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1st turkey on weber

post #1 of 13
Thread Starter 
This will be my first time cooking a turkey on my 22.5 weber rotisserie kettle set up. Any adivice and tips would be really appreciated.
post #2 of 13

Brine it, coat with olive oil & put a rub on the outside & under the skin with butter under the skin as well. Cook it indirect. Put the coals on the sides with a pan under the turkey to catch the drippings. You want to keep the fire around the 250-300 range for most of the smoke. Use the pan drippings to baste it every hour or so. Keep the top vent wide open & control the temp with the bottom vents. Use wood chunks & mix them in with the unlit coals. Start about 1/2 chimney of coals & put half on each side on top of the unlit ones. Good luck & don't forget the camera!

post #3 of 13
Quote:
Originally Posted by SmokinAl View Post

Brine it, coat with olive oil & put a rub on the outside & under the skin with butter under the skin as well. Cook it indirect. Put the coals on the sides with a pan under the turkey to catch the drippings. You want to keep the fire around the 250-300 range for most of the smoke. Use the pan drippings to baste it every hour or so. Keep the top vent wide open & control the temp with the bottom vents. Use wood chunks & mix them in with the unlit coals. Start about 1/2 chimney of coals & put half on each side on top of the unlit ones. Good luck & don't forget the camera!

    Great advice AL,
  Couldn't have said it better myself 

                  goodluck.gif

 

post #4 of 13

X3

post #5 of 13

I've been cooking our Thanksgiving turkey on the Weber for 20+ years - ever since my lovely wife's attempt in the oven with the meal that's referred to in our house as "Birdzilla" pot.gif

 

The turkey on the Weber comes out like something from a magazine - gold brown and delicious.  I go real simple, wash and rinse the bird, rub with peanut oil and put on salt and pepper.   That's it.  Cook indirect with a pan as Al said and check in on it every hour.  I put the drip pan on a brick to raise it up closer to the bottom of the grid - it seems to prevent the drippings from burning.  You want those for the gravy!  The maximum size is 17 lbs. for the lid to close properly.

 

Good luck,

 

Curt.

post #6 of 13

any qview from past turkey smokes on the Webers?

post #7 of 13
Thread Starter 
Thanx guys :^)
post #8 of 13

BigQue,  Good luck, the great advice from the big dogs sounds great.  Either way, we would love to see the progress and some Q-view.  I know you will be putting some fine turkey on the table.  Go get em'!  thumb1.gif

post #9 of 13

Great advise again from SMF! thumb1.gif good luck brother.   

post #10 of 13
Thread Starter 
Should I put the coals just on one side of kettle or on both with a drip pan in the middle? How much coal should I use? Btw here's a shot of 2 y birds I did.a6898f83-6a21-94b4.jpg
post #11 of 13
Quote:
Originally Posted by BigQue View Post

Should I put the coals just on one side of kettle or on both with a drip pan in the middle? How much coal should I use? Btw here's a shot of 2 y birds I did.


SmokingAl nailed it -- as usual!!  77.gif  Coals on both sides, starting with about 10-12 per side -- drip pan in the middle.  I add 4-5 coals per side about every 45 minutes with a few more chips/chunks; it will roll steady all day with this method.  I also make some foil "wings" to deflect direct heat away from the bird where it sits close to the coals.

 

post #12 of 13
Thread Starter 
What do you mean by foil wings?
post #13 of 13
Quote:
Originally Posted by BigQue View Post

What do you mean by foil wings?

 

I just fold a couple of 2 inch wide X 6 inch long foil strips to tuck under the edges of the bird that are close to the coals.  They deflect heat away from the meat so that part doesn't cook too fast or dry out.
 

 

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