Quote:
Originally Posted by MarkinCA
A 4 1/2 hr indirect cook between 225* and 250*. Bird is currently wrapped awaiting side dishes to complete...
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Beautiful looking bird Mark. I used the side firebox for our Thanksgiving bird as I do most years. Trouble maintaining temp this year because we were low 30s and a stiff wind. Fortunately I started at 06:30 so the bird was finished at 13:30. 25 pounds of charcoal plus three apple logs over 7 hours for an 18 pound turkey.
Only problem I have with doing turkey this way is I always end up with skin that's more leathery than crisp. But I can't imagine going back to oven roasting and losing the flavor I get now.