1st turkey on weber

Discussion in 'Poultry' started by bigque, Nov 17, 2011.

  1. bigque

    bigque Newbie

    This will be my first time cooking a turkey on my 22.5 weber rotisserie kettle set up. Any adivice and tips would be really appreciated.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Brine it, coat with olive oil & put a rub on the outside & under the skin with butter under the skin as well. Cook it indirect. Put the coals on the sides with a pan under the turkey to catch the drippings. You want to keep the fire around the 250-300 range for most of the smoke. Use the pan drippings to baste it every hour or so. Keep the top vent wide open & control the temp with the bottom vents. Use wood chunks & mix them in with the unlit coals. Start about 1/2 chimney of coals & put half on each side on top of the unlit ones. Good luck & don't forget the camera!
     
    Last edited: Nov 17, 2011
  3. raptor700

    raptor700 Master of the Pit OTBS Member

        Great advice AL,
      Couldn't have said it better myself 

                      [​IMG]
     
  4. tyotrain

    tyotrain Master of the Pit

    X3
     
  5. big andy a

    big andy a Smoking Fanatic

    I've been cooking our Thanksgiving turkey on the Weber for 20+ years - ever since my lovely wife's attempt in the oven with the meal that's referred to in our house as "Birdzilla" [​IMG]

    The turkey on the Weber comes out like something from a magazine - gold brown and delicious.  I go real simple, wash and rinse the bird, rub with peanut oil and put on salt and pepper.   That's it.  Cook indirect with a pan as Al said and check in on it every hour.  I put the drip pan on a brick to raise it up closer to the bottom of the grid - it seems to prevent the drippings from burning.  You want those for the gravy!  The maximum size is 17 lbs. for the lid to close properly.

    Good luck,

    Curt.
     
  6. any qview from past turkey smokes on the Webers?
     
    Last edited: Nov 18, 2011
  7. bigque

    bigque Newbie

    Thanx guys :^)
     
  8. frosty

    frosty Master of the Pit

    BigQue,  Good luck, the great advice from the big dogs sounds great.  Either way, we would love to see the progress and some Q-view.  I know you will be putting some fine turkey on the table.  Go get em'!  [​IMG]
     
  9. sunman76

    sunman76 Master of the Pit

    Great advise again from SMF! [​IMG]  good luck brother.   
     
  10. bigque

    bigque Newbie

    Should I put the coals just on one side of kettle or on both with a drip pan in the middle? How much coal should I use? Btw here's a shot of 2 y birds I did.[​IMG]
     
  11. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    SmokingAl nailed it -- as usual!!  [​IMG]   Coals on both sides, starting with about 10-12 per side -- drip pan in the middle.  I add 4-5 coals per side about every 45 minutes with a few more chips/chunks; it will roll steady all day with this method.  I also make some foil "wings" to deflect direct heat away from the bird where it sits close to the coals.
     
  12. bigque

    bigque Newbie

    What do you mean by foil wings?
     
  13. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I just fold a couple of 2 inch wide X 6 inch long foil strips to tuck under the edges of the bird that are close to the coals.  They deflect heat away from the meat so that part doesn't cook too fast or dry out.
     
     

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