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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-11-2013, 01:05 PM | #226 | |
Found some matches.
Join Date: 08-17-10
Location: Ann Arbor, MI
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I did 10 eighteen pound birds last year on my Lang 84 for 12 hours @225/250 with nothing but cherry wood and they came out awesome. That was for a senior dinner the day after Thanksgiving. Gearing up to do it again this year. |
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11-12-2013, 01:16 AM | #227 |
Full Fledged Farker
Join Date: 09-13-13
Location: Honolulu, HI
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Would using lump instead of charcoal on my kettle be a total headache? I have a bunch of royal oak laying around am wondering if that would work with the bird..
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[kalani] |
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11-12-2013, 04:47 AM | #228 |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
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I have used it using the indirect heat method
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11-12-2013, 11:03 AM | #229 | |
On the road to being a farker
Join Date: 11-07-13
Location: Fredericksburg, VA
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Large BGE, UDS, Black Thermapen, Maverick ET-733. |
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11-12-2013, 11:16 AM | #230 |
Knows what a fatty is.
Join Date: 09-22-13
Location: St Louis
Name/Nickname : Corey
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I have a cut up frozen turkey from after 2012 t-day sales. After reading this thread...I think I know what I'm doing this upcoming weekend.
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Started with a Weber. Stepped up to a UDS. Pushed into a mega offset. Pepper fanatic. Last edited by CErnst; 11-12-2013 at 11:41 AM.. |
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11-12-2013, 02:33 PM | #231 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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What is a "frozen turkey"?
I thought this was interesting. Its from http://bbq.about.com/od/turkey/a/aa110709a.htm "Fresh vs Frozen: Thanks for heavy lobbying by the Tyson Corporation the definition of "fresh" when it applies to poultry means it has never been cooled to lower than 26 degree F. Now I promise you, if you pick up a turkey at 26 degrees F it is hard as a rock so the term "fresh" doesn't really mean anything when buying a turkey at your local store. It just means that it hasn't been hard frozen. Truth is, flash frozen turkeys (frozen fast to below 0 degrees F) can be fresher tasting that many "fresh" turkeys that have been sitting around for a few months. To further complicate matters the USDA definition of frozen means that the turkey has been brought to a temperature no lower than 0 degrees F. Turkeys stored at a temperature of 5 degrees F can actually be labeled "not previously frozen", though they can not be labeled as fresh. These turkeys are considered "hard-chilled" or "deep-chilled". Personally I call temperatures between 0 and 26 degrees F something other than chilly." "One quick note about hormones and antibiotics. The rule with poultry is that it can not be given hormones of any type. As for antibiotics, they can only be used for the health of the turkey if a withdrawal period is given to allow the antibiotics to leave the birds system. So if you find someone marketing hormone free turkeys point and laugh at them, then walk away."
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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11-12-2013, 06:12 PM | #232 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Cook with what you got!
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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11-13-2013, 09:14 AM | #233 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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My wife came home with a 20 lb turkey, for over a decade I've always bought 12 lb max for the grill. Anyone ever cook such a large turkey on a kettle?
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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11-13-2013, 10:21 AM | #234 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I think I've done a couple of 16 lb'ers on the kettle, but not quite that big.
You just have to worry a little bit more about diffusing the direct heat from scorching the thighs and legs. If you don't already, use some bricks to hold the coals closer to the outside of the kettle The bricks will not only keep the coals from moving in on you, they'll shield that big turkey.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-13-2013, 07:58 PM | #235 |
On the road to being a farker
Join Date: 06-18-13
Location: Denver, CO
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I'm going with injecting versus brining as this will be my first smoked turkey. We only like a spicy flavor profile and I can't get the chica to like anything other than hickory for smoke wood. I think we're going to use her spicy rub that she always makes when she does it in the oven, and it's awesome.
The question is whether or not to inject using just butter (and maybe some other things you guys recommend), or try out the cajun butter that we find easily in the grocery stores - thoughts?
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1st gen PBC, Mini WSM w/SJG, 22.5" OTG, SJS |
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11-14-2013, 08:52 AM | #236 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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I think your biggest concern is fitting it under the lid. I suggest putting the lid on and measuring to the grate from the lid vent and checking that against the size of the turkey. If it doesn't fit, you can always spatchcock the bird but then you may be constrained by grate space. If you have (or can borrow) a second kettle you should be good to go. This is also one of those places where the 26" Kettle really shines! I plan to use my rotisserie this year. I did a trial run with a 12 pounder yesterday and it worked well. Done in 2:10 at a lid temp of 300°F! I used apple and cherry for smoke wood and that gave it the mahogany color without an oversmoked flavor.
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Weber Crazy |
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11-14-2013, 01:54 PM | #237 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I'd guess the other way to get the "spicy" is just in the rub used as it will cook into the skin as well.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-14-2013, 05:46 PM | #238 | |
On the road to being a farker
Join Date: 06-26-12
Location: Four Corners Region, New Mexico
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Regards, Riz58 Char Broil Akorn, Primo, custom-built, and Masterbuilt Electric Smoker |
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11-14-2013, 07:47 PM | #239 |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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I read thru most of this a few days ago and sorta caught up the last few days tonight. If I missed anyone posting about how to carve the bird I apologize. Here's one of the best tutorials I've seen about carving.
http://www.youtube.com/watch?v=MDaPbpokDHk
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Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components |
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11-15-2013, 06:57 PM | #240 |
Got rid of the matchlight.
Join Date: 07-06-13
Location: Montalba,TX
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Talkin Turkey
Wampus, what is the largest turkey you have smoked on the Turkey Cannon?
Thanks Gary |
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