Well, had my first cook on my new Primo Oval XL. Had this 7.5 lb. capon in the basement freezer for 4 1/2 years. Took the plastic off and it did smell a little bit like freezer but, just couldn't bring myself to throw it away. Also figured if I screwed up the cook, it wouldn't hurt so bad. I used Franklin's recipe of just salt and pepper but, didn't wrap with a ton of butter as he did with his small turkey. And, I definitely put on way too much pepper. Got the smoker all setup, full box of charcoal with both deflector plates and drip tray. Then put my prob in, 320 degrees, closed the lid and went back into the kitchen to find that I forgot my chunk of wood! Was right there on the counter! That's my ADHD kicking in! Anyway, there was no way I was going to take it all apart to throw in one chunk of wood. Nevertheless, it came out pretty smoky/tasty without the wood. Used the drippings for a GREAT gravy. All in all a SUCCESS!!!!
Seasoned and Ready to Cook
All Set - 310-320 degrees
One Hour In
165-170 Degrees & Done!
Rested & Ready to Slice!
Seasoned and Ready to Cook
All Set - 310-320 degrees
One Hour In
165-170 Degrees & Done!
Rested & Ready to Slice!
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