Recent content by Jsel45

Worked at Starbucks HQ for about 6 years, every meeting we had would/were supposed to start with a “coffee tasting”. Big fan of low acidity, full body, coffees. Typically found in Latin America. Ironically I only really drink the blonde roast from Starbucks as I don’t like my coffee too roasted...

Any issues with just cranking it down to stall the temp gain and push it back up to 325 when I want to finish it closer to eating time?

2 hours in and I got the breast at 103 and thigh at 118! Lunch not for 4 hours… I’m at 325 now, should I turn it down?

Thanks! Yeah, figured as much. When you smoke a turkey - what temp do you do it at? My original plan was 180 for a few hours to cook off/evaporate the brine on the skin and then crank it to 325 for 3 hours.

Yeah, it’s a dilemma. My folks place is close enough that I could feasibly do a turkey run and bring it back. I really just wanted a set it and forget it but ideally I have it done at 2, carve at 3. I’ll definitely report back. I figured with a 18 pound bird it’d take at least 5 hours.

I don’t really have a way to transport it

Hi all, I’m in charge of the turkey as I am every year, but this year I have a rec teq and it’s the first time I’m employing it for Thanksgiving. The main issue is that afternoon lunch isn’t at my house, but at my in laws. Transporting a cooked bird 15 mins isn’t an issue, but figuring out...

Spatchcocked it for the last 10 years (before all the rage!). This is my first year doing it on the recteq and I’m excited. Last year I did a 3 day buttermilk, yellow mustard, various seasoning brine. I like the idea of taking it out a day early and allowing it to dry to get that crispy skin...