Tried my first turkey tonight, set up with PS legs up, with grid on top, just above felt line. Had the stoker set at 325 with lump and 1 chunk of apple, 12# turkey.
I was expecting about a 3 hour cook and it got to the temp in under 2 hours!!! Did I do something wrong?
For those that do direct cooks, I am assuming that you do not put any type of drip pan in?
Definitely need drip pan for drippings and the gravy, I noticed with the PS in, I had the ceramic feet underneath the drip pan, but the parts of the pan that was hanging over the PS burned and ruined any hope of making gravy tonight. I have the AR Rig with the oval stone, seems like that would be better to use then the PS... thoughts?
I saw someone else make a comment about doing 2 15# birds versus one bigger one, I only have a LBGE, can that hold 2 birds? I could see doing direct cooks, but not sure if its possible doing indirect with the PS or the AR Rig. Good chance I may do another turkey in an electric fryer and add another bone in breast to the egg towards the end.
Now that being said, my testers thought it was the best damm turkey they had ever tasted, and my "chef opinion" was that it was slightly over cooked. Now I just need to figure out how to get the smell of roast turkey in my house during the day, wife loved the turkey, but she also loves the house with the sweet aroma of a cooking turkey during the day.
here are some pics of the cook today. Thank you for the advice!!!