Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I haven't done that, but my concern would be that a turkey breast might be too thick and the outside would get over cooked before the inside is done. If you could keep the temp around 350°, you should be OK.
Has anyone actually done this? What temp did you use?
So, I gave this a shot today. I would say it turned out good, not great.
Cooked faster than expected, (1:15) had intended to pull at 150, but ended up not pulling til 165. By the time everything else was ready, it wasn't dry, but I've definitely had juicier.
it wouldnt fit on the chicken holder, but fortunately I was able to get it to stand on its own...
Served it up with mashed taters and roasted brussels...
probably will try this again, using this experience to make it better next time...
Still don't know why one needs to buy an inverted "cone " to cook poultry?? Charcoal, flame, temp control. time, and a watchful eye should be all that's needed. It's a grilling accessory I don't think I'll ever need! But to each his/her own! Just sayin'!
I made mine from a $3 bowl I got from Goodwill. You don't need any charcoal basket but they can improve performance and can be convenient. A vortex does both very well.
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