Well I've never been one to go into a new Adventure half heartedly, so my first cook was to be a 12lb Turkey on Thanksgiving.
I cooked the bird upright on a beercan chicken holder, sans the beer can (I wanted to test the SRG on its own merits)
I melted a stick of butter and rubbed it all over the bird along with some Creole Seasoning. I wrapped the wing and drumstick tips with Foil to try and avoid burning the extremities ツ
I injected the remainder of the melted butter into the breast and thighs.
The SRG was all seasoned and ready to go - Tommy ring installed and applewood chips loaded around its edge.
I dropped the bird in and closed the lid, and was ready. First thing I noticed was a lack of smoke, so I filled the smokebox too. Within 5 minutes I had smoke, maybe a little too much smoke but we'll see.
I was estimating around 90 minutes for the cook time.
After 45 minutes the bird had some good color and the I.T. was up to 135F.
I did notice the breast closest to the smoker box was getting to well done so I rotated the basket to try and slow down the burn. The cook was going a little quicker than I had expected so I lifted the lid and let it cook for another 30 minutes on high. After the 30 minutes she was right at 165.
I turned off the SRG and let the bird sit inside it for another 10 minutes, before pulling the bird from the basket (which proved a little more difficult than I liked) and wrapping it closely with HD foil. Giving the bird another 30 minutes to rest.
Most of the chips inside the SRG were still intact a little charred but certainly not all burned through. Which surprised me.
Upon carving, the breast ran clean and juicy - the dark meat was cooked through and moist.
I was happy, Thanksgiving wasn't ruined, far from it everyone was more than impressed with the bird.
However the smoke flavor was definitely lacking which given the speed of cooking is probably to be expected.
It was still moist the next day for sandwiches.
Next day was some simple campside cooking of breakfast and it was pretty amazing to cook bacon on a grill with no flare ups.
Day 3 of the camping trip was one to test the versatility of it as an all in one cooker.
Jerked chicken portions, baked potatoes and grilled corn.
I started the potatoes in the bottom, rubbed with a little oil and salt and pepper. After an hour I added the chicken, here is where I made my mistake - I removed the potatoes and put the chicken in the bottom and added the half racks putting the potatoes back in at the higher level. My thinking was the chicken could cook with dripping down onto the potatoes.
After 15 minutes I added the corn to the grill. The corn was slathered in soft butter seasoned and wrapped in foil.
After another 30 minutes I pulled the corn and lifted the basket, the potatoes were cooked and the skins were a little darker than I like to see (I enjoy eating the skins of a baked tater)
The chicken wasn't quite done and needed another 10 minutes higher up in the basket.
Sorry no photos of the finished product but it was all very tasty.
Overall I'm impressed there's definitely a learning curve, there is a dead zone at the very bottom.I'm Hoping mine is no worse than usual.
Timing is everything and will take some dialing in.
Grilling without flare ups is fantastic
Smoking is going to take some adjustment in cooking temps.
Next up will likely be a pork butt.
Thanks for all the great threads and information on here.
I'll be modding my basket and I've ordered the Kebab sticks and the griddle and leg hanging racks.
I'm going to enjoy cooking and participating with you guys.
