Poultry on the Grill

About ten years ago I decided to do the Thanksgiving turkey on my grill, replicating the temperatures of the oven indoors but with the added bonus of infusing some smokiness using wood chips throughout the process. I have never gone back indoors. The gravy that results is 94% of the reason, truth be told. Although this method is technically not 'low and slow' BBQ, the subtle smoky flavour is pretty damn close to real BBQ. I've also done chicken on the grill with the smoke boxes with excellent results. The real advantage here is that you don't need to have a smoker style BBQ and any regular patio-style grill will work just fine. You will, however, need to have an accurate thermometer to gauge the temperature of the cooking space and, more importantly, the internal temperature of the bird. It isn't safe to eat poultry that isn't cooked properly. Plus it will reassure you as you eat the final product as quite often the smoking process makes the meat appear to be 'pink' and uncooked when in reality it is, according to the thermometer. (Check out my blog post about determining accurate temperatures).

Turkey on the Grill

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