@pbe gummi bear our turkey always ends up that color. My grandfather's method is straight out of Weber's manual for indirect cooking.
Start with 25 lit briquettes per side, drip pan between on the charcoal grate. Add 8 unlit briqs per hour per side (this year we started with KBB and added unlit Stubbs). Normally we add soaked chips but went with a chunk of cherry added at the beginning and when adding the first set of unlit coals. He always went 11 minutes a pound but food safety has progressed a little and I have a Thermapen so we ended up going about 9 minutes per pound. 15lb bird took just about 2 hours 20 minutes.
I had my maverick in the ham but think the kettle for the turkey was running about 325-375. The turkey always sits in a V-rack on the cooking grate over the drip pan.
It takes on color pretty fast so some areas get shaded with a little foil to protect the parts that are cooking a little more quickly (usually the sides of the drumsticks and the breast - drums are closest to the coals on the side and the breast is high in the dome getting pretty good heat).
@WNC yep pork shoulder ham was the same as last time. I actually thought the last one cooked at 250-275 came out a little better than this one that stayed at 225 the whole time. Not sure if it was a difference in the individual piece of meat or what because it wouldn't seem that small of a temp difference would make a difference.
Topic: A bird, a beast, and a spread (Read 1551 times)
