> wrote in message
oups.com...
> Hi,
>
> I've googled the archives and haven't quite found the answer. After
> years of trusty service I have retired my Weber. This year I have a
> shiny 48" GE Monogram grill with infra red rotisserie burners. For a
> 15-16 lb turkey I am assuming about 11 minutes per pound (like on the
> Weber), but at what setting on the infra red burner?
>
> I've done chickens on about 75% power, but I think with the larger mass
> of a tukey I need to tone it down. Any real world experience out there?

Never did one that big. For a 10 pound, I just let it rip on high. I do
most everything on high on mine but YMMV.