Got a small 14 lb turkey that I can do either on a small primo grill or a large Weber grill. Kind of like the idea of using the primo as I have the heat deflector plates and I think it would retain the heat and the moisture better. Could certainly do it on the Weber but it's definitely going to be an offset heat setup. What would you suggest?
by CMDRHailedcaribou91
7 Comments
How the heck are you going to cook a. Turkey offset on a weber? How little is your turkey?
Primo all the way if it fits.
[Here](https://imgur.com/a/ZWAY4ez) is my 14.5 lb turkey on my 22” weber kettle last year. I have a slownsear from SnS but you don’t need it.
As you can see, it turned out pretty well. Just be sure to turn it ever half hour since one side is facing the fire
They’re both great options. I find I like the flavor profile coming off my weber better than my Kamado. But it’s just a preference of mine… you will do well either way. Try one this time, then the other the next time, with the same seasoning and wood.
I’d say go with the oven, brother
Liberty Liberty Liberty. Wait you Doug? You trying to smoke Limu Emu?
I wouldn’t do low and slow. Dial in your temp at about 325 with the heat deflector in place. Once that’s dialed in, you’ll have more than enough time finish your bird without adding charcoal. Thos Kamados are charcoal misers.
Kettle no question. Run it about 350 and add a few wood chunks.