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Started By
Message
Dry Smoke or Wet
Posted on 12/12/19 at 11:46 am
Posted on 12/12/19 at 11:46 am
I have a WSM, and they recommend doing a dry smoke for turkey. Have any of you all wet smoked a turkey. If so, could you give me the details.
Thanks
Thanks
5
Posted on 12/12/19 at 11:52 am to bearhc
What is a wet smoke? With the water pan full?
Posted on 12/12/19 at 12:02 pm to heatom2
Yes.
Posted on 12/12/19 at 12:03 pm to bearhc
Yeah I'd leave it empty. With poultry skin I would think the dryer the environment the better.
Posted on 12/12/19 at 12:06 pm to bearhc
You can also put sand in the water tray to help balance temperature.
Posted on 12/12/19 at 1:10 pm to OldHickory
Awesome idea. Thanks!
Posted on 12/12/19 at 1:12 pm to bearhc
I've read some forums of a guy who has won various huge BBQ competitions using only the weber Smokey mountain. He stated he never put water in the water pan, only wrapped it with foil.
Posted on 12/12/19 at 1:42 pm to Bigryno7
quote:
a guy
Probably Harry Soo.
Posted on 12/12/19 at 3:00 pm to SmokedBrisket2018
Dry if you want a crunchier bark.
Posted on 12/13/19 at 7:27 am to bearhc
I only fill the pan for an uber-long smoke. Brisket comes to mind.
I went dry for steaks last weekend and the flipping pan caught fire, though.
I went dry for steaks last weekend and the flipping pan caught fire, though.
Posted on 12/13/19 at 12:59 pm to bearhc
Water is messy, but helps stabilize the temps in a WSM. I bought a terra cotta planter base and wrapped it in foil. I put that in the water pan as a heat sink and baffle. Works great. Just rewrap it every couple of cooks.
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