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Smoking a Turkey on a Weber 22" OTS
Anyone done this? I'm thinking no bigger than 15lbs. Had to get rid of my Bandera a little while back and I've been asked to smoke a turkey so this is my only option.
Also, thinking of brining. Thoughts? Hope everyone has a great holiday season! |
DONE IT.
Works well. See this thread for lotsa details on brine/methods/etc...... http://www.bbq-brethren.com/forum/sh...d.php?t=120494 |
I always butcher mine into breast pieces, leg/thigh, wings. This is so I can take each piece off when it is perfectly cooked (not really possible with a whole bird). The smoked turkey always wins my informal competition between smoked, roasted, and fried. Yes, we do all three, we have a few diehards that we have to keep happy.
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Go to webernation.com, they have a good turkey tutorial on the OTS.
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I do two on the OTS every year. Take a look here for the play-by-play.
http://www.bbq-brethren.com/forum/sh...8&postcount=98 |
How to Barbecue a turkey
Excerpt from Weber’s Charcoal Grilling: The art of cooking with live fire http://c501793.r93.cf2.rackcdn.com/Barbecue-Turkey.pdf A very basic tutorial. http://www.farmandfleet.com/uploads/...project133.pdf |
Awesome - thanks guys!
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one trick is to buy a turkey with a flat breast bone. this usually allows the lid to be closed.
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