primo xl oval

[Cybercowboy]

Originally Posted by syf350

Cool. That will make the company happy. Told them they'd have to wait a couple hours after I pulled them.

And as soon as they come off feel free to graze on the outsides.

[Rob]

Originally Posted by Cybercowboy

And as soon as they come off feel free to graze on the outsides.

the bark is my favorite part

[syf350]

And I told them the bark was ok, and they couldn't even wait for me to get a pic.

[Rob]

Originally Posted by syf350

And I told them the bark was ok, and they couldn't even wait for me to get a pic.

Looks good

[syf350]

And when I told them the bark was ok, they couldn't even wait for me to get a pic.

Woops, where's the dupe police when you need them

[xXBUDXx]

Originally Posted by syf350

And I told them the bark was ok, and they couldn't even wait for me to get a pic.

I'm surprised you were able to take a pic with no forks in it.

[Cybercowboy]

Originally Posted by syf350

And when I told them the bark was ok, they couldn't even wait for me to get a pic.

That picture looks about par for the course.

[syf350]

Smoke number 2.

[Cybercowboy]

What you makin'?

[syf350]

Damn, what happened to the pic?

[Cybercowboy]

Turkey! Excellent choice.

[kingpin]

Do you have to worry about moisture like an oven baked bird when you are smoking it?

[Cybercowboy]

Originally Posted by kingpin

Do you have to worry about moisture like an oven baked bird when you are smoking it?

Not at all. Ceramic grills do a great job of keeping the moisture in. You don't need (or want) to add any liquid in a pan like you do with metal smokers. When doing a turkey you can run the grill like an oven. I just start the coals, add a few wood chunks, put the grill/drip pan together, and put the turkey on as it warms up. You'll get smoke during that time, and when it comes up to temp (usually 325-375 for turkey) it just runs like a nice oven and does a great job.

On chickens I crank it up to 425, but that would be a little too high for a turkey. Here's the one I put on for Thanksgiving. Don't have any after-pics but it turned out awesome. I used apple wood for the smoke.



Actually that might be a big chicken, I can't remember, but it's not a picture of my thanksgiving turkey because that one was rubbed with an herb mixture and had sage leaves under the skin.

[kingpin]

Originally Posted by Cybercowboy

Not at all. Ceramic grills do a great job of keeping the moisture in. You don't need (or want) to add any liquid in a pan like you do with metal smokers. When doing a turkey you can run the grill like an oven. I just start the coals, add a few wood chunks, put the grill/drip pan together, and put the turkey on as it warms up. You'll get smoke during that time, and when it comes up to temp (usually 325-375 for turkey) it just runs like a nice oven and does a great job.

On chickens I crank it up to 425, but that would be a little too high for a turkey. Here's the one I put on for Thanksgiving. Don't have any after-pics but it turned out awesome. I used apple wood for the smoke.



Actually that might be a big chicken, I can't remember, but it's not a picture of my thanksgiving turkey because that one was rubbed with an herb mixture and had sage leaves under the skin.

That looks like a turkey with the size of the drumsticks.

I guess I was wondering about the breast drying out because it's done before the dark meat.

[Cybercowboy]

Originally Posted by kingpin

That looks like a turkey with the size of the drumsticks.

I guess I was wondering about the breast drying out because it's done before the dark meat.

I make sure the turkey is thawed out completely and then 1 hour before I put the turkey on the grill I put a large bag if ice water on the breast. Helps even things out some. Or, at the very least, I'll put a foil shield over the breast for the first part of the cook, and take it off about 1 hour before it's done so the skin browns. I've never once had a bad turkey or chicken come off the Primo, and that includes the handful of times I let the chicken go too long and found the breast meat at 185.

[syf350]

It's been on an hour and a half. I put it on when the grill hit 400 and after half an hour dropped it to 350. Probe in the breast is already showing 135. Seems like it's cooking too fast?

[Cybercowboy]

Originally Posted by syf350

It's been on an hour and a half. I put it on when the grill hit 400 and after half an hour dropped it to 350. Probe in the breast is already showing 135. Seems like it's cooking too fast?

Nah, don't worry. It's done when done. It is OK if done ahead of time, just remove, shut down the Primo, and when it's at about 250 put the turkey back in the suit-down grill until ready for it. Don't cover with foil at any point as that will sog out the skin.

[syf350]

Originally Posted by Cybercowboy

Nah, don't worry. It's done when done. It is OK if done ahead of time, just remove, shut down the Primo, and when it's at about 250 put the turkey back in the suit-down grill until ready for it. Don't cover with foil at any point as that will sog out the skin.

Ah shit. Too late. Put in foil and towels in cooler. Saw that it might sog the skin, but was more worried about the meat.

[syf350]

Need about 2 and a half hours. Think I should get grill back up to 250, throw it in and let it sit there?

[Cybercowboy]

Originally Posted by syf350

Need about 2 and a half hours. Think I should get grill back up to 250, throw it in and let it sit there?

Uh, hope it turned out.