Barbecue Salmon With A Dry Chilli Rub

Welcome to the latest issue of the Chargrill Chat.

This issue is going out to people 637 people world wide.

You might have noticed that last monthe issue went out to 741 people. Well, a lot of those, 125 to be exact, were showing up as dead addresses, so they've been removed.

The first issue of the Chargrill Chat went out to just 5 people!


Today's issue:

1. What's New At The Barbecuehut
2. Recipe - Smoked Turkey.
3. Barbecue tip - Buy A Smoker.
4. Guest article - Roast Turkey On A Barbecue
5. Food trivia - Meal On The Moon

What's New At The Barbecuehut?

In the January issue I mentioned that lots of people come to the Barbecuehut in search of information about smokers and grills and that I'll be adding more content relating to that. Well I've been busy putting together some reviews and I've posted the first two on the website. They are reviews of the Weber classic, the Weber Smokey Mountain. Weber have improved the design of their original and then gave it a bigger brother as well. Take a look at the format that I'll be using and let me know what you think. Here's the link to the Weber Smokey Mountain Cooker 18.5" Smoker.

I'll continue adding reviews of smokers and grills in the same format and I'm really interested in you opinions. To get in touch please email me. I appreciate you time.


Recipe - Smoked Turkey

When looking for smoked food receipes it appears that the most searched for is smoked salmon. But, as I included arecipe for salmon in my last newsletter, I've gone for the second most favorite which is smoked turkey.

There are loads of recipes for smoked turkey but the one here is for a whole turkey, and a relatively simple recipe at that.

Poultry seems to absorb more of the smokey flavor than other foods, and if you have it cold the next day the smokiness seems to be even more enhanced.

It's always difficult to give a time for smoking food as it depends on a great many factors: the outside air temperature, the wind factor, the fuel being used, the characteristics of the smoker itself, etc. So the timing here is approximate. Refer to the manual that came with your smoker.

Serves: 12

Preperation: 10 minutes.
Cooking: 7 hours

  • 1 whole turkey about 12 pounds (6kg) in weight.
  • 4 ounces (125g) of butter.
  • Sea salt and freshly ground black pepper.
  • 1 or 2 bay leaves, crumbled.
  • 1 teaspoon of dried sage.
  • 1 medium onion, finely chopped.
  • 3 celery stalks.
  1. Remove the giblets and thoroughly rinse the turkey inside and out with cool water. Then pat dry.
  2. Rub the inside of the turkey all over with the butter.
  3. Season the inside of the turkey with the salt and pepper.
  4. Stuff the turkey with the bay leaves, sage, onion and celery..
  5. Place the turkey on the smoker grid and smoke for about 7 hours. Adding water as required..

Easy as that!

***Barbecue tip****

If you don't have your own barbecue smoker... get one :-)

Guest article -


Prepare and stuff turkey as for roasting. Prepare fire on covered grill, and use indirect heat with pan under bird and coals on either side. Use thermometer to keep heat between 325ºF and 400ºF. Add charcoal periodically to keep heat up. Rub turkey with peanut oil and place directly on grill. Baste frequently with the following sauce recipe. If the turkey is over 10 pounds, double the sauce recipe.


  • 1 C. white wine
  • 1/4 C. olive oil
  • 2 T. butter
  • 1 medium onion, minced
  • 1 clove garlic, crushed
  • 1 tsp. each salt, pepper and parsley
  • 1/4 tsp. paprika
  • 2 tsp. rosemary

Simmer all of the above ingredients in a saucepan for 15 minutes.

Cooking Times

  • 10 lb. turkey - 25 minutes per pound
  • 10 to 15 lb. turkey - 22 minutes per pound
  • 15 lb. or over turkey - 18 minutes per pound

For best results, use heat thermometer in turkey thigh for testing doneness.

This recipe comes from the E-Cookbooks Library

End of guest article.

Food trivia - Meal On The Moon

When Neil Armstrong and Edwin "Buzz" Aldrin sat down to eat there first meal on the moon, their lunar meal - served out of foil packs - comprised reoast turkey and all the trimmings.

Source: The Cook's Companion (A Think Book) .



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That's it for this issue of the Chargrill Chat. I hope that you enjoyed it.

Any requests or if you have a recipe or tip you think other readers might like, or even if you disagree with anything in this newsletter, please send it to me at



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