Well, as PatAttack suggested I did my first cook on what I plan to be my turkey cooker, and did a rib roast.
I'm pretty pleased with the results. I decided not to use the smoke chip feature for the first run just to get an idea of how the flavor was without imparting any smoke. I'll definitely be using the smoke compartment with pellets or chips next time.
I pulled at 135 internal, and in retrospect should have pulled around 130 for my personal preference, but it was still excellent.
Started with a USDA choice boneless rib roast from Costco.
Trimmed the fat cap to let the rub adhere to the meat surface.
Seasoned with some Jack Daniels steak seasoning I had laying around as well as some Big Pappa Secret Weapon
I wanted to see how hot it would get on high. At over 500 I decided that was hot enough and started ramping it down.
In the basket and lined the bottom with a little foil for easy clean-up.
Done and resting on the counter. I think the cook took around an hour and 45 minutes.
Sliced.
The cooker produced a fantastic crust which makes me think it will make for some nice crisp turkey skin too.
Overall very happy with the Charbroil 3 in 1, and I can see using this for a lot of different things, and augmenting the kitchen oven for big cooks etc. Hopefully when I try the smoke chips/pellets it will impart some level of smoke flavor as well.
Some additional observations: The cook chamber seems to vary by ~+50 degrees at the top versus the bottom. On the lowest setting it settled in around 350 at the bottom of the grate so you are cooking fairly hot. The drip pan collected the juices nicely which I incorporated into the aus jus so I'm sure I will be able to do the same with turkey for gravy. (I poked a hole in the foil I lined the bottom with to let the juices drip down)
PS: I'm in no way shape or form affiliated, compensated yadda yadda by Charbroil. Just my personal feedback based on my purchase. Picked it up off Amazon for 175 with free shipping via prime.
I'm pretty pleased with the results. I decided not to use the smoke chip feature for the first run just to get an idea of how the flavor was without imparting any smoke. I'll definitely be using the smoke compartment with pellets or chips next time.
I pulled at 135 internal, and in retrospect should have pulled around 130 for my personal preference, but it was still excellent.
Started with a USDA choice boneless rib roast from Costco.
Trimmed the fat cap to let the rub adhere to the meat surface.
Seasoned with some Jack Daniels steak seasoning I had laying around as well as some Big Pappa Secret Weapon
I wanted to see how hot it would get on high. At over 500 I decided that was hot enough and started ramping it down.
In the basket and lined the bottom with a little foil for easy clean-up.
Done and resting on the counter. I think the cook took around an hour and 45 minutes.
Sliced.
The cooker produced a fantastic crust which makes me think it will make for some nice crisp turkey skin too.
Overall very happy with the Charbroil 3 in 1, and I can see using this for a lot of different things, and augmenting the kitchen oven for big cooks etc. Hopefully when I try the smoke chips/pellets it will impart some level of smoke flavor as well.
Some additional observations: The cook chamber seems to vary by ~+50 degrees at the top versus the bottom. On the lowest setting it settled in around 350 at the bottom of the grate so you are cooking fairly hot. The drip pan collected the juices nicely which I incorporated into the aus jus so I'm sure I will be able to do the same with turkey for gravy. (I poked a hole in the foil I lined the bottom with to let the juices drip down)
PS: I'm in no way shape or form affiliated, compensated yadda yadda by Charbroil. Just my personal feedback based on my purchase. Picked it up off Amazon for 175 with free shipping via prime.
