I have gone back and forth, do I cook the bird on the Kamado or Roto all week long?
Well, do to the awful weather in Michigan, I have no plans on going outside on multiple occasions.
So I am moving my performer and Green master-touch in the Garage in the morning, I will post pics but do you all plan this stuff out like I do?
Yes. I can't imagine tackling this without some kind of game plan. Good luck to you on the cook. Go Bucks!

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Hope you all have a happy thanksgiving!
Your turkey fits on the Kamado?
I moved into my garage too.
(http://i1078.photobucket.com/albums/w493/HellFireGrill/Turkey%20meets%20Snake/Turkey%20meets%20Snake%202016-11-23%20018_zpsfcobbnso.jpg)
I have my setup in the garage too.
Planning on spinning a 20 pounder on the rotisserie with a dry rub on/in it.😊 going to roll it outside before lighting though. Should be 39 here tomorrow. Not too cold.
searching for 2 18" straight lip twist ash pans.
Quote from: LightningBoldtz on November 23, 2016, 04:33:34 PM...do you all plan this stuff out like I do?
I plan most of my cooks ahead of time for sure, especially on the holidays. Lots of details to consider! The turkey is soaking it up right now, prepping for the rotisserie... ;D
I have an old family tradition, dates back to the mid 80's of frying turkeys. Dad learned from a True Cajun and passed his tricks on to me.
Last year I spun a turkey breast on the roti to go along with the fried, and it was barely touched.
This year I am only frying.
2 birds, but the family tells me it's tradition and that's what they want. I'll be channeling my Dad tomorrow and frying in his memory, even bought a 6 pack of Busch to make me feel more. authentic.
Happy Thanksgiving WKC!
Safe travels and happy times to all.
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Tomorrow we'll be going to my moms house for dinner, good news is I bought 2 turkeys the other day and I'm planning on putting 1 on the spit rod this weekend for a roll in the coal... you guys got me really wanting to try it now.
Happy Thanksgiving
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I've got two birds going on tomorrow. Both are about 12lbs. The first I deboned tonight and it'll get stuffed with an apple, cranberry, and sausage stuffing and tied up. The second is going on the roti. The deboned will surely take less time, but it shouldn't be too much less because both are nice and small. Cheers!
nothing too fancy. 11lb bird that i injected and rubbed tonight. will go on the 18.5 wsm with pitmaster iq110 at 325. foiled over water pan with foil balls inside(for heat sink) using kbb for heat and a couple pecan chunks early in the cook for smoke flavor. should be done in under 3 hrs. then wrapped in foil, and surrounded by towels in a cooler for the 30ish min trip to mil's house whereupon it'll be deconstructed and served.
We're eating at my sister's joint, two doors down. Dropped off the Simpson's 22 yesterday and picked up a couple 6.5 lb Rib Roasts. Not a big turkey fan and figure it'll be fun to cook two decent sized roasts on a simple 22. Might just shut some of the "Why do you need so many grills" folk up.
Plan is slather with evoo, then coat with Montreal Steak seasoning. Smoke using the snake method cherry and apple for wood.
Here are the subjects-
(http://uploads.tapatalk-cdn.com/20161124/617f3999e576c1253d8168ee34bd78d4.jpg)
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Them's two nice Tyurkeys!
I am cooking for 1st ever shoulder on the kettle. Not getting started as I hoped because I have been sick for a couple days now and was unable to get up to get my 11lb shoulder on when I wanted. Now I only have 8 hours to cook it but sure I can salvage that. Happy Thanksgiving WKC
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Here is my cooker lineup
Gasser is there to help light coals and keep sides warm if needed.
(https://c2.staticflickr.com/6/5507/31211701495_74d3d2dba9_c.jpg)
The stars of today's show
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Looks like a great set up. I cooked a 12 pounder Tuesday night to have leftovers and it's already gone! I'll have to look for another one tomorrow.
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Todays lineup. I figured the 1st cook on my new Copper Mist should be today, no better way to honor my dad. Brick crooked AH gets side duty and lil bud gets the coals going.... ;D
(http://i1374.photobucket.com/albums/ag406/scottzee26/temporary_zpszdb2vju9.jpg) (http://s1374.photobucket.com/user/scottzee26/media/temporary_zpszdb2vju9.jpg.html)
(http://i1374.photobucket.com/albums/ag406/scottzee26/temporary_zpstuj1ucmd.jpg) (http://s1374.photobucket.com/user/scottzee26/media/temporary_zpstuj1ucmd.jpg.html)
I hope everyone has a nice Thanksgiving today and that there's lots of good food, laughs and especially LOVE between family and friends... Scott
Here we go!
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https://www.instagram.com/p/BNMjuJzBlRU/ (https://www.instagram.com/p/BNMjuJzBlRU/)
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T-day and Black Friday are working holidaze for me, I build up my comp time bank and let the in-laws do the cooking! They go for the traditional bird and sides.
Me on the other hand get my protein fixes prior to and after gobble day!
https://www.facebook.com/Left-Hand-Smoke-116187658462391/?ref=hl
I got four birds going today, all gonna be on vintage grills.....will post when they go on.
Happy Thanksgiving to everyone.
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Dizzy turkey over here.
(http://uploads.tapatalk-cdn.com/20161124/f778ab75eb9a50bf6466f8f6040e1afa.jpg) 2hrs in Rollin with the Stubb's
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4hrs. Done
searching for 2 18" straight lip twist ash pans.
Happy Thanksgiving Grillfellas!! Two hours in on this one. Coming along nicely. Holding 325. Straight grilling. No smoke this time. (http://uploads.tapatalk-cdn.com/20161124/bee1a802d144dc63d01c6031dabd4a3f.jpg)(http://uploads.tapatalk-cdn.com/20161124/2a9a4db2ff7b0329aea6d2084861589a.jpg)
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We're going to my in laws today and spend the afternoon there. I'm gonna take some abt's with us. We'll be doing our Thanksgiving cook tomorrow once my oldest daughter gets back from her dads this evening. I'll be spinning a not so "fresh" 10 lb bird seasoned with herb butter under the skin, and injected with creole butter. Whipped taters, homemade stuffing and Brussels sprouts for the sides.
I think I'm going to use the chocolate to spin the bird.
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Pulled them off at 130!
(http://uploads.tapatalk-cdn.com/20161124/4f5743b2c2f33c8fe8563a4ed4c7554c.jpg)
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Just the breast today. Taking it to my moms later.
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Done
(http://uploads.tapatalk-cdn.com/20161124/9c896cd8636e0e27752b93e557396c53.jpg)
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Burgers, brats, dogs and wings on my redheads!
Okay I lied, three vintage and the new smoke....
Birds on..
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More to come.....
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This is the first Weber I ever purchased. It's been residing at my pops house for the past five years. Just got the turkey in. A couple of baskets, aluminum foil and coal. Happy Thanksgiving! (http://uploads.tapatalk-cdn.com/20161124/0b902960fc7053b2b51fe08bc17bfd23.jpg)
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Quote from: zavod44 on November 24, 2016, 09:49:17 AM
Okay I lied, three vintage and the new smoke....
Birds on..
(http://uploads.tapatalk-cdn.com/20161124/f30abcbc7d416e42ee38e481446e4fa6.jpg)
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(http://uploads.tapatalk-cdn.com/20161124/c8dff5623395817a11e0c29a61bdec9f.jpg)
More to come.....
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Beautiful selection of mlh's for the day. Nicely done.
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A line up of one this year, and not a bird in sight. Had the grandkids and DIL/SIL over for an early brunch, and we hung out while he cooked a turkey in the oven for his family later today. Around noon I fired up the SSP and threw down a variety of kabobs; steak & andouielle, shrimp, beef smokies for the kids, brussels spouts and pork tenderloin. Filled up the SS no problem, and it all turned out good. We had a turkey feast last weekend, so I don't miss it. Time for a nap...
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Here they are an hour in, the one on smoke is brined, the others are covered in salt pork....I'm about to bring the MLH Chestnut online for some sweet potatoes
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1:30 in. Covered with foil the first 90 minutes, next 90 without. (http://uploads.tapatalk-cdn.com/20161124/32b7ddf495ab697d5f394f299fdf3564.jpg)
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(http://uploads.tapatalk-cdn.com/20161124/c7b444fc9fc385b5f83167f25daac122.jpg)
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Birds coming off....
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Heyoo(http://uploads.tapatalk-cdn.com/20161124/d5e47311380a797257c73cff80a25b5d.jpg)
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Fantastic
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I ordered a 18-20 lb fresh bird and got a 24 lb behemoth. Had to start a bit earlier as it should take about 4 1/2 hours. Good thing was no counter weight needed as it was balanced perfectly.
(http://pics.weberkettleclub.com/images/2016/11/24/DSC02697.md.jpg)
Loosing to much heat due to the cold and wind. Moved it between the house and garage for better shelter from the wind.
(http://pics.weberkettleclub.com/images/2016/11/24/DSC02698.md.jpg)
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Quote from: 56MPG on November 24, 2016, 10:39:00 AM
A line up of one this year, and not a bird in sight. Had the grandkids and DIL/SIL over for an early brunch, and we hung out while he cooked a turkey in the oven for his family later today. Around noon I fired up the SSP and threw down a variety of kabobs; steak & andouielle, shrimp, beef smokies for the kids, brussels spouts and pork tenderloin. Filled up the SS no problem, and it all turned out good. We had a turkey feast last weekend, so I don't miss it. Time for a nap...
(https://c5.staticflickr.com/6/5545/31183211956_f2058fc8df_c.jpg)
Looks really nice....
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@zavod44,
@Cellar2ful, and
@AZ Monsoon - those birds look great.
(http://uploads.tapatalk-cdn.com/20161124/fa1f312a7d986b8e674ce8f2cb01cd44.jpg)
(http://uploads.tapatalk-cdn.com/20161124/8aa78f7e2d92d3e49b83362676086449.jpg)
Oh the sweet potatoes, I almost forgot
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Spatchcocked, dry brined, herbed butter injection, smoked at 250, drip gravy. Best turkey yet!
(http://i1277.photobucket.com/albums/y489/J1ROW/IMG_20161124_114849495_zpssyofdvi3.jpg) (http://s1277.photobucket.com/user/J1ROW/media/IMG_20161124_114849495_zpssyofdvi3.jpg.html)
(http://i1277.photobucket.com/albums/y489/J1ROW/IMG_20161124_141028025_zpspewr3zdo_edit_1480027115661_zpsaolrnupb.jpg) (http://s1277.photobucket.com/user/J1ROW/media/IMG_20161124_141028025_zpspewr3zdo_edit_1480027115661_zpsaolrnupb.jpg.html)
(http://i1277.photobucket.com/albums/y489/J1ROW/IMG_20161124_150131856_HDR_zpsoekpw9yy_edit_1480026752325_zpsup5mzmqu.jpg) (http://s1277.photobucket.com/user/J1ROW/media/IMG_20161124_150131856_HDR_zpsoekpw9yy_edit_1480026752325_zpsup5mzmqu.jpg.html)
Quote from: zavod44 on November 24, 2016, 12:27:41 PM
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Birds Win! Birds Win! I'll take one of those legs...
Looks wonderful fella's. @1ROW beautiful table setting
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Wowzers! You guys just crushing it. Nice work. Thanks for sharing the pics!
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Good show all. Happy Thanksgiving!
We had our Family feast today.
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Did my 21 LB bird on the WSM with the Cajun Bandit rotisserie and injected with creole butter. Held 330 the entire cook, used some apple and cherry wood. Wife took some pics through out the cook. No pics when I pulled it off, was rushing and had to get it in a cooler for transport.
(http://uploads.tapatalk-cdn.com/20161125/e0100c63cb8f15bc8609d8b5f811737e.jpg)
Stubbs gets the call to start
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KBB in there for the cook
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3 hours in
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All finished
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Cracked skin in a few spots
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Time to eat
(http://uploads.tapatalk-cdn.com/20161125/dc3b1ba3416bbee88fdf1a9dbfc4638f.jpg)
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Those pictures are incredible @iCARRY
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Quote from: Travis on November 25, 2016, 05:00:58 PM
Those pictures are incredible @iCARRY
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Thanks. It's all my wife. She had a photography business for a while. She has all the professional equipment from the business still and now just does it as a hobby. I wish she would take more photos of me cooking but she doesn't. The only reason she took these were she just bought a new lens. A few of them were from my phone. Sure you can tell the difference.
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Lookin good
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Quote from: iCARRY on November 25, 2016, 01:38:12 PM
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3 hours in
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Calendar submission
Some great looking birds guys!
Here's what we had
First spin with a turkey, everyone said we can just do it on the rotisserie from now on
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(http://uploads.tapatalk-cdn.com/20161126/7e60f43dc534e42f4b03d1c1f6eb48c6.jpg)
Used the performer for the turkey and the vintage ones to heat up the sides
(Didn't notice the thanksgiving color scheme when I first pulled out the kettles, but it really worked out well i think!)
(http://uploads.tapatalk-cdn.com/20161126/38c57ff02a6d19fe9af28f7cb3f074a7.jpg)
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Everything looks great everyone!!!...Happy Thanksgiving!!!!
@WNC very nicely done. Love the lineup and I see in the last picture someone is waiting for some scraps or they're already getting at it!
Spatchcocked a 13 lb bird and cooked it indirect with the SnS using the directions from their website. Used meathead's Simon and Garfunkel rub. Juicy meat and crispy, crispy skin. It was a huge success!
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Love seeing these pictures and grilling setups. Great pictures
@iCARRY and love the lineup
@WNC.