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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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Old 11-22-2013, 04:12 PM   #1
speedrcer1
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Default Boy Scout Trash Can Turkey

Cool,
My son's Boy Scout troop got their turkey cook on Grilling .com
http://www.grilling.com/boy-scout-trash-turkey/

If you have any questions or want to try this, let me know!
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Old 11-22-2013, 04:16 PM   #2
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That is AWESOME....
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Old 11-22-2013, 04:41 PM   #3
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I am a big fan of trash can turkey, and yours looks great. Maybe it is just the angle of the picture, but it looks like you are using too much charcoal. At some point, you are hitting a point of diminishing return on the internal can temps.
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Old 11-22-2013, 04:41 PM   #4
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If you put a tube or bunt cake pan with carrot onion & celery over the stake first you don't need the foil on the ground and you catch all the"Good Stuff" for your gravy at least that is how I do it. all you need to remember is 20-20-20- 2 hrs. 20lb bird 20 lb charcoal 20 gal WELL BURNED OUT trashcan
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Old 11-22-2013, 05:00 PM   #5
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Very cool.
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Old 11-22-2013, 05:06 PM   #6
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Quote:
Originally Posted by sliding_billy View Post
I am a big fan of trash can turkey, and yours looks great. Maybe it is just the angle of the picture, but it looks like you are using too much charcoal. At some point, you are hitting a point of diminishing return on the internal can temps.
Umm, your right!
Pictures are all from last weeks cook, except for the bird, that was from 2 years ago. (Last year Sandy cancelled it) This years was a little overdone.
I was trying to figure a way to monitor internal bird temperature. Any ideas?
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Old 11-22-2013, 05:20 PM   #7
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No way to monitor internal temps. If you are pre-lighting your charcoal and the birds are completely thawed, I would trust Bludawg's time/lb rates. I do not pre-burn my charcoal (I put a couple of starter cubes around and light them) as I like to load as much on top of the can as physically possible and that is a whole lot easier when it isn't lit. I also like to make sure that charcoal gaps around the edges are minimized before lighting. For that reason (and because I am notorious for starting with still partially frozen turkeys) my cooks are longer. As for amount. I just use one full KBB bag for a large turkey (15+ lbs). The 16.7 bags work fine or I save some charcoal from a 20 lb.
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Old 11-22-2013, 06:38 PM   #8
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That's cool!
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Old 11-22-2013, 06:53 PM   #9
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I'll post some photos here later.
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Old 11-22-2013, 06:58 PM   #10
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Neat way to cook.
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Old 11-22-2013, 08:14 PM   #11
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IMG_0500.jpg

IMG_0501.jpg

IMG_0504.jpg

IMG_0506.jpg
IMG_0512.jpg
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Old 11-22-2013, 09:06 PM   #12
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Not seeing why you can't monitor with a 6 footer Maverick cord
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Old 11-22-2013, 09:11 PM   #13
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Quote:
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Not seeing why you can't monitor with a 6 footer Maverick cord
I would thing with all the coals around the can, it would melt the wire.
It gets HOT!
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Old 11-22-2013, 09:23 PM   #14
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Awesome cook!
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Old 11-22-2013, 09:34 PM   #15
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Quote:
Originally Posted by speedrcer1 View Post
I would thing with all the coals around the can, it would melt the wire.
It gets HOT!
Just be creative...if you lay it on the ground then cover it up with dirt before the coals go down. You could also drill a small hole in the can and run it out through the air so it's not laying in the coals. Be creative
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