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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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Unread 10-18-2011, 03:33 PM   #1
thenicksfam
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Default First turkey, HELP!

Ok I have a 13lb turkey on the kettle but it's way too fast! is there any way to hold it over for a couple hours without drying it out?
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Unread 10-18-2011, 03:38 PM   #2
SmokeInDaEye
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yeah, you need to offset the heat. I usually add a disposable aluminum pan to the center of the grill, fill it with liquid and put coals on either side. The turkey sits above the pan and cooks at 325-350 degrees until done.
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Unread 10-18-2011, 05:11 PM   #3
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Here's one I cooked on Saturday.
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File Type: jpg turkey.jpg (331.0 KB, 26 views)
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Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
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