Do you cut the bird in half?  Seems like UNLIT briquets would kinda stink,
but you say it works?  I also brine my birds. Gobble Gobble.
Michael in San Antonio
91GL Weekender AT 2.1L 'Gringo'

On Thu, Nov 25, 2010 at 4:32 PM, Rob <becida@comcast.net> wrote:

> I keep the charcoal & chimney in a large plastic tub, just slide it in the
> Vanagon for a trip to a park or camping, I brine the turkey in a plastic
> bucket so you can take that too in the back of the Vanagon.
> The Weber fits in there too but it's often a bit messy unless you clean it
> first. I picked up one of those racks that fits in the receiver and is a
> good place to carry this stuff too.
> A smoked turkey is good enough and easy enough that you could do this
> anything of the year, not just Thanksgiving Day.
>
>
>
> I did this a few years back and wrote down what I did, every year I look at
> this again.
> I brined the turkey for 12 hrs before cooking and use a brand name charcoal
> briquette, the briquettes are started in a chimney.
>
>
> An 11# turkey on my Weber 22.5" kettle.
>
> I put it on a rack, set it in the 13x9 alum drip pan, put 2 cups of broth
> in the pan and set that in the Weber.
>
> I used hickory chips and put about 25 coals per side for indirect cooking.
>
> Closed it up and put the thermometer in one of the vent holes.
>
> The directions said 350� but I never got it much above 300�.
>
> After an hour I covered the breast with foil, added some fresh coals
> (unlit) and some more chips.
>
> It took 2 1/2 hrs for my instant read thermometer to read done.
>
>
>
> Rob
> becida@comcast.net