"kilikini" > wrote in message
.. .
>
> "Burnt Food Dude" > wrote in message
> . ..
>>
>> " > wrote in message
>> oups.com...
>> >
>> > Thanks for everyone's input.
>> >
>> > Master, 'll be doing a 6 lb breast and a 10 - 12 lb bird.
>> >
>> > Kili, I'm going to do some extra fire tending and I might get more in
>> > y'alls range.
>> >
>> > Kev, If I could get my pit over 300 consistently, I'd be doing well!
>> >
>> > I figure, I'll keep the bird closer to the hotter end to crisp up the
>> > skin. I'll keep the breast on the "cooler" side. No doubt the breast
>> > will be done first. I'll hold it in a cooler or something till we eat.
>> >
>>
>> I usually run my turkeys at 250 to 265 degrees (on a WSM). If you can
>> hold
> a
>> 275 degree pit I'd cook it there and add the breast about an hour fifteen
>> to an hour and a half into the cook. I use remote thermometers so I can
> tell
>> when the turkey gets done. I believe they should get done close to the
> same
>> time.
>>
>> BFD
>>
>>
>
> We use a WSM as well and it can be difficult to maintain temps above 300
> in
> it. That's why I suggested the prime temp of 275. We also cook the bird
> breast side down, hoping that gravity will take over and send more juices
> into the breast. Probably not an accurate theory, but that's just what we
> do.
>
> kili

IMHO if you brine the turkey, placing it upside down isn't necessary. If you
are using water in the pan you definately will have problems getting the
temp up.

Here is what I suggest. Go to your local Menards, Home Depot or hardware
store. Get some "play box" sand. The type you put in a child's sand box. DO
NOT use regular or construction sand. Play box sand has been treated and
cleaned to get rid of nasty nasties. Foil your water pan, fill about 2/3rds
with the sand and foil it again.

The only draw back to using sand is that your WSM may get too hot. Keep
close tabs on it. You'll probably have most of your air holes closed or
close to it.

Try it on a chicken a few days before you do your turkey to see how your WSM
reacts.

BFD