Chowhound Presents: Table Talk with Dorie Greenspan of Everyday Dorie Ask Your Questions Now

Follow us:

Home Cooking 7


Mr Taster | Aug 25, 201109:36 AM

A friend of mine is going to be smoking a whole turkey (self basting injected frozen bird) for the first time in his Weber Smokey Mountain.

He is trying to find out information about the difference between wet smoking and dry smoking the bird (with or without the filled water pan.)

He tells me "The smoking temperature is high, around 275-300, and the times are only around 3 hours." (I don't know what that means, but maybe others here will).

FYI, he has already dry smoked a whole chicken and it came out great. What he really needs to know is whether he really needs the filled water pan, and how the results will be different for each type of smoking.


Mr Taster

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound