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-   -   To Pan or Not to Pan (https://www.bbq-brethren.com/forum/showthread.php?t=148211)

JRoman 11-21-2012 08:02 PM

To Pan or Not to Pan
 
Hello, I am new to smoking. I have just set up my UDS and have done two smokes on it. But tomorrow I will be smoking my first turkey. The question is should I use a pan for my turkey or just left set on the grate. Any help with this question are much appreciated. Also any other information is good too.

Thanks and I hope everyone has a great Thankgiving.

ToddM 11-21-2012 08:41 PM

I've done turkeys with an indirect set up on a kettle and on a WSM and I typically don't pan. I've not had any experience on a UDS. I used a pan once on the WSM because my wife wanted drippings for gravy but I had the turkey on a roasting rack set in the pan. Hope that helps some.

Happy Thanksgiving.

Texas Turtle 11-21-2012 08:45 PM

Myron says to use a pan and cook for 5 hours at 250. Personally, I'm not sure that will get the thing done if it is very big, but when I have used Myron's methods I always got great results, although it took a looong time to get there.

Just BS 11-21-2012 09:51 PM

I like the pan lined with onions, carrots & celery so I can make gravy.

I think you can go iether way...

WineMaster 11-21-2012 09:54 PM

I always pan turkeys. Never really want to eat the back of the bird. Plus the oysters stay protected then.

WineMaster 11-21-2012 09:56 PM

Who gets the Oysters off your bird
 
You know those little oyster shaped pockets from the back. Those are mine!!!!

JRoman 11-21-2012 09:57 PM

Thank you for the replies, My wife wants dripping too, so I think I will pan. I like the lining the pan idea. I am planning to smoke for around 7 hours at 250. It is almost 14 pounds

RICK Allen 11-21-2012 10:03 PM

It has been my experience that if you smoke that low your skin will be shoe leather :doh:

JRoman 11-21-2012 10:40 PM

So what how hot should I go? And for how long?

pwa 11-21-2012 11:01 PM

I put a pan on the lower rack and the turkey on the top rack(with weber lid). I use the pan to catch the drippings with all the stuff to make gravy, 350-400F turns out great!!

MisterChrister 11-21-2012 11:52 PM

Quote:

Originally Posted by JRoman (Post 2278004)
So what how hot should I go? And for how long?

375 at the grate for about 3-1/4 hours. 165 IT at the thigh away from the bone. If ya wanna get fancy, ice pack the breast meat for 30-45 minutes before cooking so the breast isn't done way before the dark meat and all dried out. Works GREAT!!

WineMaster 11-22-2012 05:30 AM

300 and at 2 hrs check for color. if color is good tent with foil and check temps every 1/2 hr till done

Arizona Ugly I 11-22-2012 05:59 AM

Quote:

Originally Posted by WineMaster (Post 2278113)
300 and at 2 hrs check for color. if color is good tent with foil and check temps every 1/2 hr till done

This ^^

I did one last Sunday on a raised rack in a pan at 300F and nailed it!

JRoman 11-23-2012 04:07 PM

Well I did use a pan, but keep it at 250, for about 6 1/2 hours. It was great everyone loved it. I would like to thank everyone help with their knowledge. I will definitely be looking for more help down the road.

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