golfpro2301 Posted November 21, 2019 Report Share Posted November 21, 2019 Hey all. Feels like been forever since I have been on here. I have been using the 23 pretty much every weekend to cook steak and wings and thats about it. Started Keto diet in February and down 80lbs. Cant eat the sweet pulled pork or ribs and it sucks. Doing the Thanksgiving bird in the KK again this year. Last rear ran it about 280 on the upper grate and turned out good. Going to crank it up 325-350 this year and was wondering about putting it high up in the dome. Would that be good idea or burn the skin? Also I have a 23lb butter ball and think at 325-350 will take 4 hours. It is your typical 8% solution so am probably not going to bring but was going to inject with a savory/brown sugar injection. Anyone have any good recipes? As always appreciate the help Quote Link to comment Share on other sites More sharing options...
tony b Posted November 21, 2019 Report Share Posted November 21, 2019 My only thought is that a bird that big might be too big for the upper grate. You could do a test by trying the still wrapped bird (even frozen) on the upper grate and close to the lid to see if you have clearance. 1 Quote Link to comment Share on other sites More sharing options...
Tucker Posted November 22, 2019 Report Share Posted November 22, 2019 We typically cook a 25# or so bird each each year on the 23"; been doing this since 2007 w/ first grill. prep same as if I were to use the oven. sits on main grate w/ drip pan as heat deflector below it 350f for 4 or so hours; foil laid over it for first couple hours, then remove for the tan. Insert other media 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted November 24, 2019 Report Share Posted November 24, 2019 I had posted earlier about deboning a whole Turkey as alternative with the stuffing inserted and tied. Height wouldn't be an issue. I practiced on a good size chicken and the results were very good. If your daring and welcome something outside the box this might be the challenge your looking for. 2 Quote Link to comment Share on other sites More sharing options...
lemisfits Posted November 25, 2019 Report Share Posted November 25, 2019 Here is a pic of a rotisserie turkey that I did yesterday. 350 for a few hours until 165 degrees. I used cocochar and it turned out a tad smokey and super juicy. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 25, 2019 Report Share Posted November 25, 2019 Looking mighty tasty. 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 25, 2019 Report Share Posted November 25, 2019 Rotisserie turkey Yum Yum looks delicious nice cook 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 25, 2019 Report Share Posted November 25, 2019 Nice bird! 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted November 25, 2019 Report Share Posted November 25, 2019 Tis the season and it looks tempting too bite into. If you didn't know, to crunch the skin you could pause the motor for a time to brown it up, just sayin. Roto is very hypnotic, unsure if it's turn of the style or the hum of the motor, it just turns out soooooooo good. 1 Quote Link to comment Share on other sites More sharing options...
merrill Posted November 28, 2019 Report Share Posted November 28, 2019 I have been using cocochar for the past 4 months and I usually throw in some apple to get more smoke. I have found it to be very neutral. Does it very from box to box? 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted November 28, 2019 Report Share Posted November 28, 2019 6 hours ago, merrill said: I have been using cocochar for the past 4 months and I usually throw in some apple to get more smoke. I have found it to be very neutral. Does it very from box to box? No. Coco char is desirable precisely because it is neutral. Allows you to add whatever smoke wood you want for flavor without a pungent charcoal smoke competing with it. 2 Quote Link to comment Share on other sites More sharing options...
