jm
New Member
Posts: 3
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Post by jm on Oct 4, 2009 8:38:24 GMT -5
Just wondering if anyone has tried smoking a turkey with the smokenator? How large of a bird is possible. I have a weber performer grill. Thanks
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Post by ecripps on Oct 4, 2009 16:06:12 GMT -5
We did one yesterday. It was 20 lbs and fit no problem. I think a 25 lbs bird will fit. Follow the directions in the manual. About 7 hours in the smoker and then finish it in the oven for a few hours.
Regards,
Ed
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jm
New Member
Posts: 3
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Post by jm on Oct 4, 2009 18:01:35 GMT -5
Thanks as usual I didn't check the manual. Now i need to find it!
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Post by jerkylips on Oct 5, 2009 18:20:11 GMT -5
Just wondering if anyone has tried smoking a turkey with the smokenator? How large of a bird is possible. I have a weber performer grill. Thanks depending on the size, you can take the food grate off & put your bird on the lower grate that normally holds the coals. Temp will be different down that low so don't go by the dome temp. On another note, I personally prefer two small birds instead of one large one.. |
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jm
New Member
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Post by jm on Oct 6, 2009 23:20:18 GMT -5
Jerkeylips have you had success with the lower rack?
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Post by jerkylips on Oct 7, 2009 9:22:35 GMT -5
Jerkeylips have you had success with the lower rack? I have not tried it, personally - because I prefer to do smaller birds. BUT, that suggestion is in the manual that Don provided with the smokenator. You may need to mess with the vent settings a bit to get the temp right so you may want to do a dry run with no food & monitor the temp at the bottom grate, but there shouldn't be any reason it wouldn't work well. |
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Post by lytefly on Oct 11, 2009 10:53:49 GMT -5
Jerkeylips have you had success with the lower rack? BUT, that suggestion is in the manual that Don provided with the smokenator. You may need to mess with the vent settings a bit to get the temp right so you may want to do a dry run with no food & monitor the temp at the bottom grate, but there shouldn't be any reason it wouldn't work well. Good advice! I have yet to cook anything on the lower grate. I would definitely want to understand the temps down there before putting the bird in. I would never attempt to estimate based on the dome temp. Must put a temp probe down there! |
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Post by oddzilla on Nov 2, 2009 15:23:48 GMT -5
Just got my Smokenator and eventually will try and smoke a turkey.
Normally, when I cook a bird in the oven I brine it first. Can brining still be beneficial when the turkey is smoked or should I avoid that step?
Thanks!
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Post by jerkylips on Nov 3, 2009 6:54:53 GMT -5
Just got my Smokenator and eventually will try and smoke a turkey. Normally, when I cook a bird in the oven I brine it first. Can brining still be beneficial when the turkey is smoked or should I avoid that step? Thanks! absolutely! I wouldn't do a turkey without brining anymore.. good luck! |
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Post by jlcook18 on Oct 26, 2010 7:05:13 GMT -5
Cooked a 20 lb bird on Sunday, using the smokenator and placing the bird on a rotisserie. The bird turned out awesome! I have been very impressed with the smokenator.
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Post by suemolitor on Aug 9, 2011 14:49:52 GMT -5
Being a housewife I do not want to clean my grill and my oven. Nor do i wish to heat up my oven when it's over 100 degrees here in St. Louis. Question is: How can I finish my turkey in the Weber with the smokenator? Perhaps I could just jump on the temperature, by letting the water run out. I have sone a 24 lb turkey the weber kettle way, and do not have to finish it off in the oven.
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Post by jerkylips on Aug 12, 2011 16:40:12 GMT -5
Being a housewife I do not want to clean my grill and my oven. Nor do i wish to heat up my oven when it's over 100 degrees here in St. Louis. Question is: How can I finish my turkey in the Weber with the smokenator? Perhaps I could just jump on the temperature, by letting the water run out. I have sone a 24 lb turkey the weber kettle way, and do not have to finish it off in the oven. Being a house-husband, I agree with you.... ;D Here's the thing - I have done pork butts & finished them in the oven, but never had a need to do a turkey that way. Turkey doesn't have the same issues as tough cuts of meat like brisket or pork butt - you don't need to do it THAT slow to get good results. You can easily do a turkey in the smokenator at 300 or so with good results. The #1 thing to get your temp up that high is to remove the water pan - that will make a big difference. Remember that with the coals burning hotter, etc,, they're probably going to burn out quicker, so plan on re-stocking. I haven't done turkeys as large as you're planning, but I would probably give it 4 hours or so at a low temp, with a water pan, then remove it & bring the temp up until it's up to temp. The longer it's in the smoke, the better the flavor.. |
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Deleted
Deleted Member
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Post by Deleted on Dec 4, 2011 11:04:30 GMT -5
seems like, if you are doing a top grill 4 hour cook, that is not smoking, but just the same as a normal Weber indirect cook.
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