Greetings, oh wise ones!

I'm a rank newbie to the world of smoked Q, my 22.5" Weber Kettle
still has the ex-factory gloss. (Heck, I'm still washing the grid
after every Q :-). Converted to charcoal this last summer after my
small portable camping gas grill burned through the heat plate, and I
replaced it with a smokey joe. No more fighting reargard actions
against flames, just pop on the lid, and tune the vents. So suddenly
I'm a 2-weber convert.

I've had had some success with pork loin chops (packed in
salt/sugar/pepper mix for a few hours, rinsed off, and smoked) which
were as good as any Kasseler Ribs I've ever paid for...

So this weekend I thought I'd try a turkey. Everyone says its easy.
Prepped a 12-pounder by rubbing in some olive oil, added salt, pepper
and (Hy's) cajun spice, and trussed it up with string. Chimney of
briquets along the sides, a drip-tray with some water under, and the
bird breast-side up. I'd read somewhere how to wrap some pre-soaked
hickory chips in a foil pocket, prick some holes with a toothpick, and
place on the coals for smoke, so did that.

Held the temperature between 375 and 400 (probably closer to 400 most
of the time), added 8 briquets to each side on the hour (per weber
instructions), and replaced the foil bag with a fresh one at the
half-way mark. According to my reckoning (@ 11-13 minutes a pound) it
should have been ready around 5:15 - 5:30, so at 5:20 I stuck in the
thermometer, and yes, it read 170 in the breast, 180 in the thigh, so
off it came.

How was it? Actually pretty ho-hum...
- The smoke flavour was there, but had hardly penetrated, just the
outside 3/16th" or so of meat was pink.
- The meat was barely done. Its "wingpits" were decidedly pink (of the
undercooked, rather than the smoke-coloured variety).

In short, hardly worth the additional effort. (On the plus side,
nobody staggered around clutching their throats after the first bite.
My son had seconds. But he always does ;-)

So what would I do differently next time?
- Cook it longer, at a slightly lower temp. Maybe aim for 350, and add
half an hour to cooking time.
- Every time I added briquets (3 times), the temperature dropped
significantly. The time it needs to recover to 350 needs to be added
onto the cooking time.
- I saw the most significant smoke just after adding briquets and
opening the vents. I suspect much of it was briquet smoke. Next time
I'll get the briquets going in the chimney, and only add them once
they're going strong.
- More wood chips. I had around 1/2 cup of pre-soaked chips in each
foil bag. Next time I'll double-up, and poke in more holes. And I'll
add a fresh bag at every briquet top-up.

Oh gurus of Q, am I on the right track? Is there anything else I've
missed? Should I be turning the bird?

Thanks! (Also for all the wisdom I've already gleaned from a.f.b!)

/Scarlett

I am by no means an expert - you will get guidance from some of them. But, I
have done a number of turkeys on the Weber Kettle. These are just some
observations and certainly do not answer all of your question. It appears you
are on the right track.

I go for the lower temp - say about 350 degrees.

I would use wood chunks rather than chips. I usually do not soak them.

I do not use water in the drip pan. It sets between the side rails and will
survive the heat until the juices start to drip into it.

To me, done is 180 in the breast. Time is just a wild guess to me. BTW, you
did not stuff this bird, did you? That is a no-no.

To avoid the time pressure we do the Thanksgiving turkey on Wednesday. There
is plenty enough to do on T-day and we are not under a time deadline.

I avoid uncessary fiddling with the vents - always have the top vent open and
rarely adjust the bottom vents.

Gurus will tell you to brine - or not to brine - baste or not to baste etc. I
have had sucess all ways so I will not address that issue.

There is a certan amount of bird prep you need to do, like tucking the wings to
avoidcooking of certain parts.

One thing that I often do may not suit your taste. When prepping the bird
-breast side up -I will take bacon slices and cover the bird with emphasis on
the areas most likely to overcook. This help baste the bird and also the bacon
is not wasted if you are into pork.

I got my first Weber Kettle in the early 1970's and have had one ever since.
Now I also have a Smokey Joe, a gas grill, and a smoker. The Kettle is still
the one I use most.



Larry Noah

Scarlet Pimpernel wrote:
> Greetings, oh wise ones!
>
> I'm a rank newbie to the world of smoked Q, my 22.5" Weber Kettle
> still has the ex-factory gloss. (Heck, I'm still washing the grid
> after every Q :-).

Quit that, it's not only not necessary, it makes food stick to the grid.
Just scrape the big stuff off when you're done cooking and leave it alone.
When you next cook, the fire will sterilize it just fine.

Converted to charcoal this last summer after my
> small portable camping gas grill burned through the heat plate, and I
> replaced it with a smokey joe. No more fighting reargard actions
> against flames, just pop on the lid, and tune the vents. So suddenly
> I'm a 2-weber convert.
>
> I've had had some success with pork loin chops (packed in
> salt/sugar/pepper mix for a few hours, rinsed off, and smoked) which
> were as good as any Kasseler Ribs I've ever paid for...
>
> So this weekend I thought I'd try a turkey. Everyone says its easy.
> Prepped a 12-pounder by rubbing in some olive oil, added salt, pepper
> and (Hy's) cajun spice, and trussed it up with string.

Want more flavor? Brine your turkey. Here's a thread
from the Google archives (to
retrieve, go to Google Groups, paste this in and hit Search - view the whole
thread) with two excellent brines (Hound's and TFM's) that you should
consider using. Either one will make a turkey wonderfully flavorful, speed
cooking time and produce the most moist meat you'll ever have.

Want to speed the cook time even more? Spatchcock the bird. That means cut
the backbone out of it, which takes a serious tool like heavy tin snips or a
bigass butcher knife (be careful). When you've removed the backbone, spread
the bird out and break the breastbone so it will lay flat on the grill.
Breast side goes up when you cook.

Chimney of
> briquets along the sides, a drip-tray with some water under, and the
> bird breast-side up. I'd read somewhere how to wrap some pre-soaked
> hickory chips in a foil pocket, prick some holes with a toothpick, and
> place on the coals for smoke, so did that.

No pre-soaking. Next time, use wood chunks, preferably about the size of
your fist, not chips and wrap the chunks (dry) in 2 layers of heavy-duty
foil. Punch 5-6 pinholes in the foil and place the chunks in with the lump
charcoal you're going to switch to instead of those crappy briquettes you
used. When you're done cooking, the chunks will have turned into lump
charcoal.
>
> Held the temperature between 375 and 400 (probably closer to 400 most
> of the time), added 8 briquets to each side on the hour (per weber
> instructions), and replaced the foil bag with a fresh one at the
> half-way mark.

If you want more smoke flavor, lower your temp and extend the cooking time.
Try cooking the bird at 300°, but the skin will lose crispness. You can up
the temp to around 400° for the last 30 minutes of the cook and that will
help crisp it up. Generally speaking, slow smoking a turkey results in
delicious meat but rubbery skin. Higher temps give less smoke and crispy
skin.

According to my reckoning (@ 11-13 minutes a pound) it
> should have been ready around 5:15 - 5:30, so at 5:20 I stuck in the
> thermometer, and yes, it read 170 in the breast, 180 in the thigh, so
> off it came.
>
> How was it? Actually pretty ho-hum...
> - The smoke flavour was there, but had hardly penetrated, just the
> outside 3/16th" or so of meat was pink.
> - The meat was barely done. Its "wingpits" were decidedly pink (of the
> undercooked, rather than the smoke-coloured variety).

Check your thermometer, maybe it lied. Put it in boiling water and see if
it reads 212° within a couple of degrees either way. Turkey is done when it
hits 162° in the breast. At 170° it's done, for sure.
>
> In short, hardly worth the additional effort. (On the plus side,
> nobody staggered around clutching their throats after the first bite.
> My son had seconds. But he always does ;-)
>
> So what would I do differently next time?
> - Cook it longer, at a slightly lower temp. Maybe aim for 350, and add
> half an hour to cooking time.
> - Every time I added briquets (3 times), the temperature dropped
> significantly. The time it needs to recover to 350 needs to be added
> onto the cooking time.

Maybe some of the Weber owners can help you here, but it seems to me you
shouldn't have needed to add fuel 3 times for a 2.5 hour cook. Perhaps you
should start out with a Minion Method for your charcoal. Pile unlighted
lump in the Weber, put your wood chunks on top, then pour a chimney-full of
lighted coals on top of that.

> - I saw the most significant smoke just after adding briquets and
> opening the vents. I suspect much of it was briquet smoke.
> Next time
> I'll get the briquets going in the chimney, and only add them once
> they're going strong.

Good idea, if necessary, but do it with lump instead. You can add another
wood chunk then too.

> - More wood chips. I had around 1/2 cup of pre-soaked chips in each
> foil bag. Next time I'll double-up, and poke in more holes. And I'll
> add a fresh bag at every briquet top-up.
>
> Oh gurus of Q, am I on the right track? Is there anything else I've
> missed? Should I be turning the bird?

Not necessary to turn it..
>
> Thanks! (Also for all the wisdom I've already gleaned from a.f.b!)
>
> /Scarlett

Welcome to afb and hope this helps.
Jack Curry

Scarlet Pimpernel wrote:
> Greetings, oh wise ones!
>
> I'm a rank newbie to the world of smoked Q, my 22.5" Weber Kettle
> still has the ex-factory gloss. (Heck, I'm still washing the grid
> after every Q :-). Converted to charcoal this last summer after my
> small portable camping gas grill burned through the heat plate, and I
> replaced it with a smokey joe. No more fighting reargard actions
> against flames, just pop on the lid, and tune the vents. So suddenly
> I'm a 2-weber convert.
>
> I've had had some success with pork loin chops (packed in
> salt/sugar/pepper mix for a few hours, rinsed off, and smoked) which
> were as good as any Kasseler Ribs I've ever paid for...
>
> So this weekend I thought I'd try a turkey. Everyone says its easy.
> Prepped a 12-pounder by rubbing in some olive oil, added salt, pepper
> and (Hy's) cajun spice, and trussed it up with string. Chimney of
> briquets along the sides, a drip-tray with some water under, and the
> bird breast-side up. I'd read somewhere how to wrap some pre-soaked
> hickory chips in a foil pocket, prick some holes with a toothpick, and
> place on the coals for smoke, so did that.
>
> Held the temperature between 375 and 400 (probably closer to 400 most
> of the time), added 8 briquets to each side on the hour (per weber
> instructions), and replaced the foil bag with a fresh one at the
> half-way mark. According to my reckoning (@ 11-13 minutes a pound) it
> should have been ready around 5:15 - 5:30, so at 5:20 I stuck in the
> thermometer, and yes, it read 170 in the breast, 180 in the thigh, so
> off it came.
>
> How was it? Actually pretty ho-hum...
> - The smoke flavour was there, but had hardly penetrated, just the
> outside 3/16th" or so of meat was pink.
> - The meat was barely done. Its "wingpits" were decidedly pink (of the
> undercooked, rather than the smoke-coloured variety).
>
> In short, hardly worth the additional effort. (On the plus side,
> nobody staggered around clutching their throats after the first bite.
> My son had seconds. But he always does ;-)
>
> So what would I do differently next time?
> - Cook it longer, at a slightly lower temp. Maybe aim for 350, and add
> half an hour to cooking time.
> - Every time I added briquets (3 times), the temperature dropped
> significantly. The time it needs to recover to 350 needs to be added
> onto the cooking time.
> - I saw the most significant smoke just after adding briquets and
> opening the vents. I suspect much of it was briquet smoke. Next time
> I'll get the briquets going in the chimney, and only add them once
> they're going strong.
> - More wood chips. I had around 1/2 cup of pre-soaked chips in each
> foil bag. Next time I'll double-up, and poke in more holes. And I'll
> add a fresh bag at every briquet top-up.
>
> Oh gurus of Q, am I on the right track? Is there anything else I've
> missed? Should I be turning the bird?



Firstly, get thee some lump. Briquets impart a *NASTY* flavor to anything
cooked on them, and you shouldn't even think about tossing raw ones on a
fire.

Secondly, slow down if smoke flavor is what you're after. True, you can BBQ
at 400, but it's a tradeoff in smokiness.

Thirdly, toss the chips in a bag thingy and just use a small piece of a
tree. The greener the better. (some will say, "bullshit" here, but that's
my opinion and I'm sticking to it.) If you don't have access to tree parts,
at least buy the "chunks" instead of the "chips".
Just toss the wood on the coals. Without an excess airflow, it won't flame
up.

In summary;

Cook it closer to 300 for more smoke.
Use products made of wood, not coal, for heat.


TFM®

Thanks for the response Larry! No, the bird was not stuffed. I left the top
vents alone, and used bottom vent to control heat. I bought the chips at my
local barbecue store. Any idea where I would find hickory chunks in
Vancouver BC?

Good plan with the bacon strips. I'll try that next time!

/Scarlet



"Larry Noah" > wrote in message
...
> I am by no means an expert - you will get guidance from some of them.
But, I
> have done a number of turkeys on the Weber Kettle. These are just some
> observations and certainly do not answer all of your question. It appears
you
> are on the right track.
>
> I go for the lower temp - say about 350 degrees.
>
> I would use wood chunks rather than chips. I usually do not soak them.
>
> I do not use water in the drip pan. It sets between the side rails and
will
> survive the heat until the juices start to drip into it.
>
> To me, done is 180 in the breast. Time is just a wild guess to me. BTW,
you
> did not stuff this bird, did you? That is a no-no.
>
> To avoid the time pressure we do the Thanksgiving turkey on Wednesday.
There
> is plenty enough to do on T-day and we are not under a time deadline.
>
> I avoid uncessary fiddling with the vents - always have the top vent open
and
> rarely adjust the bottom vents.
>
> Gurus will tell you to brine - or not to brine - baste or not to baste
etc. I
> have had sucess all ways so I will not address that issue.
>
> There is a certan amount of bird prep you need to do, like tucking the
wings to
> avoidcooking of certain parts.
>
> One thing that I often do may not suit your taste. When prepping the bird
> -breast side up -I will take bacon slices and cover the bird with emphasis
on
> the areas most likely to overcook. This help baste the bird and also the
bacon
> is not wasted if you are into pork.
>
> I got my first Weber Kettle in the early 1970's and have had one ever
since.
> Now I also have a Smokey Joe, a gas grill, and a smoker. The Kettle is
still
> the one I use most.
>
>
>
> Larry Noah
>

In article <tTVrb.16984$jy.1769@clgrps13>, "Scarlet Pimpernel"
> writes:

>Thanks for the response Larry! No, the bird was not stuffed. I left the top
>vents alone, and used bottom vent to control heat. I bought the chips at my
>local barbecue store. Any idea where I would find hickory chunks in
>Vancouver BC?
>
>Good plan with the bacon strips. I'll try that next time!
>
>/Scarlet

No idea where to find chunks there - I am a bit south of you (Kansas City). It
does not have to be hickory. Any hardwood of your choice of flavor would do as
long as it is 'seasoned'. Others will disagree and say you can use 'green'
wood.

Fruit wood would be good with foul. If you have a power saw of some type you
can make your on chunks.

IMHO, chips are for gas grills. They are not nearly as effective as chuncks on
a Weber.

As another poster mentioned you would be better off with lump charcoal. It
will take a little adjusting to the Weber 'system' but it is not hard at all.
Start with the same volume of lump in the chimney as you do briquettes. You
will quickly learn how much to add each time.

I have found that the Weber Kettle concept really works well. Do not try to
fight it but simpy adjust to it Go with the lump and use approx. the same
amount volume wise as you would use birquettes. From there refining the system
is easy.

Larry Noah

Thanks for the advice fellas! Seems slower and cooler, with lumps and chunks
is the way to go. And I'll read up on brining. Got another 2 smallish birds
in the freezer, so will give this another whirl in a week or two. Meanwhile,
I do a little woodturning on weekends, and think I might make a start on
that cherry blank I have in the workshop ;-)

Regarding what Jack said:
>> still has the ex-factory gloss. (Heck, I'm still washing the grid
>> after every Q :-).

>Quit that, it's not only not necessary, it makes food stick to the grid.
>Just scrape the big stuff off when you're done cooking and leave it alone.
>When you next cook, the fire will sterilize it just fine.

I was only half joking. I've never washed grids previously, because it would
always get sterilized during the heatup phase of the next session. But with
my kettle I find I'm using the chimney on the charcoal grid, to get started,
and the fire's up to temp and ready to go by the time I dump the coals and
put the cooking grid on. And then I don't want to wait until the old crud
burns off...


"The Fat Man®" > wrote in message
...
> Scarlet Pimpernel wrote:
> > Greetings, oh wise ones!
> >
> > I'm a rank newbie to the world of smoked Q, my 22.5" Weber Kettle
> > still has the ex-factory gloss. (Heck, I'm still washing the grid
> > after every Q :-). Converted to charcoal this last summer after my
> > small portable camping gas grill burned through the heat plate, and I
> > replaced it with a smokey joe. No more fighting reargard actions
> > against flames, just pop on the lid, and tune the vents. So suddenly
> > I'm a 2-weber convert.
> >
> > I've had had some success with pork loin chops (packed in
> > salt/sugar/pepper mix for a few hours, rinsed off, and smoked) which
> > were as good as any Kasseler Ribs I've ever paid for...
> >
> > So this weekend I thought I'd try a turkey. Everyone says its easy.
> > Prepped a 12-pounder by rubbing in some olive oil, added salt, pepper
> > and (Hy's) cajun spice, and trussed it up with string. Chimney of
> > briquets along the sides, a drip-tray with some water under, and the
> > bird breast-side up. I'd read somewhere how to wrap some pre-soaked
> > hickory chips in a foil pocket, prick some holes with a toothpick, and
> > place on the coals for smoke, so did that.
> >
> > Held the temperature between 375 and 400 (probably closer to 400 most
> > of the time), added 8 briquets to each side on the hour (per weber
> > instructions), and replaced the foil bag with a fresh one at the
> > half-way mark. According to my reckoning (@ 11-13 minutes a pound) it
> > should have been ready around 5:15 - 5:30, so at 5:20 I stuck in the
> > thermometer, and yes, it read 170 in the breast, 180 in the thigh, so
> > off it came.
> >
> > How was it? Actually pretty ho-hum...
> > - The smoke flavour was there, but had hardly penetrated, just the
> > outside 3/16th" or so of meat was pink.
> > - The meat was barely done. Its "wingpits" were decidedly pink (of the
> > undercooked, rather than the smoke-coloured variety).
> >
> > In short, hardly worth the additional effort. (On the plus side,
> > nobody staggered around clutching their throats after the first bite.
> > My son had seconds. But he always does ;-)
> >
> > So what would I do differently next time?
> > - Cook it longer, at a slightly lower temp. Maybe aim for 350, and add
> > half an hour to cooking time.
> > - Every time I added briquets (3 times), the temperature dropped
> > significantly. The time it needs to recover to 350 needs to be added
> > onto the cooking time.
> > - I saw the most significant smoke just after adding briquets and
> > opening the vents. I suspect much of it was briquet smoke. Next time
> > I'll get the briquets going in the chimney, and only add them once
> > they're going strong.
> > - More wood chips. I had around 1/2 cup of pre-soaked chips in each
> > foil bag. Next time I'll double-up, and poke in more holes. And I'll
> > add a fresh bag at every briquet top-up.
> >
> > Oh gurus of Q, am I on the right track? Is there anything else I've
> > missed? Should I be turning the bird?
>
>
>
> Firstly, get thee some lump. Briquets impart a *NASTY* flavor to anything
> cooked on them, and you shouldn't even think about tossing raw ones on a
> fire.
>
> Secondly, slow down if smoke flavor is what you're after. True, you can
BBQ
> at 400, but it's a tradeoff in smokiness.
>
> Thirdly, toss the chips in a bag thingy and just use a small piece of a
> tree. The greener the better. (some will say, "bullshit" here, but
that's
> my opinion and I'm sticking to it.) If you don't have access to tree
parts,
> at least buy the "chunks" instead of the "chips".
> Just toss the wood on the coals. Without an excess airflow, it won't
flame
> up.
>
> In summary;
>
> Cook it closer to 300 for more smoke.
> Use products made of wood, not coal, for heat.
>
>
> TFM®
>
>

"Scarlet Pimpernel" > wrote in message
news:6R%rb.16089$Ws6.13581@edtnps84...
> Thanks for the advice fellas! Seems slower and cooler, with lumps and
chunks
> is the way to go. And I'll read up on brining. Got another 2 smallish
birds
> in the freezer, so will give this another whirl in a week or two.
Meanwhile,
> I do a little woodturning on weekends, and think I might make a start on
> that cherry blank I have in the workshop ;-)
>
> Regarding what Jack said:
> >> still has the ex-factory gloss. (Heck, I'm still washing the grid
> >> after every Q :-).
>
> >Quit that, it's not only not necessary, it makes food stick to the grid.
> >Just scrape the big stuff off when you're done cooking and leave it
alone.
> >When you next cook, the fire will sterilize it just fine.
>
> I was only half joking. I've never washed grids previously, because it
would
> always get sterilized during the heatup phase of the next session. But
with
> my kettle I find I'm using the chimney on the charcoal grid, to get
started,
> and the fire's up to temp and ready to go by the time I dump the coals and
> put the cooking grid on. And then I don't want to wait until the old crud
> burns off...
>

Nothing says you can't dump the coals in sooner and let them get to full
burn in the kettle. That way your grill is hot when you put the meat on it.
Plus it burns off the previous cooked remnants.

Jack

Scarlet Pimpernel wrote:

> Greetings, oh wise ones!
>
> I'm a rank newbie to the world of smoked Q, my 22.5" Weber Kettle
> still has the ex-factory gloss. (Heck, I'm still washing the grid
> after every Q :-). Converted to charcoal this last summer after my
> small portable camping gas grill burned through the heat plate, and I
> replaced it with a smokey joe. No more fighting reargard actions
> against flames, just pop on the lid, and tune the vents. So suddenly
> I'm a 2-weber convert.
>
> I've had had some success with pork loin chops (packed in
> salt/sugar/pepper mix for a few hours, rinsed off, and smoked) which
> were as good as any Kasseler Ribs I've ever paid for...
>
> So this weekend I thought I'd try a turkey. Everyone says its easy.
> Prepped a 12-pounder by rubbing in some olive oil, added salt, pepper
> and (Hy's) cajun spice, and trussed it up with string. Chimney of
> briquets along the sides, a drip-tray with some water under, and the
> bird breast-side up. I'd read somewhere how to wrap some pre-soaked
> hickory chips in a foil pocket, prick some holes with a toothpick, and
> place on the coals for smoke, so did that.
>
> Held the temperature between 375 and 400 (probably closer to 400 most
> of the time), added 8 briquets to each side on the hour (per weber
> instructions), and replaced the foil bag with a fresh one at the
> half-way mark. According to my reckoning (@ 11-13 minutes a pound) it
> should have been ready around 5:15 - 5:30, so at 5:20 I stuck in the
> thermometer, and yes, it read 170 in the breast, 180 in the thigh, so
> off it came.
>
> How was it? Actually pretty ho-hum...
> - The smoke flavour was there, but had hardly penetrated, just the
> outside 3/16th" or so of meat was pink.
> - The meat was barely done. Its "wingpits" were decidedly pink (of the
> undercooked, rather than the smoke-coloured variety).
>
> In short, hardly worth the additional effort. (On the plus side,
> nobody staggered around clutching their throats after the first bite.
> My son had seconds. But he always does ;-)
>
> So what would I do differently next time?
> - Cook it longer, at a slightly lower temp. Maybe aim for 350, and add
> half an hour to cooking time.
> - Every time I added briquets (3 times), the temperature dropped
> significantly. The time it needs to recover to 350 needs to be added
> onto the cooking time.
> - I saw the most significant smoke just after adding briquets and
> opening the vents. I suspect much of it was briquet smoke. Next time
> I'll get the briquets going in the chimney, and only add them once
> they're going strong.

I have never had luck adding unlit briquettes to hot ones and maintain
temperature. So, yes getting the briquettes going in the chimney first
is much better way to go.

> - More wood chips. I had around 1/2 cup of pre-soaked chips in each
> foil bag. Next time I'll double-up, and poke in more holes. And I'll
> add a fresh bag at every briquet top-up.
>

I wouldn't put them in a foil, just put them on top of the hot briquettes.
Just cause you don't see the smoke billowing out, doesn't mean it is not
getting smoked.

> Oh gurus of Q, am I on the right track? Is there anything else I've
> missed? Should I be turning the bird?
>

Shouldn't have to turn the bird if the heat is nearly equal on each
side. Your on the right track. The bird looked very good. Try it again
making the few adjustments and invite us over. We will give you
educational feed back.


> Thanks! (Also for all the wisdom I've already gleaned from a.f.b!)
>


Happy Q'en,
BBQ
> /Scarlett

"Scarlet Pimpernel" > wrote in message news:<6R%rb.16089$Ws6.13581@edtnps84>...
> Thanks for the advice fellas! Seems slower and cooler, with lumps and chunks
> is the way to go. And I'll read up on brining. Got another 2 smallish birds
> in the freezer, so will give this another whirl in a week or two. Meanwhile,
> I do a little woodturning on weekends, and think I might make a start on
> that cherry blank I have in the workshop ;-)
>
> Regarding what Jack said:
> >> still has the ex-factory gloss. (Heck, I'm still washing the grid
> >> after every Q :-).
>
> >Quit that, it's not only not necessary, it makes food stick to the grid.
> >Just scrape the big stuff off when you're done cooking and leave it alone.
> >When you next cook, the fire will sterilize it just fine.
>
> I was only half joking. I've never washed grids previously, because it would
> always get sterilized during the heatup phase of the next session. But with
> my kettle I find I'm using the chimney on the charcoal grid, to get started,
> and the fire's up to temp and ready to go by the time I dump the coals and
> put the cooking grid on. And then I don't want to wait until the old crud
> burns off...
>
>

Scarlet, I'm surprised no one has said this, but cook your bird in the
Weber "breast side down". At least for the majority of its cooking
time. Then, turn breast side up for the last 20% to brown and give a
true wood smoked color.
The breast meat is done at 170°. The dark, at 180°. Not a great maich
for even donneness. To be sure that the bird is done all the way
through without over or undercooking, keep the dark at the hotter area
of your Weber(at the top) to be sure its up to temp. . .the breast
should also be done at about the same time. Turn over once, and
continue cooking for a great appearance.

(I also know people, who swear by using bacon. . .
I've had good success wrapping in wet cheese-cloth for 3 hours,
moistening periodically, and removing the cloth with about 2 hours to
go. Sounds troublesome, but isn't really.)
Happy cooking.

Pierre

"Scarlet Pimpernel" wrote

>Greetings, oh wise ones!
>
> I'm a rank newbie to the world of smoked Q, . . . <snip>

Can't add but one thing to this thread. All of the birds that
I have smoked looked raw down near the bone even though
they were falling off the bone tender. When judging doneness
(sic) don't be fooled by color alone.
--
Brick(Masta Couch Bouncer)