Smoke then Grill Turkey. Bad idea?

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  1. #1
    Senior Member ChadJ55's Avatar
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    Smoke then Grill Turkey. Bad idea?

    Hey all,

    Each year I cook three turkeys for Thanksgiving. One in the oven, one in the fryer and one either on the grill or in the smoker. Of all of them, I usually like the smoked turkey the best. My guests tend to like the fried one. (Some years the roasted one wins!) The smoked turkey is always a lot of work because it takes so long to cook and my basic charcoal smoker requires a good deal of handholding to keep it's temperature in the right range. Typically, the smoked flavor is gained in the first several hours of the smoking process. So this year I am thinking about starting the turkey on the smoker for around 3 or 4 hours and then moving it to the grill to finish it off. It's a 15lb bird, so to smoke it the full time would be around 7.5 hours at 225-250 by my math. Am I making a big mistake by trying to cut some time and effort out of the process by finishing it on the grill? If this is NOT a bad idea, any suggestions on temp, time, etc. from others who have done it before?

    Thanks!

    -Chad

  2. #2
    Moderator Flash's Avatar
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    No, I think that isn't a bad plan at all. Smoke first, finish on the grill. Give it a try and once you hit the internal temp needed, remove her.


    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield

  3. #3
    Member caldnsik's Avatar
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    Smoke it for a few hours, then fry it. It will be the best turkey you have ever had!!
    "Beer is not a matter of life or death, It is much more important than that!!!"

  4. #4
    Senior Member nick's Avatar
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    Quote Originally Posted by caldnsik View Post
    Smoke it for a few hours, then fry it. It will be the best turkey you have ever had!!
    that just might be crazy enough to work!
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  5. #5
    Senior Member ChadJ55's Avatar
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    Quote Originally Posted by caldnsik View Post
    Smoke it for a few hours, then fry it. It will be the best turkey you have ever had!!
    Wow, now that is a really excellent idea. What a great way to seal in that smoked flavor and moisture. Great call!! I may have to go that route. Anyone see a drawback? Just need to be a little careful on the frying time so I don't over-cook it.

  6. #6
    Senior Member Capt'n. Chumbucket's Avatar
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    If/when you do it please be sure to take time out for a photo op and post results here. I'd be interested in the outcome.

  7. #7
    Senior Member Abelman's Avatar
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    Quote Originally Posted by Capt'n. Chumbucket View Post
    If/when you do it please be sure to take time out for a photo op and post results here. I'd be interested in the outcome.
    I agree....don't see any reason why either wouldn't work.
    "Some people spend an entire lifetime wondering if they made a difference. The Marines don't have that problem" Ronald Reagan 1985

  8. #8
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    Sounds like a plan to me. I've never thought of doing that. I don't seem to have a problem with smoking the bird all the way on the BGE though.




  9. #9
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    Nothing is wrong with that..... Foul can be over smoked.

  10. #10
    Moderator Flash's Avatar
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    Interesting to hear the outcome. The only issue is the time in the fryer. Is there a way to gauge how much time, since the bird is already partially cooked?


    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield

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