Like many others, I am gearing up for our Thanksgiving meal! I've cooked lots of turkeys and lots on the smoker, but not a turkey on the smoker. I plan to follow "The Ultimate Smoked Turkey" recipe in The Science of Great Barbecue and Grilling (very much https://amazingribs.com/tested-recip...dapted-cooking
My question is about the actual set up of grill, gravy pan, grate turkey. In the recipe (in the book) it says "Ideally the grate should sit a few inches above the gravy pan so heat and smoke can travel between them."
Is there an alternative to something like what is pictured here: https://amazingribs.com/how-smoke-turkey-gas-grill ?
I think I remove the grate on the grill, put the gravy pan directly on the grease tray (the metal sheet with holes), a rack or grate across the pan, and then the turkey on top. How do I get more room between the gravy pan and the turkey? Of course, I'm also thinking about making sure the grill closes properly too.
Thanks for any advice!
My question is about the actual set up of grill, gravy pan, grate turkey. In the recipe (in the book) it says "Ideally the grate should sit a few inches above the gravy pan so heat and smoke can travel between them."
Is there an alternative to something like what is pictured here: https://amazingribs.com/how-smoke-turkey-gas-grill ?
I think I remove the grate on the grill, put the gravy pan directly on the grease tray (the metal sheet with holes), a rack or grate across the pan, and then the turkey on top. How do I get more room between the gravy pan and the turkey? Of course, I'm also thinking about making sure the grill closes properly too.
Thanks for any advice!
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