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Saugus Summit

Grill Mates
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About Saugus Summit

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    Southern California
  1. Saugus Summit

    Turkey on the Rotisserie?

  2. Saugus Summit

    Turkey on the Rotisserie?

    I posted this a few years back but I keep going back to it - it makes for a good turkey on the Roto - Bumping this to the top to share what I'm doing with my turkey and the rotisserie for Thanksgiving! I did this last year and a couple weeks after the holiday - I added an update... please read the update I included at the bottom of this post.
  3. Saugus Summit

    Turkey on the Rotisserie?

    Bumping this to the top to share what I'm doing with my turkey and the rotisserie for Thanksgiving! I did this last year and a couple weeks after the holiday - I added an update... please read the update I included at the bottom of this post. I have the Summit S650 and here's what I plan for my rotisserie turkey - At this very moment (since Sunday evening) our bird is in the refrigerator getting all happy with a dry salt brine. After about 2 days of this you will see the salt has pulled a lot of moisture out of the turkey. The fluid will be pooled in the bottom of the small bag I have the bird in. After 3 days - the turkey will re-absorb all of its moisture pulling all of the meat flavoring salt with it. Is the meat salty? Not at all. Just before going to bed (probably around 11:00 or midnight on Wednesday, I will pull the bird out of the bag. The skin will be moist but not wet. I will rinse the bird to get any excess salt and fluid off of it. I will place the bird on a plate and put it back in the refrigerator uncovered. This will allow the fan of the refrigerator to dry the skin - this will take about 8 hours to complete. The resulting skin will be a wonderful brown and oh so crisp. It goes on the grill just like this - no oil - no other seasoning. While the gill is cold, I will center the turkey on the spit so I don't have to mess with it while the heat is on. Out at the grill - I place as many water-soaked apple wood chunks as I can stuff into the smoker box and get the cover completely closed. I remove the center grate and place a disposable aluminum pan directly on the flavor bars. There will never be a lit burner under the pan. I put 2 cans of chicken broth and 2 cans of water in the pan. I will pre-heat the grill to 400-450 without a flame under the wood chips (I don't want all that good smoke getting used up during the pre-heat). To get to 400-450 I use the single far left and far right burners, the IR burner on med - maybe even med-low. Now I introduce the bird (carefully - it's hot in there) and put the flame under the wood chips on low. Time to light a cigar, sip a beer and enjoy the smoke (the apple wood and the cigar). The wood chunks will last about 30 minutes - 45 max. Once the smoke dissipates, I turn off the burner under the smoker box and turn the IR burner to low. In another half hour, I will peek under the hood to see how the bird looks. I try to have the in-grill temp around 350 at this point. If the bird looks like it has nice color, I will turn the IR off and make up for the lost heat with the left and right burners. Close the hood and resist peeking for another 60 - 90 minutes depending on how large the bird is. A 15 pounder takes about 3 hours total. Keep in mind - this is a plan and it will be tweaked as time, temps and additional beer require. Good luck and good eating!
  4. Saugus Summit

    Turkey on the Rotisserie?

    Sorry it took me almost 2 weeks to get back on the site. Here's an update to the above plan I have laid out a couple days before Thanksgiving - After 40 minutes my apple chunks had burned off and my smoke had dissipated. The chamber has been in the 450 neighborhood the entire 40 minutes with the IR burner on med. At this point I lifted the lid and I'm glad I did. Most of the bird was a wonderful golden color - a couple select spots were dark brown. At this point I turned off the IR and smoker box burners and closed the lid. I adjusted as necessary to keep the chamber in the 340-350 neighborhood. My plan was to go a total of 3 hours. After a total of 2 hrs and 45 min - I lifted the lid once again. Man, it looked good. My target temp was 165 and I was 7 degrees high at 172. I should have checked after 2 and a half hours instead of 2.75 hours. I pulled 'er off and let 'er rest for nearly an hour before carving. Now that was one good turkey. One thing to note: For carving, I remove (best I can) the entire breast in one piece. To serve, I slice in the short direction - across the breast in the opposite direction than I would if it were still attached (hope this makes sense). This makes a big difference in how the meat chews which, in turn, tells your brain the meat is very tender. And gosh darn flavorful!
  5. Saugus Summit

    Turkey on the Rotisserie?

    Thanks, Jim. Hey Everyone: I just want to give a shout out to Jim aka Tubby's Smokehouse. He's always here contributing what he knows and sharing info and tips. It wasn't that long ago he was helping me "season" my summit getting it ready for its first real cook. Thanks for always helping Jim!
  6. Saugus Summit

    Turkey on the Rotisserie?

    I have the Summit S650 and here's what I plan for my rotisserie turkey - At this very moment (since Sunday evening) our bird is in the refrigerator getting all happy with a dry salt brine. After about 2 days of this you will see the salt has pulled a lot of moisture out of the turkey. The fluid will be pooled in the bottom of the small bag I have the bird in. After 3 days - the turkey will re-absorb all of its moisture pulling all of the meat flavoring salt with it. Is the meat salty? Not at all. Just before going to bed (probably around 11:00 or midnight on Wednesday, I will pull the bird out of the bag. The skin will be moist but not wet. I will rinse the bird to get any excess salt and fluid off of it. I will place the bird on a plate and put it back in the refrigerator uncovered. This will allow the fan of the refrigerator to dry the skin - this will take about 8 hours to complete. The resulting skin will be a wonderful brown and oh so crisp. It goes on the grill just like this - no oil - no other seasoning. While the gill is cold, I will center the turkey on the spit so I don't have to mess with it while the heat is on. Out at the grill - I place as many water-soaked apple wood chunks as I can stuff into the smoker box and get the cover completely closed. I remove the center grate and place a disposable aluminum pan directly on the flavor bars. There will never be a lit burner under the pan. I put 2 cans of chicken broth and 2 cans of water in the pan. I will pre-heat the grill to 400-450 without a flame under the wood chips (I don't want all that good smoke getting used up during the pre-heat). To get to 400-450 I use the single far left and far right burners, the IR burner on med - maybe even med-low. Now I introduce the bird (carefully - it's hot in there) and put the flame under the wood chips on low. Time to light a cigar, sip a beer and enjoy the smoke (the apple wood and the cigar). The wood chunks will last about 30 minutes - 45 max. Once the smoke dissipates, I turn off the burner under the smoker box and turn the IR burner to low. In another half hour, I will peek under the hood to see how the bird looks. I try to have the in-grill temp around 350 at this point. If the bird looks like it has nice color, I will turn the IR off and make up for the lost heat with the left and right burners. Close the hood and resist peeking for another 60 - 90 minutes depending on how large the bird is. A 15 pounder takes about 3 hours total. Keep in mind - this is a plan and it will be tweaked as time, temps and additional beer require. Good luck and good eating!
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