On Wed, 01 May 2019 20:07:37 -0400, John H.
wrote:
On Wed, 1 May 2019 16:37:52 -0700 (PDT), Its Me wrote:
On Tuesday, April 30, 2019 at 11:49:30 AM UTC-4, John H wrote:
On Tue, 30 Apr 2019 11:38:33 -0400, wrote:
I love smoked turkeys and chickens, but the turkeys especially can have rubbery skin and are a bit unevenly cooked. Other than the pellet grill, I bought one of these:
http://lionbbq.com/grills-l75000
I had a nice Weber gas grill and it was great, but in the 10+ years I had it I replaced the grates and flavor bars due to them rusting away even though it was always covered. Last thing was the cart rusted away and the legs/casters were falling apart. The Lion is completely stainless with a lifetime warranty.
I'd never had a rotisserie until the Lion, and I love it. Chickens and whole turkey breast are awesome!
Also picked up one of the smoker tubes you and Tim were talking about. I cold smoked some cheddar and pepper jack cheese last weekend. It will be ready for eating weekend after next. I hope to get in one more cold smoke before our weather gets too hot, and then I'll have to wait until fall. I had to sample it. It's already good!
There's a trick to getting crispier skin. Have to jack the temp way up for a few minutes at the end
of the cook, I believe. I'll be giving that cold smoking a try with some Gouda I brought back from
Gouda, Holland.
From the Traeger site: "When ready to cook, set the Traeger to 225? and preheat, lid closed for 15
minutes.
Place the turkey in a roasting pan and place directly on the grill grate. Cook until the internal
temperature reaches 100-110F.
Increase the temperature on the grill to 350F and continue to cook until an instant read thermometer
registers 160F when inserted in the thickest part of the breast, about 3 to 4 hours total cook time.
Turkey will continue to cook once taken off grill to reach a final temperature of 165F in the
breast."
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