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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 11-21-2012, 08:02 PM   #1
JRoman
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Default 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.
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Unread 11-21-2012, 08:41 PM   #2
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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.
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Unread 11-21-2012, 08:45 PM   #3
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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.
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Unread 11-21-2012, 09:51 PM   #4
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I like the pan lined with onions, carrots & celery so I can make gravy.

I think you can go iether way...
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Unread 11-21-2012, 09:54 PM   #5
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I always pan turkeys. Never really want to eat the back of the bird. Plus the oysters stay protected then.
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Unread 11-21-2012, 09:56 PM   #6
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Default Who gets the Oysters off your bird

You know those little oyster shaped pockets from the back. Those are mine!!!!
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Unread 11-21-2012, 09:57 PM   #7
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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
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Unread 11-21-2012, 10:03 PM   #8
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It has been my experience that if you smoke that low your skin will be shoe leather
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Unread 11-21-2012, 10:40 PM   #9
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So what how hot should I go? And for how long?
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Unread 11-21-2012, 11:01 PM   #10
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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!!
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Unread 11-21-2012, 11:52 PM   #11
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Quote:
Originally Posted by JRoman View Post
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!!
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Unread 11-22-2012, 05:30 AM   #12
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300 and at 2 hrs check for color. if color is good tent with foil and check temps every 1/2 hr till done
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Unread 11-22-2012, 05:59 AM   #13
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Quote:
Originally Posted by WineMaster View Post
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!
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Unread 11-23-2012, 04:07 PM   #14
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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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