Pbartender
First Post
Started grilling the turkey at about 11:00 am. This is what it looks like 3 hours later...
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I'm Tired of Hearing About Deep-Fried Turkeys...
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Olaf the Stout
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The picture in the first post looks like a "Weber". They are quite common here in Australia and use charcoal briquettes as a fuel. I've roasted turkey, beef, lamb and chicken in mine on different occasions, with the lid on of course.
I'd consider cooking that way to basically be the same as cooking them in a gas oven, except you get a slightly different flavour compared to the oven. I personally prefer the flavour you get by using a Weber. YMMV and all that jazz.
The only real way you could stuff things up is by accidentally closing all the vents off, killing the oxygen supply and snuffing out the fire. Things tend not to cook without heat!
I don't know how you start your charcoal briquettes going in the US. Here in Australia we generally use "Firelighters". They are basically little white bricks that (I think) contain kerosene. You nestle them amongst the charcoal briquettes, light them with a match and wait half an hour and your briquettes should be alight. If you do use "Firelighter", make sure you don't put any food in to the "Weber" until they have burnt out. Otherwise the food will smell and taste like kerosene.
On a slight tangent, I also use the "Weber" to barbeque on. I find the steak and sausages don't end up so greasy and taste a whole lot nicer on the "Weber" compared to a flat metal grill.
Olaf the Stout
I'd consider cooking that way to basically be the same as cooking them in a gas oven, except you get a slightly different flavour compared to the oven. I personally prefer the flavour you get by using a Weber. YMMV and all that jazz.
The only real way you could stuff things up is by accidentally closing all the vents off, killing the oxygen supply and snuffing out the fire. Things tend not to cook without heat!
I don't know how you start your charcoal briquettes going in the US. Here in Australia we generally use "Firelighters". They are basically little white bricks that (I think) contain kerosene. You nestle them amongst the charcoal briquettes, light them with a match and wait half an hour and your briquettes should be alight. If you do use "Firelighter", make sure you don't put any food in to the "Weber" until they have burnt out. Otherwise the food will smell and taste like kerosene.
On a slight tangent, I also use the "Weber" to barbeque on. I find the steak and sausages don't end up so greasy and taste a whole lot nicer on the "Weber" compared to a flat metal grill.
Olaf the Stout
Everyone knows Weber.
Weber-Stephen Products Co. - Wikipedia, the free encyclopedia
I love my Weber charcoal grill (I haven't had good results with the squarish charcoals grills).
Weber also makes gas grills.
Most Americans use starter fluid to light their grill. I use a chimney starter; less mess and taste much better.
Chimney starter - Wikipedia, the free encyclopedia
Weber-Stephen Products Co. - Wikipedia, the free encyclopedia
I love my Weber charcoal grill (I haven't had good results with the squarish charcoals grills).
Weber also makes gas grills.
Most Americans use starter fluid to light their grill. I use a chimney starter; less mess and taste much better.
Chimney starter - Wikipedia, the free encyclopedia
The only downside I can see from grilling or smoking a turkey- assuming its done right, of course- is that you're going to lose the drippings from the bird that could otherwise be used to make certain gravies or stock. (See http://www.enworld.org/forum/off-to...-squamous/243184-yet-another-food-thread.html)
OTOH, smoked turkey is an excellent substitute for the ham or salt-pork that is so often included in southern-style veggies, and is a fine luncheon meat to boot.
FWIW, I have seen certain cajun cooks will grill their birds with a can of beer in the body cavity to impart a bit of flavor & moisture into the bird. Fancy-super chefs even do it in such a way that the bird & beer is upright on the grill, making a hot beer volcano into the cavity. I cannot speak to the effectiveness of this, but in my experience, a dry alcoholic beverage (beer or white wine) can make an excellent marinade/ingredient.
OTOH, smoked turkey is an excellent substitute for the ham or salt-pork that is so often included in southern-style veggies, and is a fine luncheon meat to boot.
FWIW, I have seen certain cajun cooks will grill their birds with a can of beer in the body cavity to impart a bit of flavor & moisture into the bird. Fancy-super chefs even do it in such a way that the bird & beer is upright on the grill, making a hot beer volcano into the cavity. I cannot speak to the effectiveness of this, but in my experience, a dry alcoholic beverage (beer or white wine) can make an excellent marinade/ingredient.
Pbartender
First Post
I'll have to remember this for next year... Turned out to be the best turkey I've ever made.
That's where the drip pan comes in. I used an old 13x9 baking pan. If you make certain you've got a good quarter inch or so of water in the bottom of the drip pan (replenishing it about every half hour as it evaporates), then the drippings won't be scorching into a nasty, crusty mess in the bottom of the pan.
For my gravy, I boiled the giblets, the neck, and a few trimmings of fatty skin with a bottle of beer for an hour or two. Once the turkey was done, I added the drippings and remaining water from the drip pan to the beer/giblet reduction. Add a bit of roux, and its delicious brown gravy.
That's where the drip pan comes in. I used an old 13x9 baking pan. If you make certain you've got a good quarter inch or so of water in the bottom of the drip pan (replenishing it about every half hour as it evaporates), then the drippings won't be scorching into a nasty, crusty mess in the bottom of the pan.
For my gravy, I boiled the giblets, the neck, and a few trimmings of fatty skin with a bottle of beer for an hour or two. Once the turkey was done, I added the drippings and remaining water from the drip pan to the beer/giblet reduction. Add a bit of roux, and its delicious brown gravy.
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Note that this should take two or three hours. This can be a problem for many standard charcoal grills, in that they don't have a way to add more fuel without removing the bird, which can significantly slow cooking time, and generally be a hassle.
My dad built a dedicated smoker (out of ceramic chimney liners) - thing worked like a charm, made some darned tasty stuff in it. I don't have a good source of hardwoods handy, though, so I haven't tried the trick myself yet.
Pbartender
First Post
It's also trickier to keep the temperature steady in a charcoal grill. I probably wouldn't have tried this without my gas grill.
You can get the hinged grate for Weber grills; you still lose temps every time you open that lid.
So, in conclusion, maybe one day. What about a turkey breast in summertime? Same issue?
Personally, I can't stand propane grills- perhaps its my imagination or perhaps I'm overly sensitive, but food cooked over propane always tastes funny to me.
Grilled my turkey on T-Day too. Came out a beaut. Very tasty.
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