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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-21-2011, 04:57 PM | #1 |
On the road to being a farker
Join Date: 02-08-11
Location: Waseca, MN
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2 ducks and a turkey
I will be smoking 2 ducks (3-4 lbs) and a turkey (14 lbs) this Saturday on my GMG DB pellet pooper.
I normally smoke Duck at 225-235 and Turkey at 250-260, but know I have to compromise. (Grill has less than a 10 degree temp window) Should I lean more towards 225 or go to 250, or split the difference?? I don't have as much temp variation on my grill as others I have heard, so that isn't overly helpfull (I'm less than 10 degrees side to side). I will be brining them and stuffing with aromatics, but another other tips would be helpfull. Using Pecan wood pellets, really starting to like them. TIA
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Bourbon Brothers BBQ |
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03-21-2011, 05:09 PM | #2 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
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10 degrees wont make a difference IMO - just pick a temp and stagger the time at which you put each bird on the cooker. I'd aim higher in temp (275-300) to render the fats from the skin. You'll have that same smoke flavor without rubbery skin.
The DB is a great cooker, I have one myself. Just my .02 - enjoy those birds!
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