Thanks guys, I already have a shop vac and planning to foil my drip pan. Good tip on the power washer and car wash, wouldn't have thought of that. How often would you say you're cleaning your grates like that? I bought a Rec Teq and I see that they just released Teflon drip pan liners that I think I'm going to give a shot as well.
Smoking Meat Questions and Discussion
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Thanks guys, I already have a shop vac and planning to foil my drip pan. Good tip on the power washer and car wash, wouldn't have thought of that. How often would you say you're cleaning your grates like that? I bought a Rec Teq and I see that they just released Teflon drip pan liners that I think I'm going to give a shot as well.
Mine instructed to do 400° for an hour to get rid of residual manufacturing oils. I'm assuming that most other manufacturers have a similar standard.
Get some heavy duty foil to line the drip tray. The drip try liners aren't worth it, in my opinion. I shop vac out the inside every 3 cooks or after every long cook.
As others have said, I use a plastic putty knife and a shop vac. Don’t forget to clean the temp probe every once in awhile. I just use a stainless Brillo pad thing. Too much buildup will throw off the cook temp.
You might want to rethink that 6 hours
From The Science of Cooking Turkey
https://thegood-one.com/content/uploads/2014/02/The-Science-of-Cooking-Turkey-Rev1.pdf
Now this might not take spatchcocking into consideration but not sure that will buy you 3 hours
I hit mine (and all my grills for that matter) with a grill daddy while the grill is still warm / hot) before and after every cook. No pressure washer or car wash required.
Also, when spatchcocked, a turkey will cook much faster. I have a large bird going on and I'm planning on 2.5 hours at 275-325.
Does the skin get crispy in that short of time? I’m planning about 8 hours for a whole 11.5 lb bird.
It'll get crispy, especially if you dry brine overnight. Higher temps work better for crisping the skin than lower temps for longer time. Plus, turkey can dry out if cooked low and slow.
Wouldn’t that dry out cooking it that long? Also, how long do you let these guys rest? Wondering how long I have if I under/over shoot my mark before I upset the other cooks in the house.
If you wrap it in a cooler before carving, it'll stay moist for an hour or two probably. It might compromise the crispy skin though. Could always put in the oven at 160 or 165 (my oven has a "keep warm" feature with temps in this range) once it's done instead.
I am wet brining it overnight. I smoked two chicken last week that i wet brined. They were on the smoker for 4 hours and the breasts were at 185. Took them off and let them rest for 30 minutes. I was pleasantly surprised that they were not dried out. I am going at 35-40 minutes per pound at around 250. Makes for a really long Thanksgiving Day.
The video says 10 min per pound versus what that article says…. What the hell do I trust?!?!?
I'm smoking the Turkey. Brine -> Inject -> Rub-> Smoke. I am giving it the business. Going to have to start it at about 3:30a to have it ready for the 1:30p feeding. Any other fools up that early tomorrow?
Does 30 min per pound at 225 sound right to folks here? (21 pound turkey)
Does 30 min per pound at 225 sound right to folks here? (21 pound turkey)
Feels like it won’t take that long. I’m gonna budget 5 hours for 16 lber. On the pit at 6am, off at 11, rest, and eat around noon. Thought I had a 19 lber but like everything in my life, my meat wasn’t quite as big as I thought it was.
The article I posted was for a intact bird, Not a spatchcocked bird. I know spatchcocking allows it to cook faster so maybe it is even faster than I thought. He also said he was doing it at 275 and you are talking about 250.
Malcom Reed says to smoke a turkey at 275-300 so maybe bump your temp up to 275 and go by the 10 minutes per pounds as suggested in that other video
