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View Poll Results: Turkey Smokin: Which method would you prefer?
Whole Turkey on UDS 23 42.59%
Whole Turkey on Weber Kettle 13 24.07%
Spatchcock Turkey on UDS 12 22.22%
Spatchcock Turkey on Weber Kettle 6 11.11%
Voters: 54. You may not vote on this poll

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Unread 10-23-2011, 04:31 PM   #1
Pappy
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Default Turkey smokin poll: Whole, spatchcock, uds, weber kettle

If you had one way you would prefer to smoke a 10 pound turkey, which of the 4 ways would you pick! Thanks for you opinion.

1. Whole Turkey on the UDS
2. Whole Turkey on the Weber Kettle

3. Spatchcock Turkey on the UDS
4. Spatchcock Turkey on the Weber Kettle

It's OK to explain why you made the pick that you did.
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Unread 10-23-2011, 04:45 PM   #2
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I voted for 3. Spatchcock Turkey on the UDS

Just don't try to stuff it!
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Unread 10-23-2011, 04:49 PM   #3
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Since I haven't done it yet, I'm gonna vote for the way I plan to do it :) My first turkey will be whole on the UDS so I can have enough room to put the rest of the stuff I plan to cook on with it...
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Unread 10-23-2011, 05:50 PM   #4
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Spatchcock on the UDS. Plan on doing it myself
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Unread 10-23-2011, 07:03 PM   #5
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Can't answer because the poll is biased against me.

Whole bird, BGE.
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Unread 10-23-2011, 07:08 PM   #6
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I'm with Ron
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Unread 10-23-2011, 07:10 PM   #7
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I do 10 pounders spatched all the time only kettle, love it!
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Unread 10-23-2011, 08:06 PM   #8
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Quote:
Originally Posted by Ron_L View Post
Can't answer because the poll is biased against me.

Whole bird, BGE.
It's OK. This is just pretend.
Look at the BGE, close one eye and squint and if it looks like a UDS, yo can vote that way. If it looks like a kettle, then vote that one.
(you're actually helping make up my mind.)
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Unread 10-23-2011, 09:36 PM   #9
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You don't have an option for deboned? I'm deboning our Thanksgiving turkey and cooking it in the UDS.
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Unread 10-23-2011, 11:14 PM   #10
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Quote:
Originally Posted by WvSmoke View Post
You don't have an option for deboned? I'm deboning our Thanksgiving turkey and cooking it in the UDS.

I would think deboning it would take away from the flavor , and certainly allow more of the juices to escape during cooking.
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Unread 10-23-2011, 11:19 PM   #11
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I voted whole turkey on UDS , while you can fit a turkey on a kettle , trying to keep it to one side and the fire to the other things get really tight. I spatchcock my chickens , but for a turkey when you take into consideration the extended cook time and semidirect heat of the UDS it makes more sense to leave it whole. Leaving it whole the back and thighs get the direct heat from the bottom , while the breasts up top get the most gentle of the heat. This seems perfect to me because the breast is the only part that you really need to worry about over cooking. Just my .02
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Unread 10-24-2011, 08:14 AM   #12
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Spatchcock turkey on the UDS! I now have a lid that I could fit a whole turkey on the UDS but slatchcocking the bird wakes even cooking easy.
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Unread 10-24-2011, 08:39 AM   #13
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I've done several whole on the kettle and they are perfect every time
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Unread 10-24-2011, 02:55 PM   #14
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Quote:
Originally Posted by TurboDog View Post
I would think deboning it would take away from the flavor , and certainly allow more of the juices to escape during cooking.
Surprisingly, it does neither. I haven't done a boneless in the UDS yet, but they come out great in the ECB. You just have to make sure you stitch it up properly, rather than truss wrap it like a chicken.
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Unread 10-24-2011, 03:14 PM   #15
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I do the whole bird on the Weber with the rotisserie ring.
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