I have cooked a turkey breast on my WSCG using the gourmet BBQ poultry roaster with the fuel grate at the lower level and no diffuser plate. I achieved a rich golden brown color (sorry, no pictures).
The issue with the WSCG vs other Weber products, is that it truly functions more like a kamado. The result is you get less air flow, since less is needed to maintain the same temperature. My experiance is that because of this you need to be more calculating in your placement of wood in the charcoal. Also, I am still working on how to replicate the same bark.
I have cooked a turkey breast on my WSCG using the gourmet BBQ poultry roaster with the fuel grate at the lower level and no diffuser plate. I achieved a rich golden brown color (sorry, no pictures).
Did you use a drip pan, or other method, to catch drippings?
Turkey breast isn't a very fatty meat though so might not be a problem to cook it without a drip pan. Pork Butt or Whole Chicken I think would be a different story.
Yeah, I didn't use the drip pan for the turkey breast, just let it fall into the coals. I wouldn't do that for a prork butt, but might try it with a whole chicken.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I smoked 5 fresh turkey breasts on my WSCGC with the diffuser plate in place and no water pan, just pan(s) to catch any drippings to keep my diffuser plate clean.
They turned out beautifully browned with bite-through skin. I wonder if the flavor profile or color was substantially different from your cook, wbzipf .
I didn't take a photo of that turkey breast cook, but here is one of a large spatchcocked roaster chicken cooked on the WSCGC the same way (with aluminum drip pans and the diffuser plate in place) with great crispy skin:
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