yeehaaa Posted December 18, 2006 Report Share Posted December 18, 2006 KK Fans, I just got my little beauty and what a work of art. Dennis has created an amazing product =>> many kudos. For all of you that like the matte terra cotta, sorry I got the last one.....no, just kidding. Unfortunately, my card reader is down and can't post pics. I want to smoke a 19# turkey and need some suggestions on how-to. I'm going to brine for 12 hours and use a Carolina dry rub....my wife's creation. After searching the forums, the only thing I found was an 11 #er done at 325 for 3.5 hours. It looked darn good, too. I've done three birds, 15# to 22#, on my weber kettle sitting directly on the grill with drip pan below; and they all turned out great. I started them at 325 - 350 and then settled down the temp to about 220 - 240 after 2 hours. Cooking was 4 hours to 5.5 hours, depending on the size and the outside temp (which my KK isn't going to care too much about). > Any ideas on keeping the temp high (325 or 350) for the entire cooking vs lower temp cooking (220 to 240)? > Best setup in the KK, i.e., turkey directly on the rack with drip pan below, or turkey in a baking pan, beer can type, grill/rack setup, etc. Thanks much!! Quote Link to comment Share on other sites More sharing options...
leejp Posted December 18, 2006 Report Share Posted December 18, 2006 Coal Management... Qith the OTB Start with a full load and make sure coals are evenly lit towards the FRONT of the cooker with the coals towards the back unlit. Arrange smoke wood throughout the coals. I would also use a heat deflector (or set the turkey on a roasting pan). Maintaining ~350*F for a few hours should not be a problem. You may have to run out a couple of times to adjust the dampers but no more. Quote Link to comment Share on other sites More sharing options...
Curly Posted December 18, 2006 Report Share Posted December 18, 2006 I've done this once (loosely) and plan on doing it on Christmas http://www.nakedwhiz.com/madmaxturkeyprint.htm I did mine in a roasting pan sitting on little ceramic feet (small flower pots) on top of the heat deflector. So, yes, indirect. Quote Link to comment Share on other sites More sharing options...
tcoliver Posted December 18, 2006 Report Share Posted December 18, 2006 I just did one this size for Thanksgiving, put it on the main grill with a drip pan on the heat deflector. Cooked for about 4- 4.5 hours with temp holding at 350. Be sure to load up with lots of lump. The breast was about 170 deg. when I pulled it. Tasted great. Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted December 19, 2006 Report Share Posted December 19, 2006 I did a 14# on Tday, 10 mins a pound @350 - 24 hour brine - apple brine recipe from Weber Virtual Bullet site. HD on the lump basket, drip pan on the main grill turkey on upper grill. I will be doing another on Saturday, I will do all the same again but probably drop the temp to around 325, the skin browned up too fast last time and I had to foil it the last hour or so. See it here near the bottom: viewtopic.php?t=956&highlight=turkkey Quote Link to comment Share on other sites More sharing options...
yeehaaa Posted December 20, 2006 Author Report Share Posted December 20, 2006 Guys, Thanks much!! Appreciate the tips. Tomorrow I'm off bright and early to pick up my pickup from the shop and a Polder probe. I'll check back with the results. Quote Link to comment Share on other sites More sharing options...
