Well I think it was a success. Got my smoke thermometer and SnS. I put a half chimney of unlit coals in and then a half of lit coals on top and added a few chunks of hictory. The temp on the kettle was holding at 325. Didn't have to adjust it one bit. However the grate probe was reading around 235-250 the entire time. Is that normal? Overall, the bird was moist and vet tasty. I followed the spatchcock recipe to a t. Everyone loved it. Any pointers are welcomed. Hope everyone had a great Thanksgiving.
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Last edited by Noverini; November 28, 2016, 10:59 PM.
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 meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
The lid gauge will always be much higher than the actual grate temp, so yeah this is normal. Always go by the grate temp, disregard the lid temp gauge. Heat rises and more heat will collect upward nearer the lid, but you're not cooking up there your meat is on the grate. On a 225ish cook, the lid gauge, if positioned overtop the coals in the SnS (vent overtop the meat) will read about 75 deg higher that the great temp on average, which is almost exactly what you're seeing in your cook here.
325F or higher is your target grate temp for birds if you are trying to get that crispy, bite thru skin. That's indirect grate temp where the meat sits, NOT the temp over the coals. 225 will make you a fine, juicy bird but the skin will be rubbery unless you roll it over the direct heat at the end of the cook. If you choose to do that, don't walk away, it's likely you will have a huge flare up, but it can be done successfully.
What AZRedneck wrote is correct but by that same token if something aint broke dont fix it!! If what you did last time was cheered by all why mess with a good thing!! I know it can always be better!! LoL good luck!! Christmas dinner is just around the corner!!
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 meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Noverini Yes, as AZ says it's always grate temp. Go ahead and pretend your lid thermometer isn't even there, disregard it. And as far as probe placement, you're good. You want to try to stay 2-3" from the meat, since cold meat will have a cold air 'bubble' around it, skewing your temps. The bigger the meat the less room we have, but yours in your 2nd pic looks exactly how I'd do mine.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
They cook easier, quicker, and more uniformly when spatchcocked, and they'll dry brine easier on the inside (which becomes the bottom) when spatchcocked. Always dry brine 360 degrees around when you can. Much harder to do with an intact bird.
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