Would like to cook the turkey on the KBQ. Has anyone split the bird and cooked it as 2 halves? I’m not thinking it will fit in there spatchcocked
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- Dec 2018
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
I too was thinking about how to smoke a turkey on the KBQ but probably won't do it this Thanksgiving since COVID has cancelled most family plans. Although I think a smaller turkey would fit on one of the racks I was thinking about getting a round bar to span across the top rack slot so I could hang a larger one inside - kinda like the PBC users do.
Maybe one of the KBQ experts such as Ernest will chime in on this thread.Last edited by 58limited; November 17, 2020, 02:29 AM.
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Ya, if you are worried about the fit spatchcocked, piece it out. That is the best way not to over cook the breast anyway. Separate the thighs/drums (keeping the whole together). If the breast section is still too big (which it should'nt be) chop it in half.Last edited by lostclusters; November 17, 2020, 10:15 AM.
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lostclusters, one of the best turkeys I ever smoked was cut up like a chicken. More surface area for the rub and smoke. However, I don't think I've ever convinced anyone to try it.
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Ernest I am just now catching up, having been off the board for 6 months. Beautiful turkey, will have to try it. Do you 'ice pack' the breast while sitting on the kitchen counter for a few hours pre-cook? How did the breast vs thigh meat turn out? Thighs towards the manifold, wings towards the front? Dry brine? Thanks, Daniel
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- Dec 2018
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
Ernest I have a 20 lb turkey and I am thinking of smoking it on the KBQ this year. I haven't done a turkey yet. I plan to brine it in an apple cider brine that I have used a few times.
Question: how do you set the poppet valves on the KBQ? Do you open the top one at all? I'll be using red oak with some hickory and maybe a little pear wood.
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58limited I use just the bottom poppet fully open, temp knob maxed out. I'm not a fan of too much smoke on birds that's why I keep the top poppet closed
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I would split it and put each half on a rack. Maybe rotate half way through the cook. I would have the temp cranked too and let it rip hot and fast. For me, I would have the top poppet open cause I like the smoke at those high temps. It tends to be pretty light when you are cooking that hot.
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
Ernest One more question: Any seasoning - inside or out? Oil/Butter on the skin? I'm brining mine overnight, did you brine or inject yours?
I just finished cutting a wheel barrow full of red oak for the cook, plus I have hickory, cherry, and apple wood logs and pecan chunks. Overkill I know but I'll be prepared for several other cooks. I might do a blend of all of these woods or stick mainly with the oak plus some hickory or pecan.
I detail cleaned the KBQ yesterday: pulled the rack brackets out and cleaned them front and back and removed the fan blades to get a good cleaning under them. General scrub down to get whatever my garden hose misses after each cook.
I pulled the turkey (20 lb) out of the freezer Friday night and placed in the fridge. I just checked it: Skin is soft otherwise still frozen. Hope it thaws by Tuesday.Last edited by 58limited; November 21, 2021, 02:43 PM.
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