I'm looking to smoke turkey breast for slicing for sandwich's, and cooking a whole chicken for dinner. I'm planning on the spatchcock method for the whole bird. I've settled on a simple brine (water/sugar/salt) and am now looking at cooking. My question is, can I cook both at the same time and have them come out cooked properly. From the various recipes I've looked at here there seems to be a general consensus of 325 - 350 degrees for the smoker, and an hour or so for the fowl. I'm using a Char Griller Pro offset, no water or mods. Just charcoal to start, a piece of oak and wood chunks for temp control. This is a whole new thought process since I got my Thermapen and Smoke units, as I didn't realize before just how far off the built in temp gauge was, and how quickly it loses heat. So, I'm starting all over on the learning process.
Sorry for the lack of brevity, I'm hoping there's something I'm doing right but willing to take all the advice given.
Sorry for the lack of brevity, I'm hoping there's something I'm doing right but willing to take all the advice given.
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