Omg!! I followed your instructions to a T. My brotha from another mother. Thank you so much! This has to be the best Turkey I’ve ever eaten. I love my Kamado Joe!

I have had my Kamado Joe for quite some time now and I just started slow cooking with indirect heat.. Man I'm so hooked and your videos are the reason why. Thanks John you the man!!!!!!

Thats a beautiful bird right there! Loving the smoke ring!

I think I'm ready John. I've watched the video a couple of times now, bought the supplies and the bird. Thanks for the simple game plan. Happy Thanksgiving! Keep em' comin!

I think most people today miss that the purpose of stuffing a turkey (corn broad stuffing or whatever) is to preserve the moisture that would otherwise dry out the breast through that huge internal cavity. The stuffing is key to keeping the breast moist. Plus if you want to impart flavor to the turkey, the way to do that is through the stuffing/ what you fill the body cavity with. All rub does is flavor the skin, but the skin is mostly impermeable (like fat cap) to anything that might flavor the meat.

Thanks for the feedback. Will guve it a try.

I recently pulled the trigger on a big joe! I could not be more satisfied this monster is awesome. I watched all of the kamado joe channels videos and said I have to have it and sure enough I am now a owner!

Great looking smoked turkey! I will be doing this at Christmas! Thanks John :)

Nice job! Looks delicious.

Delicious looking smoked turkey! I really need to get one of those Komado Joes!

Yum wow that looks fantastic!

use this every year with the slo roller now....happy thanksgiving john. Thankful for all the great stuff you put out there!!!

Great job John.

Looks great john!

Thanks for this easy to follow video!

Nice looking bird John.

Another fantastic cook John! Keep up the great work!

Best turkey ever

Hello from Russia. Very good video! Thank you very much!!!

My turkey came out perfect at 3 hours. Thanks I'm cooking another now for a Friday Thanksgiving party.

That looks good bro 😎

That looked like a tasty turkey

Thanks for the tip on the meat probe and radiated heat - the temp sensor is at the tip of the probe, so if yo have enough of the probe inside the meat it should be able to stop the radiating heat from throwing off the sensor. Just a thought.

Nice

G'day John, I have learnt a lot from you in the past mate. Thank you. I was wondering about times. In particular, getting the joe up to the correct temp for this bird. And once she goes in. How long to get it back up to it again?

Love your channel John, I've been a fan for a while. Im curious as to why you didn't use a drip pan. wont the drippings just hit the heat deflector. Is the extra moisture just not needed?

Turk-tastick bird. Gotta love some hot turkey just off the grill. Thinking about it now is making my mouth water. Yumm

Hey john thanks for getting this up! Currious about two things that were different from your older smoked turkey video. In the old video you brined the turkey and started off at low heat for the first hour. Were these steps omitted due to this process being better and deemed unnecessary? What do you recommend? Thanks again!

Hello! I congratulate it at Thanksgiving Day! This vacua grill has not been seen yet in Japan. I want!

This will be useful

Please note: there is a slight possibility if you do not use a drip pan on top of the deflector plate the excess turkey drippings could catch on fire and burn up the outside of your turkey. Apparently this doesn't happen in all cases, but for me it happened on the worst possible occasion, Thanksgiving. Since Thanksgiving, I've tried it again with the second turkey and it turned out fantastically. I can honestly say it was the best damn turkey ever cook.

@FortunateSon

2 жыл бұрын

Good point. My biggest concern with the video...was that breast meat actually moist or was it dry? What has been your experience?

Hey guys question. Daisy wheel open and bottom vent barely open VS daisy wheel half open and bottom vent open. Both same temp, which method will smoke better?

having issues with getting my skin to crisp up... any suggestions

Are you cooking over your ceramic diffuser without wrapping it in foil or drip pan?

Looks wonderful!! Can I assume this was a Big Joe? how large a bird could I get on a regular Joe?

What brand of lump charcoal do you prefer to use John?

turkey looks fine but a bit dry. Is it as dry (on the white meat) as it looks? I realize it is lean meat, not like brisket. Your opinion?

I noticed a big difference in temperature from the Joe to an ambient temp probe using the ceramic indirect heat unless the probe was closer to the side of the grill ... because all the heat flows around the ceramic plate...my question is if you are supposed to cook the meat at say 250 but the Joe temp shows over 300 and your probe temp placed closer to the meat shows 250 which temp should you trust,,,, Im thinking the ambient probe because the hottest air is rising from the sides and up and out the top of the smoker.... The Joe's Temp gauge is reading the hotter air as it passes by the Temp gauge .... So tell me what you think guys....Rodger

Thyme... "and I grow my own..." Rub it in, John, rub it in. ;-)

Nice video. What meat injector do you recommend to order?

Is this a classic or a big joe. ? Just wondering about sizes of turkey that will fit a classic. Thanks a lot!

John, noticed you warmed the Joe with the deflector plate in place. I've not done that in the past. Why do you do that? Does it result in the pre-cook temp being more reflective of the actual cook set up since the deflector is in place?

John, I have seen a lot of other turkey video's where others pre-brine their turkey. What's your opinion on that method, as I believe you placed the bird directly on to the grill on this video forgoing that step. Thanks in advance

Very nice bird. Have you ever tried stuffing with citrus instead of onions/garlic? The bird ends up with a nice fresh flavor.

Very interesting. Can you please advise what is your temp setting?

@enjoyingtheshow7621

8 ай бұрын

@2:15 he said 350 to 375. I was wondering same thing.

I see you got your thumbnail problem sorted. I was just wondering what metal is the top vent made out of? Doesn't it get hot? If you need to adjust it you must have to wear hand protection. Nice looking bird, Cheers!

Do recommend not brining a turkey that was already injected with a solution, or just cut the brining time?

Where did you get your lighter? Brand?

How big of a turkey can I do in a Classic? Think I could do a 20 pounder?

@djsgravely

7 жыл бұрын

Kamado Joe I'm a new Kamado Joe owner, and I love it. I consider cooking with it another of my little protests against the modern technology that I'm FORCED to use every day. I've watched a bunch of your videos, and have already come away with a ton of ideas. You do a great job, and it looks like you're enjoying the hell out of it. I'll bet you may drink an occasional cold beer, too. Do you have your own website? Regards.

John, what thermometers do you recommend using. I was looking to purchase both the instant read and probe thermometers. Thanks for any info.

@harrykopolovich

8 жыл бұрын

Thanks John appreciate the help. There are many reviews for various probe style thermometers, and they vary quite a bit but all have one thing in common. Their unpredictable temps and propensity to fail. Will try the thermopop pen, but it would be nice to be able to check the temp without opening the dome. Keep up the good work with the cooks.

@harrykopolovich

8 жыл бұрын

+Kamado Joe last question John and I totally agree with not using temp probes at high temp. What probe would you recommend for low and slow cooks for items such as brisket.

@harrykopolovich

8 жыл бұрын

Thanks Joe Any recommendations for smoking a duck on the Kamado

is it possible to get your pork rub recipe

Should I put a water-pan underneath to protect the bottom?

@andyshazza

7 ай бұрын

Only with your mom, she’s a squirter!

Is that a Classic or a Big Joe?

@jbrownco

8 жыл бұрын

Was wondering the same thing

Do you use salted butter or unsalted? I'm guessing salted since you warned that adding the brine might make it too salty. I don't want to get it wrong! :)

@coveblue

10 жыл бұрын

Thanks for the quick reply!

3hrs @ what temp?

@BrianMiller1973

4 ай бұрын

He said 350.

1.5cups of butter? oh dear!

@laureenfarnam4311

10 жыл бұрын

YOLO

@laureenfarnam4311

9 жыл бұрын

:D

Man, I was in love with this video and that turkey up until you poked all the juices you worked so hard to inject in, out of it. "I don't think the video shows it or not but you can see the juices running here" no, no it does not, the only juices I see running are the ones that leaked on to and off the cutting board before you sliced into it... I personally think that all the probing is hurting today's BBQ, since people are so dependent on modern technology to do something that is centuries old. Temp, time and skill are way more important than a number on a LED screen IMO. Otherwise this is a very good video up until all the poking and I thank you for sharing it with us.

@mellamodonjuan

9 жыл бұрын

I never have any luck with turkey/chicken breast - always ends up like sawdust

now this is man stuff!

Looks dry as hell

@ocaseyk007

5 жыл бұрын

Ill have a piece of leather, if you don't mind. haha

Thyme... "and I grow my own..." Rub it in, John, rub it in. ;-)