First turkey! (And a basic question or two.)

[binarypaladin]

Every Thanksgiving I grab a couple extra frozen turkeys after when the post holiday sales shoot up. In this case, it turned out to be particularly lucky because I have since upped my smoking game (by which I mean, it exists at all).

Although I have had an SnS for several months, I only recently picked up a decent grill thermometer. So, I've only been using the latter S in the SnS until now. Thus far I've done a bad brisket (totally a lack of planning issue on my part), a chicken (it ruled), and now this turkey.

I made a couple of mistakes during the process, but it was one of the best turkeys I've ever had nonetheless.

So, attached are some pictures. It was delicious and I know it can be improved.

The cherry on top? I roasted about 4 lbs of tomatoes and used the smoked broth made with the turkey carcass to make some most excellent tomato soup. (As ridiculous as this might sound, the soup might have been the best part.)

Anyway, on the brisket and the turkey, I can tell I'm totally having rookie issues. Basically, when the temperature starts to slide, I'm pretty sure I'm overcorrecting and seeing major swings. Obviously, it's not as simple as my oven.

So, when using a Weber kettle plus SnS (and I imagine this applies to two-zone kettle cooking in general), what are some good tips for temperature adjustment?

Should I mess with the intake or the vent first? How much should I alter and how long should I wait before making any further adjustments. Obviously, these are vague so I'm looking for general guidance rather than some stone cold rules. If it matters, it's hot and dry in Las Vegas.

Anyway, any tips on how NOT to overdo it on the temperature would be appreciated. (Also, after watching videos at ABC Barbecue's site I think I was way overdoing my initial lighting.)

[Huskee]

I'd follow ABCbarbecue.com's Hot & Fast 325 "more longevity" lighting procedure. This entails lighting a half chimney (roughly 40 briqs) and once they're well-lit, adding them on top of about that much unlit in the charcoal basket. This will let you easily get up to 325-350, but will also provide enough fire power to last longer than 90 minutes for a typical chicken cook. You should get 2-3hrs doing this. The rest of that page discusses vent settings. Wide open top & bottom until your indirect grate temp gets near 325 (say 275 or 300), then close them down to roughly 1/4 open top vent, and usually between the second and third hole on the bottom vent (or 2.5 holes, which is "a crack"). Most of your vent regulating can be done with the bottom vent from here on out. Typically adjustments will be from the 2.5 hole to the 3 hole spot, with the top vent being left around ~1/4 open. Tiny adjustments, 1/8" to 1/4" movement of the bottom handle, and be patient, it takes 5+ minutes sometimes to show the changes. Don't overcompensate and make too big of adjustments, as is the natural thing to do when you're learning, or not wait long enough and hastily adjust again. You'll get the hang of it. ABC's lighting instructions are well though out and well put together, use them until it's all natural to you! Their turkey recipe page has a well written out instruction too.

[kmhfive]

This! It's what I do. Be patient with small vent adjustments. Don't "chase the bubble" as we'd say on a Submarine.

[DWCowles]

Beautiful turkey!

[EdF]

Yeah, looks real nice!

[binarypaladin]

The guides on that site are excellent. I should have been clearer. Hot and fast has been easier. I do a normal chimney with about half and go from there. Adjustments were the issue on the turkey. I was messing with too many variables. On the next cook I'll limit myself to just messing with the bottom vent and try to walk away for a few minutes.

As far as lighting goes, am I really taking the coals to ashed over in the first lighting? The pictures imply that but in the videos that didn't seem to be the case. I feel like getting the, completely ashes over starts things a bit too hot and burns more fuel than necessary (I had to refill a bit on the turkey.)

I have one more turkey for practice. That should be enough to sharpen my skills before Thanksgiving.

I can't believe how well chickens turn out. Chickens have historically been the "also ran" when I grill. Not so much now.

[RonB]

That turkey looks very good.

[fzxdoc]

Great-looking bird. I hope you get the temperature to dial in for the next cook. I constantly have to tell myself to stop chasing the perfect kettle temp and let it ride for a while after a vent adjustment.

Hope the next turkey cook is perfect for you~

Kathryn