EGGARY

Anybody here Smoke a Turkey at 250 ? I know it would take longer to cook. I plan on Spatchcocking a Turkey for a Hanukkah Party as well as brining in a Maple Syrup Brine. LarryR, your brine looks interesting as well. I prefer using Kosher Salt instead of Table Salt. How much ? I don't know about any of you, but this stuff stresses me out thinking "if" it doesn't come out. So far so good. Everyone enjoy the Holiday month.

Hey CC, First of all, HAPPY THANKSGIVING TO YOU ! I read your way of doing Turkey and it looked interesting. Unfortunately for T-Day we are going to the B-I-L and he is doing a Turkey on a Traegar Pellet Grill. (Yawn) My wife is getting a 22lb. Fresh Turkey from work, so I plan on cooking/smoking it for a Hanukkah Party. I have had my eye on brining it in a Maple Syrup Brine. At 350, there will be enough smoke on the bird ? I figure pecan wood chunks. Anything better ? Thanks.

Normstar, You might as well pick up another KK.

Hey CC, Welcome to the KK Forum. It might be not as busy as the Kamado Guru but there are a lot of knowledgeable people here. Sorry about yesterday........What is up with Oklahoma ?

I did Korean Short Ribs last night as well and I used the same marinade. I added some garlic and some Worcheshire Sauce. They came out good. I do have boneless chuck short ribs in the freezer that I am looking forward to smoking. A little R & D.

Check out on the Beef Recipes in the KK Forum, Clay's Pulled Beef BBQ. It is really good.

It's interesting that is this Thermometer is Dishwasher safe. I have lost a few Thermapens from getting wet.

I heard it is best to put the meat/ribs on when it's cold. Just a thought. There is no right or wrong way to doing this.

I guess the question is, is it possible to get the temp to 250 with the Lower Vent opened wider than 1/4" and the Upper Vent opened less?

This may tie into MadMedik's topic of more smoke. If one wants more smoke then wouldn't the lower vent be opened more than 1/4" and the Top Vent opened less ? I read that the issue with the Ceramic Kamado is the difficulty of getting more smoke with less oxygen because of the vent openings.

I just saw your video. It would have been interesting to see what the temperature would be with the lid closed. If using the A-Maze-N Smoker for cold smoking just wondering what kind of temp is would get up to. Cold smoking at 70-90 degrees.

Dennis, I plan on trying this Rub on Baby Back Ribs today. Is the one Tablespoon of Garlic Salt enough ? Sure I could add more salt but I like to try a recipe as it is the first time. I have also seen other Memphis Recipes use Powdered Mustard. Thanks.

Robert, At those settings, how long does it take to get the KK up to temp ? I just open up the vents and let the temp rise until it gets to 200+ and then set the vents. I am always looking for new ways to do this. Thanks.

Spatchcock Chicken is my Go-to for doing chicken. I have not done a whole chicken as I find Spatchcock chicken easy and it always comes out good. I sometimes put a tray of potatoes underneath the chicken and let all the drippings of the chicken go on the potatoes. Yum !

I just saw a few videos on cooking Frozen Steaks. From what I saw the frozen steaks were first cooked in a hot pan with oil for a few minutes. Then they were cooked in an oven at 200 degrees for an hour. I was wondering if this could be done on a grill. Here is the link to watch the video. Maybe Dennis can chime is since he is very good with the Science of the KK. http://www.nytimes.com/2012/01/18/dining/modernist-cuisine-adapted-to-home-entertaining.html?_r=2&

I have seen a product called A-MAZE-N Smoker. Can use either pellets or sawdust. I would be looking for a temperature of 75-90.

Do you find the yellow mustard helps to get a good bark on the ribs ? Good to see you are off and running.

Just an idea. Instead of using the drip pan, put an aluminum pan of par boiled potatoes and some garlic cloves underneath the chicken and let all the dripping go into the pan of potatoes. That is definitely a big Yum. That is our favorite. Could also do Brussel Sprouts and/or Cauliflower. I too cover the Drip Pan with aluminum foil.

Personally I like it Med. Rare to Rare.

Normstar, How do you cook your Tri Tips? Med. Rare? Medium ? 30-40 minutes on lower grill would be a little long, no ?

The Jewish Holidays are around the corner and we do Break-the-Fast at our house. I am not a Lox person but we serve it Bagels and Cream Cheese. I have seen videos on how to cure Salmon. I would like to give it a try and make Smoked Salmon/Lox. The issue is Cold Smoking the Salmon. What is/are the best ways to go about Cold Smoking on the KK ? Thanks.

Have anyone tried Boneless Short Ribs ?

Very pretty. Congrats on the new KK. Enjoy the journey.

On the BGE Forum at one time there was a discussion of cooking Ribs at 350, I tried it and they came out good as well. Not a of smoke.