To Pan or Not to Pan

JRoman · 11-21-2012, 08:02 PM

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

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

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

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

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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11-21-2012, 08:02 PM	#1
JRoman Found some matches. Join Date: 11-11-12 Location: Woodland, California Downloads: 0 Uploads: 0	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.

11-21-2012, 08:41 PM	#2
ToddM On the road to being a farker Join Date: 09-23-10 Location: Fullerton, CA Downloads: 0 Uploads: 0	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. __________________ 22.5 WSM, 22.5 OTG, 1992 Smokey Joe

11-21-2012, 08:45 PM	#3
Texas Turtle Full Fledged Farker Join Date: 05-26-09 Location: Fulshear, Texas Downloads: 0 Uploads: 0	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. __________________ BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.

11-21-2012, 09:54 PM	#5
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	I always pan turkeys. Never really want to eat the back of the bird. Plus the oysters stay protected then. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

11-21-2012, 09:56 PM	#6
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Who gets the Oysters off your bird You know those little oyster shaped pockets from the back. Those are mine!!!! __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

11-21-2012, 09:51 PM	#4
Just BS Full Fledged Farker Join Date: 09-10-12 Location: So Cal Downloads: 0 Uploads: 0	I like the pan lined with onions, carrots & celery so I can make gravy. I think you can go iether way...

11-21-2012, 09:57 PM	#7
JRoman Found some matches. Join Date: 11-11-12 Location: Woodland, California Downloads: 0 Uploads: 0	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

11-21-2012, 10:03 PM	#8
RICK Allen Full Fledged Farker Join Date: 02-23-10 Location: Qualicum beach B.C. Canada Downloads: 0 Uploads: 0	It has been my experience that if you smoke that low your skin will be shoe leather __________________ Lonestar walk on pit

11-21-2012, 10:40 PM	#9
JRoman Found some matches. Join Date: 11-11-12 Location: Woodland, California Downloads: 0 Uploads: 0	So what how hot should I go? And for how long?

11-21-2012, 11:01 PM	#10
pwa is one Smokin' Farker Join Date: 10-11-11 Location: North Pole, Alaska Downloads: 0 Uploads: 0	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!! __________________ Equipment: 2UDS Weber Performer WIFI Stoker BurlesQ BBQ team Go Magpul

11-22-2012, 05:30 AM	#12
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	300 and at 2 hrs check for color. if color is good tent with foil and check temps every 1/2 hr till done __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

11-23-2012, 04:07 PM	#14
JRoman Found some matches. Join Date: 11-11-12 Location: Woodland, California Downloads: 0 Uploads: 0	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. Sent from my SAMSUNG-SGH-I747 using Tapatalk 2