We want to indirect grill a turkey on his non-Weber gas grill which is a left-right burner set up. Can we do it? There's also no thermometer. I'm thinking left burner on high, turkey sitting on the grate over the right burner, put an aluminum tray under the turkey. Figure a 12-13 pounder would take 3.5 hours to 4 hours if we could get it 325 degrees or so, and turn it a couple times since one side will be closer to the heat. Please let me know if you think this will work.
Sounds like you've got a plan. Where will this take place? I ask because it may be tough to keep your temp high enough with one burner, if you have cold weather.
WSM; OTP; Performer; Kenmore Gasser
Posts: 749 | Location: N. VA | Registered: October 14, 2008
I'd probably use both burners but place some kind of heat deflector over the center of the grill so you're really doing more of an in-direct cook. pizza stone, fire bricks etc. On my Weber I'd set the burners to low/med to maintain 325, don't know about you're grill.
Originally posted by Tom M: That seems like a good idea - would provide even heat too. Now what could I use for a heat deflector? I haven't used one before.
You can just make some foil tents to go overtop of the burners where the turkey will be sitting. You just need something to deflect the direct heat. Plus the foil pan that the turkey will be in will help with that also. A pic of the grill burners would be very helpful. Can the BIL help with that?
"When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here.
Posts: 8477 | Location: Lancaster, Pa | Registered: July 05, 2002
I think the burners are the ones that are oval, one on the left, one on the right. I was thinking of a couple of red bricks covered in aluminum foil, would that be unhealthy? Also, should I put the bird in a foil pan or just on the grates? I was thinking of putting it on the grates with a foil pan underneath the grates to catch the juices. Maybe a foil pan sitting on those bricks! what do you think?
Follow up: We put a roasting pan on the main rack filled with some water and a few cherry wood shavings. We put the 12.5 lb turkey on the upper warming rack right bove the roasting pan. Cooked it at about 350 degrees (I took the thermometer off of my old Genesis grill and stuck it in the side of this one). We let it go. I checked on it at 2 1/4 hours and it was done. It got done awfully fast but it was moist and tender.
