Help smoking a turkey on the Weber Kettle

[JPGators17]

I convinced my dad to get a 22" kettle last year so that I can make his favorite Amazing Ribs for him when I visit. We'll now my folks are hosting thanksgiving this year and I need to learn how to smoke a bird on it for the first time. I've never cranked it up to 375 before (not intentionally anyway). Can anybody tell me how many beickettes I should throw in my charcoal basket to start and how to maintain a steady turkey smoking temp?

[Thunder77]

If I were you I would purchase an Slow and Sear, pronto!
Barring that, I am thinking half a chimney of unlit charcoal on the bottom, then dump half a chimney of lit coals on top of that. That way, you can keep the fire going at a constant temp more easily. I would shoot for 325-350. If you spatchcock the bird, it will speed things up, and give more browning surface. Whatever wood you use for smoke, use it sparingly. Poultry really takes smoke on quickly. I prefer apple and pecan for turkey. But the choice is up to you. Also, if you have the time, I would do a practice run, to get the technique down. Perhaps you could use a larger chicken, like one of those oven stuffer roasters. That would be less expensive, but would still help you get the technique down. Also, look here for Meathead's article on that very subject!

http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html

[RonB]

I have been smoking turkeys on a Weber kettle for years, (long enough to burn out one rotisserie motor), using the rotisserie attachment. I use the charcoal rails so that I can place hot coals on both sides of the bird. I let the temp run as hot as it wants and everyone tells me it's the best turkey they have ever had. Make sure you put a disposable pan under the bird to catch the drippings for gravy. You can add some veges and any parts you pulled out of the bird to help flavor the drippings.
Without the rotisserie, I'd spatchcock the bird and use the Slow and Sear. Place the rear end of the bird towards the SnS and if any parts brown too fast, cover them with foil. If you want to season the bird, the Simon and Garfunkel Rub is very tasty.
I agree a practice run might be very helpful...
Good luck.

[JPGators17]

Thanks guys, I was planning on a chicken practice run, just didn't even know where to start with that either. I trust that spatchcock is the way to go, but I think the fam will like to see the "traditional" bird.

[JPGators17]

With the SNS, I thought that was geared towards holding 225. I assume you're saying I can add a bit more charcoal to bump it up? If I get one.

[RonB]

JPGators17 - You can hold a temp up to at least 350* with the SnS.

[Dr ROK]

Here's a video using the SnS: http://www.abcbarbecue.com/slow-n-sear-turkey

[JPGators17]

Perfect video. I assume that the same amount of charcoal should work even if I just use a charcoal basket and don't get the sns. I guess i'll find out on the practice run.

[coupster]

On a related subject, a spatchcocked turkey on my 22" Weber takes up the majority of the grill space left over from my SNS.

Where do you put a grill temp probe that's not impacted by the temp shadow of the bird? I've got the wires coming up from below through a hole in the side of the kettle, but can come down through the top vent if that's the way to go.

[fuzzydaddy]

Try to keep the grill temp probe 2-3" away from the turkey, about 1" above the cooking grate and not touching it. If 2-3" from the turkey is not possible then I'd put it near the tips of the wings or legs as there's less mass of cold meat there. The best route of the wires is what works for you.

[Danjohnston949]

JPGators17, Like the Others I have been Smoking TG Turkey for Years! Sometimes OK-Sometimes Not So Much? I agree 100% with the need for the S 'n S, and I would add the "New" Drip and Griddle Pan to Your Adrenaline BBQ Order! I always Stuff My Turkey before Smoking frowned upon by School Book Cooks but Oh Well! Also Because of Unpredictable WX Here I have often "Cheated" by removing the Turkey from the Grill and putting it in an Electric Roaster to Finish the Cook! Check the Pic's, if I can be of any help just Ask!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Flavorsavor]

Just in case you haven't yet, I highly recommend reading Meatheads entire turkey write up. It never hurts to review the basics, and it will add some conceptual tools to your brain box no matter which method you choose to cook it. That being said, how much charcoal you use will depend on how you set up your cooker, I.E. SNS, banking coals, rotisserie, etc. I've found for a quick cook about 3/4 of a chimney full of lit coals will get me to settle in around 350-75 with the bottom vents on my kettle full open, and top about 1/2, but make sure you've got enough unlit charcoal in there with it, to maintain. I guess my best advice would be echoing others, by choosing your method, and then give it a practice run.