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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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11-22-2011, 08:41 PM | #1 |
Take a breath!
Join Date: 09-07-11
Location: Grain Valley, MO via Big Sky country
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How many place turkey in tin while smoking vs. place on grate?
Title says it all
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18.5 & 22.5 WSM-Weber one touch. Cyber Q Wi-Fi. Head cook Thick and Thin BBQ |
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11-22-2011, 08:45 PM | #2 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I will be using a tin. First, a turkey can produce a lot of juices and, second, I may want to use them for gravy. However, I will elevate the turkey above the juices using a roasting rack.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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11-23-2011, 04:34 AM | #3 |
Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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I am an on-the-grate person but do have a pan underneath on the second grate in my WSM to catch drippings
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DaChief BGE Large WSM Weber One-Touch Gold Weber Go-Anywhere Turkey Fryer "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!" -- Daffy Duck |
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11-23-2011, 07:03 AM | #4 |
On the road to being a farker
Join Date: 02-24-08
Location: Loganville, GA
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That's what I plan to do. Does the heat burn the drippings and do you need to add any kind of liquid to prevent burning?
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----- 18.5" WSM 22.5 WSM And a nice propane grill that gets very little use anymore... |
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11-23-2011, 09:13 AM | #5 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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My preferred method is to cook my birds on a cannon:
I usually just do like above, over a grate. I've tried to use a foil pan in the past, but since I go hot & fast, the drippings usually burn up. Plus I've always been afraid that the pan will diffuse the heat too much and not allow a lot of moving heat around the bird. I think I'll try a pan again, just to collect those awesome drippings. I'll have to use water to keep them from disappearing......still not sure.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-23-2011, 09:34 AM | #6 |
Full Fledged Farker
Join Date: 07-27-11
Location: Chesterfield, MO
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I fine the smoked drippings are too smokey so I smoke them on the grate. This year I'm going to stand my turkey up using my deep frier turkey hooks. We'll see how it works.
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Chompers 1, offset trailer smoker, 2-UDS,1-UDS rib hanger, weber grill,thermopen, maverick 732, cookshack, La Caja China |
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11-23-2011, 10:00 AM | #7 | |
is one Smokin' Farker
Join Date: 05-11-10
Location: Doraville GA
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Quote:
Start breast down ~ flip half way through. The turkey is resting on a rack in the pan ~ added chicken broth. I did not have a problem with the broth scorching nor was it too smokey. Made fantastic gravy!
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Super fast Purple Thermapen Shirley Fabrication Offset 24x60, Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles, Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce. |
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