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Spatchcocking and Kettle size/selection

Started by Craig, November 14, 2014, 07:36:07 AM

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Craig

Long time Grillfella, first time Spatchcocker here...

10lb bird for this cook (Pre Thanksgiving celebration/practice round) Would you say 22 or 26 for this method?

Thanks.

MacEggs

I would guess a 26er ... I don't have one to make a true comparison.

I have spatchcocked lots of chickens ... easy to cut.
However, a turkey, only once ... Make sure the scissors and / or knife are sharp. Much tougher to cut than chix.
Q: How do you know something is bull$h!t?
A: When you are not allowed to question it.

1911Ron

My guess would be a 26" also, however i could be wrong! Lol!
Wanted: 18" Platinum any color will work
This is my Kettle there are many like it but this one is mine......

swamprb

I cook on: Backwoods Gater, Lang 36, Hunsaker Smokers, Pellet Pro 22" WSM, BGE's, WSM's, Cajun Bandits, PK Grills, Drum Smokers, Genesis Silver C, Weber Q's, Cookshack 008, Little Chief, La Caja China #2, Lodge Sportsman...oh yeah! Weber Kettles! Kamado restoration and pit modification hack!

addicted-to-smoke

^^ Yeah it'd be rounder but not greater in girth at only 10lbs compared to a chicken, methinks. 10lbs turkey's on the small side.
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

fedex

I use the 26.  Go to HD and get your self a good pair of pruning shears to cut out the backbone.  Kitchen Scissors won't get it done real easy.
1 Black Limited Edition Kettle & Wife Model #1962

saxart

I'd say DEFINATELY use the 26.   For some perspective, here is a 14-pounder on a Ranch.    Never "too much" room...

Interested in ANY offset handle SJs you may have.

Craig

Thanks for the suggestions! I just cut my turkeys backbone out with my 7" Santoku knife. It's completely submerged in an herb brine right now, looking at your Ranch photo Saxart, I think I'm gonna pull the Chief out for this bird and use my expanded metal grate ring. Looks like I'll have some snow to contend with during tomorrow's cook. I'm also doing a ham so that will go on a 22 then.


saxart

#8
Craig-
Make sure you take some pictures of that cook!  I was originally thinking of doing a "turkey in the basement" on the Fleetwood, but it sounds like the family might prefer a ham instead.  (We also do a large turkey in the oven)

P.S.   Lovin your tagline!   :D
Interested in ANY offset handle SJs you may have.

Craig

#9
Quote from: saxart on November 15, 2014, 06:15:04 PM
Craig-
Make sure you take some pictures of that cook!  I was originally thinking of doing a "turkey in the basement" on the Fleetwood, but it sounds like the family might prefer a ham instead.  (We also do a large turkey in the oven)

P.S.   Lovin your tagline!   :D

Thanks! Here's some pics! Sorry my phone wasn't on me for plated photos.

Turkey on The Chief. I used a very small amount of Apple chips, just to give it a hint of smoke. It have it a nice smoke ring at carving time. Sorry not pictured. I used a drip pan below with gravy fixings. Including the backbone along with the neck and giblets. The bird turned out  SEEEWPER MOIST!! Nobody touched the gravy, except me. I'm a turkey junky (Mr Parker from Christmas Story type of turkey junky) so homemade turkey gravy is my thing moist or not.











Ham on the Wood Dale.. Given a mustard bath and rubbed with a local coffee rub called Hole in One.








saxart

OMG!  Only Craig does up a HAM on a RED WOODALE!!!
Interested in ANY offset handle SJs you may have.

Craig


Quote from: saxart on November 15, 2014, 07:43:43 PM
OMG!  Only Craig does up a HAM on a RED WOODALE!!!

Damn right! 8) And the best part is I was able to work the lid handle without gloves since it was an indirect cook...

mike.stavlund

Craig = hero.


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iCARRY

Can't wIt till next Thursday.


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