On November 19, 2013, I had the privilege of participating in a one-hour tweetup with Kevin Kolman, Weber Grill Master and blogger. The event was conducted on Twitter and moderated by Weber’s social media team. Weber gave away a 14.5″ Weber Smokey Mountain Cooker to one lucky participant.
Here’s a transcript of the tweetup.
Weber Grills @WeberGrills
Talk smoking #turkeys w/@KevinsBackyard @VirtualWeber at 7ct tonight! Tweet ?s to #wsmturkey. We will #givewaway a 14.5″ smoker!!
Weber Grills @WeberGrills
#Turkey chat w/ @KevinsBackyard @VirtualWeber at 7pm ct! #giveaway 14.5″ smoker- every ? to #wsmturkey is an entry.
Weber Grills @WeberGrills
5 min until turkey smoking chat w/ @KevinsBackyard @VirtualWeber. Tweet ?s to #wsmturkey for chance to win 14.5″ smoker.
—
Weber Grills @WeberGrills
Welcome to the #wsmturkey chat!! Tweet ?s to #wsmturkey. Search #wsmturkey to follow the ?s and answers!
Weber Grills @WeberGrills
Thank you #Weber grill master @KevinsBackyard and smoker enthusiast @VirtualWeber for being part of the #wsmturkey chat!
VirtualWeberBullet @VirtualWeber
@WeberGrills It’s a pleasure to be part of this chat event!
Kevin’s Backyard @KevinsBackyard
@WeberGrills Great to be apart of this chat!!!
1st ? for @KevinsBackyard @VirtualWeber. Why smoke a #turkey, what makes it so great??
Cher Marsh @Chermarsh3000
it taste awesome when it’s smoked
VirtualWeberBullet @VirtualWeber
People are always amazed at how smoke enhances the flavor of turkey. There’s nothing like it!
Kevin’s Backyard @KevinsBackyard
Smoked turkey=flavor, moisture, color, aroma, and extra time outside with family +beer!
Key ? to smoking- how big of a turkey can you fit in each smoker? @lennitt5h @Foodie_Chick
VirtualWeberBullet @VirtualWeber
22lb in the 18″ on top grate, or about 29lb vertically on bottom grate.
Kevin’s Backyard @KevinsBackyard
18.5-25-30lbs. 22.5- 35-40lbs. It has to do with how round the turkey is not height.
Smoker @MarkRuhe asks- what grill temp do you recommend for Smoked Turkey 250 or 350?
VirtualWeberBullet @VirtualWeber
If you want well-rendered skin, go for 350! If you don’t care about skin, 250 is fine.
Kevin’s Backyard @KevinsBackyard
I recommend around 250-300 degrees. I have found that temperature range gave me the best results!!
John Shepard @SirPorkaLot
I do both. Cook at 275 then crank to 400-425 last 30 min to crisp skin
Weber Grills @WeberGrills
@SirPorkaLot Awesome! Thanks for letting us know. #grillon!
What do you think- to brine or not to brine @ScottCRM
Jeannine @mellanhead
good question. We normally brine our turkey
Cher Marsh @Chermarsh3000
definitely brine
Kevin’s Backyard @KevinsBackyard
both ways are great, personal preference-what I like is a 40 pound beer can turkey!!
VirtualWeberBullet @VirtualWeber
Brining keeps turkey moist, adds flavor, & helps in case you overcook. But lately I’m more into salting.
Scott Thorn @ScottCRM
Interesting! Thanks, guys.
VirtualWeberBullet @VirtualWeber
40lb beer can turkey requires a big Foster’s can, I assume. 🙂
ron montgomery @montgomeryzoo
If the turkey is an injected bird does brining help?
Scott Thorn @ScottCRM
Good question. I’m wondering the same. Like to inject mine with non-salted butter.
Patrick Sells @patricksells
***brine
Michael Brand @mlbcpa
2 breasts every year and always brine and smoke with apple and peach wood.
Rob @Farrellrn17
Brine!
What should @radioguye do differently with a turkey breast vs whole bird?
Kevin’s Backyard @KevinsBackyard
I would make sure you lift the skin and get some butter seasoning on the meat. Crazy flavor
VirtualWeberBullet @VirtualWeber
I don’t do much differently between breast vs whole. I cook breast to 165*F. Easy!
What liquid should be put in the water pan? @aparcan
VirtualWeberBullet @VirtualWeber
When I use liquid, it’s H20. Not a big believer in wasting beer etc in the pan. Kevin???
@kanderna is asking apple juice in the pan… any effect?
Kevin’s Backyard @KevinsBackyard
I think you will a little flavor, try apple wood, juice in the cavity and if you want more, baste it too
VirtualWeberBullet @VirtualWeber
Drink the apple juice, put water in the pan. 🙂
@EricMichaudCT asks where can you find food safe buckets to brine the turkey?
VirtualWeberBullet @VirtualWeber
This article provides ideas on where to find food safe brining buckets. http://virtualweberbullet.com/plastics.html#appropriate
Kevin’s Backyard @KevinsBackyard
I have found them at THE Home Depot and Lowe’s. Look for food grade and FDA approved
Eric Michaud @EricMichaudCT
Awesome,thanks
We’ve got both @tboyd28 & @BeHardcoreJMC asking for the BEST #turkey rub.
VirtualWeberBullet @VirtualWeber
You’ll find my favorite turkey rub in this article: http://virtualweberbullet.com/turkey1.html
Tom Boyd @TBoyd28
thanks for the info
How do you catch the drippings for the gravy w/o it evaporating? @rudyzepedajr23
Kevin’s Backyard @KevinsBackyard
One large drip pan with water and then place another one on top for your drippings.
VirtualWeberBullet @VirtualWeber
Foil the pan, leaving gap between each, and drippings don’t seem to evaporate/burn
What should a cheese cloth be soaked in, when should it be put on, taken off the turkey?
Kevin’s Backyard @KevinsBackyard
little H20, take off 1-2 hours before your turkey is done
What do you think about injecting? Good, bad? What is the best? @sobrian19
Cher Marsh @Chermarsh3000
good for introducing flavor
Weber Grills @WeberGrills
I love injection bacon fat into the breast with Italian seasoning. Use a large injector!!
Cher Marsh @Chermarsh3000
wow, will be awesome flavor
Jeff Pile @Jeff_Pile
I love injecting with Creole Butter, works great!
Weber Grills @WeberGrills
Thanks for letting us know! It sounds delicious! #grillon!
We’ve gotten a few ?s on this. What woods are best w/turkey? Chips or chunks?
D Zak @DAbbZak
I have used apple, pecan and cherry. I like cherry the best with turkey.
Kevin’s Backyard @KevinsBackyard
I like hickory, cherry or apple and chunks. Longer burn and more consistent!!
John Shepard @SirPorkaLot
I use chunks of Apple wood. Don’t go heavy with wood on poultry though
Cher Marsh @Chermarsh3000
very nice
Pulled Porky BBQ @pulledporky
apple wood is my wood of choice for turkey it pairs well with my maple brine
VirtualWeberBullet @VirtualWeber
Apple is my go-to smoke wood for turkey, followed by cherry. Love the fruit woods!
Wayne Brown @brownkw
I like apple and pecan with the big bird. Don’t want a lot of smoke.
VirtualWeberBullet @VirtualWeber
Definitely chunks! I apply once at the beginning of the cook and that’s it.
Can you tell us @KevinsBackyard- what do you stuff your #turkey w/ instead of stuffing?
Cher Marsh @Chermarsh3000
I would really love to know
Kevin’s Backyard @KevinsBackyard
I stuff mine with onions, peppers, garlic, apples and lots of beer!!!
Great ? from @chiefwinemaker- where in the turkey do you check for internal temp?
Wayne Brown @brownkw
165 in the breast. Even better is to pull it up at 160 and let it rest up to 165
Weber Grills @WeberGrills
breast should register 165°F and the thigh, 175°F
What is the internal temp for the #turkey?
Kevin’s Backyard @KevinsBackyard
breast should register 165°F and the thigh, 175°F
VirtualWeberBullet @VirtualWeber
What Kevin said…165 breast 175 thigh. Check several spots & avg the readings.
wow- placing some cooked chorizo under the skin before I smoke it? Will dry it up?
VirtualWeberBullet @VirtualWeber
Have not tried cooked chorizo under the skin. I yield to Kevin… 🙂
Kevin’s Backyard @KevinsBackyard
probably will but try and save some of the fat of the chorizo to also place under the skin fat=flavor!
Skin or no skin on the #turkey? @timbosimpson and @Chermarsh3000 want to know.
Cher Marsh @Chermarsh3000
is it better to use the skin or go skinless ?
Kevin’s Backyard @KevinsBackyard
skin always when smoking or grilling but would not eat any when done, that’s what the meat is for!!
Cher Marsh @Chermarsh3000
lol , thanks for the info
VirtualWeberBullet @VirtualWeber
Skin on a whole turkey, of course. But boneless skinless breasts are a favorite!
VirtualWeberBullet @VirtualWeber
It’s hard to get good skin when smoking, but high heat, no H2O in pan, & other techniques help.
Timothy Simpson @timbosimpson
So basically, throw the skin away…
Deb Roby @debroby
Crispy skin is one of the best part of turkey.
Weber friend @GrillingwRich wonders- how do you maintain the temp of the smoker?
Aaron Hill @AaronBaronHill
there’s no substitute for familiarity with your machine!
Kevin’s Backyard @KevinsBackyard
Chris this is all you since I learned this one from your site!!
VirtualWeberBullet @VirtualWeber
I use Minion Method to light smoker, leave top vent 100% open, control temp w/ bottom vents. WSM makes it easy!
adh @adh009
use the minion method for lighting Coles, and just keep it in range of 225-275 don’t baby sit takes fun out of it
What is smoke time for lb of turkey? Hrs per lb at say 250? @Chris_Dietel
VirtualWeberBullet @VirtualWeber
I would say 25-30 min/lb at 250*F.
Kevin’s Backyard @KevinsBackyard
I would say somewhere 25-30 minutes per pound. If its cold outside it could go to 30-40
VirtualWeberBullet @VirtualWeber
See, great minds think alike! 🙂
Kevin’s Backyard @KevinsBackyard
thats cause I learned everything from Chris’s site!!!
Good meat to smoke on bottom rack if turkey on the top rack? @LifeIsMagick @SirPorkaLot
Kevin’s Backyard @KevinsBackyard
I would recommend putting the turkey below, packer cut brisket on top grate
VirtualWeberBullet @VirtualWeber
Why not some pork shoulder? Pork makes every meal better!
VirtualWeberBullet @VirtualWeber
BUT…you’d have to start the pork butt much earlier than the turkey.
VirtualWeberBullet @VirtualWeber
I like Kevin’s idea of pork ribs…more in line w/ turkey cook time.
Kevin’s Backyard @KevinsBackyard
That’s an app around noon!! My nephew EVAN loves them!
After I take the #turkey off, how long until I carve it?
Kevin’s Backyard @KevinsBackyard
I like to wait 25-30 minutes. I will go after a drumstick cause I have waited long enough
VirtualWeberBullet @VirtualWeber
30-40 minute resting time before carving. I’ve done it at 20 minutes, but hard to handle!
Cher Marsh @Chermarsh3000
that’s funny , I love the lots of meat like the breast
—
Weber Grills @WeberGrills
10 min left to tweet your ?s to #wsmturkey. Each ? = 1 entry for 14.5″ smoker.
—
What time are you getting up on #thanksgiving to start your smoker?
VirtualWeberBullet @VirtualWeber
I will be cooking the day before Thanksgiving, so I can relax on the big day!
Kevin’s Backyard @KevinsBackyard
I am getting up at 3:30 CT. Someone keep me company! #lonelyontop
Timothy Simpson @timbosimpson
I’m there with you!!!! 3 turkeys at this house, classic roasted, fried and smoked!
Kevin’s Backyard @KevinsBackyard
@timbosimpson I Love it. Hit me up on kevin’s backyard next Thrusday
VirtualWeberBullet @VirtualWeber
I wonder if Kevin is grilling or smoking his turkey this year? Or both? 🙂
Kevin’s Backyard @KevinsBackyard
3 turkeys, 12 slabs of ribs, one brisket and one shoulder!! I LOVE HOLIDAYS
RZJR23 @rudyzepedajr23
you must take pictures!!!!
Kevin’s Backyard @KevinsBackyard
@rudyzepedajr23 I will, see you at 4!!
VirtualWeberBullet @VirtualWeber
I want to come to YOUR HOUSE for Thanksgiving! Sounds like a real feast!
Kevin’s Backyard @KevinsBackyard
You have a standing invitation Chris. Thanks for all you do for us BULLET heads
Great ?- Do you baste? If so, how often? @meesteryong
VirtualWeberBullet @VirtualWeber
I typically don’t baste, but when I have it’s been every 30 minutes or so.
Last ?- how do you get the great color on the #turkey? @dtkfj
Cher Marsh @Chermarsh3000
very good question
VirtualWeberBullet @VirtualWeber
Apple or cherry wood is a big part of great skin color. And the WSM makes it easy!
Kevin’s Backyard @KevinsBackyard
I like EVOO salt pepper, and a cheese cloth for the first 2-3 hours. Remove cloth add EVOO and BOOM
—
Weber Grills @WeberGrills
Thank you to our smoking experts @KevinsBackyard @VirtualWeber for a great #wsmturkey chat!!! RETWEET for your applause!
Cher Marsh @Chermarsh3000
thank you for those awesome tips
VirtualWeberBullet @VirtualWeber
Thanks to @WeberGrills for organizing this chat! And thanks to everyone for such great questions! Happy Thanksgiving to all!
Chris Dietel @Chris_Dietel
thanks for answering my question. Great advice.
Weber Grills @WeberGrills
@Chris_Dietel @KevinsBackyard @VirtualWeber Thank you for being part of our chat. We loved having you there. #grillon!
—
Weber Grills @WeberGrills
Drum roll please……. our fan who has randomly won the 14.5″ smoker is……………@timbosimpson
Timothy Simpson @timbosimpson
HOLY SMOKES!!!!!!!!!!!!!!! I AM SO HONORED!!!!!!
VirtualWeberBullet @VirtualWeber
Congrats, Timbo! Enjoy the 14.5″ WSM, and stop by The Virtual Weber Bullet & tell us how you like it!
Weber Grills @WeberGrills
@timbosimpson Please send us a private message with your contact info- we will send the grill out tomorrow. Congrats!
Eric Michaud @EricMichaudCT
Congrats, very cool
Timothy Simpson @timbosimpson
THANK YOU!!!
John Cerasuolo @JRCerasuolo
TS wins the internet. I have 1/2 a hog on order, MUST COME TO HOU with smoker.
food_chick @food_chick
Just got home to find out I am a loser … Congrats @timbosimpson
<END>
-
More Turkey Links On TVWB
- Whole Turkey – Self-Basting
- Whole Turkey – Basic Brine
- Whole Turkey – Brined Butterball Self-Basting
- Whole Turkey – Apple Brine
- Whole Turkey – Honey Brine
- Whole Turkey – Salted aka Dry Brined
- Butterflied Turkey – Salted
- Turkey Breast – Bone-In
- Turkey Breast – Boneless & Skinless
- Turkey Breast – Central Texas Style
- Giant Texas Turkey Legs: The Easy Way
- Turkey Selection & Preparation
- All About Brining
- All About Dry Brining (Salting) Meat
- Video: Turkey Carving Demo
- Countdown to Thanksgiving: 30 Tips For Your Best Thanksgiving Ever
- Turkey Talk Forum At The Virtual Weber Bulletin Board
- Turkey Recipes At The Virtual Weber Bulletin Board
