I followed this clip exactly, (except a bit more time since I had a 15 lb bird), and it WAS PERFECT. Best turkey Ive ever had. Due to an afternoon appointment, I had to put it in the smoker an hour earlier than I wanted to, and since it was ready an hour early, I just turned the temp right down, and IT WAS PERFECT.
i am looking forward to creating a turkey in a komodo grill i just brained my first turkey this last year with a sea salt& hearb brining mix and it was incredibly juicy and awesome instantly i thought how cool it would be to take it to another level on a komodo and videos like this remind me of the project. they should totally make a vid where they do things like that Brining + beer can +Award winning / seasonings and or hearbs + komodo = awesome
Awesome color on that bird! Sorry if I missed it but what was your overall cook time and how much of that apple wood was burned up when the turkey was ready? Thanks!
Never EVER use briquettes in a ceramic cooker!! The chemicals that bind the particles together in the briquette permeate the pores in the ceramics and you won't be able to get that out of the grill thus leaving your food with an unnatural taste. Natural lump always!
Google: Kingsford Charcoal, for example, by far the most popular brand in the US, is made up of bits of charcoal, coal, starch (as a binder), sawdust, and sodium nitrate (to make it burn better). For the same reason that SPAM is cheaper than a whole ham, briquettes are cheaper to make than all-wood charcoal. What chemicals? Starch?
Hi, I'm interested in how long the charge of charcoal lasts when doing a long smoke, and how do you reload wood or more charcoal while cooking? Can you give me time examples for both lump charcoal and pressed charcoal? Thank you!!
OK but, KJ and all quality kamado makers encourage the use of lump "only". Briquettes create too much ask that clog the intake vent holes. So why would you use briquettes when they are intended for and perform best with lump?
Yes lump is preferable but charcoal can be used. Having said that, you don't get the performance of lump or the reuse of lump. It still works if you have nothing else.
+GrillingNetwork™ Copy that, didn't mean to come off as a dick, was just wondering. I love lump. Briquettes are great in a Weber kettle - but my KJ loves its lump.
I use both but prefer 100% hardwood, competition briquettes. From my long term smokes experiences, there seems to be a better consistency in temperature with the briquettes. Just my preference.
I would imagine the brine can't get through all that butter thus impeding the smoke ring. Take time to just rub salt in 30 mins before the flame and save your salt. It doesn't grow on trees you know.
That's Kingsford. There is nothing wrong with using Kingsford charcoal. I normally use lump, look at my other Kamado Videos. This video just showcased that you could also use something else. Thanks for stopping by
Yup, @GrillingNetwork is right. Kingsford sells an all natural hardwood briquette that works just fine. I would, perhaps, shy away from regular briquettes; however, you can use an all natural briquette all day long.
This was a great recipe, but one thing you dont EVER NEVER do is put briquettes in your big joe komado, he just ruined a $1600 grill, very dumb, there is a reason why you only use lump charcoal, do your research, he might as just as well use kingsford lighter fluid too. Great way to ruin a ceramic cooking machine. I have a big joe and the was one of the first lessons I learned on what to and what to not use, PLEASE DO NOT put anything but lump charcoal in any komado style grill.
David G Seriously?? I was showing that you can also use Kingsford in a Kamado. Just like you can use Lump and Kingsford in an Offset Smoker and a Weber.
"We are going to go ahead then and go ahead" When did this become such a standard way of speaking with Americans. Great video but it seems like most American instructional videos are filled with "Go ahead, go ahead, go ahead. It's really distracting and annoying.
I followed this clip exactly, (except a bit more time since I had a 15 lb bird), and it WAS PERFECT. Best turkey Ive ever had. Due to an afternoon appointment, I had to put it in the smoker an hour earlier than I wanted to, and since it was ready an hour early, I just turned the temp right down, and IT WAS PERFECT.
Ok ready to brine 4 turkeys now on my Yoder 15000 . I have been waiting for this moment for 3 years and now it’s my turn to cook thanksgiving turkey
I'm impressed with the smoker and the food great job I have to try that recipe but I think I'll let it soak for the full 24 hrs
That is a beautiful bird, Allen! Smoked turkey is my favorite kind!
Perfect looking turkey Allen! With all these turkey videos I've been seeing I'm really craving it!
That Turkey looked GREAT!
Thanks alot!!! Appreciate the support!!
Beautiful bronzed bird begging to be devoured, Allen!
Thanks my brother!! The kids and I polished it off that night for dinner :)
Excellent job on the turkey Allen! Beautiful color, and super juicy. It just don't get any better than that!
Smoky Ribs Its that time of year and I am sure I will be making more birds before the big day :) Thanks for stopping by!!
Stop it your making me dribble 🥺
BEAUTIFUL Turkey Allen!!
i am looking forward to creating a turkey in a komodo grill i just brained my first turkey this last year with a sea salt& hearb brining mix and it was incredibly juicy and awesome instantly i thought how cool it would be to take it to another level on a komodo and videos like this remind me of the project. they should totally make a vid where they do things like that Brining + beer can +Award winning / seasonings and or hearbs + komodo = awesome
That sounds like and awesome Idea!! That would be on juicy and tasty bird!!
Turkey done right Allen - awesome cook!
Great looking bird there Allen! You got magnificent color from this cook!
Thanks Greg!! Means alot to me!!
Had to turn this off after a minute and a half. Only natural hardwood lump should be used in a ceramic cooker.
Seriously WTF!
makes no difference either way
Awesome color on that bird! Sorry if I missed it but what was your overall cook time and how much of that apple wood was burned up when the turkey was ready? Thanks!
Smoked Reb BBQ Thanks for the support... General rule of thumb is 20 minutes for every pound.... The whole chunk of Apple wood was consumed...
Thanks!
Never EVER use briquettes in a ceramic cooker!! The chemicals that bind the particles together in the briquette permeate the pores in the ceramics and you won't be able to get that out of the grill thus leaving your food with an unnatural taste. Natural lump always!
Google:
Kingsford Charcoal, for example, by far the most popular brand in the US, is made up of bits of charcoal, coal, starch (as a binder), sawdust, and sodium nitrate (to make it burn better). For the same reason that SPAM is cheaper than a whole ham, briquettes are cheaper to make than all-wood charcoal.
What chemicals? Starch?
Alex K sodium nitrate?
I would add don’t hold you maap gas tank by the hose...
I was hoping someone would bring that up..I wouldn't even use briquettes in my Weber after I learned of all the non wood ingredients..
I'm glad someone mentioned this 7 years ago. This was the first (and hopefully last) time I've ever witnessed someone actually doing it.
I love the whole recipe.
Just wish I could be there to eat it.
I love this video ... did u rinse the turkey... have u tried this in an electric smoker... I will try this on turkey legs this weekend
nice turkey dude have a happy thanks giving man
Awesome as always Allen!
Thanks Tom, Appreciate the love!!
Hell ya mang, Big Joe Turkey DOme ! good stuff brother man... COuple more days till Vegas Baby !
Vegas, what's happening in Vegas John?
Really????
BigMeat Sunday What happens in Vegas, stays in Vegas John ;-)
Yeah!! I am looking forward to the trip!! Thanks for stopping by!!
thanks for the great video I like to use a meat injector with Creole butter and a cajun rub on the outside with this brine be good for that
Allen that looks awesome!!
We are doing this cook for thanksgiving so I hope it tastes as good as it looks...lol
Well just so you know everyone loved it so great job,,much appreciated!!!
Awesome turkey for sure thank you as always thumbs up! :)
Thanks Linda, always appreciated!!
Hi, I'm interested in how long the charge of charcoal lasts when doing a long smoke, and how do you reload wood or more charcoal while cooking? Can you give me time examples for both lump charcoal and pressed charcoal?
Thank you!!
Looks awesome!
NoGunLicense Thanks for the support!!
cool vid - love smoked turkey soooo much
Its definitely one of my favorites too :)
Thanks for stopping by!!
***** i look forward to stopping by again soon... feel free to pop over to my place and have a look around
I want to do this exactly like you but on a yoder ys1500
OK but, KJ and all quality kamado makers encourage the use of lump "only". Briquettes create too much ask that clog the intake vent holes. So why would you use briquettes when they are intended for and perform best with lump?
Yes lump is preferable but charcoal can be used. Having said that, you don't get the performance of lump or the reuse of lump. It still works if you have nothing else.
+GrillingNetwork™ Copy that, didn't mean to come off as a dick, was just wondering. I love lump. Briquettes are great in a Weber kettle - but my KJ loves its lump.
+Smokey Canuck no worries!! I truly appreciate constructive dialogue.
I use both but prefer 100% hardwood, competition briquettes. From my long term smokes experiences, there seems to be a better consistency in temperature with the briquettes. Just my preference.
I have used briquettes but no more. I too have found the create too much ash which does clog the draft.
Save me some, good video
william creggett anytime!!!
I would imagine the brine can't get through all that butter thus impeding the smoke ring.
Take time to just rub salt in 30 mins before the flame and save your salt.
It doesn't grow on trees you know.
For those of you playing the drinking game at home, you drink every time he says "go ahead and..." or "bad boys".
Kingston briquettes? That's the fastest way to ruin that bird. Use lump charcoal!
That's Kingsford. There is nothing wrong with using Kingsford charcoal. I normally use lump, look at my other Kamado Videos. This video just showcased that you could also use something else. Thanks for stopping by
Yup, @GrillingNetwork is right. Kingsford sells an all natural hardwood briquette that works just fine. I would, perhaps, shy away from regular briquettes; however, you can use an all natural briquette all day long.
'We're going to go ahead' and 'then, lets go ahead and, uh...go ahead. And, uh, finish this off after we go ahead.'
I think the turkey would taste so much better if u would use non concentrated but be It looks very good
Hi,
your twitter does not seem to be working.
Compound butter recipe?
what about us poor folks who only have a weber..?
If its juicy, its a winner. If its dry, its a fail.
Dude you say go ahead waaaaaay to much
Omg.. charcoal briquettes?? Look at that flame thrower he’s using for his light.. wow, follow me folks, you’ll see some real BBQ
This was a great recipe, but one thing you dont EVER NEVER do is put briquettes in your big joe komado, he just ruined a $1600 grill, very dumb, there is a reason why you only use lump charcoal, do your research, he might as just as well use kingsford lighter fluid too. Great way to ruin a ceramic cooking machine. I have a big joe and the was one of the first lessons I learned on what to and what to not use, PLEASE DO NOT put anything but lump charcoal in any komado style grill.
Allen I can't believe you use Kingsford charcoal in your kamado joe your Absolutely reckless
David G Seriously?? I was showing that you can also use Kingsford in a Kamado. Just like you can use Lump and Kingsford in an Offset Smoker and a Weber.
"We are going to go ahead then and go ahead" When did this become such a standard way of speaking with Americans. Great video but it seems like most American instructional videos are filled with "Go ahead, go ahead, go ahead. It's really distracting and annoying.
Hey guys! Go ahead!
Kingsford briquette is better than lump charcoal.