Smoking a turkey on a charcoal smoker may seem intimidating, but with some basic techniques, you can achieve incredibly moist, flavorful results. The Weber Smokey Mountain (WSM) is one of the best charcoal smokers for smoking turkey Its bullet shape helps maintain low, even heat while infusing mild smoke flavor
In this guide, I’ll walk through the full process for smoking turkey on a WSM, from prep to carving Follow these tips and you’ll be serving up tender, juicy smoked turkey that steals the show at your next holiday meal.
Why Smoke Turkey on a Weber Smokey Mountain?
The WSM has several features that make it excellent for smoking turkey
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Maintains 225-275°F temperature: The insulated steel construction provides steady, low heat perfect for slow smoking turkey over 4-6 hours.
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Infuses mild smoke flavor: Wood chunks produce just the right amount of smoke to complement the turkey.
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Keeps meat moist: The built-in water pan creates a humid environment that keeps the turkey tender.
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Easy to control temperature: Adjusting the bottom vents lets you dial in the ideal heat for smoking.
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Large capacity: The 22” WSM can hold a 20 lb turkey, while the 18” model fits up to a 16 lb bird.
With the WSM’s set-it-and-forget-it smoking capabilities, you’ll get deliciously smoky turkey full of natural juices.
Choosing the Right WSM Size
Weber Smokey Mountains come in 3 sizes – 14”, 18”, and 22”. Here are the turkey capacities for each:
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14” WSM: Holds whole turkeys up to 12 lbs. Best for smoking turkey breasts.
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18” WSM: Fits whole turkeys up to 16 lbs comfortably. Ideal for the average 14-16 lb turkey.
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22” WSM: Can handle turkeys up to 20+ lbs. Provides the most flexibility.
Pick the WSM size that fits the turkey you’ll be smoking. You can always cut a larger bird in half.
Prep Work for the Best Results
Proper preparation is key to smoking moist, flavorful turkey in a WSM. Here are some tips:
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Brine the turkey: Soaking in a saltwater brine for 12-24 hours seasons the meat and keeps it extra juicy.
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Season under the skin: Rub herb butter under the skin to infuse flavor all the way to the bone.
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Truss the turkey: Tying the legs together makes the turkey more compact for even cooking.
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Use a drip pan: Put a foil pan under the turkey to catch drippings and simplify cleanup.
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Dry in the fridge: Uncovered overnight drying concentrates flavors and crisps the skin.
Taking these prep steps ensures your turkey hits the smoker ready for smoking success.
Setting Up the Weber Smokey Mountain for Turkey
Configuring your WSM for optimal smoking conditions involves a few easy steps:
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Fill the charcoal ring 2/3 full with briquettes. Light 8-10 briquettes in a chimney starter.
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Once lit coals ash over, pour them over the unlit coals in the WSM.
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Add 4-6 wood chunks to the firebox for ample smoke. Good woods are apple, cherry, or pecan.
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Assemble the WSM with the lid vent fully open and empty water pan in place.
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When smoker temperature hits 225-250°F, put the turkey on the top cooking grate.
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Adjust the bottom vents to maintain the target temperature.
In 15-30 minutes, your WSM will be ready for smoking perfection!
Maintaining Proper Smoker Temperature
The ideal temperature for smoking turkey is 225-250°F. Here are some tips for regulating the heat:
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Monitor temperature with a digital thermometer and check it every 30-45 minutes.
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If temperature creeps up, close bottom vents slightly. Open them more to increase heat.
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Add 5-6 lit briquettes every 1-2 hours to maintain steady heat.
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Limit opening the lid which causes heat loss.
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On cold days, you may need to add more lit coals to keep the WSM above 225°F.
It takes some practice, but regulating the WSM’s temperature gets easier over time.
Monitoring Doneness
Smoking times can vary based on the size of your turkey and outside conditions. Monitor doneness in a few ways:
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Use an instant read thermometer to check breast and thigh temp. Turkey is done at 165°F.
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Insert a probe thermometer into the thickest part of the breast to track internal temp.
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Estimate 25-30 minutes per pound at 225-250°F. A 15 lb turkey takes 6-7 hours.
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Once the breast hits 160°F, tent foil over the turkey to prevent overcooking.
Checking turkey temperature ensures you pull it off right when it reaches peak juiciness.
Resting, Carving, and Serving
After hours in the smoker, let the turkey rest:
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Allow the turkey to rest 30-45 minutes tented in foil before carving.
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Carve the turkey starting with the breast meat, then leg quarters and wings.
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Slice the breast across the grain for tenderness.
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Discard any charred wood chunks in the cavity before serving.
Follow these steps for smoked turkey that’s moist and full of flavor down to the bone.
Smoked Turkey Perfection on the WSM
Smoking turkey in a Weber Smokey Mountain requires a bit of technique, but the juicy, smoky results are worth it. With the right prep, temperature control, and monitoring, you’ll have a showstopping turkey ready for your next gathering. The WSM’s versatile smoking capabilities let you achieve competition-worthy results in your own backyard.
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The last turkey I smoked was during one of our Weber product photo shoots earlier this year. This bird was very big, and if it turned out like the turkey we smoked a few days before, it would be the star of the holiday dinner. Sadly, I never got a bite, and worse, the turkey never even made it to the set.
It was the last shot of the day, and bad weather was moving in. We were scrambling. It was the real family who stole the show. They had just sat down when the storm came. In fact, it was not just a storm, it was a microburst, or rather a non-rotating tornado.
The crew ran for cover in the backyard, and our grill camp in the front drive turned into a mess of wet chaos. We dropped our pop-up tents, stashed our supplies into trucks, and got wet, real wet. Branches fell down around us, and the power went out in the neighborhood we were shooting in. To put it professionally, it was nuts.
As we waited for the storm to end, which it did, everything was called off for the day. Not only was it the last shot of the day, but it was also the last shot of a great week.
When I went back to the front to look at what was left of our grill station, I saw that our Weber Smokey Mountain Cooker was still standing upright and also still smoking. Under the lid, the turkey was to temperature. It looked beautiful, and the owners of the home we were using suddenly had dinner.
To remember the moment, I would have taken a picture with my phone, but I wasn’t the only thing that was wet.
So here it is a few months later and what I am craving? Yeah, smoked turkey. Here’s the process, this time with great weather.
Smoked Turkey
By Mike Lang Serves: 7-8
1 14-pound turkey, fresh or thawed ½ cup unsalted butter 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 1 orange zest, cut in half Olive oil Salt and pepper Butcher twine Weber Connect Smart Grilling Hub
1. Bring the butter to room temperature and mix with the rosemary and thyme.
2. With a pair of poultry shears, remove the wing tips.
3. Starting at the bottom cavity, use your fingers to separate the turkey’s skin from the breast meat. Work slowly up towards the neck being careful not to split or tear the skin.
4. Pat the turkey dry with paper towels.
Tip: For crispy skin, leave the turkey uncovered in the refrigerator overnight.
5. Season the outside of the turkey with salt, pepper, and the orange zest. Rub all over with olive oil.
How To Smoke A Turkey | Weber Smokey Mountain Cooker | Charlie Mckenna
FAQ
How long does it take to smoke a 12 lb turkey on a smoker?
How to smoke a turkey on a Weber pellet grill?
What’s the best way to smoke a turkey on the grill?
Can you smoke a Turkey in a Weber Smokey Mountain cooker?
If you’ve never tried smoking a turkey in a Weber Smokey Mountain cooker, you’ve been missing out on a great experience, and some really tasty turkey! The Smokey Mountain Cooker, also known by aficionados as the “WSM” or the “Weber Bullet”, is a very well made vertical charcoal smoker that’s efficient and durable.
How do you smoke a Turkey on a Weber grill?
Let the smoker preheat for at least 30 minutes and you are ready to go. Place the turkey directly on the grate or you can place the Weber grill pan with the turkey directly on the grate to make it easy. Both methods will work great. Quickly close the door or replace the lid and let the cooking and smoking commence.
How long does it take to smoke a Turkey?
Try to plan for about 15-18 minutes per pound when you smoke at around 275F-300F degrees. If you like the skin to be crispy raise temperature to 300F. Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40F to 140F in 4 hours or less.
Can you smoke a Turkey on a 14 inch smoker?
The smoker is not only easy to use but will provide you one of the greatest turkeys you will ever eat! The 18”and 22” smokers are great for smoking full-size turkeys. You won’t likely be able to fit a full-size turkey on the 14” smoker but you can smoke a turkey breast on it. Pick out a great turkey! Make sure the turkey fits!