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яблоко

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    Upstate New York
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    Akorn

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  1. Thanks for the advice Frank - I'll be experimenting with some whole-bird techniques over the winter (praying it's not *too* awful cold this year, I'm not a fan of winter despite living in such a cold climate), taking studious notes, and reporting back for posterity when the time is right. I'm definitely a detail-oriented cook so I always appreciate reading others' contributions to subjects like this. This is what I had going on as well. I just got the skin so nice and crisp that it was disappointing to have it come out like that! I'll cut back the wood from 2 chunks to 1 (I was using pecan of the "home depot discount bag" variety). I was hoping 2 wouldn't be too many given that this turkey is three times the size of the chickens I do, but that was a mistake. Slightly off-topic, but what has your experience been with low-n-slow on poultry overall? I hear a lot of mixed opinions on that. If I'm doing wings I'll stick to ~250 and they come out very good as long as one takes measures to prevent the skin going rubbery, but I'm wondering how the rest of the bird comes out?
  2. Hey thanks! This is really good info and at least makes me feel better about separating the dark & light meats prior to cooking. I'll experiment with this method or something similar with chickens leading up to turkey day and try to refine the process for Kamado cooking. Will naturally post results at the end of the ordeal for reference.
  3. That sounds delicious! I love a buffalo pulled chicken sandwich, but I usually use the breast meat for sandwiches and sauced stuff and save the more savory dark meat for soups etc. I don't know how deboning will effect the way it cooks, but if you're willing to put in a little extra effort I would pull this off by cooking the whole thigh slowly on indirect heat, removing the skin, resting the skinned thigh in foil/cooler combo, then frying the loose skin in an iron skillet until delicious and crispy. pull the thigh meat, mix in some skin, and voila.
  4. I did a practice run for thanksgiving over the weekend with a 13lb bird. I did it in much the same manner as I roast a chicken, which I do pretty much weekly with astounding results. Dry brined, spatchcocked, seasoned with herb butter under the skin, and cooked over indirect heat (although I did the turkey at 350, where I normally roast chickens around 400-450). Once the thickest part of the breast hit 145 I opened up the dampers and let the temp soar to about 500 to crisp up the skin until I hit a breast temp of 150 for a minute or two, at which point I pulled the bird. The resulting turkey was a mixed bag. I oversmoked it, but that's easily remedied. The breasts were cooked to perfection, very tender and moist. The dark meat was overdone, which is a shame because that is the best part of the bird! Obviously the difficulty with poultry is the difference in temp between white and dark meat, and the fact that they both cook differently. The size of a turkey only exacerbates this. Would breaking down the bird before it goes on the grill be a viable solution to making sure it doesn't dry out? I figured if I monitor the temp of both dark and white meat I can pull each right when their temp is perfect, and that would also grant me a little more surface area for seasoning. I know it's not quite the typical presentation for a turkey but I'm going to be carving it before it gets to the table anyway, and I'd like as few variables as possible on the big day so I don't ruin dinner!
  5. Unless you're planning taking the Jr nuclear I would say you're perfectly fine. Having a fire extinguisher handy is prudent, admittedly I ought to be doing that myself.
  6. Hello all - just wanted to say Thank You to everyone on this site for the wealth of knowledge everyone has contributed regarding cooking on the kamado. I picked up my Akorn about 6 months ago and have used this site as a reference for just about everything I've cooked in that time. I've finally started really getting the hang of doing low and slow on the Akorn, and decided it was finally time to attempt an overnight smoke. The results were delicious to say the least I started with a ~9lb Boston Butt from a great local butcher. Admittedly the price tag was absolutely insane (I didn't ask what the cost/lb was until they were already wrapping it up for me, my bad...), but I figured with this much investment I would just have to work extra hard to make sure it came out well. I ultimately went with a riff on the Cubanos recipe presented by Binging with Babish, adapting it for low-and-slow cooking on the kamado. I brined it for 24 hours and stuck it on the grill right out of the brine at 225. Admittedly I'm pretty low-tech with regard to grilling and never made the investment into the fancy wifi probe thermometers, so I slept next to the grill on the porch and set up an alarm on my probe thermometer to go off if the grill temp got above 250. I also set my alarm clock to wake me up periodically to make sure nothing was getting out of hand. Ultimately things went quite well. I had a grate temp drop to about 195 around 3am, which I was able to adjust back to 225, and when I got up in the morning the temp was just under 240. 11 hours of cooking before we were probe-tender and up to 197 internal temp on the roast. Pulled this bad boy off the grill, rested for ~1hr in the cooler, and then pulled apart like a dream. Unfortunately I didn't get any pics of the pork with the mojo sauce I made, I was too excited to start serving. Thanks again everyone for all the wonderful knowledge you've shared. I couldn't have done this without y'all.
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