How Big on the Weber Kettle Rotisserie

[lcruzen]

How big of a turkey can you do on the Weber Kettle rotisserie without the lid getting in the way? I've got 22lber to do and could certainly bone it out but wanted the whole turkey presentation this year.

[rbranstner]

Do you have a 22.5" kettle?

[Fishawn]

I've yet to spin a turkey, butt was thinking the height of your ring may make a difference

I have a Cajun Bandit & if I remember correctly, the ring height is 6" tall. I think the Weber rings are 8" tall.

That's a Big bird & Good Luck with it

[lcruzen]

Do you have a 22.5" kettle?

Yep. Plenty of clearance below and on the sides, just concerned about the lid. I'm thinking where the drumsticks meet the breast would go dead center for the most available clearance.

[Vermin99]

I believe 14 lb is as big as you can go.

[lcruzen]

I believe 14 lb is as big as you can go.

For clearance or the motor?

[DDave]

I did a 21 pounder with an EZ-Que ring and Weber lid on the UDS.

http://www.smoked-meat.com/forum/showthread.php?t=17203

No clearance problems.

Dave

[gmotoman]

Send Weber an email. You can also call them.


http://help.weber.com/contact.aspx

[ThunderDome]

Their facebook has had some good holiday/turkey stats. I think a 22lbs may be too tall...and the lid might sear the breast.

I spatchcocked mine and it worked just fine (22lbs)

[lcruzen]

Thanx all for the input. I'm going for it! If it doesn't work out then I can spatchcock or put it in the oven and roast. I'll get some pics for others who may want to try a large bird.

[L20A]

I have done one on my EZQue with no problems. I think you will be just fine.

[HawgHeaven]

Thanx all for the input. I'm going for it! If it doesn't work out then I can spatchcock or put it in the oven and roast. I'll get some pics for others who may want to try a large bird.

You'll probably be okay with the size of that bird. I don't know if you saw any of me posts on the chicken spins, butt here's a suggestion. Stuff the cavity with lemons, limes, rosemary, and whatever else you like. Get yourself a BIG onion, skin it, and poke it onto the skewer after you've sufficiently stuffed the turkey and installed it on the skewer. Slide the onion firmly into the butt of the turkey, then clamp it down. The onion has a 3 fold function... it acts as a bushing, a "stuffing" retainer, and a flavoring agent.

Good luck!!

[Fishawn]

Sorry to be so graphic, butt Phil's talking aboot something like this

[BIGGLOPEZ]

Sorry to be so graphic, butt Phil's talking aboot something like this

Nice bird, juicy too I see. gota get on this gig for sure....

[lcruzen]

Sorry to be so graphic, butt Phil's talking aboot something like this

I like it! I'll be basting with the new mahogany sauce also!