Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Mark Schnell on November 14, 2013, 07:18:19 AM
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I've done turkey indirect before with good results. But now I have a CB rotisserie. If you had both a roti and the option to do it indirect, which would you use for your turkey? I'm kind of thinking I'd like to try the roti. this year.
Secondly, what is the max size turkey you could do on the roti.? Could it handle a 22 pounder?
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I think 22 lbs is stretching it. I would stick with the range of 14 to 16 lbs.
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I wonder if a big bird like that would have enough room on a 22 done indirect. I could still use the roti ring for extra headroom.
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I used the CB roti ring for just that reason with the big bird in this thread. Worked out well.
http://weberkettleclub.com/forums/grilling-bbqing/foul-ball!/msg40310/#msg40310
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Rotisserie is the way to go. The biggest bird I did was a 24 pounder. 8)
(http://i1222.photobucket.com/albums/dd490/NeoTrout/Grills%20Gone%20Wild/MrTurkey.jpg)
(http://i1222.photobucket.com/albums/dd490/NeoTrout/Grills%20Gone%20Wild/MrTurkeyDone.jpg)
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Okay, NeoTrout, that's what I'm talking about! I need some more info. I see your set up is the normal indirect on either side.
How long did it take?
How much charcoal did you use to start with? Whole chimney, half chimney, etc.? How much did you use when you replenished?
Any other special directions for one that big?
Now that I see yours I'm going that route too!!
I've got a buddy that's raising a bird for me right now so I want to really do my homework before the big day.
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I use a whole chimney to start. Divided equally for each side. I have the charcoal baskets now so I use those. Aluminum pan in the center with chicken broth celery and onions for gravy fixins. I run everything wide open and plan for about 13 - 15 min per pound. Outdoor conditions will change that a bit either way. Tie the legs and wings down with butcher twine so they don't flop around. (As seen in the pics). You have to keep an eye on it, once the skin gets to where I want I wrap a piece of foil around the bird so it doesn't burn up too much. I do it unstuffed, just some onion, lemon, apple and herbs in the cavity. Some small wood splits when the coals burn down a little. Baste with herb butter occasionally. Add more charcoal when the first batch burns down.
Hope this helps. I never really wrote down my process I just do it and it turns out great every time. 8)
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Thanks, Neo. I hope I can get results like yours!!
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A few more questions, NeoTrout. The drip pan in the second photo looks pretty scary. Are you still able to use that for gravy? I suppose it might just be the lighting and angle of the photo, but it looks pretty blackened. Do you have to add any more broth to it during the cook?
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Yeah. I guess that does look a bit scary. I knocked one of my smoldering hickory splits into it. Didn't affect things though. For the gravy I make a light roux and add the stuff from the pan (minus the burned wood :P) You can add more broth if needed.
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I think 22 lbs is stretching it. I would stick with the range of 14 to 16 lbs.
You're scaring me now. ???
Rotisserie is the way to go. The biggest bird I did was a 24 pounder. 8)
I'm happy to hear that! ;D
I have a 28 lb bird to do for Thanksgiving and was planning to do it on my rotisserie. I did a 12 lb trial bird and it came out good. Hopefully the spit motor will have enough oomph to turn a larger bird.
The 12 lb bird was done in 2 hours and 10 minutes with 300°F reading on the center lid thermometer. I was surprised it went that fast.
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I think the lack of stuffing in the bird is what speeds it up compared to cooking them in the oven. I have cooked a lot of roaster chickens in my kettle and they always turn out great. One of these days I'll get myself a roti. I've been meaning to make one from a 55g drum I have, but I've never got around to it. That bird looks great
I'm attempting a 20lber on my big WSM for Thanksgiving. I'm having a hell of a time trying to figure out when I want to get the bird fired up in the morning. Ahh......it wouldn't be the holidays without a little stress ;D
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Well, the turkey, or small ostrich, turned out to be 24.25 pounds. I chickened out on the roti and just used the ring as a riser to give me more clearance. The turkey was the best I've had yet. We had eight for Thanksgiving dinner and I only carved half of it for the table and I think we might have eaten a fourth of it that day. Lots of amazing leftovers!!
BTW - For scale purposes in the first photo - I'm 6'3" and going about 310 right now. Big bird!
(http://i1166.photobucket.com/albums/q616/markschnell/DSC_0006_zps9542e935.jpg) (http://s1166.photobucket.com/user/markschnell/media/DSC_0006_zps9542e935.jpg.html)
(http://i1166.photobucket.com/albums/q616/markschnell/DSC_0003_zpsf3b5186c.jpg) (http://s1166.photobucket.com/user/markschnell/media/DSC_0003_zpsf3b5186c.jpg.html)
(http://i1166.photobucket.com/albums/q616/markschnell/DSC_0002_zps376a6cf3.jpg) (http://s1166.photobucket.com/user/markschnell/media/DSC_0002_zps376a6cf3.jpg.html)
(http://i1166.photobucket.com/albums/q616/markschnell/DSC_0016_zps1b485893.jpg) (http://s1166.photobucket.com/user/markschnell/media/DSC_0016_zps1b485893.jpg.html)
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Great looking bird Mark! I have a Roti, I would do the same as you did. I have success with indirect method too.
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Nice bird. Here's mine. Just a 20 pounder this year. 8)
(http://i1222.photobucket.com/albums/dd490/NeoTrout/DSCN0668_zps810ed137.jpg)
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Outstanding, Mark!! I don't have a roti, but that might be on the wish list.
I know you didn't use the roti for this cook, just the roti ring ... great idea for more space.
What was your charcoal set-up like? Just wondering as I have never done a turkey on the kettle. Will be very soon. :D Thanks.
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Thanks MacEggs. I just put the coals in the standard Weber metal baskets on each side of the kettle. I tried to heap the coals toward the back of each basket because my turkey was so big the legs were dangerously close to being grilled direct instead of indirect. As it was the legs were a bit on the dry side, the rest of it was spectacular. On a more normal sized turkey you can just do the standard direct set up centered on both sides of the bird.
The next time I do a smaller turkey I'll definitely use the whole rotisserie setup. I can't recommend the Cajun Bandit rotisserie highly enough. The fit is excellent and the quality is top notched. You need one! ;)
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Looks great! Far better than mine, in fact.
I didn't tie the legs well enough to the fork and within an hour (when I first opened for inspection) it was flopping around the spit rod. :( Then I took it to 180° because I saw that in someone's recommendation (even though I took my previous bird to 165°.) It was very tasty but on the dry side. The bird had practically no fat on it too. I should have buttered it up before going on the rotisserie. Oh, well, live and learn.