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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 11-22-2011, 08:41 PM   #1
Hozman
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Default How many place turkey in tin while smoking vs. place on grate?

Title says it all
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Old 11-22-2011, 08:45 PM   #2
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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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Old 11-23-2011, 04:34 AM   #3
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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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Old 11-23-2011, 07:03 AM   #4
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Quote:
Originally Posted by DaChief View Post
I am an on-the-grate person but do have a pan underneath on the second grate in my WSM to catch drippings
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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Old 11-23-2011, 09:13 AM   #5
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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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Old 11-23-2011, 09:34 AM   #6
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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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Old 11-23-2011, 10:00 AM   #7
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Quote:
Originally Posted by Boshizzle View Post
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.
+1



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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