Evening all,
I’m new to the forum and after my intro post earlier, Tommy suggested I post here for tips on getting started with the SRG.
I don’t have mine yet, but will be grabbing one this weekend and hopefully prepping to do the Thanksgiving bird with it for a Friendsgiving.
I came across the forum while searching for reviews and came across much more info than I was counting on, which put me over the edge to decide on grabbing one. The fact that so many people rave about it and there is a community like this to share ideas with was the deciding factor.
I’m sure I’ll have tons of questions as I try and figure out what all I’ll be able to do with this thing, but I’ll start with the basics of what I need to know for Thanksgiving.
From what I’ve gathered so far, I need to season it, which seems pretty straight forward. Similar process to what I’d do with my cast iron if I’m reading some of these posts correctly.
I also saw it mentioned that it’s probably a good idea to do a couple of test runs with a rotisserie size chicken or two before the turkey to get an idea of how everything works, which seems like a great idea to me.
Here’s what I’m not sure on...
I’ve seen the Pit Barrel Co Turkey Hanger mentioned in several different posts. Does it work well with the lid closed, or will I need to keep the lid propped open for it to fit in there?
That brings me to my second question.
I’m shooting to do an air-fried style turkey (not using smoke.) I’ll probably do a Cajun rub and injection. Do I want to do the lid open, closed, some of both? What kind of temp settings should I be looking at on the cooker to get a juicy bird with crispy skin? I’ll make sure to use a probe thermometer for internal temp.
I’ve also seen the mesh lid mentioned in several posts (am I getting posts for the air fryer confused with the SRG?) Or does the mesh lid for the air fryer work with the SRG as well and just purchased separately?
I’ve looked at a few of Tommy’s mods, but I think I’ll take his advice I saw in one of his posts and start with it stock and get to know how it cooks that way first, so I can know how the mods are changing things. However, I’m a tinkerer by nature, so I’m sure I’ll get impatient quickly, haha.
Anything else that you all would consider vital, need to know info that would make the difference between a great turkey and needing to run out for Chinese Takeout?
P.S. I’m sure I can find most of these answers on existing posts, and I’ll definitely spend some time looking around, but I thought this was a good way to introduce myself and start interacting and contributing to the conversations here.
From what I can tell in existing posts, this seems like a great group and I’m looking forward to getting to know everyone.
Thanks in advance,
Bryan