This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.
MH's Ultimate Smoked Turkey - Question relating to Heat
I am going to be making the turkey this year. My issue is that my equipment - a Weber Summit gasser with 4 burners - does not get up to 325 on just two burners. My question is: Is it better to cook 1) for longer at a lower temp with 2 burners OR 2) at 325 with a third burner on low, but the third burner would be underneath part of the drip pan and therefore part of the turkey?
Temps below 325 will yield rubbery skin. I find 225 much easier to maintain, and my family has informed me that they don't care much about the skin; they would rather have me inside with them enjoying the holiday.
That said, the drip pan between the bird and the flame will act as a heat shield, so you shouldn't have too much of an issue with the bird. It may be a good idea to rotate the bird after 45 minutes or so. But the flame directly under the pan will cause the water to boil off faster, so be sure to keep an eye on the water level.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Yep what Keith said. You should be ok. If you're making the gravy according to the Ultimate Turkey recipe, you want it to reduce down, just make sure like he said not too far. Also, don't trust the grill's lid thermometer. Please us e a good digital therm, you may be cooking 50* different than what it says, plus you're not cooking up on the lid you want to check the grate temp where the turkey sits..
Thanks to you both. I have the Maverick themometer, so I should be all set on that front. Keith - your point is consistent with what Meathead has written elsewhere (e.g., on a single burner gasser the bird would need to be over the flame); really appreciate you confirming.
Comment