Windy Turkey Smoke

Discussion in 'Poultry' started by mike5051, Jan 17, 2016.

  1. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I've been harping on the ease of smoking with a WSM, but I guess I've never done it in the cold (a relative term in New Orleans) and wind before.  Outside temps in the 40's steady wind in the teens with gusts up to 30.  My plan was to smoke at 325 till the Maverick in the thigh was at 170.  I can't maintain 325 to save my life.  Constant adjusting of the bottom vents to maintain 320 -360, it's a pain.  I am worried that the skin will be black instead of brown from the temp spikes.  It's just a smoked turkey cause I wanted one, no special occasion, so not really a big deal.  I'll post some pics when it's done.  SPOG on a 12 lb turkey.

    Mike
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You need a wind block. One of the best methods is to get a roll or Refletix insulation. It is a foil bubble wrap. Form a cylinder around the WSM (2"-3") gap. Use binder clips at the seam. This will block the wind, and it adds some insulation to reflect heat back towards the smoker.

    Another option is to use foil faced foam or plywood.
     
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Wind drives my offset crazy. The lid is drafty and smoke blows out from every side.  However I can turn it so the wind hits the firebox intake, and it's basically forced-air induction like supercharging.
     
  4. b-one

    b-one Smoking Guru OTBS Member

    I get to smoke in the corner of the garage as we have to much stuff in it to fit a car.:biggrin:
    Hope it turns out!:drool
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

                                               [​IMG]

    Anything just to break the breeze. A table on its side, piece a plywood, a lawn chair on its side, etc....
     
  6. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thank you guys!  I've read threads that mentioned wind blocks and blankets, but it didn't stick in my brain correctly.  I could easily see myself suggesting that to a smoker struggling in the colder regions and feeling lucky that I don't have to deal with such things.  I blocked the wind with some stuff from the yard and calm was restored!  Turkey is resting after 3.5 hours.  It looks nice!

     
    dirtsailor2003 likes this.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    On my way!  Great looking bird, lets carve that sucker up!

    You gonna save some for a gumbo? Goona be like this tomorrow night and chilly too! perfect gumbo weather! Baby Sis just left and stole a 1/2 smoked chicken I was gonna make gumbo with..... Sheesh! Sisters! 
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking bird!

    POINTS!!!
     
  9. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks Kevin!  I've never made a turkey gumbo, care to share a recipe?  My daughter spends weekends with me, I bring her back to her Mom's every Sunday evening with most of the food I've cooked over the weekend.  She loves chicken and sausage gumbo but get this...she can't stand seafood!  I make a killer seafood gumbo with okra, shrimp, crabs, and I throw in chicken and sausage too.  She won't touch it.

    Mike
     
  10. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks for the points Case!  I appreciate it.

    Mike
     
  11. b-one

    b-one Smoking Guru OTBS Member

    Nice looking bird!
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    http://www.smokingmeatforums.com/t/145641/gumbo-basics

    Its a long thread..... I think the smoked turkey gumbo is #91. But I am guessing you really already know how.
     
  13. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That was a good read Foam!  I've already discarded the carcass as I do with my chickens.  You give me far too much credit for knowing how to make great food.  Your rice cooking instructions have me excited!  I use a "pampered chef" microwave rice cooker. LOL.  I promise to make better use of my carcass's from this point forward.  

    Mike
     

Share This Page