Excited to be smoking my first turkey, BUT didn't read anywhere that you could almost DISLOCATE your shoulder spatchcocking the thing!! I had to get on a step ladder to be high enough to apply enough pressure to break the #!*% breast bone. Still not sure if the pop was the breast bone or my shoulder! Finally got the turkey on the smoker, sat down in front of the TV only to remember I need a 12 step program for my football withdrawals. Can't wait for my turkey to be done...
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Turkey, Grumble, grumble, grumble...
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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Club Member
- Jun 2016
- 4149
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Maybe your turkey was on steroids? Haha. But seriously show us some pics of this bird when done. Also what kind of smoker are you using? Hope your shoulder is OK.
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I'm having trouble getting the temp back up to 325 after putting the turkey on. The temp dropped to 240 after opening the lid and putting the turkey in. It's been over an hour and the temp is only up to 280. I've added hot coals. Any ideas?
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I am unfamiliar with your cooker, but would think to open the intake and perhaps the exhaust vent some.
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Thanks. I did that and the temp is creeping up. I'm at 300 now. Do you know if the type of charcoal makes a difference? The instructions call for lump coal, but I had Kingford Brickettes in the garage and used those.
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If your bag of Kingsford was open you may be suffering from humidity retained in the charcoal and that always creates problems.
I f you haven't already crank both the intake and exhaust vent full open and monitor closely. Upon seeing the temps rising shut it back as the temps will continue to rise.
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That may have to be my next one! I think the hubs will take that over though!
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I did win it! Hubby did a half brisket and a slab of ribs last weekend. This was my first cook on the smoker. I'm used to a COS, so it will take a bit for me to get used to it. I'm sure putting the drip/gravy pan underneath and over crowding the top rack had something to do with my temp troubles.
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Charter Member
- Nov 2014
- 3071
- Chico, CA
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BBQ's
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California Custom Smokers Intensive Cooking Unit
California Custom Smokers Meat Locker
Santa Maria Grill
Vision Grill
Beer
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Sierra Nevada IPA
Wood
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Almond
Oak
Madrone
Cherry
Peach
Apple
Great job and congrats on the win again. I'm excited you got to try it out and are sharing. I know the weather was bad before. The photos are really good. I use the Kingsford Comp because I am using it to start wood and it gets good and hot. It doesn't hold as long as the Blues, though. Since this is your first go around on the unit I would expect it to be a little inconsistent. You probably need a few cooks to season it up and learn it. Based on your photos your learning curve is very short!
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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Club Member
- Jul 2014
- 170
- Central Pennsylvania
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Central Pennsylvania
XL Big Green Egg
Smokeware Cap
Ceramic Grill Store Woo & Stone
Thermapen
MAPP Torch
Charcoal: Rockwood, Wicked Good
Rubs: Memphis Dust, Mrs. O'Leary's Cow Crust, Dalmatian Rub
Sauces: Adam Perry Lang BBQ Sauce, Alabama White Sauce
I bought a inexpensive pair of tin snips at Harbor Freight. They are the best pair of poultry shears that I've ever owned. No issues spatchcocking turkey!
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