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  1. gotzero

    gotzero

  2. Golf Griller

    Golf Griller

  3. Rob_grill_apprentice

    Rob_grill_apprentice

  4. KismetKamado

    KismetKamado

  • Similar Content

    • By JohnnyAppetizer
      Shelter in place turkey
       

       



       


       

       
    • By Smokingdadbbq
      If you haven't tried dry brined spatchcocked turkey before you're missing out... created a quick how to for those unfamiliar with any of the techniques.
       
      Still working out how to make videos so appreciate your candid feedback.... but not too candid lol jk 
       
       
       
    • By Tarnation
      1 hour in to my first turkey on the Akorn.  I let it smoke @ 250 then upped the temperature to 325 to cook and crisp. More updates to come.

    • By Angelo
      For those in the Southern Hemisphere, Christmas is a time of scorching temperatures. However we are still exposed to the familiar tunes and culinary desires of a Northern, cold Christmas.
       
      With temperatures at 40 degrees C (104 Fahrenheit) turning on the oven was not a favourable choice and so placing big bird in the Kamado was the sound choice.
       
      Only had a KJ for a couple of month now, and the first time I had ever cooked a turkey (regardless of cooking appliance). It was a success!! Some say I’ve now graduated to an adult now that the bird has been conquered, albeit 15 years later than planned.
       
      With my wife being pregnant I took the road less travelled for my family by not stuffing the bird with the risk of listeria etc and instead I lightly filled the cavity with the aromatics (onion, garlic, lemon, sage, oregano, rosemary) from the brine mixture.
       
      The quality of the KJ resulting in a more consitent temperature throughout the cook and the fact the bird wasn’t stuffed resulted in a much quicker cook than expected. Meater sounded the alarm to this news which allowed me to save Christmas.
       
      Meater has caused controversy in this forum, but so far I can’t fault it.
       
      Happy Cooking!
       
       



    • By pmillen
      In my drum smoker, I would just allow the rendered chicken or turkey fat to drip onto the charcoal coals and make smoke.  It was, by far, better than those done on my Cookshack Fast Eddy PG500 pellet pit.
       
      Yet, every kamado discussion I read advises deflector plate or catch pan use.  Has anyone just let the birds drip?  How good was the result?
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