Made this recipe last week for Thanksgiving and was my first time ever cooking a turkey. All the guests gave it 5 stars and there were no leftovers 😂 Thank you so much for sharing!
@SmokingDadBBQ
Жыл бұрын
It’s our favourite
@mdpaulee
2 жыл бұрын
After seeing me constantly watching your videos, my wife finally relented and let me upgrade. Classic III is on its way to complement the junior. Thanks for all the great tips, James!
@SmokingDadBBQ
2 жыл бұрын
yes, we did it lol 😊
@frankm8501
2 жыл бұрын
Did this on the Classic Joe + Joetisserie this Thanksgiving and the outcome was great! Mine was 300F for 3.5 hours, internal 170F on 12lb turkey. Thanks for sharing.
@SmokingDadBBQ
2 жыл бұрын
thank-you, cheers
@ajg644
2 жыл бұрын
I'm in my first year using Komado Joe and this turkey was the most ambitious cook to date, and our first BBQ attempt for U.S. Thanksgiving. We thought for sure that we'd spatchcock, but decided on rotisserie after seeing the related video that recommended rotisserie for turkey. Your advice was spot on, including the recipe in this video. My mother-in-law, our in-house oven turkey expert, gave this an enthusiastic five (5) star review. Thank you!
@SmokingDadBBQ
2 жыл бұрын
thank-you, cheers
@patrickjjeffas9608
9 ай бұрын
Hey James, thanks so much for this video and the followup one you did with your redheaded friend. We live in Mexico and always have 40-50 people over, both Mexicans, who naturally don't observe the holiday and ex-pats who miss Thanksgiving so much. This year I snagged one of the turkeys from my wife and followed your recipe on my KJ. The most common comment we heard was "best turkey I have ever had in my life."
@SmokingDadBBQ
9 ай бұрын
Thanks for sharing!
@montibass
9 ай бұрын
Every year, I do a smoked turkey injected with butter. Usually, I inject with Garlic Butter. This year, I melted the butter with Ranch Powder. It was excellent. I also make a bacon blanket for my turkey. I take the blanket off for the last hour or 2 and let the kids eat the bacon as an appetizer.
@bobv5806
Жыл бұрын
Fogo + Joetisserie = Best.Turkey.Ever! Watched both videos, in order, and mostly followed this one. Dry brined and injected, about two hours on the Joe at 325, and we had Turkey Nirvana. My wife is very sensitive to excess smoke and the Fogo charcoal was the key. Thanks for the inspiration, James.
@kevinmccann2753
Жыл бұрын
What size of Turkey was this for?
@bobv5806
Жыл бұрын
@@kevinmccann2753 We had a 13 lb bird.
@jaykitzman2916
Жыл бұрын
Hi James! I destroyed my friends in a turkey cook off last year at a friendsgiving with your video. Thank you for that! My turkey last year was only 15lbs and this year they want me to cook a 20lber. Have you ever cooked one on the joetisserie that big? Thanks for your help!
@MsMegil
2 жыл бұрын
I owe you a big thank you. My son gave me a Komado Joe and I tried several times with no success to properly preheat and maintain temperatures. So of course I decided to do a turkey for my father's birthday this summer. I found your channel and watched your beginner videos as well as your first rotisserie turkey video. Armed with my new Meeter thermometer and rotisserie, I gave it a go, fully expecting to have to throw it in the oven after an hour. The turkey was perfectly cooked in just under 2 hours and my guests raved about it. So thank you again. Not trying the butter due to a family dairy allergy, but I'm definitely trying the dry brine. I used a wet brine last time.
@SmokingDadBBQ
2 жыл бұрын
thanks so much, glad to hear everyone liked it
@andyzm
2 жыл бұрын
We also have a dairy allergy in the family. Our child tolerates ghee, and we made a similar recipe with a ghee injection instead of butter. Total success.
@adamsonmj
2 жыл бұрын
I spatchcocked a turkey breast injected with compound butter on my classic 3 using your double indirect method and used apple wood for smoking. Best juiciest turkey breast ever including visits to great BBQ restaurants. I am on a strict no salt diet and this worked without salt. I really appreciate all the ideas. For anyone on low salt/ no salt use citrus e.g. lemon pepper or vinegar e.g. apple cider vinegar or balsamic. Thanks for the ideas.
@SmokingDadBBQ
2 жыл бұрын
so glad to hear, awesome
@BartlowsBBQ
2 жыл бұрын
Great looking Turkey. I find the same thing when using the joetisserie gets crisper skin but not done on the inside at higher temps on my classic 2. Love anything butter injected!
@SmokingDadBBQ
2 жыл бұрын
Right on! Thanks Scott
@alzawalich9829
2 жыл бұрын
You are spot on about using a strong charcoal. I did your recipe except I seasoned my butter with the outside seasoning with the garlic. After, I brown the garlic and put it on some Italian breadsome Goodland I used the left over seasoned butter in the mashed potatoes. We did pickup a bitter taste from the smoke. I will fugo next time
@SmokingDadBBQ
2 жыл бұрын
sounds delicious but yes the charcoal can easily over do it
@zacharymiller8642
2 жыл бұрын
Hey James! Wanted to let you know I followed this injection/smoke method and my family LOVED it!! Thanks man!
@SmokingDadBBQ
2 жыл бұрын
thank-you, cheers
@Peter-bj9gr
9 ай бұрын
Tried your exact recipe last year on the Joetisserie and it was the best turkey we ever had. Watching your vid again cause doing the same recipe next week (US Thanksgiving).Thank you and keep up the awesome vids!
@SmokingDadBBQ
9 ай бұрын
Great to hear! Only tweak I made this year was adding stuffing - kzitem.info/news/bejne/24-evJakemKBn6Asi=pHtnrliSjOw1i6NX
@victorramirez9986
2 жыл бұрын
BBQ Dad, I knew I could count on you to deliver a timely cook and lesson for Thanksgiving.
@SmokingDadBBQ
2 жыл бұрын
Hope you enjoy
@jameshilton7212
2 жыл бұрын
Completed my Thanksgiving rotisserie turkey yesterday and it came out wonderful. Thanks for all the insight and tips!
@SmokingDadBBQ
2 жыл бұрын
You are so welcome!
@rickjones8735
Ай бұрын
How large of a turkey could I do this on a Classic III? Really liked the way you did the squash.
@qwiky111
Жыл бұрын
Thank you SD. I just made this today for the first time and it was by far the most moist and tasty, I've ever had. Cheers. Long time follower
@SmokingDadBBQ
Жыл бұрын
Glad you enjoyed it
@andys5203
9 ай бұрын
This is looks awsome . I am trying this method for Thanksgiving. Thanks James.
@SmokingDadBBQ
9 ай бұрын
Happy holidays!
@danielgreene5621
2 жыл бұрын
I used your previous rotisserie cook method as my Thanksgiving "test" which was quickly approved by my wife as the official turkey for our Thanksgiving meals. I'm now cooking 3 turkeys over the next week for various Thanksgiving meals. I'm cooking this for my college son's Friendsgiving, then 2 days later for our family Friendsgiving and then finally for the main Thanksgiving meal. I just ordered the syringe kit and going to inject the butter in these next 3 cooks. Thanks again James for teaching us how to do this. You make us look good man!! (wonder if there is such a thing as tryptophan overdose! lol).
@SmokingDadBBQ
2 жыл бұрын
hahaha thanks Daniel, glad it was approved
@jcksnjy
Жыл бұрын
Well I’ve watched this video a few times now. Just ordered my joetisserie. This will be our Thanksgiving turkey this year. Can’t wait to try it. Great video. Thanks so much.
@SmokingDadBBQ
Жыл бұрын
Hope you enjoy it! Just did it again last weekend with my friend Al @eatmorevegans and it was just as good as i remember, he will be doing it on his channel this fall too (kept the recipe the same)
@paulthomas3782
2 жыл бұрын
What can I say truely amazing you face gives it away, I will definitely be trying this cook thanks for sharing.
@SmokingDadBBQ
2 жыл бұрын
Hope you enjoy
@BPFnSC
2 жыл бұрын
I think I just found the perfect video to send to my wife on why I NEED a big joe 3 😂
@SmokingDadBBQ
2 жыл бұрын
haha.... you're welcome... and I'm sorry? lol jk Kidding aside, its my favourite size for reasons just like this
@Chris-zu5ss
Жыл бұрын
Hi James. Thanks for a great video. We did this one for Christmas and had the best turkey ever!!!
@SmokingDadBBQ
Жыл бұрын
Glad you enjoyed it!
@GrantHendrick
2 жыл бұрын
Several great tips. Thank you James. The addition of the squash was really fun.
@SmokingDadBBQ
2 жыл бұрын
thank-you, cheers
@brad4527
2 жыл бұрын
Hi James, That Holiday Turkey looked Amazing, you and Chef Eric have so many techniques that just take my cooking to the next level on the Big Joe! James you nailed it on so many levels! I switched to B& B lump charcoal and my wife likes it when I smoke beef and chicken with , I took your advice I tryingdifferent charcoal. Cheers Friend, Brad.
@SmokingDadBBQ
2 жыл бұрын
Sounds great! Thanks Brad
@AntsBBQCookout
2 жыл бұрын
Beautiful, juicy bird. Excellent job, James 👏
@SmokingDadBBQ
2 жыл бұрын
Thank you! Cheers!
@mrhardy7660
2 жыл бұрын
great charcoal tip i have noticed the same with the stronger tasting stuff
@SmokingDadBBQ
2 жыл бұрын
Yes it does!
@matthewrs7
2 жыл бұрын
What a stunning turkey! As much charcoal as I have, I'd like to try grabbing some FOGO and see how I like it with poultry. And I love how simple that side dish is. 1 cut, drop in butter and brown sugar. No fuss side dish. I'll report back when I try it out with my spiral ham this weekend
@SmokingDadBBQ
2 жыл бұрын
fantastic, hope you enjoy
@Patrickkkkkkk356
Жыл бұрын
I am cooking the 13 pound turkey today on the big joetisserie! I have put it on the big joe to see what happens but the metal crossbar is hanging! Curious if it is going to bend. Using your tips but the only thing i missed is to rub the turkey with boter/oil before seasoning for better sticking to the turkey. For your next try look to the kellybronze turkey! Its the roll royce under the turkey🤪
@paulcherifoertsch7040
2 жыл бұрын
This will be my first Thanksgiving with our Kamado joe. Your tips will be very helpful
@SmokingDadBBQ
2 жыл бұрын
thank-you, cheers
@kappatvating
2 жыл бұрын
So glad I saw this video. I’m doing a Turkey breast for Christmas and was debating on joetisserie or SLO roller. Plus was looking. For a good butter injection recipe. Thanks again!!!!
@SmokingDadBBQ
2 жыл бұрын
fantastic, happy holidays Steven
@penningtonsm
2 жыл бұрын
Cooked my first Joetisserie Turkey this past weekend. Cooked many on my kAmado big joe but using the Joetisserie is a treat! For Turkey Day I’m going to try that compound butter you showed. Thanks for the informative video.
@SmokingDadBBQ
2 жыл бұрын
thanks, cheers
@tombauer7330
2 жыл бұрын
James, that turkey looks so good I can smell it. Going to try your methods including dry brine on our next bird. Many thanks!
@SmokingDadBBQ
2 жыл бұрын
Hope you enjoy
@Boatsidebbq
2 жыл бұрын
Been on vacation for a while, love catching up on all your videos. Thanks for the edu-tainment as always
@SmokingDadBBQ
2 жыл бұрын
Welcome back!
@alexgroysman9668
2 жыл бұрын
That bird looks so delicious!!
@SmokingDadBBQ
2 жыл бұрын
It was! Thank-you, cheers
@brynwilliams8329
2 жыл бұрын
Brilliant and well paced explanation...
@SmokingDadBBQ
2 жыл бұрын
thank-you, cheers
@meatthecookk.2227
2 жыл бұрын
Looks fantastic James certainly not had any issues getting a crispy skin with wet brine in my experience but certainly like the compound injection as well as using the rotisserie.
@SmokingDadBBQ
2 жыл бұрын
thanks Matt
@scubahiker
Жыл бұрын
I'm going to be doing this for Thanksgiving! You should do a video on how to truss a bird!
@stevefisher6531
2 жыл бұрын
Definitely trying this one out…thanks for the great info and technique!!
@SmokingDadBBQ
2 жыл бұрын
You bet!
@bernardsbbq
2 жыл бұрын
Awesome! The idea with the tiny wood chips in the ash tray is great, like with those gravity smokers. I love apple wood with poultry, soft and sweet.
@SmokingDadBBQ
2 жыл бұрын
100%. Cheers Bernard
@bernardsbbq
2 жыл бұрын
@@SmokingDadBBQ I have to comment again: I am grilling a Goose right now and the trick with the wood chips works so well. Perfect for smoking poultry only slightly.
@windella
2 жыл бұрын
That turkey looks amazing !
@SmokingDadBBQ
2 жыл бұрын
so good, thanks
@JWFX4
2 жыл бұрын
Looks great! I’m gonna be smoking my first Turkey this year for thanksgiving (doing a trial run here in a few weeks). I don’t have a joetisserie, but I may do one like that spatchcocked. I will say, I’ve been wet brining for the last 5-6 years now, and have always been able to get good skin. We would make one in the oven and deep fry the other. This year I’m smoking one and doing the other in the oven.
@SmokingDadBBQ
2 жыл бұрын
let me know which you prefer
@smokingtarheel3003
2 жыл бұрын
Wow! What a great episode James! I've never tried Fogo before but I will now. I don't have a joetisserie, but still gleaned quite a few tricks from this video. The color was perfect and I'm sure there's no better turkey anywhere in all of North America that tops Smoking Dad's!
@SmokingDadBBQ
2 жыл бұрын
thanks so much
@kennyh5083
9 ай бұрын
Yea I could'a told ya for meat Rotisserie rules for taste every time! The juices just stay on the meat and roll around and around and same with the interior add some oranges and apples inside and let'r spin!
@jluzbet69
Жыл бұрын
Giving it a try tomorrow, in refrigerator now… I’ll report back cant wait
@SmokingDadBBQ
Жыл бұрын
Have fun
@williambelott1897
2 жыл бұрын
great video James, also love the kitchen mods you made. Looks awesome!
@SmokingDadBBQ
2 жыл бұрын
Awesome, thank you!
@TheSillyKitchenwithSylvia
2 жыл бұрын
that's a beauty turkey!
@SmokingDadBBQ
2 жыл бұрын
Thanks Sylvia
@frost0479
2 жыл бұрын
Looks great! I'm waiting for my joetisserie to show up in the mail so I can try this for Thanksgiving. Love your videos but man, you make me spend money like crazy lol. Keep up the good work, you're a wealth of knowledge 👍
@SmokingDadBBQ
2 жыл бұрын
Awesome! Thank you!
@jloduca15
Жыл бұрын
Do you think you will do a turkey cook spatchcocked with the butter injections (with the pan to collect the drippings) to see how that would turn out?
@kkatlvolvo
2 жыл бұрын
Now I’m going to need to buy a joe tesserie damnit. Looks awesome.
@SmokingDadBBQ
2 жыл бұрын
haha i do love it... i learned to love it, first try didn't go great but like all tools it requires adapting your approach to make the most of its potential
@TkeKnightshift
2 жыл бұрын
Not a turkey guy but that looks AMAZING!
@SmokingDadBBQ
2 жыл бұрын
thanks Rob, if one has to have turkey.... this is the way to do it once a year lol
@jasonpreston7504
2 жыл бұрын
Oh wow!! This looks amazing! I'm super jealous of your Joetisserie since I've got a 22" Pit Boss kamado grill. Haven't found all the fancy options for my size of grill yet.
@SmokingDadBBQ
2 жыл бұрын
thanks so much Jason. maybe the weber 22"fits? not sure
@smokenick2241
2 жыл бұрын
Okay James. Hands down best turkey I've ever done. This was a game changer for my family. Followed step by step and it was superb. Going to think about maybe doing some sort of stuffing in jt next time though... not sure how that may affect the cook time, but definitely willing to experiment! Thank you again for excellent tutorials
@SmokingDadBBQ
2 жыл бұрын
so glad to hear things like this so people know i am just not making it up, this was really good
@jlvelez70
2 жыл бұрын
Can’t wait to use my JoeTisserie for a Thanksgiving Turkey
@SmokingDadBBQ
2 жыл бұрын
i love doing turkey this way
@jlvelez70
2 жыл бұрын
@@SmokingDadBBQ Did you wrap the Turkey in the refrigerator?
@MrGMountain
Жыл бұрын
I’m going to use your recommendation on FOGO. My wife is pretty sensitive to smoke profile
@SmokingDadBBQ
Жыл бұрын
it sparks a little but it tastes the best according to my smoke sensitive family as well
@johncipolla8335
Жыл бұрын
I can't wait to try something like this. I still might go for the 24 inch. big Joe III. id finance it
@SmokingDadBBQ
Жыл бұрын
its my favourite size
@johncipolla8335
Жыл бұрын
@@SmokingDadBBQ I have to see how big it is to fit the size. of the space thats the only concern. in person is different than on screen
@TheBluestank
Жыл бұрын
I would also be interested in seeing a side by side test for injected meats vs. just brined. I can't really convince myself injections do a whole lot, since it seems it always seems to come out, but I could be wrong.
@ShaonS
2 жыл бұрын
Another BBQ home run! What’s your thoughts on using the dry brine method and finely chopping herbs -mixed with the salt to dry brine overnight. Do you think the herbs will come through in the dry brine?
@SmokingDadBBQ
2 жыл бұрын
they do a little yes, but the issue is getting them not to burn when you sear which is why i went for the injection. in todays prime rib i smoked with herbs instead of wood and i wish i had also done that on this bird it worked so well
@yganator
2 жыл бұрын
Im thinking about doing a rotisserie turkey for Tday, would love to see your take on it
@SmokingDadBBQ
2 жыл бұрын
hope you give this method a try
@yganator
2 жыл бұрын
@@SmokingDadBBQ guess i should have finished the video before commenting...rookie mistake!! 🤣 cant wait to try this on my bird
@SmokingDadBBQ
2 жыл бұрын
@@yganator hahaha no worries.
@RumandCook
2 жыл бұрын
That's a fine looking bird for sure. I'll be trying the compound butter piece myself, although if I didn't make stuffing and stuff the bird, it might be grounds for divorce so I will be doing that as well :) I haven't had squash since I was a kid.. might give that a go as well.
@SmokingDadBBQ
2 жыл бұрын
haha thanks Jake
@dustinm27
2 жыл бұрын
Looks great! I'm curious if the salt brine on only the outside of the skin provided enough saltiness? In my experience, sometimes the salt doesn't seem to work it's way through the skin very well. I usually add a little salt to the injection.
@SmokingDadBBQ
2 жыл бұрын
good idea on the injection, i used salted butter so i didn't bother but if i wasn't thats a good idea
@csmnitemare4532
Жыл бұрын
probably should've taken the sticker off the squash 🤣🤣🤣
@SmokingDadBBQ
Жыл бұрын
lol it was gone before going in the grill
@jameshoy3530
2 жыл бұрын
That bird looks awesome! This is definitely a keeper recipe! I received a MEATER+ for Christmas thanks to your channel. Where would you place a single probe on turkey for this cook?
@SmokingDadBBQ
2 жыл бұрын
the breast and check the thighs after the white meat is done
@michaelmounce9482
Жыл бұрын
James… AWESOME vid (as always). Love your “house rub”. If I wanted to put salt in the rub should I use the same amount of salt as pepper or more or less salt? Also… should I use only DKKS or a mix of DKKS & Lowery’s?
@SmokingDadBBQ
Жыл бұрын
Option if you make your lawrys or buy it below Rub #1 (Lawrys & SPG house blend dry brine) * 2 tablespoons salt * 2 teaspoons white sugar * ¾ teaspoon paprika * ¼ teaspoon ground turmeric * ¼ teaspoon onion powder * ¼ teaspoon garlic powder * ¼ teaspoon cornstarch Total 3.75 tablespoons home made Lawrys Or 3 tbsp store bought lawrys 5 tbsp diamond kosher 7 tbsp fresh cracked black pepper 1 tbsp garlic
@bobnimtz8015
2 жыл бұрын
Being new to kamado grilling ,the Joetisserie Kamado Joe turkey cook for thanksgiving looks assume. Can hardly wait to fire up my Big Joe.
@SmokingDadBBQ
2 жыл бұрын
Thank-you, cheers
@markroach69
2 жыл бұрын
Man, that is one good looking chicken. I mean turkey ;)
@SmokingDadBBQ
2 жыл бұрын
har har har lol 😊
@jamesross1263
9 ай бұрын
What about gravy? Would it work if I put a metal tray with onion, carrot and celery on the rack to catch some of the juices?
@SmokingDadBBQ
9 ай бұрын
Yes add a half deflector and a tray with an air gap so the juices don’t burn
@donaldrozema7567
Жыл бұрын
how long was the total cook time and how bib was the bird. Cant wait to try this next week.
@kevincleaver6713
2 жыл бұрын
First chance to do a turkey this year now I have a Kamado. There seems to be a variety in size in smoking wood chips from almost dust to more chunky in the UK . Pictures aren't much help as they seem to concentrate on the packaging. What size chips should i be looking for when i hopefully get to visit a BBQ store please?
@SmokingDadBBQ
2 жыл бұрын
for the ash drawer i like smaller thinner pieces as they burn / smoke better with the coals falling on them than large chunks do. for other smokes, in the charcoal i like larger wood chunks as everything else will just burn up too fast
@trentonupdike9114
2 жыл бұрын
Biggest detraction from rotisserie is not catching the drippings for gravy. Challenge: rotisserie without sacrificing drippings. Do you think you could put a grate in on the firebox like you did with the squash but put a drip tray there full with mirepoix in broth to catch drippings while not blocking too much direct heat. I think you could. I’ll let you know how it goes.
@SmokingDadBBQ
2 жыл бұрын
yes you can do this, just put a half deflector in for even more heat protection and bank the coals all the way on the back
@goranristev5976
2 жыл бұрын
Excellent video! I’m going to copy this exactly for Thanksgiving! Did you use salted or unsalted butter for the injection?
@SmokingDadBBQ
2 жыл бұрын
salted
@tomroeder7348
2 жыл бұрын
I'd like to have a rotisserie, but then I have to upgrade to wireless probes, ugh...Great video!
@williambelott1897
2 жыл бұрын
wireless probes are the only way to go my brother
@tomroeder7348
2 жыл бұрын
@@williambelott1897 They definitely have their advantages. I think if/when my current wired probes fail, I'll replace them with Meaters.
@williambelott1897
2 жыл бұрын
@@tomroeder7348 yes they do; but wired does as well. I work them both together as I would imagine you would too. God bless
@SmokingDadBBQ
2 жыл бұрын
haha thanks Tom, they are definitely handy for rotisserie cooks but you could always just stop it and spot check with a thermapen as you go
@AndreaShink
2 жыл бұрын
Thanks, James. How long was the cook-time, and how many lbs was the bird? (I think you said 10??) is there a rule of thumb per lb?
@SmokingDadBBQ
2 жыл бұрын
Thanks Andrea, 2hrs is enough to get these mid sized birds cooked, i would add 30min for every 2.5lbs as an approx
@80redbarron
2 жыл бұрын
Going to try this this year, but on my gas rotis.
@SmokingDadBBQ
2 жыл бұрын
Appreciate the watch and comment. Cheers
@80redbarron
2 жыл бұрын
@@SmokingDadBBQ Turkey day was today for us. Family liked the bird though I put he spices in with the butter and filtered the solids out and injected it all. Thanks
@coffeegeek54
Жыл бұрын
James - I’m looking for meat injector. Which one would you recommend? The same one you have a link for ? Also would you have whetstone for knifes you like ? Thank you. Kathy
@katewaters252
2 жыл бұрын
James going by some of your earlier responses I would assume the cook time for an 11 lb. turkey will run 4-41/2 hours. How long was your squash on for? I can't wait to try this recipe and process, just bought the Joe Tisserie today for turkey day. Thanks for your help.
@SmokingDadBBQ
2 жыл бұрын
the squash needs 45-60min. since you will rest the turkey i planned 45 and i had more time while it rested if needed
@robertmyers6911
2 жыл бұрын
I am new to kamado cooking, my question is how do you get the 170-175 temperature in the dark meat without over cooking the white meat. Your answer will be appreciated, enjoy your videos very much
@SmokingDadBBQ
2 жыл бұрын
thanks robert, one of the reasons i love the joetisserie is that you can rake the coals to one side to help prioritize different temps. here are my 3 suggestions 1) let the bird come up to room temp, but put ice packs on the white so that its colder than the dark to help finish at the same time 2) if spatchcock, place the legs towards the back of the dome as the fire burn direction goes towards the back and is more likely to get extra heat 3) fire the legs with the coal pulled to their side and then move them as the cook progresses
@leehudson3446
2 жыл бұрын
Hi James do you know if you stop your rotisserie if it's going clockwise and start it back up it gets anticlockwise 👍 Great video
@SmokingDadBBQ
2 жыл бұрын
ya its handy but i don't find the rotation direction makes much of a difference
@davehudson4607
2 жыл бұрын
Every time I see you firing up your Joe, I think, man he’s got to try a Vision Grill, jus for ease of lighting up the fire🔥
@SmokingDadBBQ
2 жыл бұрын
I haven’t used one of those but I’ve used the summit with the built in starter
@davehudson4607
2 жыл бұрын
@@SmokingDadBBQ Haven’t seen the Summit, I’ll check it out!
@mrhardy7660
2 жыл бұрын
Hey my friend love the content... i have a classic joe 3 whats the largest turkey you would suggest to cook this way? Thanks in advance
@SmokingDadBBQ
2 жыл бұрын
i think with good trussing 20 is the max in the classic
@sammyfroman
Жыл бұрын
Hi James! Looking forward to trying this method for Thanksgiving next week! We have a Big Joe III and are planning on a 20lb bird. I assume a 20 pounder will need to spin a good hour or so longer than the bird you used in this video. Do I need to worry about the skin burning with the extra cook time? Appreciate all of your videos and content; so informative!
@SmokingDadBBQ
Жыл бұрын
keep the coals banked, if you need you can drop a deflector under the bird to slow the skin
@aalexanian
Жыл бұрын
I have a 20lb bird also, how long do you think you will the cook will take?
@SmokingDadBBQ
Жыл бұрын
@@aalexanian likely 3hrs
@challengeadvisory4840
2 жыл бұрын
Hi James, I am prepping myself for a Holiday turkey, so I am doing some experiments with chicken. I always dry brine, but I want to bring more flavour to the bird. So my first experiment is wet brining with salt, honey, lemons, black pepper and garlic (should be ok) but I know a wet brine will give am soggy skin. So my idea is to wet brine for a day, then put the bird back in the fridge on a rack for a day and see if we can dry the skin out. Next step will be to rotisserie at 350. Have you tried this, if so did it help, if not I will tell you the results?
@SmokingDadBBQ
2 жыл бұрын
if you have the time to pull that off sounds like the best of all worlds
@TheBluestank
Жыл бұрын
So did you dry bine with salt the night before you did the injection (ie: 48 hours) and then do another round of salt along with the rub at 24 hours? Just wondering about the time line here. Thanks!
@neilbroeker7342
Жыл бұрын
I was wondering the same thing. Thanks.
@markwilliams7770
2 күн бұрын
How large of a turkey can you do on the rotisserie?
@ddmau7995
2 жыл бұрын
Great rule of BBQ . Use smoke chips or chunks for first 45 inches. After that just use charcoal because too much smoke will make whatever your cooking taste too smokey and bitter !
@SmokingDadBBQ
2 жыл бұрын
thank-you, cheers
@jwhowa0379
Жыл бұрын
What's the poundage of this bird? I don't think I heard you mention it. I currently have a 15.5. bird I bought on sale last November thawing in the fridge. I plan to do a test cook with it this weekend for the upcoming holidays. I'm a little concerned about its size though. I only have the Classic Joe III, not the Big Joe. I'm worried this bird is to big for my joetissrie in relation to distance from the fire. Any advice would be appreciated.
@ryanscoville2435
9 ай бұрын
How do you collect the drippings?
@bobnimtz8015
2 жыл бұрын
I'm enjoying your youtube videos, however do you have your recipes in print? ie: steps for smoking and dry rubbing a turkey.
@SmokingDadBBQ
2 жыл бұрын
working on a website to host that
@chrisc9306
2 жыл бұрын
Looks awesome as usual, did I miss how big this Turkey is? 12-15 lbs?
@SmokingDadBBQ
2 жыл бұрын
i tossed the package so don't remember but that seems right, it was a medium size and if i had to guess that would be the range
@nitishadowty9774
Жыл бұрын
We'll be trying this for Christmas 2023 (UK)... How would you make the smoked turkey legs that you get at Disney?
@SmokingDadBBQ
Жыл бұрын
the disney legs are on my to do list
@nitishadowty9774
Жыл бұрын
@@SmokingDadBBQ yessss! 🎉
@brianbelliveau5551
9 ай бұрын
I have tried your dry brine and it’s to salty and it seems to dry out the meat so I do a 24 hour wet brine and it’s fabulous but I do check some of your recipes
@SmokingDadBBQ
9 ай бұрын
I like the brine in my newer turkey from this one originally two years back - kzitem.info/news/bejne/24-evJakemKBn6Asi=avalcUuGLtkeJgCr It’s 8hrs buttermilk to tenderize and two tbsp salt and then a little salt for dry brine
@tomm9493
2 жыл бұрын
I finally broke down and bought a Joetisserie, used it yesterday making a small turkey. It came out wonderful tase wise, but man it's really difficult to clean the stainless steel items, as they turned black from the smoke. Neither Barkeeps Friend or Ajax helped much. I like to "try" to keep things looking as new as I can. I ended up using a grill grate cleaning Pumas Stone. It worked, but it was a pain in the butt. ***What do you use Smoking Dad??***
@SmokingDadBBQ
2 жыл бұрын
i normally just use the fire and occasionally a wood scraper (useless)
@christopherbutler1988
2 жыл бұрын
Hey James. I'm going to give this recipe a shot on Thanksgiving and was curious how you many pounds the bird was you used for this demonstration video? Thanks as always.
@SmokingDadBBQ
2 жыл бұрын
this was around 15 i believe
@jdmgsr05
2 жыл бұрын
Seen your lowrys seasoning salt video a few days ago.. would you use it on the Turkey now?
@SmokingDadBBQ
2 жыл бұрын
i would try it, not sure if it will work as well there or not but only one way to find out.
@k-daddy5598
2 жыл бұрын
Do you think small wood chunks placed under the ash basket of the Joe Jr. would work the same as your positive experiments on the larger Joe?
@SmokingDadBBQ
2 жыл бұрын
i think it will, definitely have to try it
@rmbrown1212
2 жыл бұрын
Hi James. Thanks for this helpful video. My bird will only just fit in my kamado with about 1cm to spare at the top. Do you think this is enough clearance, or will it dry it out? Thanks
@SmokingDadBBQ
2 жыл бұрын
if it squeezed in you are good
@RobPeevy
2 жыл бұрын
If you have the firebox divider, would you use it, or just bank the coals to the back? Thanks.
@SmokingDadBBQ
2 жыл бұрын
i don't use it as i like the space to rake the coals around and it gets in the way
@Nick-jh6vl
2 жыл бұрын
That Turkey looks amazing! Definitely upset I dont have a rotisserie attachment for my grill haha. I have a Weber Kamado that I am thinking I want to do a spatchcocked turkey on this year for Thanksgiving. I've done a handful of spatchcocked chickens that came out great. Because I've never done a bird of this size, about how long do you think it would take to finish a 15lb turkey? I should shoot for about 325º, right?
@SmokingDadBBQ
2 жыл бұрын
I like going to 400-425 for spatchcock so that size should be around 90min roughly at those temps
@nanuke1234
2 жыл бұрын
James, once again a superb masterpiece of a video tutorial. I’ve had a KJ Big Joe 3 since August. I know you prefer the rotisserie as the best cooking option for a turkey. Would it be practical to consider using the slow roller for half the cook and the rotisserie for the remainder? Am I overthinking this? I know I probably am, I just wasn’t sure if you have ever tried this 50-50 cook method before?
@MrJoshcc600
2 жыл бұрын
This channel doesn't respond to fans
@sloguyty5915
2 жыл бұрын
@@MrJoshcc600 yes he does
@mrhardy7660
2 жыл бұрын
yes he does just can respond to everyone. you can't go wrong with this 1 just do exactly as he did and you won't be disappointed
@SmokingDadBBQ
2 жыл бұрын
welcome to the channel Josh, i try to respond to as many as i can.
@SmokingDadBBQ
2 жыл бұрын
i would do one or the other. the sloroller is best for a spatchcocked bird, the joetisserie our family found tasted better so i would just pick one method and keep it simple
Пікірлер: 336