This is the second year I've smoasted a ~20lb turkey on the kamado without spatchcocking or using a rotisserie. Just set right on the grate with a heat deflector for the first two hours, flip for the next hour, then finished in a roasting pan & covered with foil for the last hour (or as long as it takes to come to temp). Not knocking the other methods, but takes less work/no special accessories and has come out tender & juicy 2 years in a row.
Side question: what wood do y'all like to throw on the coals to add some smoke? I usually use apple and/or post oak for poultry
by thepukingdwarf
3 Comments
Not on the Joe because I think both those methods are superior but I am doing one on the Big Easy.
I used to use a turkey cannon, that worked well
Yes sir.. another year, another whole bird straight on the rack