2013 Kamado Joe Smoked Turkey
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- Опубліковано 9 лис 2013
- In this video, I will show you how to cook a fantastic Thanksgiving
turkey on your Kamado Joe Grill. This is not difficult to do and the
results are always outstanding! I started out with a 15-pound turkey,
completely thawed. I melted three sticks of butter and added 1/2
teaspoon of onion powder and 1/2 teaspoon of garlic powder to the
butter. I used a meat injector to inject that into the turkey. I also
loosened the skin on the turkey and rubbed McCormick's Montreal Chicken
seasoning under and over the skin. I quartered a large onion and
smashed five cloves of garlic to stuff inside the cavity along with 5
or 6 sprigs of fresh thyme. The cooking time on this particular cook at
350° worked out to 2 hours and 50 minutes. This time will vary from
bird to bird and could take up to 30-40 minutes longer.
** NOTE **
My experience with meat probes being used during a cook at this
temperature has been that the probe will end up reading a higher
temperature than the actual temperature in some cases due to heat from
the grill being radiated down the probe into the meat during the cook. I have experienced this issue with several different meat probe systems so it is not uncommon. Wrapping the exposed part of the probe and probe wire with foil MAY help the problem but there is no guarantee.
ALWAYS double check your probe with an instant read thermometer to make
sure you have reached at least 160-165 degrees in the thick part of the
breast!
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Thats a beautiful bird right there! Loving the smoke ring!
Omg!! I followed your instructions to a T. My brotha from another mother. Thank you so much! This has to be the best Turkey I’ve ever eaten. I love my Kamado Joe!
I have had my Kamado Joe for quite some time now and I just started slow cooking with indirect heat.. Man I'm so hooked and your videos are the reason why. Thanks John you the man!!!!!!
I think most people today miss that the purpose of stuffing a turkey (corn broad stuffing or whatever) is to preserve the moisture that would otherwise dry out the breast through that huge internal cavity. The stuffing is key to keeping the breast moist. Plus if you want to impart flavor to the turkey, the way to do that is through the stuffing/ what you fill the body cavity with. All rub does is flavor the skin, but the skin is mostly impermeable (like fat cap) to anything that might flavor the meat.
I think I'm ready John. I've watched the video a couple of times now, bought the supplies and the bird. Thanks for the simple game plan. Happy Thanksgiving! Keep em' comin!
Delicious looking smoked turkey! I really need to get one of those Komado Joes!
I recently pulled the trigger on a big joe! I could not be more satisfied this monster is awesome. I watched all of the kamado joe channels videos and said I have to have it and sure enough I am now a owner!
Great looking smoked turkey! I will be doing this at Christmas! Thanks John :)
Great job John.
use this every year with the slo roller now....happy thanksgiving john. Thankful for all the great stuff you put out there!!!
Nice job! Looks delicious.
Yum wow that looks fantastic!
Thanks for this easy to follow video!
My turkey came out perfect at 3 hours. Thanks I'm cooking another now for a Friday Thanksgiving party.
Thanks for the feedback. Will guve it a try.
Looks great john!
Nice looking bird John.
Hello from Russia. Very good video! Thank you very much!!!
Another fantastic cook John! Keep up the great work!
Best turkey ever
Turk-tastick bird.
Gotta love some hot turkey just off the grill.
Thinking about it now is making my mouth water.
Yumm
That looks good bro 😎
That looked like a tasty turkey
Thanks for the tip on the meat probe and radiated heat - the temp sensor is at the tip of the probe, so if yo have enough of the probe inside the meat it should be able to stop the radiating heat from throwing off the sensor. Just a thought.
G'day John, I have learnt a lot from you in the past mate. Thank you. I was wondering about times. In particular, getting the joe up to the correct temp for this bird. And once she goes in. How long to get it back up to it again?
Love your channel John, I've been a fan for a while. Im curious as to why you didn't use a drip pan. wont the drippings just hit the heat deflector. Is the extra moisture just not needed?
Hey john thanks for getting this up!
Currious about two things that were different from your older smoked turkey video.
In the old video you brined the turkey and started off at low heat for the first hour.
Were these steps omitted due to this process being better and deemed unnecessary?
What do you recommend?
Thanks again!
Hello! I congratulate it at Thanksgiving Day! This vacua grill has not been seen yet in Japan. I want!
Please note: there is a slight possibility if you do not use a drip pan on top of the deflector plate the excess turkey drippings could catch on fire and burn up the outside of your turkey. Apparently this doesn't happen in all cases, but for me it happened on the worst possible occasion, Thanksgiving. Since Thanksgiving, I've tried it again with the second turkey and it turned out fantastically. I can honestly say it was the best damn turkey ever cook.
Good point. My biggest concern with the video...was that breast meat actually moist or was it dry? What has been your experience?
Nice
Looks wonderful!! Can I assume this was a Big Joe? how large a bird could I get on a regular Joe?
John, I have seen a lot of other turkey video's where others pre-brine their turkey. What's your opinion on that method, as I believe you placed the bird directly on to the grill on this video forgoing that step.
Thanks in advance
John, noticed you warmed the Joe with the deflector plate in place. I've not done that in the past. Why do you do that? Does it result in the pre-cook temp being more reflective of the actual cook set up since the deflector is in place?
turkey looks fine but a bit dry. Is it as dry (on the white meat) as it looks? I realize it is lean meat, not like brisket.
Your opinion?
Very nice bird. Have you ever tried stuffing with citrus instead of onions/garlic? The bird ends up with a nice fresh flavor.
Nice video. What meat injector do you recommend to order?
I see you got your thumbnail problem sorted. I was just wondering what metal is the top vent made out of? Doesn't it get hot? If you need to adjust it you must have to wear hand protection. Nice looking bird, Cheers!
This will be useful
Are you cooking over your ceramic diffuser without wrapping it in foil or drip pan?
Thyme... "and I grow my own..." Rub it in, John, rub it in. ;-)
Is this a classic or a big joe. ? Just wondering about sizes of turkey that will fit a classic. Thanks a lot!
Hey guys question. Daisy wheel open and bottom vent barely open VS daisy wheel half open and bottom vent open. Both same temp, which method will smoke better?
What brand of lump charcoal do you prefer to use John?
I noticed a big difference in temperature from the Joe to an ambient temp probe using the ceramic indirect heat unless the probe was closer to the side of the grill ... because all the heat flows around the ceramic plate...my question is if you are supposed to cook the meat at say 250 but the Joe temp shows over 300 and your probe temp placed closer to the meat shows 250 which temp should you trust,,,, Im thinking the ambient probe because the hottest air is rising from the sides and up and out the top of the smoker.... The Joe's Temp gauge is reading the hotter air as it passes by the Temp gauge .... So tell me what you think guys....Rodger
Do recommend not brining a turkey that was already injected with a solution, or just cut the brining time?
having issues with getting my skin to crisp up... any suggestions
John, what thermometers do you recommend using. I was looking to purchase both the instant read and probe thermometers. Thanks for any info.
Thanks John appreciate the help. There are many reviews for various probe style thermometers, and they vary quite a bit but all have one thing in common. Their unpredictable temps and propensity to fail.
Will try the thermopop pen, but it would be nice to be able to check the temp without opening the dome. Keep up the good work with the cooks.
+Kamado Joe last question John and I totally agree with not using temp probes at high temp. What probe would you recommend for low and slow cooks for items such as brisket.
Thanks Joe
Any recommendations for smoking a duck on the Kamado
Very interesting. Can you please advise what is your temp setting?
@2:15 he said 350 to 375. I was wondering same thing.
Where did you get your lighter? Brand?
Should I put a water-pan underneath to protect the bottom?
Only with your mom, she’s a squirter!
How big of a turkey can I do in a Classic? Think I could do a 20 pounder?
Kamado Joe I'm a new Kamado Joe owner, and I love it. I consider cooking with it another of my little protests against the modern technology that I'm FORCED to use every day. I've watched a bunch of your videos, and have already come away with a ton of ideas. You do a great job, and it looks like you're enjoying the hell out of it. I'll bet you may drink an occasional cold beer, too. Do you have your own website? Regards.
Do you use salted butter or unsalted? I'm guessing salted since you warned that adding the brine might make it too salty. I don't want to get it wrong! :)
Thanks for the quick reply!
is it possible to get your pork rub recipe
Is that a Classic or a Big Joe?
Was wondering the same thing
3hrs @ what temp?
He said 350.
1.5cups of butter? oh dear!
YOLO
:D
Man, I was in love with this video and that turkey up until you poked all the juices you worked so hard to inject in, out of it. "I don't think the video shows it or not but you can see the juices running here" no, no it does not, the only juices I see running are the ones that leaked on to and off the cutting board before you sliced into it... I personally think that all the probing is hurting today's BBQ, since people are so dependent on modern technology to do something that is centuries old. Temp, time and skill are way more important than a number on a LED screen IMO. Otherwise this is a very good video up until all the poking and I thank you for sharing it with us.
I never have any luck with turkey/chicken breast - always ends up like sawdust
now this is man stuff!
Looks dry as hell
Ill have a piece of leather, if you don't mind. haha
Thyme... "and I grow my own..." Rub it in, John, rub it in. ;-)