Here are my tips:
- First, make sure you have enough fuel. If it’s cold where you are smoking, remember to have a little extra fuel on hand so you don’t run out. Also, if you are doing two items on a WSM it might be a good idea to add about 50 extra briquettes to your smoker. This will help ensure you have enough fuel and do not run out.
- The bottom grate will be 15-20 degrees hotter than the top grate. It will be important to pay close attention to the internal temperature of the food if you are using both grates. If you find one item is cooking faster then the other you can always switch the bottom food to the top rack or vise versa.
- You will need more water in the water pan if you are cooking 2 turkeys. Aim for 3-4 liters of water. If you are smoking 2 turkeys and you want to keep some of the drippings for a gravy, place one of the turkeys on a roast holder inside of the drip pan with a dash of water in it.
- In addition, don’t forget to use a cheesecloth and remove it halfway through the smoking process. This will help give both turkeys a beautiful golden skin color.
- Set your timer to check the temperature of the turkey halfway, three quarters of the way and then when you think it is done to make sure that you are on the right track to hit 165. This will help you monitor the turkey and make sure it is not over cooked! This is key!
- Check the temperature of the turkeys on the innermost part of the thigh and the thickest part of the breast to make sure that they are fully cooked at 165 degrees before removing them.
- This step is important! Let them rest for 20-30% of the total cooking time. You can loosely cover the turkeys with pieces of aluminum foil while they are resting or you can just leave them uncovered.
- Before you carve into those beautiful birds, share your pictures on social media with us! #BestTurkeyEver
Looking for more turkey inspiration? Be sure to check out more tips here.