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In Reply to: Smoking time for a 10-12 lb turkey in a WSM posted by Matt on November 25, 2013 at 15:31:20:
Well, I think the low and slow,225,is for tough meat and fat meat. Turkey in my opinion or any poultry for that matter does better at higher temps. I would at least raise the heat to what Rick said and maybe add 75 degrees. Pay close attention after 2 & 1/2 hours.
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