I just pulled a spatchcocked 14 lber off the smoker. I ran it at 325, took just a hair under 2h to get to 163 on the meat probe, which was in the breast. The skin is a light brown, kinda medium "done"ness...
I'm about to pull a ham out of the sous vide cooker and throw a glaze on it and sear it with my new FLAMETHROWER attachment! Anybody want some VIDEO???
I'm thinking of using the flamethrower to try to crisp up the skin on the turkey just a hair, as well. Think that'll work?
I'm excited, this is going to be my new searing method!
Tell us about yourself, your cooking skills or lack thereof, your current cooking gear or lack thereof, and meet other Pitmaster Club members! This is a great second stop, the first stop being the "Help!" channel to learn your way around our forum, how to create new topics, share pics, and so on.
Very Nicely Done, amigo!
Howdy from Kansas Territory, Welcome th Th' Pit!
Please, stick around a spell; it jus' gets more interestin' ever day that goes by...
'Pon My Word!...
Last edited by Mr. Bones; December 22, 2017, 11:28 PM.
Hello from beautiful Salt Lake City Utah. I was introduced to real BBQ during 4 years that I spent during professional school at the University of Oklahoma, Boomer Sooner! Ever since
This was one of the best turkeys I have ever made...Big Bird on the 26.... It was being consumed almost as fast as I could carve..I already posted this on "Show us what your cooking"
Did my X-Mas turkey Amazing Ribs style with the Simon & Garfunkel rub. Had trouble keeping the kettle hot enough (over 300°) but it still came out fantastic. Sorry the 2nd picture is blurry. I blame my brother-in-law, who took the picture.
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