Smoked a ham and 2 turkeys on the kettle for the first time. I did one turkey with a wet brine, the other with a dry brine. I thought the wet brine was better imo. It seemed juicer to me, but not by a whole lot. I also used a fire brick as a shield to adjust hot spots and it worked great.
The double smoked ham had excellent smoke flavor (used a hickory chunk and some guava branches in the standard coals) , but I feel the spiral cut ham could’ve sat out a bit longer before going in the kettle.
All in all a great Thanksgiving day with the fam, and another great cooking experience with the Weber kettle.
Capped the day with a good cheap cigar and nice pour of Whisky that a friend brought over. Lots to be thankful for.
Happy Thanksgiving everyone!
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Topic: Turkey cooks '21 (Read 653 times)
