Ok, Ok. I should have known better. I've been eating healthy, had all my shots, try each day to get a good night's sleep, but it still happened. MCS has struck again! Damn!!
Don't get me wrong here. I still love my GMG Davy Crockett. It works like a charm, But as I've said before my only regret is that I didn't buy a bigger one. I fixed a 16lb turkey spatchcocked for Thanksgiving. I intended to do it on my DC. It didn't quite fit. I could have jammed it in a little here and there but I was wary of getting it up against the walls of the cook chamber. So I went to my 3 burner gasser. I hadn't done an indirect cook on it before but I did practice on empty ahead of time to be sure I could control the temps and I got pretty good at it. The problem was that I didn't practice in the weather conditions we had on Thursday - 18-25 mph winds directly from the SSW (directly into the back of my gasser) and 40 F +/-. I did manage to get a little bit of a handle on that with a welding blanket over the back of the grill to break the wind a little. But By the time bird was done I had run/walked back and forth from the house to tweak the burners to keep the heat as constant as possible more miles than I have walked in full a day of deer hunting. Temps were running from 250 to 400 depending on how many of the burners had blown out in the wind. I was shooting for 325 - 350. So I said to myself, "Self, we need a bigger cooker that does not have dials on it. "
Over the years I have looked at the Weber kettles and until I learned here how versatile they can be I always thought they were overpriced for something which simply holds charcoal and gets hot. But I am learning.
Once I found that they come with both the hinged grate and the removable grate center I have settled on a Weber 22" Master Touch. They also come with what Weber calls ""char baskets". They look much like the SnS without the water reservoir and there are two of them.
What I don't know is what I hope you experienced SnS users can help me with. Once the charcoal is held to one or two sides away from the center of the grate does the water reservoir in the SnS really make that much difference? My thinking is that when needed I can always put a water pan below the cook grate and accomplish the same thing. I don't mind spending the extra $30-$40 but if I don't need it I can spend it on something else.
Any and all advice would be most appreciated.
P.S. I cooked the bird from Meathead's recipe with the S&G rub and gravy adjusted for my wife's taste for less sage. It came out superb. I would have included a photo but I didn't want to waste the bandwidth - it looked just like all of the other wonderfully cooked spatchcocked turkeys seen on this site. That's my story and I'm sticking to it.
Don't get me wrong here. I still love my GMG Davy Crockett. It works like a charm, But as I've said before my only regret is that I didn't buy a bigger one. I fixed a 16lb turkey spatchcocked for Thanksgiving. I intended to do it on my DC. It didn't quite fit. I could have jammed it in a little here and there but I was wary of getting it up against the walls of the cook chamber. So I went to my 3 burner gasser. I hadn't done an indirect cook on it before but I did practice on empty ahead of time to be sure I could control the temps and I got pretty good at it. The problem was that I didn't practice in the weather conditions we had on Thursday - 18-25 mph winds directly from the SSW (directly into the back of my gasser) and 40 F +/-. I did manage to get a little bit of a handle on that with a welding blanket over the back of the grill to break the wind a little. But By the time bird was done I had run/walked back and forth from the house to tweak the burners to keep the heat as constant as possible more miles than I have walked in full a day of deer hunting. Temps were running from 250 to 400 depending on how many of the burners had blown out in the wind. I was shooting for 325 - 350. So I said to myself, "Self, we need a bigger cooker that does not have dials on it. "
Over the years I have looked at the Weber kettles and until I learned here how versatile they can be I always thought they were overpriced for something which simply holds charcoal and gets hot. But I am learning.
Once I found that they come with both the hinged grate and the removable grate center I have settled on a Weber 22" Master Touch. They also come with what Weber calls ""char baskets". They look much like the SnS without the water reservoir and there are two of them.
What I don't know is what I hope you experienced SnS users can help me with. Once the charcoal is held to one or two sides away from the center of the grate does the water reservoir in the SnS really make that much difference? My thinking is that when needed I can always put a water pan below the cook grate and accomplish the same thing. I don't mind spending the extra $30-$40 but if I don't need it I can spend it on something else.
Any and all advice would be most appreciated.
P.S. I cooked the bird from Meathead's recipe with the S&G rub and gravy adjusted for my wife's taste for less sage. It came out superb. I would have included a photo but I didn't want to waste the bandwidth - it looked just like all of the other wonderfully cooked spatchcocked turkeys seen on this site. That's my story and I'm sticking to it.
Don't rightly see how, but there are many men better than myself...
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