Grilling

Quote:

---

Originally Posted by ChipDog

Thanks, that is similar to what I had in mind. I was thinking either Cedar or treated wood. If the top was wood and the opening was cut out with a jigsaw, any ideas on how to mount the kettle very close without touching the wood.

---

Some angle flashing maybe?

I'm thinking of smoking our turkey this year. I typically blast the thing at 550 in the oven for 30 minutes, then back it off to 350. If I smoke it, is there any benefit to starting it in the oven to get a good "sear" and then finishing it off on the smoker?

Quote:

---

Originally Posted by johnnylightnin

I'm thinking of smoking our turkey this year. I typically blast the thing at 550 in the oven for 30 minutes, then back it off to 350. If I smoke it, is there any benefit to starting it in the oven to get a good "sear" and then finishing it off on the smoker?

---

Nah ... That'd mess up your smoke ring.

Keep your smoker between 200-225. Keep some liquid in the pan (like Boones Farm or some cheap fruity wine.) Start checking for doneness after 12 hours.

Quote:

---

Originally Posted by Champ967

Nah ... That'd mess up your smoke ring.

Keep your smoker between 200-225. Keep some liquid in the pan (like Boones Farm or some cheap fruity wine.) Start checking for doneness after 12 hours.

---

My friend - you have just given me inspiration for a variation on my smoked cheeses this holiday season!

Quote:

---

Originally Posted by johnnylightnin

I'm thinking of smoking our turkey this year. I typically blast the thing at 550 in the oven for 30 minutes, then back it off to 350. If I smoke it, is there any benefit to starting it in the oven to get a good "sear" and then finishing it off on the smoker?

---

You can smoke heavily for 30 minutes to an hour (after that the meat will take all the smoke it can absorb) and then finish it in the oven with a water pan. You will need to remove or pull back the skin to get the smoke to penetrate into the meat. I usually cut it off or pull it all the way back. I usually just finish it in the smoker too to keep it simple.

Quote:

---

Originally Posted by Champ967

Nah ... That'd mess up your smoke ring.

Keep your smoker between 200-225. Keep some liquid in the pan (like Boones Farm or some cheap fruity wine.) Start checking for doneness after 12 hours.

---

12 hours? Are you making turkey jerky?

Quote:

---

Originally Posted by Cool Hand Clyde

12 hours? Are you making turkey jerky?

---

Anything worth smoking is worth smoking slowly.

Quote:

---

Originally Posted by Champ967

Anything worth smoking is worth smoking slowly.

---

As long as it is a big ass 20 lb turkey.

Quote:

---

Originally Posted by RougeDawg

As long as it is a big ass 20 lb turkey.

---

Well yes, of course.

Only the big 26.75" Weber is seeing action today. A turkey a Boston butt and a package of thick-cut bacon. Indirect heat with a pan of water. Coals are being held back against the side with two bricks.

Quote:

---

Originally Posted by Guisslapp

Some angle flashing maybe?

---

What about the tight 11" radius?

Quote:

---

Originally Posted by ChipDog

Only the big 26.75" Weber is seeing action today. A turkey a Boston butt and a package of thick-cut bacon. Indirect heat with a pan of water. Coals are being held back against the side with two bricks.

---

forgot to mention it also has a variation of nadB's fuse-burn, but thanks to the hinged grill I can add charcoal if needed. I have been sprinkling hickory chips every hour. If Mrs Chipdog leaves the kitchen I may try to hijack some wine to pour in the pan - I assume DogtorEvil and Guisslapp would substitute a fine beer

Quote:

---

Originally Posted by ChipDog

What about the tight 11" radius?

---

Relief cuts?

Meal got moved up on me and made smoking difficult. Decided to blast it at 500 in the oven for 30 minutes. After that, I cover the white meat with aluminum foil and back the temp off to 350. Brined it for about 18 hours before cooking.

Any opinions here on brining a bird that you're smoking? I had heard that if you did one, you didn't need to do the other, but some of the chefs I've read recommend brining a smoked bird.

Frozen birds do not need it.

Unfrozen do need it, but I wouldn't worry about it if you are smoking it.