I'm quarantined and going crazy. I found out my wife has a 17lb turkey in the freezer. I think it needs to be smoked. I will be using a 22" Weber kettle. I'm familiar with the same method because that's how Ive done butts on my 18".
I've read the snake method on a 22 won't take me to the temps I want, 300-350. I read you get a crispier skin vs doing it below 300.
Then their is the mention method I've never done before. When I look this up sometime s it's people just filling one side up others are just dumping charcoal everywhere but in the moisture pan. Looks like a messy snake.
Suggestions.....
I've read the snake method on a 22 won't take me to the temps I want, 300-350. I read you get a crispier skin vs doing it below 300.
Then their is the mention method I've never done before. When I look this up sometime s it's people just filling one side up others are just dumping charcoal everywhere but in the moisture pan. Looks like a messy snake.
Suggestions.....