Planning to spatch cock my Thanksgiving Turkey... How do I get crispy skin with the SnS. Mine turns out rubbery. Suggestions?
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Administrator
- May 2014
- 18444
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
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- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Cook hotter. 340-360. Or start out at 400, then drop down to 340-360. Pat the skin dry before seasoning and placing on the grates. Use 3/4 to a full chimney so you get more longevity, since turkeys could take 2hrs+ depending on size. The standard 325 hot & fast lighting instructions are mainly for chicken, which only need ~90 minutes to cook, so you'll likely run out of coals before a turkey is done.
We've got a turkey recipe up at www.ABCbarbecue.com > BBQ techniques > turkey, in case you haven't seen it yet.
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- Jul 2014
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- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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Good catch, Huskee and thank you! I was just reading something else when it dawned on me that I forgot that caveat. ARRGGGHHHH
Also some use a light sprinkle of baking soda, but I have never needed to try it with the recommended temps.
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I'm going to inject mine with a butter seasoning and then let it sit in the fridge for at least two days to allow the skin to dessicate.
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Administrator
- May 2014
- 18444
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Thunder77 Good question! The short answer, yes, it's less important. But that's not to say it's unimportant. You'll notice when you cook a chicken or turkey, or anything for that matter, on a kettle with indirect heat that meat nearest the kettle wall on the far side from the heat source will get a little more done by the end of the cook. The outer kettle wall reflects heat back and tends to be a hotter spot. The meat nearest the SnS itself is also naturally a hotter spot. The area dead center, where most of us might cook most things, and perhaps where our probe sits, is the coolest spot. So the medium-short answer is we'd rather scorch the drumstick tips than the breasts.
[We're speaking of a spatchcocked turkey here]
When we cook poultry we usually cook hot, say 325 to 350, maybe even hotter, right? This will obviously cause even more redirected heat from the wall & lid than a rib cook at 225 would. If you positioned a turkey with breasts toward the outer kettle wall (drum tips toward the SnS) there's much less airspace between the top side of the turkey breasts and the kettle wall and lid, because turkey breasts can be tall. You run the chance of overdoing them prematurely. Spun around, with the legs toward the far wall, in effect the dark meat (legs and drumstick tips) is toward the higher heat, which here is the heat radiating back from the wall and lid. The tips of the breasts & wings are closer to the SnS but at less risk of being overcooked than if it were the other way.
When we cook a turkey it's often for a special occasion. And with the delicate white meat of turkey breasts being so susceptible to drying out and overcooking, we want to best odds of an even cook- white meat still juicy and dark meat not slimy. There's a thin line where those two goals are met, and an even thinner line with turkey than with chicken. But as always, experiment! If you find it works better for you the other way we'd love to hear back!
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