The following applies to cooking a Turkey.
Modify it as needed to accommodate your meal of choice
THIS IS A GUIDE! I use it and have for over 45 years. If you burn yourself, ruin the turkey ( or other meat) do not blame me!
Most Democrats, moochers and leeches will not do this as it involes work, and their own money to buy the food BUT they will try to wrangle an invitation to come eat.
TOOLS / EQUIPMENT NEEDED:
1. Kettle Style CHARCOAL GRILL (I have a 22 inch diameter Weber)
NOTE: ANY GRILL WITH A COVER OR LID SHOULD WORK!
FOR THIS GRILL THE TURKEY MUST WEIGH LESS THAN 14 LBS TO KEEP THE LID FROM TOUCHING THE TURKEY!
2. At least one 25 lb bag of Charcoal
3. Charcoal lighter fluid
4. EXTENDED LENGTH Matches or other lighting instrument
5. @ 8 x 10 x 2 ALUMINUM pan
NOTE: LARGER PANS CAN BE BOUGHT IF NEEDED (Dollar Stores are GREAT!)
6. 2 MEAT Thermometers (designed to work in the oven)
7. Wire bristle brush
8. 2 - POT HOLDERS type items (OVGLOVES work great)
9. NEW THIS YEAR 2024 I will be lining the grill with Aluminium Foil to really help in clean up.
SET UP:
MAKE SURE TURKEY IS COMPLETELY THAWED and AT ROOM TEMPERATURE BEFORE COOKING.
NOTE: I use NO seasoning as the Turkey skin during cooking seals itself and the Turkey's own juices are cooking on the inside.
TURKEY PREP:
ON ONE SIDE Insert one thermometer towards the THIGH. (see photo)
ON THE OTHER SIDE Insert the other thermometer towards the BREAST. (see photo)
WRAP WING TIPS IN ALUMINUM FOIL
I DO NOT RECOMMEND "STUFFING" THE TURKEY TO COOK THIS WAY!
NEVER COOK WITH CHARCOAL INDOORS!
1. ENSURE grill is CLEAN (wire brush is great).
NOTE: Spray PAM or other product onto grill areas for easier clean up later.
2. Place Aluminum pan in the center of the charcoal area (bottom of the grill)
NOTE: If you are using a drum type grill you can cook at one end of the cooking area but the center is
best.
3. ADD charcoal on each side of the Aluminum pan's longest sides
NOTE: I add it to just above the height of the pan
4. Place grill on the top.
NOTE: ALIGN the handles so that additional charcoal may be added if needed
5. ADD Charcoal lighter fluid to charcoal charcoal should look damp
WAIT & ALLOW for @ 3 minutes to pass
IF NEEDED ADD more charcoal lighter fluid to charcoal.
6. CLOSE Charcoal Lighter Fluid container and place at least 10 feet away from the grill.
7. Light charcoal using AN EXTENDED BUTANE LIGHTER matches or other lighting tool
8. After FLAMES die down, place lid on top of grill. It should take about 30 minutes or so for the coals to be ready. Check coals about 5 minutes after lid is on to ensure they are still lit!!
NOTE: NEVER APPLY ADDITIONAL LIGHTER FLUID TO HOT COALS.
If needed, I use newspapers to wad it up making @ 10 balls then try to stuff them between the side of the cooker and the charcoal. USE AN EXTENDED LENGTH BUTANE LIGHTER or other lighting tool to ignite the paper
WHEN COALS ARE READY:
Place Turkey on a rack (which will then go on the top grate, of the grill when charcoal is ready to cook the Turkey)
THERMOMETER INFO:
Both must register at or above the recommended temperature for poultry.
When both are at this point remove TOP but allow TURKEY to stay on the gill till you are ready to take it indoors.
CLEAN UP:
CAUTION OLD CHARCOAL ASHES CAN BE INHALED OR GET IN YOUR EYES.
Goggles, surgical mask are great items for safety!
1. WAIT TILL CHARCOAL IS COMPLETELY OUT AND ASHES ARE COLD!
The next day is best!!!
2. NOTE: WHEN ASHES ARE COLD TO THE TOUCH, remove OLD & COLD Charcoal ashes place in a heavy, plastic bag THEN tie the bag.
Place bag into a different plastic bag and tie it up as well.
Place sealed bag in your garbage can.
NOTE: If charcoal is NOT completely cold it will melt the bag and may burn you, your garbage can or perhaps your house!!
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