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Sorry for so many posts I guess I ran out of edit chances cuz I keep on adding to them lol

 

But for me personally I have found that 300 degrees indirect heat using spatchcock method is the best for more smoke flavor in your bird and maximum moisture....I feel 375 would drastically reduce the cook time and not allow for that smoke to really set in.....when spatchcock the time is cut down anyways....also towards the last hour or so of the cook, wrap the wing and leg ends in foil to keep them from getting too crispy and drying out....the final pic says it all....perfect coloring throughout

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4 hours ago, Z mann R2 said:

Sorry for so many posts I guess I ran out of edit chances cuz I keep on adding to them lol

 

But for me personally I have found that 300 degrees indirect heat using spatchcock method is the best for more smoke flavor in your bird and maximum moisture....I feel 375 would drastically reduce the cook time and not allow for that smoke to really set in.....when spatchcock the time is cut down anyways....also towards the last hour or so of the cook, wrap the wing and leg ends in foil to keep them from getting too crispy and drying out....the final pic says it all....perfect coloring throughout

 

The good news is that it's all about preference.  There isn't a right or a wrong way.  I prefer very light smoke on poultry... so light that I will often times not add any smoking wood to the cook.  I prefer the hotter cook to make the skin on the bird have a better bite characteristic.

 

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I'm looking to buy a KJ.  One thing I'd definitely like to cook is Turkey.  I expect to brine and cook low and slow.

1. Up to what size turkey could you reasonably cook in a KJ III classic, or would you need a Big Joe III for optimum results?

2. What hardware accessories should I definitely purchase to cook a turkey, or do the KJ III's already come with everything I'd need?

Thank you.

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38 minutes ago, Dogstar said:

I'm looking to buy a KJ.  One thing I'd definitely like to cook is Turkey.  I expect to brine and cook low and slow.

1. Up to what size turkey could you reasonably cook in a KJ III classic, or would you need a Big Joe III for optimum results?

2. What hardware accessories should I definitely purchase to cook a turkey, or do the KJ III's already come with everything I'd need?

Thank you.

Welcome, glad to have you with us. The KJ Classic has basically the same grate size as my Large BGE.  Heres a pic of a 13 lb spatchcocked turkey on my main grate. You can expect the same with a KJ Classic. The KJ Classic is wonderful grill and a great choice. If  I got another grill I would definitely consider one strongly. The decision of going with the Classic or the Big Joe just depends on how many you are going to be cooking for. I mostly cook for only my wife and I and a family of 6 on Christmas and Thanksgiving. The Classic size is perfect for me. However, if you have a bunch of kids and family you will probably enjoy the room a Big Joe gives you. The nice thing about KJ's is they come with the Divide and Conquer racks, stones, and such, pretty much every thing you need to cook a turkey right out of the box; really all you would need add is a good remote thermometer and probe set.  Also when you get your grill, please stop by the Intro thread and let all our folks know your story and such. Happy Cooking.

 

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Hey KeeperOvDeFlame, thanks for the great info.

 

Your perfect photo, as they say, is worth 1000 words.  It's right up my alley as we grow citrus and rosemary too.  And typically, I'll only be cooking for my wife and myself too.  Bottom line, this makes it really clear that the KJ III classic will do the job.  For further sizing info, I did get ahold of Gary at AGC, and he asked me how often I needed to do 2 turkeys simultaneously.  :-o  No, that won't be necessary.

 

So my order is in.  Let the practicing begin!  Thanks again.

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