How to Smoke Turkey Thighs in a Weber Smokey Mountain Cooker

The Weber Smokey Mountain Cooker, renowned for its reliability and versatility, is an excellent tool for smoking various meats, including flavorful turkey thighs.

This guide will walk you through the process of preparing, smoking, and serving delicious turkey thighs using a Weber Smokey Mountain Cooker.

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Understanding Your Weber Smokey Mountain Cooker

Before diving into the cooking process, it’s essential to familiarize yourself with your Weber Smokey Mountain smoker:

• Dimensions and Capacity: The 18.5-inch model measures 19″D x 21″W x 41″H and weighs 39.1 pounds. It features two 18.5-inch cooking grates, providing ample space for smoking turkey thighs and other meats simultaneously.
• Construction: The smoker is built with porcelain-enameled steel and features aluminum dampers, ensuring durability and efficient temperature control.
• Temperature Range: The Weber Smokey Mountain Cooker excels at maintaining temperatures between 225°F and 250°F, ideal for low and slow cooking.

Preparing Your Smoker

Proper preparation of your smoker is crucial for a successful cook:

• Cleaning: If you’ve used your smoker before, ensure it’s clean. Brush the grates with a grill brush and wipe down the interior with a damp cloth.
• Seasoning (for new smokers): If your smoker is new, season it first. Coat the interior with cooking oil and heat it to 250°F for 2-3 hours. This process creates a protective layer and improves the smoker’s performance.
• Lava Rocks: Instead of filling the water pan with water, use lava rocks. These help stabilize temperature without adding excess moisture to the cooking environment.
• Thermometer Placement: Install a grate-level thermometer in addition to the dome thermometer for more accurate temperature readings.

Fuel and Wood Selection

Choosing the right fuel and wood is essential for achieving the perfect smoke flavor:

• Charcoal: Use about 4 lbs (1/4 bag) of high-quality charcoal. Lump charcoal burns hotter and cleaner, while briquettes provide more consistent heat.
• Wood Chunks: For turkey, use mild fruitwoods like apple or cherry, or a mix with hickory for a slightly stronger flavor. Use 3-4 fist-sized chunks for a 2-hour cook.
• Avoid Wood Chips: For longer smoking sessions, wood chunks are preferable to chips as they smolder longer and provide more consistent smoke.

Setting Up the Charcoal

The right charcoal arrangement ensures steady, long-lasting heat:

1. Start by lighting a full chimney of charcoal.
2. While that’s heating, arrange about 4 lbs of unlit charcoal in your smoker’s charcoal ring in a volcano shape.
3. Once the charcoal in the chimney is well-lit (ash-gray and slightly glowing), pour it into the center of your unlit charcoal volcano.
4. Add 2-3 wood chunks on top of the hot coals.

This hybrid Minion method provides a steady heat source that can last for several hours without the need for refueling.

Tip: Add a small amount of wood chips on top of your wood chunks. The chips will ignite quickly and produce an initial burst of smoke, while the chunks provide longer, more sustained smoke.

Temperature Control

Maintaining consistent temperature is key to successful smoking:

• Assemble the smoker body quickly to start controlling airflow.
• Initially, close the back vents completely and leave the front vent fully open.
• Place the lid on the smoker, leaving the top vent fully open throughout the entire cook.
• Allow the temperature to stabilize, aiming for a cooking temperature between 250°F and 275°F.
• Use two temperature probes: one for ambient smoker temperature (placed at grate level) and one for the meat.
• Adjust the bottom vents as needed to maintain temperature. Opening vents increases airflow and temperature, while closing them does the opposite.

Tip: Use a pencil or pen to set the vents by inserting the pencil into the vent hole and gently closing the vent around it. This can help you achieve precise control over airflow and temperature.

Preparing the Turkey Thighs

Proper preparation enhances the flavor and texture of your turkey thighs:

Ingredients:

• 2 turkey thighs
• Olive oil spray
• Poultry seasoning (containing sage)
• Kosmos Dirty Bird rub (or your preferred poultry rub)

Tools:

• Meat tenderizer
• Sharp knife (if trimming is necessary)
• Paper towels

Steps:

1. Pat the turkey thighs dry with paper towels.
2. Inspect the thighs and trim any excess skin or fat if necessary.
3. Use a meat tenderizer to puncture the skin all over. This allows fat to render during cooking and helps the seasonings penetrate the meat.
4. Apply a light coat of poultry seasoning, focusing on the sage flavor, which pairs excellently with turkey.
5. Follow with a layer of Kosmos Dirty Bird rub or your preferred poultry rub. Be careful not to oversalt, as many rubs already contain salt.
6. Lightly spray with olive oil to help the seasonings adhere and promote better skin texture.
7. Let the seasoned thighs sit at room temperature for about 10 minutes before smoking. This allows the meat to warm slightly, promoting more even cooking.

Smoking the Turkey Thighs

Now it’s time to start smoking:

1. Once your smoker has stabilized at 250-275°F, place the seasoned turkey thighs on the cooking grate.
2. Insert a temperature probe into the thickest part of one thigh, avoiding the bone for an accurate reading.
3. Close the lid and monitor the temperature closely.
4. Smoke the thighs for about 2 hours, or until the internal temperature reaches 165°F.
5. Aim for a thin blue smoke throughout the cooking process. Thick, white smoke can impart a bitter flavor to the meat.
6. Resist the urge to open the smoker frequently. Each time you open the lid, you lose heat and extend the cooking time.

Tip: Rotate the turkey thighs halfway through the cooking process to ensure even exposure to smoke and heat. If you’re not happy with the cooking progress, flipping the thighs can also be an option to achieve a more even cook.

Monitoring and Adjusting

Consistent monitoring ensures the best results:

• Check the smoker temperature every 30 minutes, adjusting vents as needed to maintain 250-275°F.
• After about 1.5 hours, the internal temperature should be around 147°F. If it’s significantly lower or higher, you may need to adjust your smoker temperature.
• Remember that gradual temperature increases are key to maintaining moisture in the meat. Avoid drastic temperature fluctuations.
• If you notice the skin becoming too dark before the meat is fully cooked, you can loosely tent the thighs with aluminum foil.

Tip: Keep a log of the smoking process, noting the time, temperature, wood used, and any adjustments made. This can help you refine your technique for future smoking sessions.

Finishing and Serving

Proper finishing touches can elevate your smoked turkey thighs:

1. When the internal temperature reaches 165°F, remove the turkey thighs from the smoker.
2. Let the meat rest for 10-15 minutes before serving. This allows the juices to redistribute throughout the meat.
3. The finished product should have a pinkish smoke ring, crispy skin, and be juicy with a complex flavor profile.
4. Serve with your choice of sides. Smoked turkey pairs well with traditional sides like mashed potatoes, green beans, or a light salad to balance the rich, smoky flavor.

Cleaning and Maintenance

Proper care of your Weber Smokey Mountain Cooker ensures its longevity and consistent performance:

• Once the smoker has cooled, brush the grates clean.
• Empty the ash pan after each use to prevent moisture buildup which can lead to corrosion.
• Wipe down the interior and exterior with a damp cloth.
• Cover your smoker when not in use to protect it from the elements.
• Periodically inspect your smoker for any signs of wear and replace parts as needed.

Tips for Success

These Weber Smokey Mountain Tips will help you get great results with turkey thighs and also any other food you smoke.

• Always preheat your smoker for 30-45 minutes before adding the meat. This ensures stable cooking temperatures from the start.
• For more flavor variety, experiment with different wood combinations. Mixing mild fruitwoods with stronger woods like hickory or oak can create complex flavor profiles.
• Consider spritzing the turkey thighs with apple juice or chicken broth every hour to add moisture and flavor.
• If you’re cooking for a crowd, the 22.5-inch Weber Smokey Mountain Cooker offers more cooking space while maintaining the same excellent performance.
• Keep a log of your cooks, noting temperatures, wood used, and results. This can help you refine your technique over time.
• In colder weather, consider using a welding blanket or smoker jacket to insulate your Weber Smokey Mountain Cooker and maintain consistent temperatures.

Conclusion

The Weber Smokey Mountain Cooker is an excellent choice for smoking turkey thighs, offering consistent temperatures and effective smoke production. Its ease of use makes it suitable for beginners, while its performance satisfies even experienced pitmasters.

With practice and attention to detail, you’ll be creating mouthwatering smoked turkey thighs that will impress your family and friends, and elevating your backyard barbecues to new heights of flavor.

FAQ

Q: How long does it take to smoke turkey thighs?

A: It typically takes about 2 hours to smoke turkey thighs at 250-275°F until the internal temperature reaches 165°F.

Q: What wood is best for smoking turkey?

A: Mild fruitwoods like apple or cherry are ideal for smoking turkey, as they impart a sweet, subtle flavor.

Q: Can I use this method for other turkey parts?

A: Yes, this method can be adapted for other turkey parts like breasts or wings. However, cooking times may vary, so always cook to the correct internal temperature (165°F for all poultry).

Q: How many turkey thighs can I fit in an 18.5-inch Weber Smokey Mountain Cooker?

A: An 18.5-inch model can comfortably fit 4-6 turkey thighs, depending on their size.

Q: Should I brine the turkey thighs before smoking?

A: Brining can enhance flavor and moisture, but it’s not necessary. If you choose to brine, do so for 4-6 hours before smoking and reduce the amount of rub you use to avoid oversalting.

Q: What if my turkey thighs are done too quickly?

A: If they reach 165°F internal temperature faster than expected, remove them from the smoker and wrap in foil. They can be kept warm in a cooler or low-temperature oven until ready to serve.