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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.


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Unread 11-19-2012, 04:13 PM   #1
rwalters
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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?
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Unread 11-19-2012, 05:44 PM   #2
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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!
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Unread 11-19-2012, 06:29 PM   #3
rwalters
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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?
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Unread 11-19-2012, 09:04 PM   #4
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Never used Kingsford or similar. Lump only. I actually use HB lump, which is readily available around where I live in Okla City.
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Unread 11-19-2012, 11:20 PM   #5
cowgirl
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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.
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