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Thanksgiving Turkey


baconator
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 I will be smoking/grilling a turkey on my vision kamado for thanksgiving.  This will probably be my 4th Turkey i have done on a kamado overall but its been about 2 years since i did one last.    i did a trial run of my Turkey cook with  7 large bone in chicken thighs last night utilizing the same temp as i would use when i do the turkey - 325 with my smoking stone/diffuser in place.  I did not use a drip pan above the diffuser but i plan too when i do the turkey.  it was very windy last night and 40F in Chicagoland which gave me some sporadic temps but i was able to manage 330F with some close monitoring.  I cooked the thighs to 180F internal and took them off.  Theyhad a sever acrid aroma .  they still tasted ok but that acrid aroma will not do .  I attribute this major mistake do to the fact that i had no drip pan and the huge amount of grease sizzling away on my smoke stone penetrated the meat. Or was the wind a major contributing factor?   also do you think its possible the olive oil i brushed the skin of my chicken with absorbed this acrid flavor?  

 

My vision was clean and the so was the grate and i always make sure i do a burn off after my low temp smokes.  i waited until my temp settled into 325 before i put on all the poultry so their wasnt a huge amount of smoke billowing out of the top.  i used lump charcoal with two medium sized chunks of pecan.   Looking for all your opinions on this so we can all avoid any thanksgiving mishaps.  

 

i did notice John did not use a drip pan when he smoked his turkey on the  Kamado Joe in this video.  if his turkey was fine i am concerned there was some other major factor in my cook that caused my problem.  

 

 

 

 

 

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Hey Moloch,

 

thanks for the reply, it was not quite the thin blue smoke i would normally want cause of the wind but i did close the bottom vent to about  1/4  and the top vent was open to 3/4  to minimize all that air intake.  normally to maintain 325 i would be 1/2 on top and 1/2 on bottom.   i let it sit like that  for 10 minutes before i put the chicken on.  

 

chicken didnt seem to smell bad raw but im sure it wasnt the best quality either from aldi.  

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great videos!  thanks for replying.  I too plan on making the gravy with the drippings .  I was reading about adding apple juice celery carrots and onion like yours and will do that.  all the larger drip pans i found wont fit under my double grate on my vision since the sides are too high.   i like your idea of using the 2 smaller plans.  that is what i was thinking about and seeing it action seems to work good.   

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