Smoked Cajun Christmas Turkey

Dufferman

Do yourself and your family a favor and follow the advise of this fat man. Best turkey ever!! I've turned turkey haters into turkey LOVERS!

sdandrea1

Man that sounds awesome.

Rickochet

I have cooked many turkeys on the grill with no rotisserie. Just grease up and cook at 350° 13 mins per pound. Check with thermometer for internal temperature to see if done. It comes out perfect and golden all over. This cajun ones sounds wonderful. BTW, be careful using a spray on the bird while the grill is lit as the propellant can go BOOM. Ask me how I know. 😛

ode

You might be getting to know kin you never knew ya had!

meagain

Might have tried this. Looks good, but already have a nice Prime Rib ordered from my local butcher. Definitely try this sometime.

candukid

meagain
had a smoked prime rib slice about an inch thick and 8 in across at a restaurant in charelston. Best piece of meat I ever ate.

CallMeAl

We did this with a turkey breast at Thanksgiving. Turned out awesome!

Dufferman

I think the brining and injecting is what really puts this turkey over the top. No more dry turkey for this guy!

CallMeAl

Dufferman

We use this. Works/Tastes Great!!!

Typhoon

CallMeAl We use this. Works/Tastes Great!!!

So you just inject it into your upper arm?

colej

Typhoon

it says inject in the “butt-er!”

JoeHatesSnow

I did a 16 pounder on my Weber kettle for Thanksgiving and it turned out awesome. I stuffed it with onion and apple and injected it with marinade as well. Not the marinade pictured above, but I've heard good things about that one. The people that ate it said it was so juicy that it was hard to believe it was turkey. They were used to the dry stuff...

Rickochet

JoeHatesSnow I did a 16 pounder on my Weber kettle for Thanksgiving and it turned out awesome.

I am on my second Weber and now have the Weber Q3200. It is amazing how well it does a turkey and so simple.

JoeHatesSnow

Yeah, my last grill before the latest kettle was a side by side char griller, half gas, half charcoal. I found myself not ever using the gas side. I just love lighting the coals in the chimney, and cracking a beer while they're taking off. I've used wood chips and such and thought really hard about a pellet grill/smoker but there's just something about the charcoal I can't give up.

bigshank

JoeHatesSnow I hear ya on the charcoal which also amps up my alcohol consumption. I started with a Green Mountain pellet grill which I liked. I then bought a Weber kettle which I still have. But I found I like the ceramic kamado the most. I just got mine and have only used it 3 times. I found it holds the heat much better than the Weber and uses way less charcoal. I still like the Weber though and will use it for some shorter cooks

JoeHatesSnow

bigshank
I definitely thought about a ceramic like the Big Green Egg or Kamado Joe. I've heard great things about them. I wasn't sure what I wanted though so didn't want to spend the cash for one of those yet. I still might someday.

johnnydoom

JoeHatesSnow I wasn't sure what I wanted though so didn't want to spend the cash for one of those yet. I still might someday.

I was in the same boat. Didn't really want to spend the big bucks for a ceramic. I bought an insulated steel egg and although I can't say how it compares with the ceramic ones, the temperature regulation on it is outstanding and it will go 8 - 10 hours on the initial bed of lump or briquettes at 250 degrees without needing to add more and can also be run insanely hot like the ceramic ones if you feel the need. The construction is cheaper and it probably won't last near as long as ceramic, but it sure has produced excellent smoking and grilling results. I paid $100 less than below and have found it to be well worth it so far. Once this thing goes belly up I'll probably move to a ceramic, I don't think I could go back to a grill that doesn't regulate with stable temps like these now.

JoeHatesSnow

johnnydoom
Thanks, I think I'll check those out. Are they quite a bit lighter than the ceramic ones? If it works about as well but doesn't last as long, hell, you can go thru a few of 'em before you hit the cost of the Egg or Kamado Joe.

johnnydoom

JoeHatesSnow Are they quite a bit lighter than the ceramic ones?

I would think it has to be, but it is not light. If I remember right (I bought it about a year ago) it weighs around or a little over 100 lbs. I was able to assemble it inside and move it outside, including lifting it over the door step by myself, so it can't be much more than 100 as awkward as it was to bear hug it out the door.

bigshank

johnnydoom That is definitely not a bad plan. My kamado is a Louisiana Grills brand. Definitely not a lift on your own deal. 316 lbs I believe. So that sumbitch isn’t going anywhere. I did some Boston butts last Saturday about 9 hours. I did add a bit around the 7 hour mark so your steel kamado sounds pretty good to me price point and fuel efficiency.

johnnydoom

bigshank Yes, it is efficient. I don't think I've used it in very cold weather yet though, so the amount of time before you need to add fuel is probably a bit reduced in the winter time. I've cooked beef brisket flats and pork butts in it this year and so far the longest cook I've had is about 8 hours and never had to add any fuel. But after I took the pork butt out I checked and there was still enough unburned coal to go quite a little while longer - once it's up to temp. it doesn't take much to keep it there. By the same token, you don't want to overshoot the temp by too much because it takes quite a while to cool it back down. I did that early on while I was still learning and got it over 100 degrees too hot and had to take the turkey breast out and wrap it, then I was pouring water down the interior surface to cool the body down. It was more than a half-hour before I could unwrap the turkey breast and put it back on to finish.