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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 01-19-2011, 09:13 AM   #1
zwylde1
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Default Turkey on a Gasser???

Hey Brethern,

Looking for some suggestions on how to cook up a whole turkey on my Weber Gasser. I would like to do an indirect cook, put it on the back and only light the front burner and smoke with some wood chips. Your expert ideas greatly appreciated.

Mark
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Unread 01-19-2011, 09:30 AM   #2
Tom02
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Why ? You plannin a BBQ without me ?............
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Unread 01-19-2011, 09:33 AM   #3
zwylde1
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Nope.....planning for US!
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Unread 01-19-2011, 09:40 AM   #4
Arlin_MacRae
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That sounds real doable, Mark. You just gotta watch your temperature. One burner might raise your temp to 400° or only to 200°, both of which could impact your planned meal. How do you plan to use the wood chips?
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Unread 01-19-2011, 09:44 AM   #5
zwylde1
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I used this grill last time to cook up my first Fatty's and was very easily able to keep the temps regulated at 250-275. For the wood chips I am going to use soaked wood chips wrapped in foil.
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Unread 01-19-2011, 09:44 AM   #6
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We did it many times at work, I have done it at home in the snow for Thanksgiving.
We had dual burner gassers.
Make a foil pack of dry wood chips, punch small holes in the foil with a knife tip or a fork.
Get the grill hot using both burners, turn one off, place the bird on the side with no direct fire.
Turn other burner down to say half. Place foil pack of chips near the burner that is still light.
Every gasser is different.
Stay close to the grill in case of flare ups, depending on the size of your grill and your bird.
If you have a wired thermometer place the probe in the thigh for keeping track of birds internal temp. I like my thigh temperature to be 180 degrees.

Good luck.
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Unread 01-19-2011, 09:46 AM   #7
zwylde1
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Thanks for that info.

How about for seasoning it up???
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Unread 01-19-2011, 10:34 AM   #8
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I would spatchcock that bad boy if you have room. It should cook quicker. I have done small turkeys on my gasser with left burners on and turkey sitting on the right. I keep the breasts farthest away from the fire so that they don't dry out. Not sure if you will have room with a front-to-back burner configuration.

Let us know how it turns out! Good luck!
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Unread 01-19-2011, 10:38 AM   #9
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http://www.bbq-brethren.com/forum/showthread.php?t=7818

Go to post #6. This is Kcquers roadmap to Q-Talk, tons of basic information about Q.
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Unread 01-19-2011, 10:57 AM   #10
zwylde1
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Thanks bbqbull.....I will do some reading there.

1 other tidbit...the bird is about 12 1/2 lbs.
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