It was a store bought duck. I brined it for over 24hrs in an Asian apple/ginger solution - but I think I should have put some slits in the breast skin to get some of the extra fat out of it. I was having some issues watching temps as well with the upper vegetable basket - kept losing potatoes when I went to check the thermometer. I have found a slight modification called a "Tommy Ring" - named after a guy on another forum. Basically a 9" spring form cake pan where you only use the side spring piece in the bottom of the cooker, it elevates the basket and gets the food out of the "dead zone" in the bottom of the cooker. I just bought a 9" round aluminum cake pan($3) and cut the bottom out with a jig saw you can put wood chips between the form and the side wall of the cooker for smoke
I havent tried out the tommy ring yet I keep meaning to but you know what they say about good intentions. As for the duck yes you should slit the breast in a few places so that the fat can get out. That brine sounds really good I didnt do any kind of brine or seasoning just a little peanut oil on the skin and salt and pepper I think Im going to have try out a brine like that it sounds good.
Just got one of these as a late Christmas gift today G/F gave me a smaller, electric indoor one by mistake. No biggie as it seemed pretty nice and was going to keep the one she gave me but we saw the Char Broil on clearance at Lowes and bam, I got the one I wanted and she is taking the electric indoor one for her place
You all will like the fryers! We just bought another turkey on managers special for 60 cents a pound. I am going to fry that one up just to pull it apart and vac seal it for quick meals later on or casseroles. Its so easy to use its almost effortless.
And here I am having zesty fries for dinner. Coming out of the oven any time now. Was gonna' do chili cheese fries, but the pantry has no chili. WTH?! We always have some in there.
Im doing some wings in the BE tomorrow and the wife is making a seven layer dip Ive got those fancy wing racks that I still havent used so Ill break them in tomorrow night for the Game.
Turkey turned out great. I failed to take a pic of it when done . I put the cover on for the last 20-30 minutes. It was beautifully browned. I have read not to use the thermometer that comes with it, but it was right on. Looking forward to chickens and ribs
I did a couple batches of wings in the fryer and was told thats the only way wings will be cooked in this house again. Sadly after messing with this for just about an hour I cant get pics to load Ill try again tomorrow.
My first round. Injected the bird this morning. Put the cooker together after work, seasoned it and then primed it with said bird...... Now time to wait and burn some wood in the outdoor pit with a beer in hand. Thanks for all the great advice, just took me a bit to go get one...
Do tell how this works, I just got one also and threw in a top round roast beef, first try was ok but I am still learning....I overcooked it a tad....
Well it was about 2 hrs and 10 minutes with the top on for the last 30 minutes. Can't wait to to check it out .... Looks good ...
Beef cuts do better in the upper part of the cage, you can use two of the wing racks to make a shelf. coat the meat with peanut oil and then season. Cook until medium/rare pull and let sit - it'll finish cooking on the counter Invest in a decent digital BBQ temp gauge - Backyard grill is a good starter but the probe will inevitably fail when you pull it while still hot. I bought a stove digital TC and the probe works with the remote base for backyard grill temp gauge. Backyard Grill Wireless Thermometer - Walmart.com
