Did my first practice bird for the season

Irishblooded said:
So I broke down earlier this year also and got a new deli slicer and have been making deli meat like it is cool. So this is the first full bird I have done in a while.

It came out pretty not terrible though ;)
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Nice color. What is it stuffed with? onion? cant tell
 
Hard2Bluff said:
My first attempt of smoking birds with a cheap beginner smoker years ago with wood chips. Havent tried again in a long while.
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I would recommend 1 bird not 2 on that. And put the meat indirect either on the edges and the bird in the middle. Or meat on one side and heat on other.

I do my bird about 300 degrees and it is a chest to use a kamado. Once you dial kn the temp it will sit there for hours.

That was a 17lbs bird and took about 3 to 3.5 hours. And then rested for 2 hours on a cookie cooling rack over a baking sheet just loosely covered in foil in an oven not turned on.
 
Irishblooded said:
I would recommend 1 bird not 2 on that. And put the meat indirect either on the edges and the bird in the middle. Or meat on one side and heat on other.

I do my bird about 300 degrees and it is a chest to use a kamado. Once you dial kn the temp it will sit there for hours.

That was a 17lbs bird and took about 3 to 3.5 hours. And then rested for 2 hours on a cookie cooling rack over a baking sheet just loosely covered in foil in an oven not turned on.
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At what point do you take it out of the microwave?... and is it a faux pas to cover the bird with Cheeze Whiz?
 
Irishblooded said:
Just onion and apple and some herbs from the garden.

I prefer to spatchock them. But the wife asked me to do it whole this year for presentation. So wanted to see if there is a measurable difference in having the cavity filled or not
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did you do anything extra with the apple n onion,
like maybe a slaw or somethin,
or were they just for flavor?
 
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