Turkey Smoked on the Rotisserie - Q-View!

davenh · May 20, 2008

Did a turkey yesterday on the rotisserie, smoked with Hickory at 330Â°. This was the best one yet. Moist with nice crispy skin and nice smoke flavor. I really like the way this grill doubles as a smoker.

14lb turkey, injected with a honey mustard dressing. We use this on salad all the time, so thought I'd stick the turkey with it

.

Dressing: 1/2C mayo (used fat free), 2TBS mustard, 2TBS honey, 1TBS cider vinegar and 1/2 TBS Italian seasoning. Left out the garlic for injecting, for salad I put in 1/2 TBS.

Here it is going on.

After 1 hr.

After 2hrs. Sprayed with Pam.

Finished in 3hrs and 45 min. Internal temp at 166Â°, rested 30 min.

kookie · May 20, 2008

Looks damn good............

ronp · May 20, 2008

Looks absoultly great Can't wait until I find a turkey or at least a breast on sale.

richoso1 · May 20, 2008

Great smoke, and Q View too! Congrats my friend.

davenh · May 20, 2008

Thanks guys, I've already got a request for another

. We are visiting my girl's family next week and she wants to bring one

.

The higher heat and shorter cooking time seems to help keep the poultry moist without brining, maybe less time to dry out.

I usually try to do a chicken or turkey once a week for sandwich meat, much, much better than turkey from the deli.

chargrilled · May 20, 2008

Great lookin bird!! Got one question, in the pics I see a wired therm stickin out of the bird. Did you roll it with a digital probe therm, if so how? I assume you stopped the bird to take a pic and stuck the probe in to check. I believe somewhere I have seen a wireless probe on a therm but cant remember where or if it is any good. Anyhow great lookin turkey there, I could almost taste it by lookin at your pics. Good job.

jts70 · May 20, 2008

Excellent looking bird! Great job!

blacklab · May 20, 2008

That bird looks awesome!
Never really been a turkey lover. If I eat it I prefer deep fried, after seeing yours on a spit. I gotta try it

smoke_chef · May 20, 2008

This may be a dumb question but what is the upside down pan on the right? Using it as a baffle maybe?

davenh · May 20, 2008

I did keep it attached. The rod has flats edges that gave enough clearance to squeeze the probe wire under the bearing/coupling that sits on the cover. Basically, take the bearing sleeve off, put the probe end through and slide it back on the rod. It was too tight to use my wireless (wire too thick), but the wired one had a thinner cord. I'm going to notch it a little for the thicker jacket before the next run

. I attached the display to the handle with a rubber band and let it spin. I have a pic of the setup that I can post tonight when I get home.

Not dumb at all...right on the money :). The upside down pan is covering the smoke box. Putting the foil pan over it keeps the wood from flaring up and does act as a deflector for the heat and smoke. I start a few charcoal briquettes over the burner, once going I lift the box the burner (so the wood doesn't burn too quickly). Then the charcoal helps heating the wood box and gives pretty consistant smoke. That way I can control the temp with the burner and the charcoal takes care of the smoke.

jbchoice1 · May 20, 2008

perfect. what a brilliant idea. just band the thermo to the handle. why didn't I think of that? that sure looks good.

t-bone tim · May 20, 2008

Nice job on that bird , looks very tasty

dadwith4daughters · May 20, 2008

Dave-what a bird! More impressive (at least for me it is) was that you did that on a gas grill. I've got a rotisserie for my gas grill but couldn't come close to getting enough smoke. I read your post above but still can't see it. And how often are you adding wood? Similar to a charcoal fire?

davenh · May 20, 2008

Here is a few pics, not pretty but works

. You also need to make sure the cable isn't over a flame or high heat or it will get damaged. I had to swap the motor to the burner side of the grill so TC wire was not directly over the burner flame.

davenh · May 20, 2008

Here is a few pics of the smoke box and a few others from an earlier smoke. I used a good size chunk about every hour or so. The box is still over a burner on low, but far enough off so the coals do most of the wood burning.

I'm not sure if your grill is like mine, back side is completely open/vented. I made up some flaps to block it off.

I also made a vent in front corner to get some heat and smoke to travel along the front grate area. The smoke travels and vents mostly out the end opposite the source, so I guess that means it's getting across the food

.

Started charcoal on the burner.

Moved to the grate and added some chunks. In this last smoke I left the box on top of the flavorizer bars instead just to get it lower in the grill.

Then covered with a foil pan with opening to direct the smoke more to the center and front.

waysideranch · May 20, 2008

nice blue smoke.

Turkey Smoked on the Rotisserie - Q-View!

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