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I'm going in...

acolle
acolle Posts: 134
in EggHead Forum
I haven't spatchcocked and smoked a bird in a bit... Also going to give the Billows a go. Also, also going to double smoke a ham Matt (Meat Church) style on the traeger. Wish me luck today...




Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]
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Comments

  • shtgunal3
    shtgunal3 Posts: 5,874
    Good luck

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • lousubcap
    lousubcap Posts: 34,080
    You've got this.  Go in positive, believe your calibrated thermos and enjoy.  Regarding the bird, legs to the back (hottest part of the BGE) and if you have the time give the breasts around 20 minutes or so iced down before starting the cook.  Helps get them to the mid high 150's*F and the thighs/legs in the 175-180*F range.  FWIW-
    Happy Thanksgiving.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • acolle
    acolle Posts: 134
    lousubcap said:
    You've got this.  Go in positive, believe your calibrated thermos and enjoy.  Regarding the bird, legs to the back (hottest part of the BGE) and if you have the time give the breasts around 20 minutes or so iced down before starting the cook.  Helps get them to the mid high 150's*F and the thighs/legs in the 175-180*F range.  FWIW-
    Happy Thanksgiving.
    This is why I love posting here. I will ice the breasts now!

    Do you pull early? Like 160º vs 165º on the breasts?
    Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]
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  • lousubcap
    lousubcap Posts: 34,080
    Yes I go a bit early as I anticipate (and see) the carryover cook.  But pull where you are comfortable.  The goal and challenge with the breast meat is not to dry it out.  Enjoy the cook.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • caliking
    caliking Posts: 18,943
    acolle said:
    lousubcap said:
    You've got this.  Go in positive, believe your calibrated thermos and enjoy.  Regarding the bird, legs to the back (hottest part of the BGE) and if you have the time give the breasts around 20 minutes or so iced down before starting the cook.  Helps get them to the mid high 150's*F and the thighs/legs in the 175-180*F range.  FWIW-
    Happy Thanksgiving.
    This is why I love posting here. I will ice the breasts now!

    Do you pull early? Like 160º vs 165º on the breasts?
    Cap pretty much covered it all. The only thing I would add, if using a platesetter, set it up as a "Y" (if you're standing at the handle side). The way your fire ring is oriented in that pic. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • acolle
    acolle Posts: 134
    caliking said:
    acolle said:
    lousubcap said:
    You've got this.  Go in positive, believe your calibrated thermos and enjoy.  Regarding the bird, legs to the back (hottest part of the BGE) and if you have the time give the breasts around 20 minutes or so iced down before starting the cook.  Helps get them to the mid high 150's*F and the thighs/legs in the 175-180*F range.  FWIW-
    Happy Thanksgiving.
    This is why I love posting here. I will ice the breasts now!

    Do you pull early? Like 160º vs 165º on the breasts?
    Cap pretty much covered it all. The only thing I would add, if using a platesetter, set it up as a "Y" (if you're standing at the handle side). The way your fire ring is oriented in that pic. 
    Yup! Thank you. 
    Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]
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