If your legs are fat and chunky it's ok...

[Fwismoker]

...because some may consider them SEXY!!! This is no saucer that my legs are resting on it's an big arse over sized plate. Just pulled them off of the roti and cooked them over oak/cherry fire. Thanks for peaking at my big chunky legs! :becky:

BTW who has roti'd turkey legs?

 

[mchar69]

Looks very moist and tasty!
Just got my box from weber including 2 pair of forks for my
$10 garage sale score - 2 pair forks - $38 total for the Weber 22 1'2"
rotisseriere, motor, shank, and 2 1/2 sets of forks.

[Can you - (or should you) roti a Pork butt??
I should know this answer, but I forget.]
Advantages, disadvantages, I never foil.
Our electric bill is going UP!

 

[Fwismoker]

Real good smoke ring and moist...here's the other one.

 

[Fwismoker]

Looks very moist and tasty!
Just got my box from weber including 2 pair of forks for my
$10 garage sale score - 2 pair forks - $38 total for the Weber 22 1'2"
rotisseriere, motor, shank, and 2 1/2 sets of forks.

[Can you - (or should you) roti a Pork butt??
I should know this answer, but I forget.]
Advantages, disadvantages, I never foil.
Our electric bill is going UP!

:laugh: spin those dials!

Sure do a pork butt, just make sure it's tied w/string good if you're pulling it. FWIW I have something coming out soon you won't need to tie anything up like butts roasts etc... BTW nothing wrong with foiling when you reach the color you want, the moisture seems to suck back in.

Really no disadvantage other than you have to make sure it's secure but advantage is more even cooking, true self basting where the juices just continue to glaze the meat and makes for some moist moist meats.

 

[Fwismoker]

Making turkey stock with the sticks I'm thinking.

 

[smoke ninja]

Looks very moist and tasty!
Just got my box from weber including 2 pair of forks for my
$10 garage sale score - 2 pair forks - $38 total for the Weber 22 1'2"
rotisseriere, motor, shank, and 2 1/2 sets of forks.

[Can you - (or should you) roti a Pork butt??
I should know this answer, but I forget.]
Advantages, disadvantages, I never foil.
Our electric bill is going UP!

I foiled

 

[Fwismoker]

Ninja thinks my legs are fat! :tsk:





































...and ugly :mad2:

 

[Big George's BBQ]

That looks fantastic

 

[tom b]

The turkey is awesome, I did a whole bird last week and made some stock and soup with the bones, it was a hit.

Oh ya nice ass Ninja:wink:

 

[BillN]

Your legs are as sexy as they get.

 

[Fwismoker]

The turkey is awesome, I did a whole bird last week and made some stock and soup with the bones, it was a hit.

Oh ya nice ass Ninja:wink:

Thanks... Ya know now I'm thinking of making some homemade stuffing w/the stock. Oh it's sooo good, I make a version of my mom's with tiny bits of the giblets fried and mixed in. :hungry::grin:

That looks fantastic

Appreciate it George!

Your legs are as sexy as they get.

Thanks, ya know I was starting to get self conscious. :icon_blush:

 

[G'Daddy]

Ooo la la. Very sexy legs.

 

[cheez59]

Very nice looking legs you have there Keith.

 

[Fwismoker]

Very nice looking legs you have there Keith.

Ooo la la. Very sexy legs.

It's nice to know some out there appreciate the full figured legs. :biggrin1:

 

[jjjonz]

That's some fine looking groceries right there Keith . When you are spinning and using wood do you have your intake wide open ? Also does it take a lot of wood to do a butt ? Thanks

 

[Fwismoker]

That's some fine looking groceries right there Keith . When you are spinning and using wood do you have your intake wide open ? Also does it take a lot of wood to do a butt ? Thanks

Thanks they were fantastic.

It really varies JJ because If there's a good coal base I'll have most or all intake closed but if there isn't then they'll be opened up. Cooking with wood like this is an art...just soooo many variables to get the fire like you want to cook. I've been doing this for going on 2 years and still learning....but it's FUN!!!

It won't take a ton of wood to do a butt if once you have a coal base just close the air and then let the fire just chew on some big splits. With it being an open top cooker it gets great clean exhaust and the fire can just low slow burn. The taste and quality just can't be beat cooking this way imo.

 

[Tonybel]

Looks great! I remember now when we talked...lol

 

[jjjonz]

Thanks they were fantastic.

It really varies JJ because If there's a good coal base I'll have most or all intake closed but if there isn't then they'll be opened up. Cooking with wood like this is an art...just soooo many variables to get the fire like you want to cook. I've been doing this for going on 2 years and still learning....but it's FUN!!!

It won't take a ton of wood to do a butt if once you have a coal base just close the air and then let the fire just chew on some big splits. With it being an open top cooker it gets great clean exhaust and the fire can just low slow burn. The taste and quality just can't be beat cooking this way imo.

I can't stand it no more I just pulled the trigger on a spinner for my PBC . :clap2:

 

[Fwismoker]

Looks great! I remember now when we talked...lol

LOL, yea you had your hands in turkey juice at the time!

I can't stand it no more I just pulled the trigger on a spinner for my PBC . :clap2:

You'll be able to move the motor to another cooker like a fire barrel cooker too, all you'll need is to pick up some motor brackets.

 

[cheez59]

It's nice to know some out there appreciate the full figured legs. :biggrin1:

I actually like them all but there is a soft spot in my heart for the meatier ones.:biggrin1: