Tips for a Turkey

[Jcloss13]

2 large chickens about 5 1/2 pounds each.

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Those look unbelievable. What temp do you cook them at?

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I cooked them with no lid on in about 2 hrs. Just put a little hot coals directly under the birds hot enough I couldn't leave my hand there. So as far as temp, just hot. Lol
Oh and the skin was crispy and the meat juicy. Used a dry rub, no pan.
Had to add a few coals along the way.

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That's great, thanks for the tips!

When you add coals, do you prefer to add lit or unlit?

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I just toss in a hand full of unlit.
Since you are new, I'll give you a couple more tips...
What you really need is a good digital thermometer like from thermoworks, thermopin and the Smoke.
The slow n sear is a great investment along with the drip n griddle.
A chimney.
The Vortex is nice but I hardly ever use mine.

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I appreciate it! I actually did my homework and have a good thermoworks thermometer, a chimney, and the slow n sear in the mail!

This will be my third smoke and I'm definitely looking forward to it.

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[Joetee]

You should try the last meal ribs from Meathead.

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[Joetee]

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This is my rib rack. I bought two from Walmart and made a little cut so they can slide together. They are adjustable.
The tin foil is to shield the edge of the ribs from the heat. The gap between the ribs is so hot gases can flow around the meat and cook more evenly.

[Joetee]

@Jcloss13
You also have to try Memphis dust and Simon and Garfunkel rubs. Incredibly delicious.

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[Joetee]

@Jcloss13
After you get your SnS, you should try smoking a Chuck roast. I thought it was going to be dry and tough. It was real good.

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[pbe gummi bear]

Check out this post for some WKC turkey info: http://weberkettleclub.com/blog/2014/11/26/its-turkey-time-turkey-tips-for-the-weber-grill/

[Jcloss13]

@Jcloss13
After you get your SnS, you should try smoking a Chuck roast. I thought it was going to be dry and tough. It was real good.

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Thanks for all the Tips! I will definitely do the chuck roast next!

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