Dumb question. On the fuse method, the site mentions "The meat then goes on a grate on top of the largest water pan you can find. I use a disposable aluminum pan." So, just to make sure I understand, the bottom grate contains the charcoal as pictured in a fuse shape. Those coals are then surrounding the "largest water pan I can find", also on that bottom grate. The meat hangs out in the middle of the upper grate, above the water pan. Right?
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bpiela Not a dumb question at all. It's good to get confirmation of our understanding. We would love to see photos of your cook in the Recipes and Techniques channel!Comment
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That's the way I have done it. It works great.Comment
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So, I am thinking about doing a Turkey this way. I have seen the video on Spatchcocking a turkey. I have a Weber kettle 22in. Bird needs to cook for 2 hours or so. This can work, right? But.... Things I haven't done are Calibrate the grill, knowing the exact setup to get the 325 degrees, and knowing how long the "fuse" needs to be. I do have time to calibrate so I can get that done and figure out the setup for 325 degrees. The length of the fuse will probably be a wing-it type of thing...Originally posted by fuzzydaddy View PostComment
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I have a Slow 'N Sear for my 22" kettle and have not done the fuse but I would set it up with more charcoal than you think you need and if your cook finishes with briquets not burnt, just close the vents to snuff the fire out. Taking the time to calibrate and figure out the setup for 325 is a great plan.
However for a turkey I would use the 2-zone setup, banking the coals against one side. Read the the turkey page, and click on "Setting up your grill" and look at the section that starts with "With a grill, it is best to use a 2-zone setup".Last edited by fuzzydaddy; December 22, 2016, 07:12 AM.Comment
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Thanks FuzzyDaddy! Of course, I have read that article and I have more questions. For the Weber kettle setup, I do not have a Slow N Sear or a Smokenator as of yet. I am thinking that I will have coals on the lower grate off to one side and the combination grill pan / gravy pan on the indirect side. How do I raise this pan up so that it is 3 inches below the top grate? In the article, there is a great table showing What to do and When to do it. What confuses me about this table is that at the 1/2 hour time before removing the turkey, you remove the gravy. How would I remove the gravy pan without removing the turkey? Would I just remove the turkey and place in an aluminum pan, lift top grate, remove gravy pan, replace top grate, replace turkey? Thanks. I appreciate the help. I am sure I am making a mountain out of a mole hill. I am really only feeding my family with a 12 lb turkey.... Nothing too crazy....Comment
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The pan's top lip is what you measure from. I'm not at my 22" now but I believe that it's around 5" between the lower and upper grates so if your pan is 2-3" tall you shouldn't have to raise it. It doesn't have to be exactly 3" below. I'm still sleepy this morning so let me know if I'm missing something!Originally posted by bpiela View Post
You're correct - you would need to remove the turkey and top grate to be able to remove the gravy pan.Originally posted by bpiela View PostComment
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I attached a pic about how I did it. The meat goes to the upper grate right above the drip pan. I cooked 14 hours with this setup and still had some fuel left at the end.Originally posted by bpiela View Post
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Welcome! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. https://pitmaster.amazingribs.com/fo...troductions-aa Thank-you!
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Looks good. You just don't want this turkey over the fire. Light it up!Comment
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