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The Cooking Channel Got a favorite recipe... share it here.

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  #16  
Old 09-06-2017, 12:51 PM
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I use a smaller bird to avoid having to spatchcock it. Up to a 12-13 pounder will climb out of the danger zone fast enough to not worry about it, anything larger and I defintately spatch it.

The kegs smoke/cook a lot different than my WSM. I know they are revered for the way they cook and the end product, just a different method.
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Old 09-06-2017, 01:14 PM
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True. My old shift partner cooked with a WSM, and we both saw radically different cook times and results. My keg is my first smoker, so it's all I know.
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Old 09-06-2017, 01:59 PM
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I usually dial mine in around 225-250* to let the smoke permeate whatever I'm cooking. I have a BIL that has a Komodo smoker/grill and his stuff comes out way too smokey. But then again, he can't grill worth a crap in the first place.
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Old 09-06-2017, 02:43 PM
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I usually dial mine in around 225-250* to let the smoke permeate whatever I'm cooking. I have a BIL that has a Komodo smoker/grill and his stuff comes out way too smokey. But then again, he can't grill worth a crap in the first place.
I cheat. I put the meat on as soon as the aromatic wood goes in (and ain't that a ton of innuendo!), so that it soaks up the smoke as the Keg gets up to temperature. So the smoker will be at all of ambient temperature when the bird goes in (that's what she said), and it'll take 60 or 90 minutes to reach cooking temperature.

We're crispy skin fans, so YMMV.
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Old 09-07-2017, 07:48 AM
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If you each send me a sample, I'll be glad to judge.
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Old 09-07-2017, 09:05 AM
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A good 24 hour brine prior to smoking is a great start. I found this one a while back and between DPH and I, we keep adding things to it every time.

Brine was 1 cup brown sugar, 1 cup coarse salt, 20 cups water, a few orange slices, some bay leaves , onions and garlic.

Remove and pat dry,stuff, rub down with some EVOO and a little dusting of Mrs. Dash


We have replaced the Mrs. Dash with either BGE Whirly Bird or a special blend DPH puts together. In addition to rubbing the outside of the bird, rub a generous amount under the skin directly onto the meat...breasts and thighs, wings and drums just get what they get.

Fruit wood (cherry is my preference) goes really good with poultry, hickory, mesquite and other woods like that can be a bit bitter, cherry puts a bit of sweet into it.
Perfect, just what I was looking for
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Old 09-07-2017, 09:07 AM
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I usually dial mine in around 225-250* to let the smoke permeate whatever I'm cooking. I have a BIL that has a Komodo smoker/grill and his stuff comes out way too smokey. But then again, he can't grill worth a crap in the first place.
I know everything that I've watched and done myself that I wait for the smoke to thin out a little before putting anything on. Blue smoke I think it what it is called?
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Old 09-07-2017, 11:00 AM
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I know everything that I've watched and done myself that I wait for the smoke to thin out a little before putting anything on. Blue smoke I think it what it is called?
With my particular smoker, I'll light the pit with all my vents wide open and let it go until it hits 250-275*, usually with a lot of smoke coming out. I'll open it up and put the meat on the grill and close it up. By this time, the temp at the dome usually shows about 200* ish, plus with the introduction of the cooler meat, the temp really goes down. I'll close 2 out of the 3 bottom vents at this point and let the temp slowly get back up to about 250* and then start quenching the last vent to get it close to 225*. By this time, the smoke is very thin and wispy. Then, don't open it again until the remote thermometer says it is done. Every time you open it, you introduce oxygen and can make trying to maintain temp a pain.
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Old 09-07-2017, 11:49 AM
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Every time you open it, you introduce oxygen and can make trying to maintain temp a pain.

If your looking, your not cooking.
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