cook it On the Drum or Kettle?

[motley que]

got a turkey i am going to do tommorrow in the hurricane style i like. I do it on my rotisserie and i thought about doing it on the drum. the ring doesnt fit perfectly on the drum. i know i can fill the gap with some foil. just wondering if its worth the hassle or just do her on the kettle.

well whatcha think?

pics a few posts below

[tntitan]

come on man do it on the uds let us know how it turns out

[Smokin Gator]

come on man do it on the uds let us know how it turns out

Exactly my thoughts....

[tntitan]

hey gator no one is answering my question on a pork shoulder should i smoke it with skin up or down i usally do butts thanks for the help goooo gators

[QansasjayhawQ]

Have you done it before on the kettle? If so, then do the drum. ALways push your learning out there. Now, if it's for a serious social event, play it safe and do what you know. Otherwise, all the fun is in the unknown!

P.S. I'd do pork shoulder skin up and then flip it half way through the cookin time.

[tntitan]

thank you i needed to know before the a.m

[keale]

Please do it on the drum! I would love to have that info! Take good notes!:-D

[swamprb]

Use the rotisserie ON THE DRUM! Do it before I do!!

Brian

[motley que]

i was messin with y'all. of course its goin on the drum

[keale]

i was messin with y'all. of course its goin on the drum

Thats just cruel!:-P Well??? hows it going? is it near dinner time?
remember...good notes!

[motley que]

ok, so the ring doesnt fit on my two drums. i used a layer of HD foil around the drum to make it support the ring and lid. next problem occurred 30 minutes in. i noticed the rotis was struggling getting around. i take off the lid and notice that the prongs of the rotis were not attached to the bird.

I dont know if the tines can handle a 12 lb bird. if there were 4 tines on each side it may have worked, but then again the opening of the turkey is so big that i dont know if any rotisserie can hold the bird.

i took it out and finished in the oven. quite tasty. the wife questioned why i put the rotisserie on the drum, and i kind of wonder the same thing. maybe a turkey is the wrong thing as so much fat was dripping off, that when i opened the lid, the grease caught fire quickly, so if you are going to do a rotisserie on the drum, i would try a roast or a pork loin.

http://img.photobucket.com/albums/v488/motdog/IMG_0755.jpg

http://img.photobucket.com/albums/v488/motdog/IMG_0754.jpg

[swamprb]

Let me get this straight, what was the fuel source, briqs or lump and how many lbs. did you use? Was the bird only in the drum for 30 minutes before you put it in the oven? I'm itching to use my rotis in the drum, but if your getting a grease fire, it seems like it may have been too hot? Perhaps a small drip pan under the bird on the cooking grate next time?

Brian

[motley que]

used lump and rancher. the fire only happened when i took the lid off to check out what happened. the lid was off for about a minute before the grease caught fire. i just wonder if the fat from a turkey is too much for a long drum smoke. i had the temp at normal grate level of 300 as i figured where the bird was, was about 25 degrees hotter. I dont know if i had too much wood in the ring or if it was the bird, but there was a lot of smoke. I just think a turkey may be too fatty with the skin. but a chicken might do ok

[swamprb]

Are you always cooking at 300*? I may get temp spikes to 300*+ but the the normal grate temp on mine are 220*-250* with briqs. I've gotta try it now!

Brian

[motley que]

i tried to cook the turkey at a higher level like it indicates on the package. i didnt want to take 5 hours to do this, so i went for the higher temp. normally i keep the drum at 225-240