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DaveNH
06-23-2008, 07:15 PM
Here are some pics of yesterday's turkey smoke, 15lb bird. I've been using my slightly converted grill as a smoker, does a pretty good job :). I was doing birds in the MES, but this method turns out a much better bird with higher temps.

No brining, but I did injected the night before with a mix of salad dressings, sweet vidalia onion and italian. Rubbed with olive oil and garlic herb seasoning. My girl said this was the best one yet.

Stuck it on the rotisserie with some cherry and hickory. Took about 4.5 hrs, temp first at 275, then up to 330 for the last hour or so.

Hope you enjoy the pics :1987_food:.

Pic of the smoke box on the burner. I only use the outside burner so the chunk isn't over the flame. Put a couple coals in there, seems to help keep the smoke more consistent.


http://www.ournhplace.com/images/Smoker/Rotisserie%20Turkey/Rotisserrie%206.22.08/DSCN1532.JPG



Turkey on the rod ready to go.

http://www.ournhplace.com/images/Smoker/Rotisserie%20Turkey/Rotisserrie%206.22.08/DSCN1541.JPG

http://www.ournhplace.com/images/Smoker/Rotisserie%20Turkey/Rotisserrie%206.22.08/DSCN1542.JPG



Here at 1.5 hrs.

http://www.ournhplace.com/images/Smoker/Rotisserie%20Turkey/Rotisserrie%206.22.08/DSCN1543.JPG



Now at 2.5 hrs

http://www.ournhplace.com/images/Smoker/Rotisserie%20Turkey/Rotisserrie%206.22.08/DSCN1544.JPG



3.5 hrs

http://www.ournhplace.com/images/Smoker/Rotisserie%20Turkey/Rotisserrie%206.22.08/DSCN1546.JPG



Finished at 4.5hrs, internal temp 165.

http://www.ournhplace.com/images/Smoker/Rotisserie%20Turkey/Rotisserrie%206.22.08/DSCN1548.JPG


http://www.ournhplace.com/images/Smoker/Rotisserie%20Turkey/Rotisserrie%206.22.08/DSCN1550.JPG



Now for the slicing. Very moist, juicy and a nice deep smoky flavor :drooling:.

http://www.ournhplace.com/images/Smoker/Rotisserie%20Turkey/Rotisserrie%206.22.08/DSCN1551.JPG

http://www.ournhplace.com/images/Smoker/Rotisserie%20Turkey/Rotisserrie%206.22.08/DSCN1556.JPG

BlazerQue
06-23-2008, 08:01 PM
That looks great.

PigCicles
06-23-2008, 08:04 PM
Dude! Somebody violated your turkey - for hours. Then they mutilated it with some type of sharp object.

For turkey that looks dang good Dave! Thanks for the pics. Do your birds come off any more juicey on the rotiss?

DaveNH
06-23-2008, 09:19 PM
Dude! Somebody violated your turkey - for hours. Then they mutilated it with some type of sharp object.

At least they left me the carcass to eat :drooling:.



For turkey that looks dang good Dave! Thanks for the pics. Do your birds come off any more juicey on the rotiss?

Much juicier to me. Less susceptible to uneven temps and the continuous self basting helps to keep things from drying out.

Just my own theory (maybe a wacky one to boot :)), I also think the juices in the bird maybe get a little more re-distributed. Sitting on a grate juices might want to migrate down, gravity effect, leaving some parts of the bird drier than others. Rotating it maybe keeps a little more juice in the bird. When i do butts or any larger items on the grate, I like to flip and turn them during the cook.

SmokinTexas
06-23-2008, 09:31 PM
Hey DaveNH
is photo one, you have the Chunk not over the fire...does the fire beneath the foil get hot enough to actually cause the Chunck to smoke that far away ?
I am only assuming your fire is under the foil....is this gas or charcoal grill?
thanks

DaveNH
06-23-2008, 10:17 PM
Hey DaveNH
is photo one, you have the Chunk not over the fire...does the fire beneath the foil get hot enough to actually cause the Chunck to smoke that far away ?
I am only assuming your fire is under the foil....is this gas or charcoal grill?
thanks

Hi Tex...its a gas grill and no fire under the foil. I just have the single, far right, burner below the smoker/wood box going. The heavy bar looking things the box is on are the burners (cast brass).

The cast iron box gets nice and hot. The chunk is far enough off the burner to smolder and not burn up to quickly. I get about an hour + of smoke before adding another chunk.

The large foil area is two layers. The bottom layer, just above the burners, catches all the grease. The top layer, over the grate, acts as a baffle to direct heat and smoke from the burner and smoke box to the other side.

Fatback Joe
06-24-2008, 07:06 AM
That looks great, Dave!! :thumbs up:

Jake
08-19-2008, 02:59 PM
oh crap now i have a situation.
1. i decided that the first thing i was going to smoke on my new smoker was a turkey.
2. now after reading several posts on smoking a turkey, i have come to the conclusion that maybe i should do something else on it first. i might have bit off a more than i can chew to start with,
3. i already took the bird out of the freezer yeserday to thaw.
4. i know i could do it on my rot (like this one,what buy the way looks frickin good) so i think that may be the way to go, i can use my smoker box (just the way dave did) seems like the best way for time frame too and last night when i seasoned my smoker i think i got up to 300 so i may want to try something smaller until i know what temps i can hit, crap i dont want to get anyone sick, hmmm everyone is insured LOL :roflmaoha0: but naw they have grown on me.
5 you guys think im right i should do it on the grill inderect and smoke it (now that i have it thawed) and then try something else on the smoker first, until i know my rig better. or am i just being a scardy cat and looking for a scape goat to go back to now what im comfortible with.:shrug:

TX Sandman
08-19-2008, 04:04 PM
5 you guys think im right i should do it on the grill inderect and smoke it (now that i have it thawed) and then try something else on the smoker first, until i know my rig better. or am i just being a scardy cat and looking for a scape goat to go back to now what im comfortible with.:shrug:

My opinion? Do what you feel is right. You wanted to break in the new smoker with a turkey, go for it! Just have a back-up plan in case it doesn't come out. (Pizza on speed-dial is standard at my house. :roflmaoha0: )

Me, personally, I would do a forgiving meal to learn the equipment. But that's me, and I'm paranoid about meals turning out well. Besides, I haven't tried a turkey, so I can easily stand back and yell "You First!" :msn-wink:

SmokyOkie
08-19-2008, 05:08 PM
I lke to break in a new smoker with chicken leg quarters. Lotsa fat sizzling coats the inside of the smoker well. The higher temps that chix like helps out as well.

What if you started off with leg quarters, made sure you could hold the temps you want for the turkey, then do the turkey if you want. There is also no reason you can't re-freeze the turkey if you want.

Jake
08-19-2008, 06:05 PM
thanks guys, i guess i'll decide on what to do in the morning, any tricks to keepinmg the fire going with charcoil and wood chips, should i get some small pieces of wood to help keep it going, so many questions so little time LOL:msn-wink:
i think i might take smokies advice and try chicken first, but in the back of my mind i keep thinking i should have the balls and just go for it:blushing:

1894
08-20-2008, 08:23 AM
Never tried a turkey , so just an Idea given freely and probably not worth the time it takes to read :blushing:

Go for the turkey , mayby cut it up though so if you have trouble keeping the new cooker hot enough all the parts can still get up to temp in a safe amount of time.
If your snp is like my chargriller ( cold blooded and charcoal hungry ) have lots of lump on hand and keep feeding it .
I also toss a few chunks on top of my starter chimney to kinda pre toast the wood so I don't have that thick heavy smoke when I toss another chunk in the fire box.

Reread my first line in this post :msn-wink:

Chargrilled
08-20-2008, 11:22 AM
What Okie said, you can refreeze that bird without harm, done it several times if you would like.

If you want to smoke a turkey make it happen, whats the worst?? Gotta eat your mistakes?? Call the pizza guy?? Fire up the grill or oven and finish her off??

This is BBQ no exact way of doing things too many variables. Make sure to post progress.:msn-wink:

Dave, looks like you have a dig therm stuck in that bird on the rotiss?? How was that possible unless you took it out and stuck it in the exact same spot at each of the photos?? Is the probe wireless, if so whats that brand as this is what I run into with my rotiss. Nice pics and grub there man.

Jake
08-20-2008, 12:56 PM
thanks everyone, i'll keep you all in the loop, i decided i am going for it, got the smoker warming up right now (its sitting at 300) might be a late dinner tonight :msn-wink:

1894
08-20-2008, 02:54 PM
Take pics as you go and notes to learn from. Have fun and when you feel stressed out , just relax and pop another barley pop and check in here :thumbs up:

Jake
08-20-2008, 03:30 PM
SOB i ran out of briqqettes and wood chips, then i had to run to the hardware store and get some more (LOL i forgot to soak some chips first, did you know they actually burn:roflmaoha0::blushing:, hey it did bring the temp to 325:msn-wink:) well guess i got to go pull the suckers out and maybe sitck them back in the chimminy, and start it over, for future referance is there another way?? and through all this i have not even cracked a beer yet.:wow: