Roasting a Turkey in a Charcoal Grill

Step 3 Start the Fire

After trying a variety of tools and methods for starting a charcoal fire, my favorite is a chimney fired by newspaper sheets from below. In about 25 minutes you have a roaring charcoal fire. (Place two full sheets of crumpled newspaper under the chimney. Fill the chimney or most of it with charcoal. Light the newspaper with a match. Only one match is necessary. Watch to be sure the newspaper did not go out and make sure the coals begin to ignite. You can hold your hand over the charcoal a few seconds. If the charcoal is igniting, you will feel heat from the coals rising in the chimney.) Be careful with a chimney full of hot coals. When pouring them out, a coal can come out of the bottom and land on your leg or your foot.

Start the fire outside of and away from your grill. You will move the coals to the grill after the turkey has been placed into the grill.

You will need to do some backwards calculations to know when to start the fire. The cooked bird will likely set for a few minutes before you begin to carve it. Carving will take a few minutes, too. Starting the coals will require 30 minutes or more. The turkey will need 3.5 hours to cook and possibly more, depending on the size of your turkey, the temperature you maintain while cooking, the ambient outside temperature of the day and the wind conditions. Windy days require more cooking time.

Comments

[nrkey4ever]

What is this 'chimney'? Is it a tool bought in the barbecue section of the hardware store? I've never encountered one before, I just light the charcoal directly in the grill.

[Phil B]

Over the years I have lit charcoal by every means known to mankind, and have settled on a chimney as the best and only way to do it. There is no lighter fluid smell or taste. The coals are flaming red more quickly than any other method I have used. Only one match is needed. You can get chimneys in barbeque sections of hardware-type stores. You can also make your own from some wire and a piece of stove pipe or a large can. There are even some Instructables on making these. A handle that stays cool to the touch is essential. The cutaway graphic in step 3 is a pretty good depiction.

[pdagrizley]

I just use an electric charcoal starter, though its not as fast its more convenient

[Phil B]

Borrow someone's chimney sometime and try it. If you have not already tried a chimney, I think you will be surprised at how very well it works.

[pdagrizley]

Wow I tried one on the weekend, Its so much faster I think ill buy one

[Phil B]

It scares me when people like something I suggested. I am glad you like it. I really do, too. ;-)

[dpolson]

I am the grill master in my house and I swear by my chimney. And this tutorial is what I was looking for. Hubby wants grilled turkey this year and I love grilling!

[Phil B]

Thanks. Allow plenty of time for unexpected disasters, like cold ambient temperatures or a strong cold wind. Those will slow your cooking time. Another problem happens when the fire gets too low and it takes too much time to gain a good cooking temperature again. It should work out well for you. Please let us know how it was for you.

[dpolson]

Thanks for the tips. I will make sure to keep a close watch on it. Being that I live in the midwest it is going to be a bit chilly and although I am a year round griller (I even do Christmas dinner on the grill) like I said, I never did a turkey. I may even do it beer can style like a commenter below said. I did it that way in the oven last year and it was a hit. I'm very excited about this and will tell you how it turned out!

[Phil B]

The one possible problem with beer can style is that I think you need to turn the turkey so the neck end is up. There may not be enough clearance under your lid. Also, it will be more difficult to place a meat thermometer in the breast and read it through the vent holes. But, you could depend on a pop-up doneness button or lift the lid periodically when you are near to finished. You can always set up a protective windbreak on the windward side of the grill to reduce the effects of any wind. Maybe you will have a calm day. When we wanted to eat around noon, I started the fire around 7 AM. I will be glad to hear how it works for you.

[dpolson]

last year when I did beer can turkey in the oven, instead of opening the top of the can I popped a hole in the side so I could still lay the turkey down. It still had the same effect, just a little different setup. With the onions and whatnot I had shoved in there I was able to prop the can in place. But I guess I'll play that by ear. I work until midnight the day before Thanksgiving so I don't know how in the mood to play with fire I'll be at 7 am. But yea I will start it early.

[Phil B]

It sounds like you have all of the bases covered. I figure there are windows of about 45 minutes when you might be able to schedule a nap before anyone arrives.

[dpolson]

Phil, oh my goodness - my turkey was amazing!!! It was juicy and delicious, evenly cooked and mouth wateringly good. I used some apple and some hickory chips (alternated as I added coals) and it gave it the perfect smoke flavor. I think I have found my new favorite way to really impress at Thanksgiving. It was more labor intensive than throwing it in the oven but DEFINATELY worth it. I keep thinking about all the other meats I want to cook like this. Thanks for giving me the knowledge and confidence to pull this off!

[Phil B]

Thank you for the report. I am very pleased it worked well for you. I trust you also used the beer can.

I have had some things vary in the cooking procedure, but the results have always been very good.