M
SourHopHead
Is lookin for wood to cook with.
No, but I will this year along with Truss it.
B
Bertha's BBQ
Guest
I cook for taste, not for show.
El Ropo
Quintessential Chatty Farker
Many people suggest not trussing the bird. This allows dark meat to get more heat and better color in the crotch area. End up with pefectly cooked bird instead of overcooked breast and undercooked legs/thighs.
SourHopHead
Is lookin for wood to cook with.
Thanks. As I read it seems split 50/50. I'm looking for the crispy skin and an even cook. Going to brine it no doubt but now still reading on trussing. Will I have a space issue with a 16-17lb bird on my 18.5? I think it should be fine. Could I smoke it in the pan? I will have a brisket on too and last year we didn't catch any drippings to make the gravy.
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SourHopHead
Is lookin for wood to cook with.
samfsu
is one Smokin' Farker
You should have plenty of space. I cooked a 19lb ham on the bottom grate (above the pan) and a 24lb turkey on the top grate (sitting in an aluminum pan).
I am doing a 18lb ham this year and a 22lb turkey
M
MrVza
Guest
You should have plenty of space. I cooked a 19lb ham on the bottom grate (above the pan) and a 24lb turkey on the top grate (sitting in an aluminum pan).
I am doing a 18lb ham this year and a 22lb turkey
you mean wsm right?
SourHopHead
Is lookin for wood to cook with.
You should have plenty of space. I cooked a 19lb ham on the bottom grate (above the pan) and a 24lb turkey on the top grate (sitting in an aluminum pan).
I am doing a 18lb ham this year and a 22lb turkey
Thanks. Found a pan this morning that will fit.
