Rotisserie in Weber Kettle or Hang in WSM? Anyone try both of these methods? Which do you think came out better?
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A 3rd alternative would be to piece it out, that way you can cook the different parts to the correct temperatures. -
I just do it right on the grill on my kettle. Doing a 16lb one I start with the legs toward the heat for 2 hours then turn with breast to the fire for an hour. Cooking at 300-350 you should be close to being done. Check meat for doneness with an instant read at all for places and turn to fire accordingly.
You can see my last bird smoked in cherry in my avatar to the left.Comment
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I prefer rotisserie to hanging, but spatchcock over them both!Comment
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Same crime, different theories. It all works. I’d hang, dark down.Comment
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I would also hang that sucker!Comment
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Is there a mod to hang for an 18 WSM? I’ve only seen for the 22. Thanks.Comment
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Dio you hang legs down or breast down. How do you know when to pull it? I am just plain curious as I have to adjust my bird on the grill to make sure it is cooked evenly.Comment
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I vertical roast my turkey on my pellet cooker. Dark down. The central mission is to keep light <165 while getting dark above that number. Really, light meat at 145 or so. If the fire is at the bottom, the bottom will be hotter, so better to have the dark closer to the fire and heat shielding the top. -
Thanks Potkettleblack. I usually take my bird off when the white is 155 and dark is 165. Carry over takes it up another 7-10 degrees.
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