Drew Hall wrote:Also Carrie, only use lump charcoal and not brickette....and if you add a wood for extra smoke don't use mesquite, try to find a fruit wood like apple or cherry.
Bob Henrick wrote:I have done whole turkeys om the Kamado (I call her Hot Mama). Cooked the turkey at 350 degrees and used an instant read thermometer to tell me when to pull it. I want the skin to get to a golden brown and what I do is cook indirect (which makes the Kamado a convection oven. After pulling the turkey off, I foil it then wrap in a heavy bath towel, then place it in a cooler sized just to fit. Have kept the bird moist and juicy (and warm) for several hours once.
Carrie, the ceramic cooker is a natural for keeping meat moist while cooking. My Kamado is a lot like your BGE, except the walls are quite a bit thicker. When using wood to add a smoke flavor I do not soak the wood because the extra moisture is not necessary.
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