oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 11-19-2012, 04:13 PM   #1
rwalters
Full Fledged Farker
 
Join Date: 06-08-12
Location: Sacramento CA
Default Question for Hasty Bake owners

Happy Thanksgiving! Going to hot smoke (325-350) a brined butterflied turkey this year. Going to do it on my Hasty Bake. I am assuming most of you would recommend indirect heat. However, being that you can lower the firebox to about 14-16 inches below the food, I am wondering if any if you have done turkey w/ direct heat, and the firebox simply set as low as it'll go (well over a foot from the food). Wondering if it would really crisp things up with a little hint of char added for flavor. Or would the heat just be to intense?
__________________
Kamado Joe Big Joe -- Kamado Joe Joe Jr. -- Mak 1 Star -- 36" Blackstone griddle
rwalters is offline   Reply With Quote


Old 11-19-2012, 05:44 PM   #2
jeffbokc
Found some matches.
 
Join Date: 10-31-12
Location: Oklahoma City, OK
Default

I have a HB Legacy and love it. I've cooked many whole turkeys, always indirect, sometimes with the heat deflector and other times by putting the bird on the other side of the grate, not over the coals. Never done one butterflied, though. I imagine you could cook it over direct heat with the firebox lowered, especially with the bone side down. Let me know how it goes!
jeffbokc is offline   Reply With Quote


Old 11-19-2012, 06:29 PM   #3
rwalters
Full Fledged Farker
 
Join Date: 06-08-12
Location: Sacramento CA
Default

I will definitely let you know how it goes Jeff. BTW, I have always used lump charcoal. Have you ever cooked with Kingsford briquettes in your HB? If so how did it go?
__________________
Kamado Joe Big Joe -- Kamado Joe Joe Jr. -- Mak 1 Star -- 36" Blackstone griddle
rwalters is offline   Reply With Quote


Old 11-19-2012, 09:04 PM   #4
jeffbokc
Found some matches.
 
Join Date: 10-31-12
Location: Oklahoma City, OK
Default

Never used Kingsford or similar. Lump only. I actually use HB lump, which is readily available around where I live in Okla City.
jeffbokc is offline   Reply With Quote


Old 11-19-2012, 11:20 PM   #5
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

I have a Hasty Bake Gourmet and use briquettes. Have had no problems with it.
I can't get the HB lump here but really liked the bag that came with the cooker.
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
http://cowgirlscountry.blogspot.com/
cowgirl is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 12:22 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts