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Turduckin
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jbajor
Posts: 17
Howdy Gang!
Just ordered my first Turduckin from the CajunGrocer.... I am planning on doing it on the egg indirect after first adding a bacon wrap to it (just to up the calorie count a bit!). Any recommendations as to cook temp? I am planning on taking it to 165 deg internal. Was wondering if most people are cooking them ~325 (as is recommended for the oven) or if you like 'slowing' it down a bit and adding more smoke... Can't wait!
Smoke On!
Comments
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Horizons expanded, thank you.
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I'd smoke it really low - 200F until 120, then sous vide to 155, then throw it back on at 400 until it hits 160 internal.
______________________________________________I love lamp.. -
NO SMOKE!!! Have done a few and poultry normally gets a strong smoke flavor but the stuffing gets most of it and it will make the meal taste like a burnt mess IMHO.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1000091&catid=1
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Set the egg up indirect add pecan wood and follow the included directions. Good luck. You can also use salt pork cut about 1/4 inch thick rather than bacon. Cooks Illustrated did a cook on thisLarge, small and mini now Egging in Rowlett Tx
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Richard, have you tried chip just during the last hour of cooking just to kiss the skin a give a hint of smoke?Large, small and mini now Egging in Rowlett Tx
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Austin Egghead said:Richard, have you tried chip just during the last hour of cooking just to kiss the skin a give a hint of smoke?
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