- May 2, 2016
- 10
- 11
I've only used my new WSM 22 inch a few times, and I'm going for it with the turkey. I didn't study until AFTER I bought and thawed my 20 pound bird. So it's getting brined overnight.
I've read about Spatchcocking, but I also see folks saying that if the smoker is at 350, you don't have to worry so much about the "danger zone." However, I'm not sure that I can get it that hot? Seems like I've used it in the 250 range most of the time. Of course, I don't have time to test it now that I find out it could be an issue.
I'm willing to try the Spatchcock but I'm trying to figure out if I don't have to.
Where I live, we're expecting the temperature to be 65 degrees at the coldest time I'm likely to fire it up, mid 70's later.
Next time, I'll get two ten-pounders.
Anyone with a WSM got an pointers about whether I can get it up that high, and keep it steady? I've got plenty of charcoal.
John
I've read about Spatchcocking, but I also see folks saying that if the smoker is at 350, you don't have to worry so much about the "danger zone." However, I'm not sure that I can get it that hot? Seems like I've used it in the 250 range most of the time. Of course, I don't have time to test it now that I find out it could be an issue.
I'm willing to try the Spatchcock but I'm trying to figure out if I don't have to.
Where I live, we're expecting the temperature to be 65 degrees at the coldest time I'm likely to fire it up, mid 70's later.
Next time, I'll get two ten-pounders.
Anyone with a WSM got an pointers about whether I can get it up that high, and keep it steady? I've got plenty of charcoal.
John
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