I'm doing a spatchcock turkey on the PBC today, and noticed that my Maverick ET-732 BBQ probe seemed to be picking up lower temperatures than when I usually cook. I suspect that this may be due to the turkey being cooked on the grate, while most everything I have cooked prior was hung. How do you all notice the temperatures to change based on meat being hung vs large meat being cooked on the grate?
I use quite a bit of extra draft to keeps things rolling when I load up the grate with brisket. I have 2 extra pipes for draft, and 3 sometimes all 4 rebar holes open.
I swear turkey cools off a cooker like ice.
Last edited by Jerod Broussard; November 26, 2015, 10:39 AM.
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