Happy Thanksgiving, all!
We’re rolling old school here at the ol’ Craiger Compound. Three 1960s kettles on call today, two Wood Dale and one early thumbscrew MBH. The red is on Turkey Duty, the baby blue is in breakfast duty (doinks and crissoinks) and the Chestnut Coppertone will be on appetizers... here’s the setup. I’m doing the Jamie Purviance method of the roasting pan (breast side down for first hour) it’s an apple brined Turkey with “BIG TIME GRAVY”. My favorite Thanksgiving setup on the kettle. I added a small amount of sugar maple wood chunks to the cook. The breakfast doinks and crissoinks were my first ever attempt and they were DYNAMITE!! More to come
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