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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 11-22-2012, 02:13 PM   #181
TravelingJ
Got Wood.
 
Join Date: 09-07-12
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I've had non-stop issues with the grill. The Jumbo Joe is entirely too small for a 10lb bird. So, I had to get out the sawzall and cut down the grate to lower it. Now I don't have much room to keep the charcoal on the sides. Temp has been a struggle the entire time.

Whatever it is that people use to make these like a WSM, I'm buyin that on Monday.
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Old 11-22-2012, 09:00 PM   #182
JonM106
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Love it. It's the color of a pretzel and it was juicy and tender and perfect.
Attached Images
File Type: jpg image-2683871833.jpg (52.2 KB, 500 views)
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Old 11-22-2012, 09:32 PM   #183
HighLife
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Thanks to this thread, this is the result of my first try. It was great. Had problems keeping the WSM @ a steady 325*. Had to open the door a bit... Even with a pit controller. I think that the gallon of hot water in the bowl was holding the temps down.

ImageUploadedByTapatalk1353641542.603410.jpg


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Old 11-23-2012, 01:57 PM   #184
dadsr4
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Found this a day late. A step by step walk through cooking a turkey on a Weber kettle.
http://www.instructables.com/id/Webe...rkey/?ALLSTEPS
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Old 10-15-2013, 09:27 AM   #185
Wampus
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BUMP for the upcoming holiday cooks!
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Old 10-15-2013, 09:37 AM   #186
daninnewjersey
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Quote:
Originally Posted by Wampus View Post
BUMP for the upcoming holiday cooks!
Greatest time of the year....
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Old 10-15-2013, 10:05 AM   #187
Wampus
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Oooooh....something that I have purchased since I put up this thread is The Briner!

AWESOME tool for brining. I've done as many as 5-6 whole chickens in this bad boy and a pretty big dang turkey too.


Check it out:

THE BRINER
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Old 10-15-2013, 10:43 AM   #188
ATLSean
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Williams Sonoma has heavy duty brine bags (ziploc on roids). You get four bags (2 large, 2 small). They are great!
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Old 10-15-2013, 11:11 AM   #189
Thermal Mass
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Quote:
Originally Posted by Wampus View Post
Oooooh....something that I have purchased since I put up this thread is The Briner!

AWESOME tool for brining. I've done as many as 5-6 whole chickens in this bad boy and a pretty big dang turkey too.


Check it out:

THE BRINER
^^^FARKING BRILLIANT!! ^^^


Thanks Wamp! Oh and thanks for the bump, some of us new farkers would have not found this map of genius!
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Old 10-20-2013, 08:40 AM   #190
jshull
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I'm pumped to cook my first turkey!
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Old 10-21-2013, 10:54 AM   #191
Wampus
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^^^^ YOU, sir, are gonna LOVE IT!



Pretty tough to beat a smoked turkey, IMO.


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Old 10-25-2013, 07:28 PM   #192
Smokeat
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Smoked a 13 lb turk last year on the kettle. Taking temps with the thermapen in the thigh, like always, and I kept getting low temps. Took an hour and a half longer than it should have.

Bird was way overcooked, but the taste was awesome. Smoked turkey is the best.
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Old 10-25-2013, 08:38 PM   #193
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Do we get a turkey TD for the month of November?
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Old 11-03-2013, 12:39 PM   #194
Crotonmark
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How do you setup the charcoal? Snake or indirect to the sides of the bird ? When do you need to reload the charcoal ?

Thanks
Mark
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Old 11-03-2013, 01:06 PM   #195
dadsr4
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Quote:
Originally Posted by Crotonmark View Post
How do you setup the charcoal? Snake or indirect to the sides of the bird ? When do you need to reload the charcoal ?

Thanks
Mark
Here are instructions for a kettle that are very basic.
Thanksgiving Dinner Part II:
How to grill a turkey

http://www.farmandfleet.com/uploads/...project133.pdf
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