Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Yes, they are going North to South. Is there a downside to putting a water pan in? Obviously, there is a benefit, but just wondering if there is a downside at all?
Hey Everyone,
I am planning grilling up some Poor Man's Burnt Ends on Sunday for the Super Bowl. I have a four burner gas grill. I have a quick question in regards to a water pan. I am going to be spritzing the meat every so often with ACV, but do you think it is necessary to put a water pan...
That si a good question. I hadn't really measured exactly just yet, I was just figuring cook wise it may be easier for two instead of one large one. But maybe large is the way to go. Now only if I could have exact measurements on a spatchcocked 16lb bird...lol
Thanks guys for all your pointers and advice. I think I am going to practice on a chicken this weekend and see how it goes. If all goes well I am thinking spatchcocking two 8lb turkeys, with the first and fourth burners on medium (roughly 325-350) and hopefully they are done in about 3 hours...
Awesome, that is exactly what I was hoping for. What would be your best guess for temperature and timing for indirect? Just a rough idea. Was thinking also doing two burners and leaving the middle two off. What do you think? .
I am planning to do a spatchcock chicken this weekend just to practice.
Hi, I want to grill the turkey from start to finish. I would prefer indirect, but if that is not 100% than im fine with direct. I just want some pointers on the best way to grill a 16lb turkey on a gas grill with four burners? If 16lbs is too much, than maybe two 8lb turkeys would be better. Any...
Hey, thanks for the reply. So you think cutting it by and placing on the grill with the two outside burners would work best? Or maybe instead of a 16lb bird I do a couple 8 pounders?
I know I shouldn't go off of timing, but what do you think a cook like this timing wise should take at 375...
No, I do not have a smoker. But I have tried to cook indirect when it comes to most of my cooks on my grill. I have seen some videos online Spatchcocking a turkey and cooking around 275 for 3 hours. Any idea if this should work? Obviously, I would do indirect with most likely only one burner on.
I will be hosting my first Thanksgiving this year and my family has never had grilled turkey. We are thinking of getting approximately a 16 pound bird. I just want to make sure it will fit. I am using a Dyno-Glo 4 Burner Gas Grill Model# DGF493PNP-D. Does anyone know if this size bird will fit...