Page 88 - Turkey Book from Meathead

he only thing you need to do dierent than normal is get the pan under the meat. Just make sure the drip pan does not dry out. Drippings evaporate rapidly. Check every 20
minutes or so. If you have two birds, try to oset them so one doesn't drip on the other.
Weber Smokey Mountain & other “bullet” smoker setup. If you are using a bullet shaped water smoker like a Weber Smokey Mountain, try leaving the water pan dry and put the gravy in a pan on the lower grate. That should do it. You can use the built-in water pan for the gravy if you wish but only if it is really clean. If the water pan is dirty, line it with foil or put a pan inside it. You may have trouble hitting 325°F this way, though. In order to get it up to 325°F, depending on the outside air temp, you'll probably have to add more fully lit coals than normal and leave the vents open all the way. See this article on the best setup for a Weber Smokey Mountain. Kamado or Egg setup. You do not want direct heat and only the oval shaped Primo can be set up in two zones, so you need to put in the deflector plate. The gravy pan can go on this plate.
Gas smoker setup. Put the turkey on a shelf high up in the cabinet and the gravy pan on the bottom shelf. You won't need the built-in water pan. You'll probably need to set the dial on high.
Oset barrel smoker setup. Put the drip pan on the bottom of the cooking chamber under the cooking grate. See our article on the best setup for an oset smoker.
Pellet smoker setup. Put the drip pan on top of the big deflector plate under the cooking grate and put the bird on the cooking grate. If you have a pellet smoker that generates its best smoke at about 200°F or so, start there for about 30 minutes, and then crank it up to 325°F.
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