Originally Posted by TravelingJ
Great thread! Thanks guys for all the tips. I didn't know what I was going to do for the holidays. Yesterday I hit up Whole Foods for some Dry Aged ribeyes (new Jumbo Joe, have to break it in right) and my girlfriend shows up at the meat counter with a 10lb fresh turkey. The label says less than 4% water added. I figure I'll still do a brine, and get it on the grill on Thursday. I've never taken on a project this big for slower cooking, and we might have a few traveling friends over since none of us can make it back to our families.
One of the posts above showed a kettle with the coals on both sides of the bird. Is that the suggested method? I'm going to be using the new Jumbo Joe 18" grill, so I'm not really sure how to set things up. Should I grab a pair of those charcoal baskets? I like the look of that Williams Sonoma turkey gravy base, picking that up tomorrow!
That's a great setup. You don't necessarily need the charcoal baskets, although they are nice. Set up your kettle for indirect cooking. Put a 1/2 pan for a drip pan right in the middle of the charcoal grate. Place charcoal on either side of it. You can also use foil wrapped bricks on either side of the drip pan to keep the charcoal at bay if you want. Then just place charcoal between the bricks or drip pan and the outside of the kettle. Place a chunk of wood amongst each pile of charcoal, then add about 3-5 lit pieces of charcoal onto one end of each of the charcoal piles. I like to keep my top vent open and adjust the bottom vent until I get the temp where I want it. I like 325-350 for turkey or chicken. Dial it in and let it ride.
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