I’m planning to cook the bird on the MAK 2 Star, not because we want a smoked bird but to make oven space for sides. My family isn’t a huge fan of heavy smoke, which is one reason for the owning the MAK.
I read Meatheads article on Spatchcock Turkey, I’m also a huge fan of Alton Brown, who has a popular Spatchcock recipe. He cooks initially at 450° (his holiday bird whole initially uses 500°) for 30 min, then drops to 350°. Meatheads recipe is 325° For the entire cook.
The pellet is just a convection oven plus a little smoke. The higher the temp, the less smoke flavor. I’m debating which way to go here?
I read Meatheads article on Spatchcock Turkey, I’m also a huge fan of Alton Brown, who has a popular Spatchcock recipe. He cooks initially at 450° (his holiday bird whole initially uses 500°) for 30 min, then drops to 350°. Meatheads recipe is 325° For the entire cook.
The pellet is just a convection oven plus a little smoke. The higher the temp, the less smoke flavor. I’m debating which way to go here?
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