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|11-13-2009, 07:11 PM||#17|
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
I cooked many a turkety in both the bandera and the backyard chef.
I use oak mostly, and some apple or cherry.
Shoot for 325, burn hot and clean. Kepp logs on top of the firebox to preheat them so when u need to add, add a hot log and it will ignite immediatly eliminating the white smoke you get with a new log.
The higher temp will roast.. not smoke.. you will have a wood roasted bird, not smoked with the wood roasted flavor, but very little smokiness.. (my family loves it that way) Also, when the bird achioves the color you want, cover it with cheesecloth moistened in hot apple juice and butter. This will stop it form browning too much. You can also cook form the beginning with cheesecloth, and then remove it in the last 45 miutes to brown the skin.
Site Administrator and
CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.
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