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Everything posted by BigSlade

  1. I took the advice here, dry brined the bird, spatchocked it and cooked it at 325 for about 2:15. Turned out amazing, can't wait to do another. Thanks again for all the help.
  2. TKOBBQ, that is a very detailed post, thank you. From all of this info I think I'll try a dry brine instead of wet and plan to spatchock the bird. Just need to figure out how to estimate the cook time so the rest of the meal will be ready when the bird is.
  3. I noticed on my Turkey dry run that what the apps showed the fan doing and what it was actually doing were not the same, but it held a consistent temp so I didn't question things.
  4. I will brine, and I have an instant read thermometer on the way. Thanks for the suggestions!
  5. If you are really not looking for all the bells and whistles, and will only use occasionally I would probably save the money and go with the Classic I.
  6. Growing up, my mom would always make CSR, but I can say I don't think I've ever seen them in the store. Will have to look next time I'm at the store to see if I can find any, looks yummy.
  7. Didn't inject with anything, but did put a bunch of butter and seasoning in between the skin and meat before putting it on the grill. I didn't put any other probe in the bird, I will do that next time to make sure that one isn't reading off. Would Brining help with keeping the bird moist during the cook? Also, I know it probably depends on how big the bird is, but how deep should the temp probe be pushed into the breast? I'm kind of wondering if the probe was pushed too far into the breast as it was probably about 3.5" into the breast.
  8. Hello all, looking for some advice here. Did a dry run for Thanksgiving with a 13.3lb turkey on the KJIII and while it looks great, it was dry. I cooked it at 375 for a little over 3 hours and let sit for 20 minutes before carving. I pulled it off the grill with an internal temp of 156 according to the iKamand. Not sure if I put the probe too deep into the breast, or fi I need to pull it a bit sooner. The turkey was good, had good flavor, just much too dry. What can I do differently to have a better result? Thanks in advance.
  9. Have a 3 month old Akron with cart in O Fallon Missouri just outside St Louis. Nothing wrong with it, just made the jump to a KJIII. Will come with a heat diffuser and the grate lifter tool. I have an old grill cover I've been using too that you can have if you want. Cast iron grate just need to be seasoned again as it's been sitting for a few weeks with no use.
  10. Kamado Joe and Cowboy have been what I've used so far and enjoyed them both. Haven't ran into Royal Oak yet but I will give it a try when i see it.
  11. Took a mental health day yesterday and decided I wanted to cook some ribs and wings on the KJIII. Figured I'd give the iKamand a test run while I was at it as well. I dry rubbed the wings Sunday night and let sit over night, and added Kosmos Buffalo Wing Dust to the wings right before putting on the grill. Cooked the wings at 250 for two hours, wrapped and bumped the temp up to 300 and added the wings. Cooked wrapped for 45 minutes, unwrapped the wings and then cooked another 45 minutes. I didn't sauce my ribs this time and I do think I like them dry better. Probably could have cooked the ribs longer, but all in all it all turned out pretty well. I think I'll try to cut up the wings next time and remove some of the excess skin, but I really liked how the wings tasted. I was impressed with the iKamand, I used it right from the start, and other than initially thinking my fire went out, it got the grill to the desired temp and held it there +/- 3 degrees until I opened the lid.
  12. That could very well be the case, I know my wife always comments about how smokey I am after cooking something on the KJ.
  13. This so much. Eating the bird that night I would have told you I could not taste much if any smoke in it. However, used the rest of the chicken in a chicken pot pie last night and could definitely taste the smoke from the chicken. Same thing with reverse sear steaks, didn't notice the smoke that night, but just open the container with the left overs and I can smell it quite well.
  14. I was very surprised at how little smoke I tasted in the bird with how long it took. Really like how it came out and already looking forward to doing a test run Turkey before Thanksgiving.
  15. Did my first roasted chicken tonight on my KJ3. Didn't exactly go as planned, but turned out pretty well. Put some chicken rub on it about 30 minutes before putting it in the grill. Started about 300 and I slowly let it creep up to about 340. I want to say it cooked for close to two hours. Pulled it off and after letting it sit for a bit, tried to cut it up. However it mostly fell apart, which let's be real is not a bad thing. My next chicken is either going to be a low and slow BBQ rub, or try roasting it at 400+.
  16. Last two times I sauced mine, and I think my next go will be unsauced. That's how I prefer them from one of my favorite BBQ joints.
  17. Ohhh, good point on the probes, thanks!
  18. It's taken me about a week to get my first cook in since I got my KJ III. Had some Ribeye's and decided I would try a reverse sear. The setup of the KJ III makes a reverse sear just too easy to not do. Getting things started on this maiden voyage. From just this first cook, it seemed much easier to keep it at the temp I was wanting to than with my Akorn. They spent about 30 minutes at about 300 degrees before they hit 50 degrees, then I seared on each side at about 500 degrees for 3 minutes each side. Final product was, well unlike any steak I've cooked to be honest. I didn't take a pic of the inside of the steak after I cut it, but It was so much better than just throwing a hunk of meat over a direct flame for 5 minutes or so each side. Will probably throw it on direct heat a little before it hits 50 degrees next time but I'm sold on the reverse sear. The kid, who usually isn't the biggest fan of steak even asked for seconds, so I'll take that as a win. Next up this weekend is roasting a chicken...
  19. It's really not too different than yours. Start with your pork and cook with onions and some garlic. Drain the liquid off, then add some salsa casera (could probably use rotel too) green chilis, cumin to taste, chicken bullion or chicken stock. It's definitely more of a little of this, little of that recipe and not an exact measurement.
  20. Growing up in Southern Colorado, for me I'm not sure there is such a thing as too spicy when it comes to green chili! My recipe is from my mother, and after moving twice I'm not sure if I still have it. Guess I need to ask for it next time I talk to her.
  21. That makes a lot of sense, thank you for that information.
  22. I probably should have been more clear. Once you swap out the stock slider for the cover plate, is it necessary to reinstall the stock slider if you are not going to use the iKamand for higher temp and or shorter cooks? I think I was under the impression that the cover plate replaces the stock slider and functions the same way, just allows for quick and easy connecting/disconnecting of the iKamand.
  23. That looks very tasty! I haven't made Green Chili in a couple years, I may need to break out my recipe since the weather is getting colder.
  24. If you have the cover plate for the iKamand, is it necessary to switch out the the vent slider? I was under the impression that it was not and was getting ready to pull the trigger on the iKamand, but if that is not true, I will need to look at other options.
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