Well after my problems with trying to hold temp at 325 I took on board the great feed back I got from here and decided to go live with a trial run for Christmas turkey.
I got a 10 pound self basting free range bird from our local supermarket and all the ingredients for the Simon & Garfunkle rub and went for it.
Fired up the KL Classic with 2 fire starters and let it go for 1/2 hour then shut the lid with all vents open, after another 1/2 hour it was approaching temp so started shutting vents, I ended up with the bottom vent open about 1/2 inch and the top vent closed with the daisy wheel about 60% closed as well and it held 320 to 335 beautifully.
Was a bit concerned as it was heating up with the Maverick grill temp swinging wildly for a while I was starting to think I had a faulty temp gauge.
Dry brined the bird over night then rubbed some EVOO and applied the rub.
In it went and then it was cooked in under 2 hours to a temp of 72c.
Very moist and juicy and tasty, I've never had a turkey like it, all I have had in the past is dried out cardboard tasting stuff.
I got a 10 pound self basting free range bird from our local supermarket and all the ingredients for the Simon & Garfunkle rub and went for it.
Fired up the KL Classic with 2 fire starters and let it go for 1/2 hour then shut the lid with all vents open, after another 1/2 hour it was approaching temp so started shutting vents, I ended up with the bottom vent open about 1/2 inch and the top vent closed with the daisy wheel about 60% closed as well and it held 320 to 335 beautifully.
Was a bit concerned as it was heating up with the Maverick grill temp swinging wildly for a while I was starting to think I had a faulty temp gauge.
Dry brined the bird over night then rubbed some EVOO and applied the rub.
In it went and then it was cooked in under 2 hours to a temp of 72c.
Very moist and juicy and tasty, I've never had a turkey like it, all I have had in the past is dried out cardboard tasting stuff.
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