Ah, yes... the time of year to give thanks with family and freinds...
It's also a big stressful day for me. I cook the turkey every year. Actually barbecue it on my Weber. This year, added stress: no more regular Kingsford CharcoalNo... I've decided to go with wood - Wicked Good "Weekend Warrior Blend" Hardwood Lump Charcoal. I just loved this whole idea of using wood charcoal instead of charcoal briquettes.
I heard that the wood burns faster and hotter, so I started the wood later than I have in the past - I started the first chimney at 1pm. The chimney lights fine (but I used 4 sheets of newspaper just in case), and seems to be completely involved a little faster, by maybe 5 or 10 minutes. and it's HOT... not just hot, but HOT. I threw the first chimney on the grill, started a second, added chunks to the first batch. The second chimney is done at the one hour mark from the start of the first, and both chimneys full of charcoal are in the grill, soaked hickory chips thrown over the top, and the turkey (18.3 lbs), in a rack, breast-down, on the grill at 2:05.
Pouring the chimneys into the grill was interesting. First, let me say that this is the best weather we've had on Thanksgiving in years.. and possibly ever... it's about 60 degrees. I don't need a jacket, and I had a fleece sweater on. Had. The charcoal was so hot, that when I poured a chimney into the grill and the heat so intense, my sweater started to smell as if it was starting to liquefy and melt. I really didn't need the sweater anyway.
2 hours and 10 minutes later, the turkey was off the grill and resting under an aluminum tent at Turkey Carving Central. Done.
Did the new charcoal work? Hell, yeah! Was the juiciest bird we had ever had... the meat was still moist putting the leftovers away after dinner.
As I write this, the charcoal is still burning in the grill. All the vents are closed, it should kill the fire. No. That's how hot the fire was.