BBQ

[guids]

Im having some trouble keeping the fire going, its staying at about 300, but Ive added a ton of charcoal to it. I had to light a fire in the firepit, and kind of scooted it up next to it, its windy and cold as [censored] here.

[ChicagoTroy]

Keep your bottom vents 100% open till you get up to temp. You can also add lit coals if that helps. Fire up a chimney, and pour/load through the access door. Loading cold coals takes longer to come up to temp.

[guids]

I had to go with a change of plans, I was planning on 4 to 5 hours at 350 degreees, I cant get the fire up that hot, and my charcoal isnt lighting, its like this:

9:20 to 9:35- stick turkey on, stabilize at 325
9:30 to 11:30 300F
12 to 1- between 275 and 290
1 until 4, 220 to 250F


My first run is going to be a pretty bad failure, I think the extreme cold and wind, and the fact that its a 22lb turkey didnt help much.

[ChicagoTroy]

I wouldn't worry too much yet, especially with a brined bird, you're just going to need to keep an eye on turkey temp since standard times based on temp are out the window now. The temps you have been at are in the "normal" range for BBQ'ing poultry though. What's the meat temp now?

If you can't get over 250, I would light a half-chimney of coals and add them, keeping the bottom vents open.

[neuroman]

Wow, 22 lbs is a huge bird.

If it turns into a disaster, you can pull the bird off the grill and try to finish it in the oven...

[ChicagoTroy]

[ QUOTE ]
Wow, 22 lbs is a huge bird.

If it turns into a disaster, you can pull the bird off the grill and try to finish it in the oven...

[/ QUOTE ]
Perfectly valid, particularly if you can't reliably get the smoker to go higher. I've done this with pork butts. Your bird has had plenty of exposure to the smoke, so oven finishing won't negatively affect flavor.

[guids]

[ QUOTE ]
I wouldn't worry too much yet, especially with a brined bird, you're just going to need to keep an eye on turkey temp since standard times based on temp are out the window now. The temps you have been at are in the "normal" range for BBQ'ing poultry though. What's the meat temp now?

If you can't get over 250, I would light a half-chimney of coals and add them, keeping the bottom vents open.

[/ QUOTE ]


I havent opened the top yet, its been on since 9:30ish, I will probably open the lid at 2:30 to check meat temps. I actually got it going a little now, about 275, so Im going to keep it going as long as possible.


Just checked it, its done, I cut a little bit off, tastes pretty damn good, it just looks like [censored] because the apple ciders sugar made teh skin so dark. Next time Im also going to wrap the wings and the legs tips in some foil so they dont get so well done.



I messed up because I should have let it sit for a while so the juices dont all run out.






A buddy is comming over to show me how to carve it right.

[neuroman]

I don't think it'll hurt to check the meat temp early, though I could be wrong.

The first turkey I smoked was a dry, chewy disaster because it took far less time to cook than I thought it would, and I should have checked it earlier.

[ChicagoTroy]

Not always easy to tell on the Internet, but that color looks standard with cherry wood. Dark red/mahogany color.

If you've been out checking it and such, the smoke in your clothes and hair may dull your taste of it. I've had that happen where I ate it later, or took a shower, and was surprised at how much smokier it was than when I first tried it.

The legs ideally have the feet tucked into the skin around the cavity, and the wings are pinned down in some way. That should handle the overcooking.

Regardless, strong work. If the wings/legs don't work out, you can use it and the carcass to make smoke chicken stock. If you reduce it to a demi glace, you'll have homemade liquid smoke.

[guids]

The meat turned out great, the legs were a little more done than I would have liked, but still better than Six Flags. I guess I ddint [censored] it up as much as I thought. thanks for the tips.