So, I am calibrating my Weber Kettle and getting ready to attempt an Ultimate Smoked Turkey. I took half a chimney of coals and put it to one side of the grill and started half a chimney of coals and put it on top. Just wondering if I am using too many coals for this. I hope to cook for 2 hours. It seems like a chimney of coals is about 100 Kingsford briquettes. Does this sound right?
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I have a 22 inch kettle- for 325 I close the bottom vents almost completely leaving only about 1/2 inch at the widest part of the opening -
That does seem to be like what I saw. Coals seem to last about 2 hours. That is probably good for my little 12 pound turkey. Just wondering if anyone has a method of when to add coals and how many to add in order to go longer. It wouldn't necessarily help me with this turkey but if I get a larger turkey next time, it would be cool to have a plan.Comment
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For me, one of the baskets close to full of unlit with 2 dozen lit on top will go a few hours depending on weather etc.Comment
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I have the Weber rotisserie accessory and it's nowhere near airtight. So I open both vents all the way and let her rip. It runs around 400* using the SnS and a full chimney of lit KBB. The turkey is always moist and tender with crisp skin. If I didn't have the rotisserie, I think I'd spatchcock the bird and I'd still let her rip.Last edited by RonB; December 24, 2016, 01:37 PM.Comment
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Yes, a full chimney is about 100 briquettes if you are using KBB. For your desired temp, I would go with what you described. Half a chimney unlit in the bottom, then half a chimney fully lit on top of that. If you have the SnS it's even better. If you want crispy skin, I would even go 350. I agree with RonB, spatchcocking the bird will let it cook more quickly, and still retain moisture. Are you dry brining? I highly recommend it. If not, at least try to let the turkey sit in the fridge unwrapped overnight. It will dry the skin somewhat, helping you get it crisp.Comment
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Yep, I am dry brining and spatchcocking. Although, I must be one weak bastid because I cannot get that breast bone to break on this 12 pound bird. Also, cutting out the spine isn't as easy as those pictures make it seem. Down at the bottom of the bird, there are other bones there that those scissors do not cut through real well.... I will post a pic soon...Comment
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Here is a pic of the turkey after removing the backbone. I can't seem to break the breast bone....Attached FilesComment
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Throw it on the floor and stomp on it! Wait... don't do that.
As for the kettle temps, I cooked 2 whole chickens on my 22.5 and used one of the Weber coals baskets full, lit them in the chimney, dumped back into the holder and then put 10 to 12 unlit back on top. Top vent open all the way, bottom vent about half way. Temps ran 335 to 360 for about 3 hours. I have the easy clean type vents if that helps.
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It looks good to me,maybe even better than mine.
I hope those aren't your Christmas stockings for the mantle under the bird. Haha. Have a great Christmas. I'll post some pics tomorrow of my cooksComment
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You want the shears with long handles and short blades. They make it much easier to cut through the thicker bones.Originally posted by bpiela View Post
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Ok. Turkey is done. I attached a photo of the gravy tray as well. That looked good enough to eat.... Cook time went a little longer than expected due to me burning out the coals during the heating of the grill. I am laughing at myself because I, uh, was adjusting the intake dampers from the wrong end. Doh! Things worked out in the end!Attached FilesComment
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Thanks! Will do that next time. Everyone loved the turkey and the gravy. Thank you Amazing Ribs and all contributors!Comment
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Great looking cook! I knew it would work out for you. There's a story about the first time Mrs Redneck saw a turkey neck in a stock pot that I will not share here. I'll only say she asked what it was, and my response was not what she expected. Enjoy the chow!Comment
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Gorgeous turkey and gravy! I'm hungry...again.Comment
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