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Post by Neil on Dec 20, 2009 12:10:15 GMT -5
Hi- i have used the smokenator with good success in the summer with spare ribs. I want to smoke a turkey for xmas. i planned on brining it for at least 24 hrs. it's a 20lb bird. My concern is the weather- it's cold in northern WI (anywhere from 0-20deg). i have a weber kettle grill, 22" surface (i think). would you recommend insulating the grill? what's the best way to do that? my plan is to smoke the bird for about 6hrs and then finish it off in the oven. i am aiming for 165deg meat temp. what do you think a good maintenance temp is for the gril? other thoughts? thanks!
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Post by jerkylips on Dec 21, 2009 9:28:24 GMT -5
from a fellow Wisconsinite, hello! I can tell you that your biggest enemy is the wind, not the cold. On a calm, cold day you'll have an easier time maintaining temp than on a warm, windy day. If you can, I'd focus on finding a place for your grill where the wind is blocked. I think that will be more effective than trying to insulate it.
Also, if you read through other posts on this board, you'll see that there's less of a need to go as low & slow with poultry because it's already pretty tender. If you remove the water pan, you'll have an easier time keeping the temp up. Last time I did a turkey breast, I cooked it at about 325. At colder temps you'll probably have to keep your vents open a little more, and add coals more often, but it's definitely attainable..
good luck & let us know how it goes!
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