Love doing turkey this way. Easiest thing ever. I usually just buy a Butterball since it's already brined let it get to room temp for a hour, dry it, rub peanut oil on it and salt and pepper to give it that fried turkey taste/skin and then throw a few Weber Hickory chips on the coals for the first hour like you do. The only way you can really screw it up is just getting too big a turkey. Don't even need to spritz it cus the peanut oil never even gets super dark or burns. Once the wings get dark I just throw some loose foil on them to protect them from the fire on both sides for the last hour (takes about 3 hours). Crispy and yummy outside like a fried turkey with a smoky flavor inside. Best of both worlds.
Ok pitmaster it’s game on tomorrow for our Canadian thanksgiving Turkey We love our charcoal bbcue and Smokey chips here in BC We’re adding smoked Mac n cheese to go along with this when it’s resting Thanks for the great video
@@timthemailman7581 A common technique is to add water to the tray for some added moisture to the cooker, which will help prevent the skin from drying out, however, he is spritzing the turkey every hour so adding any liquid to the tray is superfluous unless you want some additional aromas from the liquid (such as beer) to infuse the meat with. Mainly he is just using the tray to catch drippings, which will keep the bottom of the kettle clean.
Hello, how many briquettes did you use in the beginning to reach that 350 degree mark? I was reading on Weber website it takes half a chimney or 50 briquettes to reach a temperature of 350. Is that about what you used here?
Great video. How many coals do you put on each side? I usually use lighter fluid, that ok? I have a 15 LB kosher turkey so it was brined already. How long do you think this will take? My grill always gets hotter then it should.
Very nice! Perfect! And while that one roasts, you can fry the others! Let the women do their thing in the kitchen while ya'll do your stuff on the deck!
I'm not well versed in smoking meat, but I thought the temperature is supposed to be lower.....225 or 250. But you recommended 350, why? Just confirm, you recommended about 2.5 hours for a 10-14lb turk? I'm going to give your instructions ago! Thanks for the video
You need the higher temps to crisp up the skin and make it "bite through". Anything lower than 300 and the skin will be rubbery. It will taste smokey for sure, but like smokey rubber :)
Do you measure the 350* temperature at the grate, or at the top of the dome? My kettle has a built in thermometer on the dome and it always seems wildly inaccurate.
Compared to smoking a tri tip, or brisket, why do you choose 350 degrees, instead of a lower 200-225? Just curious, I’ve never smoked a turkey before, but gonna try this thanksgiving!
What is some other ingredients? Are you doing secrets because that day is long gone. We may like or may not, its millions cooking this bird and you and your secret dont make a dent. Pardon me if that sounds heavy but you not imparting knowledge if you short change people. How would you feel if your daddy was the dude nextdoor and we all knew but you did not.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Easy and straight to the point on how to smoke turkeys on a charcoal grill!! 3 mins of time well spent learning this process! THANK YOU!
My neighbor wants to use my Weber tosmoke his. How long did it take at 350?
Love the simplicity of this method for my Weber. Thanks!
Short and simple, much is appreciated man
Thanks!
Love doing turkey this way. Easiest thing ever. I usually just buy a Butterball since it's already brined let it get to room temp for a hour, dry it, rub peanut oil on it and salt and pepper to give it that fried turkey taste/skin and then throw a few Weber Hickory chips on the coals for the first hour like you do. The only way you can really screw it up is just getting too big a turkey. Don't even need to spritz it cus the peanut oil never even gets super dark or burns. Once the wings get dark I just throw some loose foil on them to protect them from the fire on both sides for the last hour (takes about 3 hours). Crispy and yummy outside like a fried turkey with a smoky flavor inside. Best of both worlds.
damn all those 20 mins videos...I used this method and the Turkey came out amazing! No injections...no brining...just seasoning!
Thank god for this. Quick to the point well done man
All setup, gonna do this tomorrow so I can sleep in Thanksgiving day 😉
Thanks for the vid!
i agree easy explanation to the point and no fuss. Cant wait to serve to guests tomorrow for Easter! Thank you!! Happy Easteerrrrr
Ok pitmaster it’s game on tomorrow for our Canadian thanksgiving Turkey
We love our charcoal bbcue and Smokey chips here in BC
We’re adding smoked Mac n cheese to go along with this when it’s resting
Thanks for the great video
Good luck! Happy Thanksgiving
Simple direct to the point subscribed!!
what was the total cook time?
So i have an idea when to start mine on the grill! ty
Looks PERFECT....Gonna try...I 'm a divorced gal but my young adult son wants turkey SOOO....It's on ME. LOL😋😋😋
Thanks
Straight to the point❤
Good video, start to finish and we’ll explained.
Do you use the vents at the top to control the temperature?
Should we inject the turkey as well? And if so, with what? maybe the the rub and butter ?
I inject with melted butter
Thank you
Can you fill the tray with liquid for the smoke?
i would like to know that too.
@@timthemailman7581 A common technique is to add water to the tray for some added moisture to the cooker, which will help prevent the skin from drying out, however, he is spritzing the turkey every hour so adding any liquid to the tray is superfluous unless you want some additional aromas from the liquid (such as beer) to infuse the meat with. Mainly he is just using the tray to catch drippings, which will keep the bottom of the kettle clean.
Hello, how many briquettes did you use in the beginning to reach that 350 degree mark? I was reading on Weber website it takes half a chimney or 50 briquettes to reach a temperature of 350. Is that about what you used here?
How long would a 13.5lb turkey take with this process?
4 to 6 hrs
Great video. How many coals do you put on each side? I usually use lighter fluid, that ok? I have a 15 LB kosher turkey so it was brined already. How long do you think this will take? My grill always gets hotter then it should.
You will get every bbq answer
Very nice! Perfect! And while that one roasts, you can fry the others! Let the women do their thing in the kitchen while ya'll do your stuff on the deck!
When you say “refresh the coals every hour”, do u mean by simply adding about 5 charcoals to each side like you did in this video?
Yes
I assume i can also do this with lump as opposed to briquettes?
Lump burns hotter longer so I would assume not refreshing as often. Just monitor the temp like any other smoke I guess.@@rileyscleaningservicesinc
I'm not well versed in smoking meat, but I thought the temperature is supposed to be lower.....225 or 250. But you recommended 350, why?
Just confirm, you recommended about 2.5 hours for a 10-14lb turk?
I'm going to give your instructions ago!
Thanks for the video
You need the higher temps to crisp up the skin and make it "bite through". Anything lower than 300 and the skin will be rubbery. It will taste smokey for sure, but like smokey rubber :)
How long did this take you? How many pounds was bird?
Roughly 4 to 6 hours
@ 1:23.......... I saw u 😂
👀🤣
Yes, I tried a 21 pounder on the charcoal one time...disaster! Definitely want the smaller turkey. Always better the next day too! Good video!
Yikes! I've been there.
Oh man, I have a 24-pound turkey...I think I will try spatchcocking it on the smoker. This was good to know!
At 350 how long does it take? Great vid btw! Perfect and not full of pork like other vids. 😬
3 to 4 hours
I know this is an old vid but.... We're ready to put the 12 lbs bird on the grill. How many hours should this take.
Give yourself around 5 hours.
Bless u
Do you measure the 350* temperature at the grate, or at the top of the dome? My kettle has a built in thermometer on the dome and it always seems wildly inaccurate.
Always best at grate level
Compared to smoking a tri tip, or brisket, why do you choose 350 degrees, instead of a lower 200-225? Just curious, I’ve never smoked a turkey before, but gonna try this thanksgiving!
The higher Temps are needed to crisp up the skin.
About how long does it take to cook a 10 - 14 pound turkey with this method. It looks great!
Hi Debbie. Thanks for watching! It took 2.5 hours
Forgot to brine it last night.
Should I brine a frozen turkey that’s comes basted with a 9% solution?
Not necessary.
That sucker looks so juicy! Kudos
What is some other ingredients? Are you doing secrets because that day is long gone. We may like or may not, its millions cooking this bird and you and your secret dont make a dent. Pardon me if that sounds heavy but you not imparting knowledge if you short change people. How would you feel if your daddy was the dude nextdoor and we all knew but you did not.
No secrets! All the info is in the vjdeo
This dude needs to lay off the egg nog
Thanks