For the last 4 years I've used my old Weber gasser and Meatheads ultimate Turkey recipe with a few twists to produce a turkey that has been the envy of my family.
I just got a Memphis Pro and I am now seriously worried about how this is going to work out? Has anyone done this? Where do you put the "drip tray" with the stock base? I dont want to just remove the inserts.
I was going to do a dry run tomorrow and now I'm nervous about doing even that.
Look just go get a cheap chicken and experiment on that. Get to know your cooker first. That Memphis is a gorgeous rig.
Definitely gorgeous and definitely willing to play, but figured I'd see if anyone had a quick answer. I'm traveling for work for a couple nights this week so just have less time than usual.
Last edited by dcdivenut; November 11, 2018, 07:14 AM.
DC for the past 5 years I have been smoking 3 each 14lb turkeys every Thanksgivings on my Memphis Pro. Why 3 because they come out so great tasting that everyone wants left overs. I brine the turkeys for about 24 hours then I smoke two first using only the bottom rack no drip tray. I do add a foil boat in the turkey cavity and fill it up with some broth. I also baste every hour. Before I put the birds on the smoker I rub them with olive oil. I use Cookin Pellets Perfect mix pellets and an Amazin smoke tube with cookin pellets hickory pellets that I put in the bottom ash catch draw. I com low and slow around 190 degrees for 2 hours then bring it up to 300 to 325 until the bird reach 165 internal temp
Turkeys come out moist and delicious.
Enjoy the Memphis
Last edited by Radar Dog; November 14, 2018, 10:33 PM.
DC for the past 5 years I have been smoking 3 each 14lb turkeys every Thanksgivings on my Memphis Pro. Why 3 because they come out so great tasting that everyone wants left overs. I brine the turkeys for about 24 hours then I smoke two first using only the bottom rack no drip tray. I do add a foil boat in the turkey cavity and fill it up with some broth. I also baste every hour. Before I put the birds on the smoker I rub them with olive oil. I use Cookin Pellets Perfect mix pellets and an Amazin smoke tube with cookin pellets hickory pellets that I put in the bottom ash catch draw.
Turkeys come out moist and delicious.
Enjoy the Memphis
If you didn't see my comment to Troutman , I REALLY recommend trying out a Capon. BIG bird, different taste than either chicken or turkey. Great experience to cook and eat one. Get's your dry run out of the way.
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