I picked up the Meater plus too. Its the rotisserie for GMG. It took 5 1/2hours. I did 200f for 2 hours and then 225 for 3 1/2 hours. This was on a 12.5 pound bird.
Very cool, thanks man. I’m looking to do a Turkey on my rotisserie over my firepit. Trying to gauge the time as it will be in the open air with no cover. Will definitely incorporate some kind of wind screens if needed. Hoping the MEATER gives some guidance as well.
Do any of you use a 500 gallon propane tank stick burner? How well does it hold temps if so? In your opinion is there any perks to the propane tanks over any other stick burners? I've been looking at the 500 gallon stick burners by primitive pits.
Mrs piney picked up an extra ham the other day. Figgerd I'd double smoke it today. Seasoned with meat church gospel and honey bacon bbq then cooked @225 for 5hrs. Made up a honey,brown sugar,pepper jelly glaze and brushed it every 15mins for the last hr. Probably one of my top favorite hams .
My wife has a huge family. At gatherings there's usually at least 50-60 people. I want it for that and I plan to cook for co workers etc... It seems like the primitive pits are pretty solid.
I looked into moberg I haven't came across fatstack. I will look into them now Wow! That ham looks so good smokin
