J Grotz
TVWBB Wizard
Between the search function and skimming, I'm fairly sure I've looked at nearly every Turkey Talk thread and found nothing helpful about cooking a turkey on a gasser, so I thought I would ask here.
After a few years of frying, my son in law has decided to cook the turkey this year on his gasser, and he has asked my advice. I have plenty turkey experience but only on my WSM. He has a fancy grill, something like Larry's Viking, with N/S burners and lots of them. Based on my WSM experience, I'm thinking he should cook indirect, with only the outside burners on and the turkey in the middle with a drip pan underneath, shooting for a temp at the grate of 375-400. I'm loaning him my Smoke so he can keep tabs on the grate temp and turkey temp.
It's a 20lb Butterball. Any advice would be greatly appreciated.
After a few years of frying, my son in law has decided to cook the turkey this year on his gasser, and he has asked my advice. I have plenty turkey experience but only on my WSM. He has a fancy grill, something like Larry's Viking, with N/S burners and lots of them. Based on my WSM experience, I'm thinking he should cook indirect, with only the outside burners on and the turkey in the middle with a drip pan underneath, shooting for a temp at the grate of 375-400. I'm loaning him my Smoke so he can keep tabs on the grate temp and turkey temp.
It's a 20lb Butterball. Any advice would be greatly appreciated.