Thanks,
@pbe gummi bear &
@demosthenes9! You guys were right on!
@CharliefromLI, Through the blog I've had some latitude, mostly by accident, but I try to always incorporate the Weber Way (Oil the food, not the grates and gloves...I always make sure I'm wearing gloves!). I had another turkey post from last year where the baskets were situated the same way and with the Performer, I've always used the chimney to fill the baskets. Conversely, on the SCG, the coals can go straight on the grate or in the baskets. Take my word for it, Weber is very curious as to what everyone thinks, especially from the solid minds and experienced grillers here. I know they pay close attention.
In regards to yours and
@Vwbuggin64's question about the coals, this was only a 14-pound bird, so with the vents gated down to maintain 350-375, I was able to go on one load at temp for the 2 3/4 hour cook. You are absolutely right, though, anything longer would have called for a modified minion, my preference, or more coals later on. In fact, when I put these together, I think of you all, as I know you will look at any cook with a critical eye. While WKC isn't exactly the target group for a basic turkey like this, I'm curious if there are any video topics you might find useful or interesting. I'm always looking for ideas!
Cheers!
Mike