I'm way ahead of myself here, but, for some reason, my thoughts have turned to Thanksgiving turkey lately. I'd like to try rotisserie cooking this year. My Weber Genesis with a rotisserie attachment is way too small to accommodate a 16-20 pound bird, so I'm wondering what kind of set up I might use instead. I'd appreciate any suggestions from the experts here.
I've been smoking turkeys for Thanksgiving for many years, and my preferred approach with a small 10-12 pound bird is to use my Weber Genesis with the turkey placed on the grate on the right side of the grill and using only the left-most burner with wood chunks wrapped in foil placed over it. With that setup, I'm able to maintain a grill temperature of 325-ish and produce adequate smoke for good flavor along with reasonably crispy skin.
I've been called upon to smoke a bigger bird and I've found that the above approach doesn't work well with a larger, 16-20 pound bird. Air circulation is poor, one side of the bird is too close to the burner while the other is too far away resulting in uneven heating, and it's difficult to maintain 325 degrees. Rotating the bird while it's cooking is painful, and using the middle burner to boost the temperature dries out one side.
I've had very good luck rotisserie cooking a chicken on this grill, using the right and left burners on "low" and placing the chicken in the middle of the grill. The result has been consistently a tender, juicy, and flavorful bird, so I thought, why not rotisserie cook a turkey? Alas! The grill won't accommodate a turkey of any size. That brings me to my question for the collective.
Thanks for any suggestions.
I've been smoking turkeys for Thanksgiving for many years, and my preferred approach with a small 10-12 pound bird is to use my Weber Genesis with the turkey placed on the grate on the right side of the grill and using only the left-most burner with wood chunks wrapped in foil placed over it. With that setup, I'm able to maintain a grill temperature of 325-ish and produce adequate smoke for good flavor along with reasonably crispy skin.
I've been called upon to smoke a bigger bird and I've found that the above approach doesn't work well with a larger, 16-20 pound bird. Air circulation is poor, one side of the bird is too close to the burner while the other is too far away resulting in uneven heating, and it's difficult to maintain 325 degrees. Rotating the bird while it's cooking is painful, and using the middle burner to boost the temperature dries out one side.
I've had very good luck rotisserie cooking a chicken on this grill, using the right and left burners on "low" and placing the chicken in the middle of the grill. The result has been consistently a tender, juicy, and flavorful bird, so I thought, why not rotisserie cook a turkey? Alas! The grill won't accommodate a turkey of any size. That brings me to my question for the collective.
Thanks for any suggestions.