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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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  • JohnnyC
    Former Member
    • Nov 2014
    • 9
    • Naples, Fl

    Temp Drop

    Kamado at 325 and holding Put in drip pan and bird. Dropped to 250 Do you just let it ride back up slowly or open vents a bit. Plus how does that figure in to your cook time? Thanks
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5049
    • Charlotte, NC

    #2
    Open vents up. You've added a lot of cold mass to your pit. Was the water in the pan warm?

    It'll need more fire to maintain heat. The lower temp is going to lengthen your cook time.

    Comment

    • JohnnyC
      Former Member
      • Nov 2014
      • 9
      • Naples, Fl

      #3
      Not warm water. I missed that in the directions. Having hard time getting back to 300. Just be later when we eat

      Comment

      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 5049
        • Charlotte, NC

        #4
        No worries. It's easy to miss a step the recipe is so extensive, Luckily, all you're really done is extend the cook time a bit. If folks are anxious and you have trouble getting back to 325 you can take it to the oven to finish. Let it go an hour or so on the grill so it gets some smoke flavor, then make a game time decision on keeping it on the grill or transferring to the oven.

        Comment

        • JohnnyC
          Former Member
          • Nov 2014
          • 9
          • Naples, Fl

          #5
          Made my own bbq guru with hair dryer and cardboard. Got her back up to 325. Thanks. Was worried. Did not want to take everything out to add more charcoal. Should have plenty

          Comment

          • David Parrish
            Founding Member - Pit Boss Emeritus
            • May 2014
            • 5049
            • Charlotte, NC

            #6
            Well that was quick thinking. Hopefully you used that on a low setting and avoided ash

            Comment

            • JohnnyC
              Former Member
              • Nov 2014
              • 9
              • Naples, Fl

              #7
              Was a little worried about ash but was not a problem At an hour later. Skin was not quite as crispy as would like. But I yanked the bird th second it hit 160 as people were standing around hungry. I figured the deflector plate would limit ash People loved the turkey. Thank you

              Comment

              • Jon Solberg
                Former Member
                • Jul 2014
                • 4818

                #8
                WTG Johnny! Nice recovery. Congrats

                Comment

                • JohnnyC
                  Former Member
                  • Nov 2014
                  • 9
                  • Naples, Fl

                  #9
                  Finished bird. Before garnish
                  Attached Files

                  Comment

                  • David Parrish
                    Founding Member - Pit Boss Emeritus
                    • May 2014
                    • 5049
                    • Charlotte, NC

                    #10
                    Looks good! The skin isn't as crispy as it could be, but now you'll know how to make that happen next time

                    Comment

                    • Marauderer
                      Founding Member
                      • Jul 2014
                      • 1471
                      • Powder Springs, Georgia
                      • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
                        Powder Springs, GA

                        Weber S470 with smoker box and insulated custom cover
                        RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
                        GMG Davy Crockett Wifi
                        Blackstone 1575
                        Seville Classics Rolling Workbench
                        Grill Grates searing kit
                        (2) Maverick ET-732
                        Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
                        Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
                        PickleMeister
                        Pampered Chef Knives
                        All Clad BD5
                        Tyent Water Ionizer

                        I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

                      #11
                      Good job Johnny. Better than my first attempt.

                      Comment

                      • Huskee
                        Administrator
                        • May 2014
                        • 15559
                        • central MI, USA
                        • Follow me on Instagram, huskeesbarbecue

                          Smokers / Grills
                          • Yoder loaded Wichita offset smoker
                          • PBC
                          • Grilla Silverbac pellet grill
                          • Slow 'N Sear Deluxe Kamado (SnSK)
                          • Masterbuilt Gravity 560
                          • Weber 22" Original Kettle Premium (copper)
                          • Weber 26" Original Kettle Premium (black)
                          • Weber 26" Original Kettle Premium (light blue)
                          • Weber Jumbo Joe Gold (18.5")
                          • Weber Smokey Joe Silver (14.5")
                          • Brinkmann cabinet charcoal smoker (repurposed)

                          Thermometers
                          • (3) Maverick XR-50: 4-probe Wireless Thermometers
                          • (7) Maverick ET-732s
                          • (1) Maverick ET-735 Bluetooth (in box)
                          • (1) Smoke X4 by ThermoWorks
                          • Thermapen MkII, orange
                          • ThermoPop, yellow
                          • ThermoWorks ChefAlarm
                          • Morpilot 6-probe wireless
                          • ThermoWorks Infrared IRK2
                          • ThermoWorks fridge & freezer therms as well

                          Accessories
                          • Instant Pot 6qt
                          • Anova Bluetooth SV
                          • Kitchen Aide mixer & meat grinder attachment
                          • Kindling Cracker King (XL)
                          • BBQ Dragon
                          • Weber full & half chimneys, Char-Broil Half Time chimney
                          • Weber grill topper
                          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                          • Pittsburgh Digital Moisture Meter

                          Beverages
                          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                          • Most favorite beer: The one in your fridge
                          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                          About me
                          Real name: Aaron
                          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                          Occupation:
                          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                        #12
                        Johnny, I've use my wife's hair dryer too. I even tried to figure out a way to tape it to a pole or a stick. I decided to just get the BBQ Dragon already. Best investment for my cooker (after my thermometers) that I've made. Check it out! ------> BBQ Dragon

                        Comment

                        • JohnnyC
                          Former Member
                          • Nov 2014
                          • 9
                          • Naples, Fl

                          #13
                          So if next time Do I heat the gravy water first ? Do i bring the kamado up to temp with prepped gravy pan then add bird at 325. How will skin get crispier? Less opening of lid I suppose. Thanks

                          Comment

                          • cdd315
                            Founding Member
                            • Jul 2014
                            • 359
                            • Warman, Saskatchewan Canada
                            • Curtis D

                              BGE Large
                              45 gal Imp. UDS
                              Weber 22.5" Silver - for the lake
                              Weber 22.5" OTG - 2014
                              Centro Natural Gas - on it's last legs

                              Couple Maverick ET-733's
                              Thermapen
                              ThermoPop
                              BBQ Guru DigiQ II

                              Beer - Original 16
                              Bourbon - Bulleit
                              Rye - Gibsons Sterling

                            #14
                            Johnny, I did the same as you and didn't put heated water in the pan. I left the pan on the cooker to heat for about 30 minutes until temp came up to 325. I have a BBQ Guru though and that helped a lot! It was steaming a bit by then. The problem with doing it like that is I had to pull everything out to add my smoking wood. Put it back together and put on the turkey. The kamado's a great cookers but a pain to add more wood. At the end of the cook the bird looked awesome .. nice color however the skin still wasn't crispy. Also the gravy only reduced 1/3 and was weak. I think the kamado's hold to much humidity and therefore the skin will not crisp up. Next time I might not use a gravy pan, or put in less water, or cook at a higher temperature.

                            Comment

                            • JohnnyC
                              Former Member
                              • Nov 2014
                              • 9
                              • Naples, Fl

                              #15
                              yep cdd- gravy was a little week - wife added salt and flour!- yikes not sure if skin will get crispy in Kamado
                              will try with some chickens in the near future. Thanks all for input

                              Comment

                              Announcement

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                              2021 Meat-Up In Memphis Canceled

                              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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