Ceramic Heater
Westcott Household
for those nights when we just need to lose the chill. Can any of you
who use them tell me how many btu's to look for? Walmart has them for
sale this week for $19.88, too cheap to be real. I don't want to buy an
undersized unit and don't know if we could plug more than one in. Info
please?
I'd also like to know if anyone has roasted turkey over a grill. We're
thinking about camping Thanksgiving and before we come up with an
alternate meal I'd like some input from you outdoor cookers!
Charlene in Baltimore
Mark Filice
We have a furnace in our pop-up but I'm interested in
a ceramic heater for those nights when we just need to lose
the chill. Can any of you who use them tell me how many
btu's to look for?
Charlene:
We bought a Kozy World Ceramic Safety Heater from a Camping
World store. It is based on watts of heat and has a
750/1500W switch, auto shut off, etc. It was $41.97 less
the 10% discount.
It warms up the pop up in a hurry--but does tend to cycle
on and off a little too much at times. I probably use it
more to warm the pop up in the morning, and just dress warm
at night. I would think that one would be enough.
I'd also like to know if anyone has roasted turkey over a
grill. We're thinking about camping Thanksgiving and
before we come up with an alternate meal I'd like some
input from you outdoor cookers!
Ah, roasting a turkey--I have done it several different
ways:
1. Use a Weber kettle and use indirect heat (coals on
either side) Put the bird in a metal pan on top of the
grill under a foil tent and add briquets about every hour.
A big (15+ lbs) bird takes about 3-4 hours. The (IMHO)
downfall to this method is that the turkey tastes more like
it came out of the oven in the kitchen rather than a grill
taste. It is easy to do, though.
2. Vertical Roast. I use a smoker like a BBQ. I use the
lower brackets in the smoker to put the grill, with the
briquets in the pan underneath. I put the turkey on the
vertical roaster and baste with a marinade of some type.
Roasting time is increased to about 4-5 hours. It comes out
with the BBQ taste, and the meat is tender and moist.
3. On a spit--I have roasted a turkey on a rotisserie on a
gas BBQ. I basted it with orange juice and it came out
great. It takes about 3-4 hours--I use a thermometer to
check the temperature.
4. Turkey Pieces. If you want simplicity, BBQ turkey pieces
on the charcoal grill. It takes about 1.5 hours for the
breast pieces, and 1 hour for legs/thighs/wings. I like
using BBQ sauce during the last 20 minutes of cooking. It
is different than Mom's turkey, but it is easier (IMHO)
than any of the other methods. The meat is not as tender as
the other methods--but the taste is unique.
Best of Luck,
Mark Filice
1999 Starcraft Starflyer
1990 Ford Ranger
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regopit
time we getup and shut one off. You should only need one to knock off the
chill.
Carroll D.
2000 Who Care's
Westcott Household <west...@home.com> wrote in message
news:37F10865...@home.com...
> We have a furnace in our pop-up but I'm interested in a ceramic heater
> for those nights when we just need to lose the chill. Can any of you
> who use them tell me how many btu's to look for? Walmart has them for
> sale this week for $19.88, too cheap to be real. I don't want to buy an
> undersized unit and don't know if we could plug more than one in. Info
> please?
>
> I'd also like to know if anyone has roasted turkey over a grill. We're
> thinking about camping Thanksgiving and before we come up with an
> alternate meal I'd like some input from you outdoor cookers!
>
>
>
> Charlene in Baltimore
James
Remove the MAPSON to Reply via Email
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Mark Filice wrote:
I'd also like to know if anyone has roasted turkey over a
grill. We're thinking about camping Thanksgiving and
before we come up with an alternate meal I'd like some
input from you outdoor cookers!
Ah, roasting a turkey--I have done it several different
ways:Mark Filice
Richard Lewit
> thinking about camping Thanksgiving and before we come up with an
> alternate meal I'd like some input from you outdoor cookers!
Get one of those smoker grills.You can slow cook that sucker all day
and oh boy is it good.You should maybe practice with it a time or
two(chicken or ribs)before you plunk a whole turkey in it.Darn now I done
made myself hungry. :)~
--
Rich,Lynn&Jacob
cant forget the Dominio Dog
> We have a furnace in our pop-up but I'm interested in a ceramic heater
> for those nights when we just need to lose the chill. Can any of you
> who use them tell me how many btu's to look for? Walmart has them for
> sale this week for $19.88, too cheap to be real. I don't want to buy an
> undersized unit and don't know if we could plug more than one in. Info
> please?
>
> >
>
>
> Charlene in Baltimore
Jack Anderson
you can roast up a turkey real good, then heat up the whole campsite (not
just the popup) when you're finished!
--
Jack
jack22182 on AIM & Yahoo Pager
1998 Coleman Grandview SP, 1998 Ford/Starcraft Conversion Van
Our Grandview SP On The Web- http://popupcamping.com
Popup Webring- http://members.xoom.com/jra1/popring.html
Mid Atlantic Popup Camper Enthusiasts-
http://www.egroups.com/group/popups/info.html
Troy Adams <troy...@worldnet.att.net> wrote in message
news:7srslp$o50$1...@bgtnsc01.worldnet.att.net...
> Charlene,
>
> I roast chickens (whole) on the grill all the time. It's one of our
> favorite ways to cook them. I've taken a bunch of grilling classes from a
> guy named Rick Rodgers who writes cook books *and* is the Purdue Turkey
Guy
> (i.e., their head recipe creator for Thanksgiving time). Typically,
through
> classes and demonstrations he claims to roast 100+ turkeys between Sept.
and
> Nov. each year. (BTW, if any of you ever get a chance, he runs a terrific
> class, very down to earth and funny as all get out!)
>
> Anyway, although I've never done a turkey myself, he says its very simple
> and just an extension of how he taught us to do chickens. I do chicken
this
> way all the time. It's one of my favorite company meals in the summer.
>
> Key here is *indirect heat*, don't roast the turkey directly over the
coals
> themselves.
>
> Create a fire using a pile of charcoal. Once the fire is well lit (about
15
> mins. here), rake the coals into a circle at the outside leaving a ring in
> the middle where there is no charcoal. Add additional charcoal to this
> heap. Realize that you will need to add some briquettes about every 20-30
> mins. to the outside circle. Place a shallow, disposable aluminum pan in
> the middle of this circle. Fill the pan about 1/3 up with some liquid.
(I
> typically just use water, although some friends claim that wine or beer
will
> impart the flavor to the bird. Although I've got pretty sensitive taste
> buds I can't taste any difference from this.) Fire should be very hot.
> Testing for very hot means placing your hand 2-3" above coals. You should
> not be able to hold your hand there for more than about 1 second. (2-3
> seconds is medium, 3+ is too cool for anything but fish)
>
> Now, for the bird. I don't place stuffing in the bird. The temperature
on
> the grill is too variable and the time required additional for stuffing
just
> kicks my patience over the top. I have on many occasions cooked the
> stuffing alongside the chicken in two layers of aluminum foil. You will
> need to moisten the stuffing a little extra for this. Then I just
basically
> heat it through (15 mins at medium heat point on the grill). Gives it a
> nice, very faint charcoal flavor.
>
> Instead of stuffing, I place some flavorings into the cavity. Salt and
> pepper the cavity (after washing out & drying, obviously). My favorite
> combination (for chicken) is several sprigs of rosemary, 1/2 lemon in
> quarters and several cloves of garlic. I've tried all kinds of fresh
herbs,
> but I keep coming back to this combination. You'd obviously need to
> increase for a turkey. This amount loosely fills a chicken. Place
> flavorings into the cavity. Salt and pepper the exterior liberally.
Then,
> and most important to get the skin nicely brown and keep it moist, oil the
> skin liberally. Given the time required for a turkey you might want to
> baste it with oil several times during cooking. Place turkey on grill
over
> pan of liquid and cover. Make sure liquid in pan doesn't evaporate, part
of
> the purpose of the pan is to prevent flare ups from the drippings which
will
> ignite and char parts of the skin. The other purpose is to create a moist
> environment. (My chicken is *never* dry cooked this way.)
>
> Time is a bit hard for me to estimate, due to fire variability. I usually
> cook a small chicken (about 4 lbs. or so). If I've got a hot fire, it
will
> take 45-55 mins. 6 lbs. is more like an hour. If the fire is not hot
> enough, I've been known on one occasion to finish it off in the oven :-)
If
> I pay attention to the fire temperature, however, I never have to do this
> (perhaps 1 time in 7 or 8 years). Making sure you get charcoal on the
fire
> in a timely manner to keep the temperature up is probably the most
important
> thing. Let the fire cool down and you will be cooking in the dark.
>
> Wow, this took a lot to write up. It's so routine for me that I can set
the
> fire, prepare the chicken, and have it cooking in 15 mins. Time to table
> for the chicken total is normally about 60 mins. We do this often for
> company since it is so low maintenance. Paired with corn or a salad, it's
a
> complete meal. I probably cook 15 chickens a year like this since we
enjoy
> it so much.
>
> Best suggestion to you is to try it at home first. Try a chicken first,
> then grow your skills into a turkey. If you do attempt a turkey, let us
> know how it turns out. With only 4 in our family, it never makes sense to
> grill a turkey since it's too much to handle even for leftovers.
>
> Troy Adams
> '99 Nevada
>
> Westcott Household <west...@home.com> wrote in message
> news:37F10865...@home.com...
> >snip
>
> > I'd also like to know if anyone has roasted turkey over a grill. We're
> > thinking about camping Thanksgiving and before we come up with an
> > alternate meal I'd like some input from you outdoor cookers!
> >
> >
> >
> > Charlene in Baltimore
>
>
Troy Adams
DonkeyHody
>for those nights when we just need to lose the chill. Can any of you
>who use them tell me how many btu's to look for? Walmart has them for
>sale this week for $19.88, too cheap to be real. I don't want to buy an
>undersized unit and don't know if we could plug more than one in. Info
>please?
. All the ceramic heaters I've seen are rated at 1500 Watts maximum. You
can't run more than one off one circuit breaker or power cord. Some have two
heat settings, which should cut down on the cycling on and off. I bought a
ceramic heater from Wal Mart just last week. The $19.99 heater didn't have a
thermostat, which means you turn it on 'till you get hot, then turn it off
'till you get cold. I paid $24.99 for a heater with two heat settings and a
thermostat, along with high temperature and tipover shutoff. We used it last
weekend. Ran it on the low setting and also ran the roof mounted AC on "fan
only" to keep the hot air from collecting at the roof. It worked great, but
the temps were only in the high 40's.
DonkeyHody
Rosaire Lavictoire
turkey in our gas barbecue (using the rotisserie) with the lid closed.
After the turkey had been roasting for a while he went to check its
progress. Well the turkey was on fire! I mean it was one giant fireball.
The butter basting sure is flammable! lol . We squirted it with water
and then continued to roast. After scraping the charred outer layer off it
tasted pretty good. ha ha. Nowadays we roast our turkey the traditional
way. Good luck with yours.
Donna
98 Coleman SeaPine
99 Ford Windstar
Westcott Household wrote in message <37F10865...@home.com>...
>We have a furnace in our pop-up but I'm interested in a ceramic heater
>for those nights when we just need to lose the chill. Can any of you
>who use them tell me how many btu's to look for? Walmart has them for
>sale this week for $19.88, too cheap to be real. I don't want to buy an
>undersized unit and don't know if we could plug more than one in. Info
>please?
>
Gerry Pierce
writes:
>I'd also like to know if anyone has roasted turkey over a grill. We're
>thinking about camping Thanksgiving and before we come up with an
>alternate meal I'd like some input from you outdoor cookers
My father-in-law does the turkey on the grill every year....puts it in an
aluminum foil pan covered with a "tent" of foil.... I don't know how it would
work over a campfire though, may get to much heat loss.....
Gerry & Robyn
99 Mesa
96 Ford Conversion Van
"GO NAVY"
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O
mrw...@my-deja.com
I like that idea. We got a small ceramic heater thingy with a
thermostat for cr. 45 bucks at our ACE hardware store. It should work
wonderfully as it sounds like some of the other heaters people have
listed here. It also has a fan and oscillates so that should help
spread the warm air around.
As for the turkey thing. Why bother, pack the family up and go to the
nearest restauraunt. Eat like a robber baron on turkey day and let
someone else do the dishes. If there is no suitable restauraunt near
the campground then plan B. You could cook the turkey at home the day
before you go, carve it up in big chunks, wrap it up in plastic wrap
while hot to conserve the juices, and store in zip lock bags. Then all
you would have to do is warm it up when you get to the site (Microwave
if you have it or a couple mins being steamed. Veggies can be cooked
on the spot and thank God for Stove Top stuffing. Baked potatoes could
sub for mashed and a pumpkin pie and whipped cream would finish dessert
nicely. Save the grill for cooking your hamburgers.
HC
Don C.
Sent via Deja.com http://www.deja.com/
Before you buy.
Mcullison1
and let burn 15-20 minutes. Fill water pan, put turkey on. 10 hrs later.. it's
done! Very easy, just hate to clean that smoker afterwards though.
**************************************************************************
*********
I'd also like to know if anyone has roasted turkey over a grill. We're
thinking about camping Thanksgiving and before we come up with an
alternate meal I'd like some input from you outdoor cookers!
HpyKampers
was the whole turkey deep fried and it was delicious. Not sure what the temp
of the oil was but it cooked about 3 minutes a LB.
Rich
'98 Flagstaff
'98 Venture (FOR SALE)
'99 Intrepid
'99 S 10
REMOVE SPAM FREE TO SEND EMAIL
Gasguz1
heater they are good and safe
600 to 1500 watts are standard.
now on to the turkey
get an brinkman smoker $36 to$40
stuff the turkey with celery sprinkle
outsde with salt and coat with sage
use hickory chips smoke 8hrs.
keep the heat up and the water pan full and lots of chips, you;ll never be
sorry you tryed this.
in 15yrs we have never had another oven turkey
regards
Lepooner
heater........and I did not have to run a separate extension cord to use it and
an electric heater. It got to 30 degrees F, and I used the heatstrip and a
Walmart 1500watt element type heater. We ( Wife, 9 yearold daughter and myself
were fine).
Hope this helps some...Pooner
Myname
of a 2x4 on a spit, takes 12 lb. about 2 hours
Westcott Household wrote:
> We have a furnace in our pop-up but I'm interested in a ceramic heater
> for those nights when we just need to lose the chill. Can any of you
> who use them tell me how many btu's to look for? Walmart has them for
> sale this week for $19.88, too cheap to be real. I don't want to buy an
> undersized unit and don't know if we could plug more than one in. Info
> please?
>
> I'd also like to know if anyone has roasted turkey over a grill. We're
> thinking about camping Thanksgiving and before we come up with an
> alternate meal I'd like some input from you outdoor cookers!
>
> Charlene in Baltimore