I'm not the best in posting photos- may need to find a better way then photobucket. Bird was smoked around 270* for awhile then eventually pulled water pan and another pan over it for the drippings. Towards the last hour or so temps got higher then wanted to around 350*. I had bird on wsm for about 5 hrs but should have removed 45 min prior as it was overdone a tad- inside the leg joint read 185* when I wanted 165. Oh well, she's soup now and made a good one. It's amazing just how good a boiled down smoked turkey carcass and trimmings,some carrots,onion,and celery can make such a wonderful soup for a cold day! Using a smoked turkey carcass really does do wonders to the flavor especially when you add some cajun seasoning.
Originally posted by doug gillis: I'm not the best in posting photos- may need to find a better way then photobucket. Bird was smoked around 270* for awhile then eventually pulled water pan and another pan over it for the drippings. Towards the last hour or so temps got higher then wanted to around 350*. I had bird on wsm for about 5 hrs but should have removed 45 min prior as it was overdone a tad- inside the leg joint read 185* when I wanted 165. Oh well, she's soup now and made a good one. It's amazing just how good a boiled down smoked turkey carcass and trimmings,some carrots,onion,and celery can make such a wonderful soup for a cold day! Using a smoked turkey carcass really does do wonders to the flavor especially when you add some cajun seasoning.
