Smoked Turkey on the Weber Smokey Mountain (WSM)
Sunday, August 1st, 2010 at
12:45 am
My first smoked turkey on the Weber Smokey Mountain. Brine recipe found at virtualweberbullet.com bbq-4-u.com
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Tagged with: barbecue • barbeque • bbq • Grill • grilling • Mountain • smoked • Smokey • thanksgiving • turkey • virtualweberbullet.com • weber • WSM
Filed under: Barbecue Grills
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thnx for the video good video
Great video – I haven’t made a turkey on my WSM yet. Did a brisket for the first time today. Turkey is on my to-do list this summer. Thanks for the tips!
How often did you have to tend to the coals? Or add more wood? I’m thinking about replacing my brickman with the WSM.
Once the coals were initially lit I didnt have to mess with them. I’ve made brisket and pulled pork on the WSM and I’ve had a full ring of charcoal last as long as 18 hours.
I’ve never used the brinkman, but Im on a few bbq forums and the consensus is that the WSM is a much better smoker than Brinkman’s
Hey if it were’nt for dorks with video cameras no one would ever learn anything ! Nice Job.
GREAT Video! I don’t care what your wife says! I’m smoking my turkey today, thanks for the video post, sure helps me in my quest to Turkey smoked heaven!!!!
Sounds like your bitch wife was nagging at your ass! Man up ant yell at the bitch to get out of the kitchen!
Thanks for posting! Man that turkey looked amazing! Your wife is wrong your not a nerd, post more!
Looks delicious!!
Looks good… next time leave the prob in the Thigh meat til it hits 155-160 pull it off and let it rest….just my 2cents lol
this man is serious about his turkey. and has a really nice countertop. that bird looks amazing. kudos
You’re hardly a dork. Thanks for posting the video. Would like to know what size turkey you used, AND, even though you said it was overdone, was it still moist? I guess you didn’t add more charcoal during the 2 1/2 hour smoking process? I want to make one…but have to get a smoker first. Again thanks. Tell your wife she’s lucky to have you!
I have a carcas and some meat from a butterball commercially smoked turkey. I want to make bean soup with it. Did you start with dried beans or canned? And did you all onions celery etc? I sliced up the smoked turker last night for a community dinner today and all I could think about while I was slicing was bean soup. Will probably make it tomorrow.
I wish I could fast-forward all my wife’s negative comments like you did after she called you a dork. Nice video, so that’s how you smoke a turkey!
How long did you soak the turkey? Looks like some good shit!
..and what was the smoker temp at? or maby I missed it in the video.
Holzkohle schmeckt????
Hey buddy next time try some apple juice or water in the pan for moister, turkey looks a little to dry & black, but excellent video need to talk to explain whats going on. just my 2 cents
@ 8:28 get your little chubby fingers off of that food, he’s got work to do… Just like my wife and kids. Never staying out of the food.
We would still be living in caves if women ruled the world.
How did you get your WSM up to 350? I do the Minion Method, gets to 250 max.
I suspect you added more wood than the original piece, and you should have added water to your water pan. Other than that good job. Your not a dork.
@BeeRich33 On the turkey recipes you don’t use water’ that should get the temp up
to 350.
@figaro0127 I’ve not used water for a year. Do your bottom vents get fully opened?
When I smoke tri-tip I try to get the temp up to 500 (it is a very quick smoke). I don’t
use the Minion method. What I use is pour the chimney full with charcoal make sure it is fully lit the pour it on the other coals. I make sure that the bottom vents are fully open. I do burn lot of charcoal but that does get the temp up that you need to make a turkey. Minion method is great for some things pulled pork, ribs, But sometimes you need more power. also adjust the vents accordingly.