Going to Ms. to see family this weekend and was planning on grilling a turkey on my dad's one touch silver. I've cooked a few 12 to 14 pounders with coals to either side, but was wondering if this was the best way to do it, and if there was a way to evenly cook birds a little larger.

I've noticed in my Weber books they recommend using a pan and a "half moon" of charcoal on one end, but they only call for a 12 pounder.

Any suggestions, anyone?
Thanks,
Dave

14 lbs max

Probably a little late. But I've done 20-24 LB turks on the 22.5 OTG with no problems.
And I also use a pan with a rack, and bank my coals in a crescent shape. Breast side down for the first hour, than flip right side up and just rotate the pan every hour..
IIRC the 24# I did on T-day took around 3.5-4 hrs.
But of course..YMMV
Good luck!!
Tim

Is the silver the same size as a OTG? I try to stay between 12-14 lbers myself. When I first started smoking turkeys i made the mistake of buying a bird too large and the lid wouldnt seal so we had to bake it.

Use of a rotisserie ring would allow your kettle to swallow as large a gobbler as you are likely to find . . .

Thanks for the replies. I tried to grill one (14lb) as described in the newer Weber books: the pan and crescent coals method, breast down for an hour.

I was using my dad's kettle, and the lids a little out of round. Well, as it turned out, that really made it difficult to keep my temps under control and even on each side of the bird. Good thing I didn't try to smoke spares on his grill!

quote:

Originally posted by timothy:
...I've done 20-24 LB turks on the 22.5 OTG with no problems.
And I also use a pan with a rack, and bank my coals in a crescent shape. Breast side down for the first hour, than flip right side up and just rotate the pan every hour..
IIRC the 24# I did on T-day took around 3.5-4 hrs...

I have a frozen 17.84 lb. bird in my freezer that I had planned to do for T-Day 2010, my first on the grill. I was wondering if it would fit on my 22.5" OTS; was skeptical after reading the tip that a 12 to 14-lb bird was best. But, after reading Tim's post, I think I can make it work! I'll have a backup plan in case it doesn't turn out right: Chinese food!

quote:

Originally posted by Kevin Walsh:
Use of a rotisserie ring would allow your kettle to swallow as large a gobbler as you are likely to find . . .

Brilliant

I have grilled several 20+ pounders on my 22.5 OTG without any problems. In fact, they have been the best tasting turkeys that I have ever had over the years.

I use the charcoal baskets and replenish them every 1 1/2 hours. Usually the bird is done in about 3 hours or less.

Gary,
What is a charcoal basket? First time I have heard that term.

quote:

Originally posted by Curtis Eddins:
Gary,
What is a charcoal basket? First time I have heard that term.

Curtis - I'm not Gary, but I'll give my answer. I use Weber charcoal baskets when I both smoke-roast and smoke:



And, here is the idea of where they're supposed to go in a kettle:



There are many other kinds out there, but these are the ones I use and love them.

When I do my first turkey, however, I won't be using these. I'll just arrange my lit lump in a half-circle, placing the turkey in the middle of the "C" so I can smoke-roast it.

Hope this helps.

Barret

Barret,
Got it. These guys are for the Kettle and not the smoker. When I hear that you are smoking I don't think Kettle even though my dad did smoke on the 50+ year old PK Grill that I have. Fire in one end and meat in the other. That was before these smokers we are using were invented I believe.

quote:

Originally posted by Curtis Eddins:
Barret...got it. These guys are for the Kettle and not the smoker. When I hear that you are smoking I don't think Kettle even though my dad did smoke on the 50+ year old PK Grill that I have. Fire in one end and meat in the other. That was before these smokers we are using were invented I believe.

Curtis - yes, you are correct; sorry about that. This topic is about the biggest bird on a kettle, so I naturally assumed you were asking about charcoal baskets for the kettle.

I haven't invested in a WSM yet due to me losing my job in July of this year, as well as my family being very small and not eating very much (kids: two young boys ages 6 and 3). But, my father-in-law has hinted at giving me one as a gift for my graduation next May. In the mean time, though, I love smoking on my OTS and eating all the rewards.

Barret