My Mom wants me to do a turkey on the Weber for Thanksgiving in addition to the traditional oven baked turkey they do. My plan right now is to run my temps up around 300 with a snake and some apple. Although I've used a snake many times, I've never shot for this high of temperature. Have any of you guys ran a 2x2 with your vents wide open on a 22.5? If so, what kind of temps do you see consistently at the grate?
I've got some time before Thanksgiving, so if no one knows, I'll take one for the team and experiment with a 2x2 and a 2x2x1 with the vents wide open and report back. When I run a 2x2, I usually have to cut back the bottom vent a ways to maintain 250, so I'm thinking a 2x2 might do the trick.
Thanks!