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Turduckin

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!
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Comments

  • Horizons expanded, thank you.
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  • nolaeggheadnolaegghead Posts: 14,795
    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.
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    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Richard FlRichard Fl Posts: 7,875
    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 this 
    Eggin in SW "Keep it Weird" 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?
    Eggin in SW "Keep it Weird" TX
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  • Richard FlRichard Fl Posts: 7,875
    Richard, have you tried chip just during the last hour of cooking just to kiss the skin a give a hint of smoke?
    I have found over the years that turkey sucks up smoke so don't do any with turducken..  A little at the end should not hurt, but the stuffing in turducken really holds the smoke.
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