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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Turkey On The Grill
I'm making the turkey this year on my Char-Griller- lump on both
sides, charcoal grate at it's lowest setting, turkey on the grates in the middle. Last year I did it this way, and I put the turkey directly on the grates, with a pan underneath the charcoal grate, to catch the juices and drippings. I was going to use them to make gravy. Unfortunately, it got too hot being directly between the lump, and all the liquids in the pan dried up. I'm thinking of putting the turkey in one of those oval roasters, and leaving the lid off. While that will solve the issue of saving the juices, etc, will using a roaster vs putting the turkey directly on the grate compromise the quality of the bird? Will using the roaster keep some smoke from getting to it, and into it? Thanks again for your help and expertise! I appreciate it! Happy Thanksgiving to all! |
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