Ruin Thanksgiving ?

[rmalik1]

Afraid to ruin Thanksgiving turkey! I've been having mixed results with poultry. I have a good temperature probe but uneven cooked bird. I have been using beer can cooker without the can, just so the blood runs out. Any ideas? Chickens came out better when I  first tried and chicken weren't cooked upright

[TMB]

Working right now. But will get back to you tonight on what to do

[TMB]

OK, here is how to do yardbird or a turkey and make it work.   

If you have a turkey fryer holder use it instead of the basket.   Next wash your bird and towel dry well leave no moister on skin.

Next if your going to inject it do it after you dry the skin, next rub the outside with a good oil one that won't burn easy and season.

Insert your thermometer probe in the center of the breast (thickest part)

Next place the bird in to keep the bird halfway up the chamber and set the setting on HIGH and close the lid.   Depending on weight it should take about 10-12 mins per pound BUT if you live where it gets cold and windy you can add 1 to 3 mins per pound.

Now once the IT hits 160 to 165 turn off the SRG and open lid and let the bird rest in the chamber don't remove it to soon.  This will help crisp the skin..   

Give this way a try with a large chicken and see if it helps you

[rmalik1]

OK, here is how to do yardbird or a turkey and make it work.   

If you have a turkey fryer holder use it instead of the basket.   Next wash your bird and towel dry well leave no moister on skin.

Next if your going to inject it do it after you dry the skin, next rub the outside with a good oil one that won't burn easy and season.

Insert your thermometer probe in the center of the breast (thickest part)

Next place the bird in to keep the bird halfway up the chamber and set the setting on HIGH and close the lid.   Depending on weight it should take about 10-12 mins per pound BUT if you live where it gets cold and windy you can add 1 to 3 mins per pound.

Now once the IT hits 160 to 165 turn off the SRG and open lid and let the bird rest in the chamber don't remove it to soon.  This will help crisp the skin..   

Give this way a try with a large chicken and see if it helps you

I've just a small bird(14lbs), which way would you put the bird vertical or horizontal and if vertical - wings up. I have done with wings up but bottom (thighs drumsticks) were under cooked.

[TMB]

OK, here is how to do yardbird or a turkey and make it work.   

If you have a turkey fryer holder use it instead of the basket.   Next wash your bird and towel dry well leave no moister on skin.

Next if your going to inject it do it after you dry the skin, next rub the outside with a good oil one that won't burn easy and season.

Insert your thermometer probe in the center of the breast (thickest part)

Next place the bird in to keep the bird halfway up the chamber and set the setting on HIGH and close the lid.   Depending on weight it should take about 10-12 mins per pound BUT if you live where it gets cold and windy you can add 1 to 3 mins per pound.

Now once the IT hits 160 to 165 turn off the SRG and open lid and let the bird rest in the chamber don't remove it to soon.  This will help crisp the skin..   

Give this way a try with a large chicken and see if it helps you

I've just a small bird(14lbs), which way would you put the bird vertical or horizontal and if vertical - wings up. I have done with wings up but bottom (thighs drumsticks) were under cooked.

Believe it or not wings up or down works..   I go vertical with a oil fryer stand.      Try it but make sure the bird is up off the bottom so your in the hottest part of the chamber (upper half)   you can use a rod across the SRG to hold the oil fryer up in the chamber if need be

[rmalik1]

OK, here is how to do yardbird or a turkey and make it work.   

If you have a turkey fryer holder use it instead of the basket.   Next wash your bird and towel dry well leave no moister on skin.

Next if your going to inject it do it after you dry the skin, next rub the outside with a good oil one that won't burn easy and season.

Insert your thermometer probe in the center of the breast (thickest part)

Test run for Turkey day. Have 6.5 pound chicken,washed,dried, oiled,seasoned on beer can chicken rack and going to be in upper part of basket. Temp prob set for 165 degrees and figuring about 78 minutes of cook time

Next place the bird in to keep the bird halfway up the chamber and set the setting on HIGH and close the lid.   Depending on weight it should take about 10-12 mins per pound BUT if you live where it gets cold and windy you can add 1 to 3 mins per pound.

Now once the IT hits 160 to 165 turn off the SRG and open lid and let the bird rest in the chamber don't remove it to soon.  This will help crisp the skin..   

Give this way a try with a large chicken and see if it helps you

I've just a small bird(14lbs), which way would you put the bird vertical or horizontal and if vertical - wings up. I have done with wings up but bottom (thighs drumsticks) were under cooked.

Believe it or not wings up or down works..   I go vertical with a oil fryer stand.      Try it but make sure the bird is up off the bottom so your in the hottest part of the chamber (upper half)   you can use a rod across the SRG to hold the oil fryer up in the chamber if need be

[rmalik1]

Test run for Turkey day. Have 6.5 pound chicken washed, dried, oiled and seasoned. Sitting upright on beer can chicken rack , have temp prob set at 165 degrees in breast. Chicken will be placed upper part of basket and a figured it should take about 78 minutes.

[TMB]

Test run for Turkey day. Have 6.5 pound chicken washed, dried, oiled and seasoned. Sitting upright on beer can chicken rack , have temp prob set at 165 degrees in breast. Chicken will be placed upper part of basket and a figured it should take about 78 minutes.

Sounds great!  Now if it's not windy and cold it may be closer to 50  to 55 mins so keep and eye on IT

Good luck let us know

[rmalik1]

Test run for Turkey day. Have 6.5 pound chicken washed, dried, oiled and seasoned. Sitting upright on beer can chicken rack , have temp prob set at 165 degrees in breast. Chicken will be placed upper part of basket and a figured it should take about 78 minutes.

Sounds great!  Now if it's not windy and cold it may be closer to 50  to 55 mins so keep and eye on IT

Good luck let us know

 with timer reading 30 mins left and prob reading 136 degrees I came in to do some other prep, Went outside to look at chicken with 5 mins on clock, prob showed I over cooked it - hour to get to 136 degrees and 15 mins to get to 200 degrees. wife can't say it's under cooked again LOL.

[TMB]

Test run for Turkey day. Have 6.5 pound chicken washed, dried, oiled and seasoned. Sitting upright on beer can chicken rack , have temp prob set at 165 degrees in breast. Chicken will be placed upper part of basket and a figured it should take about 78 minutes.

Sounds great!  Now if it's not windy and cold it may be closer to 50  to 55 mins so keep and eye on IT

Good luck let us know

 with timer reading 30 mins left and prob reading 136 degrees I came in to do some other prep, Went outside to look at chicken with 5 mins on clock, prob showed I over cooked it - hour to get to 136 degrees and 15 mins to get to 200 degrees. wife can't say it's under cooked again LOL.

You really have to keep and eye on it for sure.  50 mins I post was a guess not knowing the weather   Reason I said to keep an eye on IT    at least you have an idea so try again and when the IT hit 135 or so stay there it wont take long

[TMB]

Dumb question, did you even cut into it??

[rmalik1]

Test run for Turkey day. Have 6.5 pound chicken washed, dried, oiled and seasoned. Sitting upright on beer can chicken rack , have temp prob set at 165 degrees in breast. Chicken will be placed upper part of basket and a figured it should take about 78 minutes.

Sounds great!  Now if it's not windy and cold it may be closer to 50  to 55 mins so keep and eye on IT

Good luck let us know

 with timer reading 30 mins left and prob reading 136 degrees I came in to do some other prep, Went outside to look at chicken with 5 mins on clock, prob showed I over cooked it - hour to get to 136 degrees and 15 mins to get to 200 degrees. wife can't say it's under cooked again LOL.

You really have to keep and eye on it for sure.  50 mins I post was a guess not knowing the weather   Reason I said to keep an eye on IT    at least you have an idea so try again and when the IT hit 135 or so stay there it wont take long

Dark meat was great, white not so much-wife like the breast more. Nothing has been ruined so no big deal, as I get this zoned in. I just bought a Char-Broil collapsible basket for the SRG. May make access to food easier.