My wife wants 1 smoked, 1 fried, 1 roasted. According to your chart we are having 25 people at our house...
Read before the edit and 5 different stores, nothing smaller than 11lbs. Idc who/what eats it but it won’t be me.
I don't BGE. I'm a poor smoker. But I run mine at 275-300. I also use a commercial injection, have to check the brand but people love it. I tried to do my own last year and it failed pretty hard.
Also if you have a dog cook the giblets, I normally just boil them but it makes for a nice Doggy day.
When y'all spatchcock a turkey on a Kamado do you use the plate setter for indirect or go low direct?
300* imo Yes to the plate setter Dry brine starting now Spatchcock Don’t listen to me because I just cooked turkey breast to 180* by accident The amazingribs smoked turkey is legit. https://amazingribs.com/tested-reci...recipe-ultimate-turkey-easily-adapted-cooking
Rec-Tec Bull w/Cold smoker owner checking in. Apologies in advance if its been addressed several times in the first 325 pages of the thread but what are your thoughts on gas/electric grills exclusively for searing? Pellet grill doesn't get hot enough (takes forever to get to temp and burns off all the drippings from previous smokes and stinks up the joint) and rather than buying the searing grates that may or may not work, I'd rather spend the same on a small gas or electric grill I can sit off to the side to throw a quick sear on my steaks after smoking them until they're 100 degrees. Any recommendations? Doing a prime rib and turkey tomorrow. Brisket, venison ribs, cold smoked salmon filet, and gator meat from my Floridian brother in law on Friday. Will post pics.
Plan is to put my cast iron skillet on whatever I buy rather than worry about grill marks so temp was main concern.
That's a good idea and one that would cost me $0 since I've got one for my turkey fryer. Salve on the wound from last night's ass kicking.
i got one of these a few years back and sit a 15" lodge skillet on it for burger night. you could sear anything with 50k btu.
Quit being a bitch and buy a BGE. Make sure you get an XL so you can send me snaps of how much bigger yours is than mine (he does this all the time).
Turkey is spatchcocked and ready for tomorrow. Plus my wife wants me to stop using that word when I tell everyone.
It's the proper term. As long as your really emphasize the back half of the word, your pronouncing it correctly
Usually do these at 300, did it at 325 this time and must of been getting some flare ups. Bit crispier than I’d like but I have faith the meat will be great. Will throw the second bird in the fryer tomorrow.
It’s only 10 degrees outside. I can’t get my BGE XL above 300 degrees. What should the vents look like to get this and maintain 325-350
No pictures but did a breast and a bird yesterday, turned out great brine+inject+smoke makes for an awesome bird. Fighting outside temp sucks though.
Just bought a Rec Tec Bull RT 700, looking forward to contributing to the thread here real soon. dblplay1212 i saw you went to Big Lee’s good experience? Shad is a great dude and does fantastic work imo.
YES! His sausage is amazing. Actually everything is. They took a video of him and I talking about the sausage and put it on their ig actually. Huge fan and will be back soon. He was such a nice guy too.
Let me know when you’re in the area, that’s my neck of the woods. He catered my engagement party a few years back, but I don’t get over there nearly as much as I’d like to.