British BBQ Society Forums

JEC wrote:in fact I'm banned from adding any wood, charcoal only on Christmas day

May as well stick it in the oven

slatts wrote:Hi

JEC a question or 2 if you dont mind, when you do the turkey beer can style what temp and how long do you go??
Do you still inject with butter and do you dry rub the skin?
Think i might just squeeze a bit of wood down the side of the can just to let a bit of smoke in just in case.

Many thanks

I'm 50/50 on injecting but if it's a special occasion I wouldn't risk not if that makes sense.

My method would be, push garlic butter under the skin, see Jamie Oliver recipe on how to do this. Then inject with a butter solution in thighs and breast and then rub with a little salt and pepper and optional garlic and sage. Cook at 325 until breast hits 160 and thigh hits 170.

YetiDave wrote:

JEC wrote:in fact I'm banned from adding any wood, charcoal only on Christmas day

May as well stick it in the oven

Not even on the worst weather day in history! Have you tasted food of a ceramic cooker, even just roasting it beats a conventional cooker hands down! Plus need the space inside for roast potatoes and all the trimmings
Besides, the charcoal smokes and adds it's own subtle flavour profile, if it didn't we wouldn't all bang on about how inferior gas BBQS are

JEC wrote:

YetiDave wrote:

JEC wrote:in fact I'm banned from adding any wood, charcoal only on Christmas day

May as well stick it in the oven

Not even on the worst weather day in history! Have you tasted food of a ceramic cooker, even just roasting it beats a conventional cooker hands down! Plus need the space inside for roast potatoes and all the trimmings
Besides, the charcoal smokes and adds it's own subtle flavour profile, if it didn't we wouldn't all bang on about how inferior gas BBQS are

Fair play to ya! I'm just not sure I could be bothered with an indirect cook on Christmas day for a bit of charcoal flavour My folks usually cook Christmas dinner but I have smoked some bits and bobs in the past. Even my grandma enjoyed the smoked chicken!

Cheers JEC

Very helpful, how long you roughly looking at 4-5hrs??
I know it depends on size of bird, just thinking if i should do it xmas eve and warm it through xmas day?

Many thanks
Slatts

I've always found this to be a useful rough guide

Pounds. Hours at 325°F
12 to 14. 2 to 2.5
14 to 18. 2.5 to 3
18 to 20. 3 to 3.5
20 to 24. 3.5 to 4
24 to 30. 4 to 5

Taken from here

http://amazingribs.com/recipes/chicken_ ... oking_time

Thats great cheers, might aswell chuck it on xmas morning, i did one last year but it was a rush as i didnt do any prep the night before and spent xmas morning between smoker and kids opening presents. Also didnt take any notes.
The wife is working xmas eve evening so will have plenty of time to get the wsm ready and the turkey prepped.

Thanks again

slatts wrote:Thats great cheers, might aswell chuck it on xmas morning, i did one last year but it was a rush as i didnt do any prep the night before and spent xmas morning between smoker and kids opening presents. Also didnt take any notes.
The wife is working xmas eve evening so will have plenty of time to get the wsm ready and the turkey prepped.

Thanks again

Yes the key for any Christmas Q is always in prior preparation, anything you can do to make the big day as minimal fuss and interruption free as possible will make the cook much less stressful and the day more fun.

JEC wrote:

slatts wrote:Thats great cheers, might aswell chuck it on xmas morning, i did one last year but it was a rush as i didnt do any prep the night before and spent xmas morning between smoker and kids opening presents. Also didnt take any notes.
The wife is working xmas eve evening so will have plenty of time to get the wsm ready and the turkey prepped.

Thanks again

Yes the key for any Christmas Q is always in prior preparation, anything you can do to make the big day as minimal fuss and interruption free as possible will make the cook much less stressful and the day more fun.

Agreed, we prep and pre cook as much as possible on Christmas eve. So on Christmas day cooking is as hassle free as possible.

Steve Raichlin's website does a beer can Turkey using the extra large Fosters lager tins, though I have not seen them around for many a year.

As to drumsticks the only ones I've seen are in Tesco and were as sinewy as hell being mechanically processed not hand pulled (insert own ribald thoughts here). This time of year you may be able to order them through a good butcher.