First attempt at smoking an 18 lb bird.

[Peter Condit]

Going to roast/smoke it tomorrow on my Genesis Gold. It is currently in the fridge in a bucket of brine. (Apple cider, peppercorns, garlic, brown sugar, rosemary, bayleaves).

Would like to serve around 4.

What time should it go onto the grill?

I am thinking around 8 or 9 if I run it at 325. Will it be better to start earlier and smoke it lower with maybe some water in the pan? I have a bag of applewood pellets and hickory chunks.

Any recommendations to this grilling/smoking noob are greatly appreciated.

 

[Peter Condit]

Thinking of putting a beer can filled with cider inside along with a few onions/apples/celery. Saw that on a youtube video.

 

[Tony-Chicago]

Leave a bit of time.for it to dry.
It may take as much as 3 and a half hours but maybe less at 325-350.

 

[JimK]

If I recall correctly, at 325 the estimate is about 13-15 minutes per pound if the bird isn't stuffed. But it's done when it's done - breast at 160, dark meat at 170-175. I'd say anywhere between 3.5 hours and 4 hours 15 minutes.

 

[Todd NC]

I did an 18 lb turkey a couple of years ago on my WSM running 350, give or take. It was one of the Weber recipes where the turkey sits partially in stock and it took 5 hours to hit the right temp in the thigh. I can't remember if I was using a remote temperature probe or the lid thermometer to measure the grate temperature, so my temps might have been a little off. The fact that it was in a roasting pan with stock probably added some extra time to the cook as well. If you're planning to go 325-350 I wouldn't use any water in the pan and I've never seen a benefit to cooking poultry at low temps, but that's just me.

 

[Peter Condit]

So, low and slow doesn't get you much like it does with say a pork shoulder?

 

[Todd NC]

Low and slow is good for breaking down fat and connective tissue like you have with a pork shoulder - something that needs many hours to break down. Poultry doesn't really have any of that. Higher temps will give you better odds at crisp skin, something you won't get at low temps. But again, that's my preference. I've seen plenty of others doing poultry at low temperatures.

 

[Peter Condit]

Well, my first smoked bird got rave reviews!

Flavor was fantastic. Not a bit dry. Drumstick was absolutely amazing.

It was a tad too salty. Next time, I think I'll do a 16 hr brine, rather than 24 and maybe soak it in fresh water afterwards longer.

Learned another thing.

Soak wood chips, not pellets!

I should have known better. 20 minutes after adding water to a container of them, they were saw dust. But they made smoke just fine.

 

[Todd NC]

congrats, Peter.