Did a 12 pound turkey on the drum via the rotisserie today.
Here is the bird trussed up with a little bit of rub on the outside.
Put it on about 11:30 after warming up the drum to around 325°. Tossed some maple chunks in the basket and let 'er rip. After about an hour, I heard the rotiss "thumping". The turkey had shrunk off the fork a bit and was kind of dropping back and forth.
Opened the drum and repositioned the fork and all was well. Let it go about 3 hours and checked the temps.
Temps in the breast and thigh were 165ish but I prefer around 170° for poultry so I left it on for another 15 minutes.
After that time the temps were good.
So into a foil pan it went for about 20 minutes.
Removed the string and moved it to the cutting board.
Tasted very good. Dark meat was excellent. Breast was not really dry but was characteristically different than the dark meat. Didn't get much rub under the skin so the flavor was mostly on the outside. Darn good though. I'll have to do another one sometime. Next time I'll have to brine and inject and the whole nine yards.
The drum performed nicely. Held 340ish with both caps on and the valve 1/4 to 1/2 open. Didn't really use that much charcoal. Need to modifiy the rotiss ring a bit for lower temps though. I'm thinking maybe a strip of flat wood stove rope with a Velcro fastener that I can use when doing pork or briskets. For poultry and tri tips, it's fine the way it is.
Thanks for looking.
Dave
Here is the bird trussed up with a little bit of rub on the outside.
Put it on about 11:30 after warming up the drum to around 325°. Tossed some maple chunks in the basket and let 'er rip. After about an hour, I heard the rotiss "thumping". The turkey had shrunk off the fork a bit and was kind of dropping back and forth.
Opened the drum and repositioned the fork and all was well. Let it go about 3 hours and checked the temps.
Temps in the breast and thigh were 165ish but I prefer around 170° for poultry so I left it on for another 15 minutes.
After that time the temps were good.
So into a foil pan it went for about 20 minutes.
Removed the string and moved it to the cutting board.
Tasted very good. Dark meat was excellent. Breast was not really dry but was characteristically different than the dark meat. Didn't get much rub under the skin so the flavor was mostly on the outside. Darn good though. I'll have to do another one sometime. Next time I'll have to brine and inject and the whole nine yards.
The drum performed nicely. Held 340ish with both caps on and the valve 1/4 to 1/2 open. Didn't really use that much charcoal. Need to modifiy the rotiss ring a bit for lower temps though. I'm thinking maybe a strip of flat wood stove rope with a Velcro fastener that I can use when doing pork or briskets. For poultry and tri tips, it's fine the way it is.
Thanks for looking.
Dave
