Rotisserie Turkey

[danbono]

Hi All I'm going to do a 12 lb turkey on my 22" WSM with the Cajun Bandit rotisserie for Easter Sunday.. Could use any tips or tricks to get it done?
Thanks Dan

 

[tropics]

Dan I did a big bird on the roti.
https://www.smokingmeatforums.com/threads/dads-day-big-bird-spinning.248102/#post_1577243
Richie
They cook quick!!

 

[danbono]

Dan I did a big bird on the roti.
https://www.smokingmeatforums.com/threads/dads-day-big-bird-spinning.248102/#post_1577243
Richie
They cook quick!!

Thanks Richie

 

[HalfSmoked]

For sure you will have a awesome tasting bird just be sure that it is done check the IT temperature.
Looking for photos :)

Warren

 

[danbono]

I've done whole chickens, Pork butt, ribs and wings with the rotisserie but never a turkey.
Dan

 

[tropics]

Dan Lamar made a bracket to hold the thermo probe
https://www.smokingmeatforums.com/threads/making-et732-work-on-my-rotisserie.258216/
I did one not as fancy no pics sorry
Richie

 

[johnmeyer]

I do mostly birds on my rotisserie. Have you done a whole chicken yet? I'd start with that. It will help you feel comfortable making sure you have figured out the prep (brine & rub, and their timing); the temperature (which burners, on what heat); and the cooking time (more on that below). On my old Weber Genesis, I find it actually takes a pretty long time. This is not necessarily a bad thing because those wonderful Costco rotisserie chickens (just had one last night) cook for a long, long time.

I did do a turkey one time, and they take a LOT longer than the chickens, so that will be the one major adjustment. It's a little like the difference between smoking a 3 pound pork butt compared to doing the same thing with a 7-8 pound butt: it takes much, much longer.

No matter what technique I've used for cooking a turkey, it is never ready at the time I was shooting for, and it seems I am always off by at least an hour, one way or the other, not matter how much planning and reading I do. It will be no different with this.

 

[Bearcarver]

I've done whole chickens, Pork butt, ribs and wings with the rotisserie but never a turkey.
Dan

Just an oversized Chicken---You got it Nailed, Dan!!!

Everybody will Love it!!

Bear

 

[danbono]

Hi All I put the gaskets on the door and on barrel lid, hooked up the adapter for the Guru.
I'm hoping I got the Guru set up right, tried it on my oven, the oven was reading 200-190 and the fan didn't come on, might be cause the door was open?
I'll find out tomorrow night when I do overnight with a 8 lb blade pork roast at 225
Thanks Dan