"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-16-2005, 01:04 AM   #1
Senior Cook
 
Join Date: Feb 2005
Location: Australia
Posts: 148
Roasting a turkey in Weber BBQ

I'm seriously considering getting a Weber BBQ for hubby this Christmas, but not sure of the sizes. They didn't have any in stock at our local BBQ store, but I did come home with a fancy 28 page brochure.

Weber has the 47cm and 57cm varieties. So I'm just wondering if anyone here has roasted a turkey in a weber, and if so, what size do you have?

__________________

__________________
I'm not 40. I'm 18 with 22 years experience.
aussie girl is offline   Reply With Quote
Old 11-16-2005, 07:06 AM   #2
Head Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
Aussie, I have made a turkey in a weber several times and it comes out great. It has a great smokey taste and golden brown and moist. I don't do anything fancy and I just set the turkey in a regular cake pan with a little water and baste it a few times toward the end. I do set the turkey on a metal trivit in the cake pan but there are times I forget that too.The weber is great for all meats.
__________________

thumpershere2 is offline   Reply With Quote
Old 11-16-2005, 08:14 AM   #3
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I have never done it myself, but when my grandparents moved to FL in '85 we spend Thanksgiving with them down there. They made the turkey on the grill (not sure if it was a Webber or not) and it was the best turkey I have ever tasted.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-16-2005, 09:35 AM   #4
Head Chef
 
ronjohn55's Avatar
 
Join Date: Jul 2004
Posts: 2,080
Turkey on a Webber sounds great!

As for the size, well, I'm a firm believer in manifest destiny grilling. Your meals will expand to fill the natural boundries of your grill, so I'd vote for the big one!

John

(2 gas grills, 1 smoker, a Smokey Joe, and counting....)

John

PS - Hey, do I get any bonus points for actually using the term "manifest destiny" on a cooking forum?
ronjohn55 is offline   Reply With Quote
Old 11-16-2005, 10:19 AM   #5
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I have done a turk on the weber, using indirect heat, and wonderful woodchips for great smoke flavor. I would get the big one for sure. And of course, replace the coals every hour...and I don't add cold charcoal, but already lighted and going charcoal...better results.
Robo410 is offline   Reply With Quote
Old 11-16-2005, 10:48 AM   #6
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
HB has done several turkeys on the Weber...he recommends the larger size grill. He does it over indirect heat using the same method as Robo, and highly recomends brining the turkey for 24 hours first, to keep it juicy. He also says to keep the temp about 350 degrees, and to always control the heat using the bottom vents. Never close the top vents or the smoke will give the turkey a bitter taste. A 12 lb. turkey is just about the right size.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-16-2005, 03:04 PM   #7
Senior Cook
 
Join Date: Jul 2002
Posts: 136
I do that every Christmas,and I really don't have anything to add.I agree with Constance a 12lber is a very good size to work with.
__________________
I used a microwave once.....just once!
foodaholic is offline   Reply With Quote
Old 11-16-2005, 05:58 PM   #8
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Aussie Girl,

I assume you are talking about a Weber charcoal kettle, as opposed to a Weber gas grill? If so, yes, the larger kettle is the one to get.

If your husband is serious about smoking ribs, poultry and large cuts of meats, you should consider a Weber Smokey Mountain which is a compact, bullet-shaped smoker with two cooking levels. Very easy to use for long cooks.

The problem may be in finding one "down under".

Lee
QSis is offline   Reply With Quote
Old 11-17-2005, 12:24 AM   #9
Senior Cook
 
Join Date: Feb 2005
Location: Australia
Posts: 148
Thanks everyone for your helpful replies.

John - manifest destiny is definately an American term, but yes, one bonus point.

I'm with you Thumper, I just love the 'unique' flavour of the Weber, so will more than likely be keeping it simple.

QSis - I checked the brochure and the Smokey Mountain is available here. Our personal friend, the Butcher has an industrial size smoke-house and we can have our meat smoked anytime.

Neither hubby nor I have any experience with a weber, but have tasted the results from our friends efforts. I know I'm looking forward to learning.
__________________
I'm not 40. I'm 18 with 22 years experience.
aussie girl is offline   Reply With Quote
Old 11-17-2005, 02:10 AM   #10
Assistant Cook
 
TreeToad's Avatar
 
Join Date: Sep 2005
Location: Petaluma, Ca.
Posts: 9
Aussie Girl,

I would recommend getting the Smokey Mountain.
Been using one for two years now and they are fantastic.
Cooking a turkey in a kettle is more complicated because you
have to keep adding charcoal and temperature control can
be a bit tricky for the beginer.
With the Smokey Mountain, You just fill the charcoal bowl
once and forget it.
To learn all about the Smokey Mountain, visit this site..
http://www.virtualweberbullet.com/
TreeToad is offline   Reply With Quote
Old 11-17-2005, 10:18 AM   #11
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Thanks for that site, Tree Toad...the apple-brined turkey looks awfully good.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-17-2005, 06:00 PM   #12
Senior Cook
 
Join Date: Jun 2004
Location: North Carolina
Posts: 181
Anyone have time and temps?
comissaryqueen is offline   Reply With Quote
Old 11-17-2005, 06:07 PM   #13
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Temperature should be around 350. I can't tell you about the time per lb...you could probably find that on the Butterball site.
But don't over-do it...take it out before it gets all the way up to temp on your meat thermometer, tent it with foil, and let it stand. It will continue to cook after you take it off.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-17-2005, 06:59 PM   #14
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Just tried some awsome smoked turkey at our MOPS luncheon today. It was sooo delicious! Too bad I don't own a smoker.

Dina
__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 11-18-2005, 09:38 PM   #15
Cook
 
SilvrBck's Avatar
 
Join Date: Sep 2005
Location: San Diego
Posts: 61
Best turkey I've ever made was on the Weber charcoal grill. I have the 22 inch grill and a rotisserie that I used for the turkey. I brined it overnight, then skewered an orange to keep the turkey centered on the spit. I seasoned it up and cooked it over indirect heat. It only took a couple of hours and it was marvelous. All the juices that normally run off and drip into a pan stay on the surface of the turkey and carmelize. You still get plenty of drippings for awesome gravy. It is a little smokey. I wasn't sure if we'd like it but we sure did. Here's some pics:











I highly recommend it!!!
__________________
I can resist everything except temptation.
SilvrBck is offline   Reply With Quote
Old 11-18-2005, 11:53 PM   #16
Chef Extraordinaire
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,126
I too have picture of the results I've obtained. They are in the "Member's Pictures" section. I posted the technique, temperatures, and time/lb. for my technique. I don't have a rotisserie, but the bird comes out perfect anyway. And I cook twenty pouders with no problem. I have the Webber 22 inch covered kettle charcoal grill. I adore the thing. But the smoker looks amazing as well. Probably won't be getting one soon though. I have other bills to take care of, and new archery equipment that I need to get first. The kettle works great for me. Know need to get anything else for now.

My post is found under the chicken/turkey forum.

Seeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-28-2005, 07:49 PM   #17
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
I'd have to second the Smokey Mountain. You just can't beat a Weber, be it a kettle or a WSM.
__________________

Raine is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 03:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×