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Water pan & drip pan Backwoods Chubby G2?

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  • DavisBarbecue
    replied
    Our family Thanksgiving dinner was this past weekend ( kids all have their other families Thanksgivings ).
    Turkey two ways: mine used @meatheadgoldwyn recipe from @amazingribs - two 12lb'ers cut down
    to equal sized parts, the other oven roasted.

    Sides: stuffing and gravy, sesame/soy/ honey sauteed green beans, sweet potato casserole, steamed cauliflower
    with melted gruyere cheese, a really good fruit salad with vanilla yogurt, and course whole berry cranberry sauce.
    Paired with Pinot noir from @splashwines . All sides were on the cook top & counter top for self-serve. No one
    even wanted dessert after this! Later on, they had Blueberry/Cream Cheese Swirl bunt cake with Blue Bell
    Homemade Vanilla Ice Cream & coffee.
    .
    "It was guuud!" - @bbqpitboys .

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    The oven roasted on smaller serving platter, the smoked on the larger platter.

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    Pulled the oven roaster breasts off & cut diagonally -> served each family member's plate with whatever
    they wanted. The skin on the smoked was crunchy and filled with the Pecan/Hickory smoke flavour. They
    were smoked on my Weber Kettle (22) with the SnS (Slow 'n Sear) using ACV and water in the channel.

    Click image for larger version

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    I can't wait to do his smoked turkey again on my new stick burner (Santa is bringing me one!!!)

    Cheers!


    Leave a comment:


  • jhernandez9
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  • jhernandez9
    replied
    I did pretty well. Lil water in the water pan and I moved my ham to the Weber
    Attached Files

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  • Karon Adams
    replied
    I ALWAYS have water in my drip pan. it is easy enough to cook away when the cook is done. if you DON'T have water in it, you face the very real possibility that all of your precious dripping will simply cook down to carbon. and while lumpy gravy is bad, crunchy gravy is worse.

    Leave a comment:


  • learning pellets
    replied
    Suggest drip pan with 50/50 mix Italian salad dre dressing/white wine. Add sliced onions, peppers, garlic, mushrooms. By end of cook the drip pan is a nice broth with melt in ur mouth garlic & mushrooms. Can separate the fat by letting it sit for 20-30 minutes

    Leave a comment:


  • JGo37
    replied
    I think I'd add turkey stock to the drip pan for added moisture, and to be sure maybe inject the bird? I'm injecting mine this year.

    By adding stock, you're getting closer to gravy right off the bat.

    Leave a comment:


  • jhernandez9
    replied
    I have a Backwoods BBQ Chubby G2.

    So I was planning on making a variation of meatheads thin gravy so my drip pan will have liquid in it. Maybe Ill put a little but of water in the water pan and have the drip pan on my first rack and the turkey on my 3rd rack.

    I also wanted to put my ham in there but I dont think Ill have room for 2 pieces of meat and 2 drip pans. Maybe Ill do the hame in the Weber withh my slow and sear.

    Leave a comment:


  • FireMan
    commented on 's reply
    Nope & yup, just as LA said.

  • LA Pork Butt
    replied
    I don’t know what you are cooking on. If it’s a ceramic the answer is no. If you normally use a water pan the answer is yes unless you add water to you drip pan.

    Leave a comment:


  • SmokeyGator
    replied
    Your drip pan can also be a water pan. Just add water to it. If you are going to use thickener for the gravy anyway, there isn’t a problem.

    Im using meathead’s ultimate turkey gravy idea, with a slightly different method for the turkey. I’m wet brining it, and I added a quart of orange juice along with some whole sage and rosemary sprigs to the salt water (all were boiled and it smells wonderful). Anyhow the gravy recipe here makes a thinner gravy, which is fine with me. In fact there will be more than enough to thicken some for people who want it.

    Leave a comment:


  • jhernandez9
    started a topic Water pan & drip pan Backwoods Chubby G2?

    Water pan & drip pan Backwoods Chubby G2?

    Ill be smoking my Turkey this year (spatchcocked) and using a drip pan to make the gravy. Do I need a water pan and a drip pan, or does the drip pan give the smoker enough moisture? Will there be too much moisture if I use both?

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