could eat this stuff all is delicious. Once I got the temp set on the smoker it stayed put right around 230....perfect for what I was looking to do.

    Thanks for the input guys. It's nice to take years of experience and use it to skip many of the mistakes that I could have made. The many threads on the WSM made the learning curve very steep!

    The skin was torn when I unwrapped the bird but I was able to hold it in place with some tooth picks.



    The turkey was some of the best I've ever tasted....and that's saying a lot having eaten my moms delicious roasted turkeys for 41 years!


  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Dang that looks good!

    Nice job on your first smoke with the WSM.

    Your just getting started, I'm sure there will be many more to come.

    You just can't beat a WSM.
  3. damon555

    damon555 Smoking Fanatic

    I should mention that I have about 1/2 my charcoal left too. The advice given on this forum said to start with a full ring and just choke it out when your done smoking. That worked perfectly with the kingsford blue bag charcoal. After I got the smoker up to temp I ended up with 2 bottom vents closed and one open all the way. I couldn't believe how easy it was to work with this grill. I'm sold on it!
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Very god looking Bird and Ribs...Kudos[​IMG]
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Another WSM groupie!

    Welcome to the club!
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    I love those smoked birds. I can't wait to smoke a bunch of them for family and friends again this year for Thanksgiving.
  7. Wow great job. I am gonna have to do 3 turkeys for thanksgiving. I hope mine come out as nice.

    Happy Smokin'

  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Man that bird looks great

    Awesome color to [​IMG]

    WSM's are great, I hope to join the club soon [​IMG]
  9. Nice Bird! Getting to be that time!
  10. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Once you go WSM you will never go back! lol

    Grats on a nice looking bird! Now comes the hard part.... not smoking enything and everything that will hold still long enough to get some rub on it.... lol.
  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  12. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Wow that looks sooooo good!  I think I am going to have to finally thaw mine out and give it a try!!  I thought 230 would be a little low to cook a turkey???
  13. sound1

    sound1 Smoking Fanatic

    Looks great, tis the season for the big birds.
  14. damon555

    damon555 Smoking Fanatic

    I read several threads about running at a higher temp. I also read a few threads about smoking them at the regular "smoking" temp. I just figured since I'm smoking it why not smoke it like I do everything else?....It worked perfectly, the first time. I'll probably just keep doing it this way. Or course I think the WSM had a lot to do with my success.....well that and the info I got from here!
  15. GREAT LOOKING BIRD. plan on trying one in a couple of weeks.
  16. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    It looks awesome!  Great job!!
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice looking bird there Damon!!!

    Your Mom would be proud, for sure !!!!

    Thanks for showing,

  18. herman4

    herman4 Newbie

    How did the skin come out? I have not done a turkey yet but i am worried a out chewy skin
  19. chef willie

    chef willie Master of the Pit OTBS Member

    most will smoke birds at a higher temp than normal for most meat.....325-350 will give ya nice crispy skin.
  20. chef willie

    chef willie Master of the Pit OTBS Member

    good job...nothing beats a good smoked turkey

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