Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
OK to faux cambro smoked turkey for an hour or two? I know the crispy skin will be sacrificed, but otherwise OK?
Plan was to PBC a whole bird but had a few requests for traditional roasted, so I split the bird and doing both... smoked bird approaching final temp a lot sooner than I anticipated. (Other half not in oven yet).
I would say that your holding a bird will be fine, wrap it tight to avoid loss of moisture. You will, as you mentioned, lose your skin. Hopefully it won’t turn too rubber on you. If you can slow the cook and let the other half catch up that would be ldeal. Good luck, I have a 14# spatchy I’m doing this afternoon.
Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
Huskee should I have posted this in the "Everything Else..." category instead of here? Please move if needed. Still getting used to the new layout and where to post stuff. Thanks!
Comment