C6Bill

Simple reverse sear for Thanksgiving

Hi, I would open the top one full turn then the bottom vent half open on the left and the biggest hole on the right. Light the fire in two spots and close the lid and wait 30 minutes and see how the temp in coming up. It should be coming up well at that point. Then as it gets up to 375 close the top down to a half turn open and the temp should stabilize. Of course every fire is a little different based on how it is packed but you should be in a good spot there to make small adjustments one way or the other at that point. if it is stable then just put in your drip pans, they will do your deflecting and catch drips. I like to cook my turkeys at 400. Last weeks 25 pounder took 2 hours and 15 minutes if memory serves me. That was a single in a 32. If your fire is stable and you have a decent heat soak i don't think it would make too much of a difference cooking one vs cooking two. Just be patient and let the temp come up after the birds go in.

That looks great !!!!!

Love the color on that bird !!!!

We have a good local farm, a fresh turkey is a good turkey For the bread I proof in a Banneton bowl and then score the loaf similar to a tic tac toe and cook in a dutch oven to get good oven spring. Pre heat oven to 450 and set to 435 once you put the Dutch Oven inside. 30 minutes with the lid on then 20 minutes with the lid off and 10 minutes with the oven turned off and the door partially opened.

I like to cook them at 400. So for this one it took 2 hours and 15 minutes. Seasoned with Mad Max Turkey Rub and a little baking soda. Once the internal temp is where I want it the skin will be nice and crispy then I sauce it and let it sit in the KK for another 10 minutes with the vents closed down, just long enough to set the sauce.

Long story but we had Thanksgiving dinner today. I cooked a nice fresh 25 pound turkey and baked s couple loafs of sourdough. I finished the bird with a little maple chipotle bbq sauce 😁 I cooked the breads inside while cooking the turkey in the KK.

Great looking steaks 😁

Congratulations!!!! I went from a BGE to a Primo to a KK too. You will love your KK, it is a whole new level of cooking compared to the other two.

Yes, “she” is mine lol as is this crazy boy. Can you guess why I named him Cooper lol

Made a quick batch of soup yesterday to go with todays steak from SRF

Mine always wait, unless I’m not looking then they grab and run lol

Congratulations !!!!!!!

I believe the temp for the burn in process should be 550f is it different for a 42 ? You might want to drop that temp a little to make those two spots easier to manage ? But congrats , it is a beauty !!!!!!

I don’t see one listed on the site for a 16 but that is one of those things best answered by Dennis. I’d just give him a call ☎️

Correct, just pop that rail off and bump it off. It comes off the ramp much easier than you would think, don’t worry about it taking off on you. I had someone help me with my 32 but after doing it I know I could have easily done it myself

Hurry !!!!!! 😁

Delivery day is so exciting !!!!!!!

🍿 I haven’t done one yet so will be following along for pointers 👍

Dennis is going to see that picture and design a boat shaped KK 🤣

Do you get a goat and a duck for ordering a 42+16 combo lol congrats, they look great !!!!!

Looks great to me !!!!!!

I did a 24 or25 pounder on the 32 recently and it looked like a chicken on it lol But if you look at the grate pictures Dennis posted showing the size differences I have to agree with Tony, a 25 pound bird should fit easily

“Bound by an organic binder, it is 100% natural.” then it says “It's a 100% all natural wood, no chemicals or binders”

Yup, those nice $12 racks of ribs cost $20 now and it didn’t take long for it to happen either. I started buying chicken in bulk to save a few bucks