Cooking my 1st turkey this morning. Spatchcocked a 15 lb bird, injected about 3/4 lb of butter and sprinkled with s a sweet/spicy rub I mix up. Bird is laying on a bed of root veggies with purple and orange carrots, baby potatoes, turnips, beets, and red onion. Coals are piled to one side of the chamber and cherry wood chunks for smoke.
One challenge cooking with a Kamado is the low oxygen doesent allow for combustion and it’s hard to produce that clear bluish smoke. So I ignited the cherry chunks on my gas burner until they blackened over and moved them to the chamber. Getting a really nice smoke roll!
Prep ran a bit long so I’m playing catch-up to have it ready by 1pm. Cooking at 350ish.
One challenge cooking with a Kamado is the low oxygen doesent allow for combustion and it’s hard to produce that clear bluish smoke. So I ignited the cherry chunks on my gas burner until they blackened over and moved them to the chamber. Getting a really nice smoke roll!
Prep ran a bit long so I’m playing catch-up to have it ready by 1pm. Cooking at 350ish.
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