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I prefer to eat a brined turkey that has been fried
I want to get a smoker but have no idea what to get- worried about cost and learning curve. Are they complicated? Budget would be 500-1000.Dry brined and roasted to 150*. Other one gets spatchcocked and smoked. In Kenji I trust.
Get a Big Green EggI want to get a smoker but have no idea what to get- worried about cost and learning curve. Are they complicated? Budget would be 500-1000
A traeger pellet smoker might slot right into your price range. Those ones are really easy because it's like picking the settings on an oven and then just leaving it alone. Super easy to deal with and I'd say no learning curve on those. I have one of the large Big Green Eggs, which may be a couple hundred bucks over your price range and then there's the different grates and accessories they can ding you on as well... but I love the Egg. Not really a learning curve other than getting the hang of starting lump hardwood charcoal and not letting the temperature get too high, because the Egg retains heat really well. So if you go over your heat target, it's a bit of a pain in the hole to get the temperature to go down. It's nice too after smoking low for a few hours, you can open the air vents and the temp goes up to like 800* and you can start turning out pizzas the save afternoon.I want to get a smoker but have no idea what to get- worried about cost and learning curve. Are they complicated? Budget would be 500-1000.
my test turkey is thawing in the fridge. Will use the carcass for stock and make gravy early and have it done and out of the way for game day.Start with brine, then I alway inject mine with a mix of butter, apple cider/juice, salt, paprika and a lil secret extra something.
Then I smoke it on the Kamado.
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I was thinking about doing a rotisserie turkey on the smoker for the 1st time, but I would have to do a test run. Can't play around with the holiday turkey.
This is what I have, and it works fantastic: LinkyI want to get a smoker but have no idea what to get- worried about cost and learning curve. Are they complicated? Budget would be 500-1000.
This is my modified Serious Eats spaatchcock oven method outline.Dry brined and roasted to 150*. Other one gets spatchcocked and smoked. In Kenji I trust.
Anyone try splatchcocking a turkey?
Never tried with a turkey but thats how I cook chicken and its the way to go.Anyone try spatchcocking a turkey?