I fried turkey for the 1st time these past holidays, using a Charbroiler Big Easy. Now, I wanna smoke a turkey, I'll take grilled or smoked over fried anyway. Thanks for the tutorial, I'll try it out.

Your Akorn video gave me the nudge I needed to pull the trigger and purchase it. This video gave me confidence I needed to try and smoke my first turkey. Thank you. Turkey turned out amazing. Keep up the great content.

@Cookoutcoach

5 жыл бұрын

Wally Garza that is awesome I can’t think of something I’d rather hear concerning my videos, thanks so much. I’m sure you’ll live the akorn and if you ever need some help with it just reach out and let me know 👍

Holy Turkey!! That skin was crispy. That looked mighty fine

@Cookoutcoach

5 жыл бұрын

MeatCranium BBQ AND REVIEW thanks bud, that skin did come out perfect for my expectations, I had no idea the mic caught that much of the sound thought till I was editing hahaha

Great video and truly helpful info! I followed the process you laid out and our Thanksgiving turkey turned out GREAT! I never thought turkey could be particularly great...this changes the game!

After a lot of thought and shopping dropped the hammer and bought one of these and it was just delivered yesterday. If the weather cooperates I'll be putting it together and seasoning it today! Great videos and lots of info!

@Cookoutcoach

4 жыл бұрын

Edward Pate congrats! You’re gonna like that cooker a lot. Thanks, I appreciate the kind words 👍

That bird turned out fantastic, I like all the information you add, some really good points. The crisp on the skin is key and man that worked. Great job brother!

@Cookoutcoach

5 жыл бұрын

Pickles BBQ thanks bud, I appreciate you stopping by to check it out. If you can get even just a little crisp on the skin man it make the meal 👍.

Great job Steve! I usually brine our birds in a cooler overnight and cook them on the Weber grill. I will have to give this technique a try.

Oh my God that turkey looks amazing!!! 🤤🤤

@Cookoutcoach

4 жыл бұрын

clevelandtyler2 thanks so much, I was very very happy with how that one turned out

Picture perfect turkey bro. Great color and could hear that crispy skin. Nice cook!!

@Cookoutcoach

5 жыл бұрын

THEREALSHOWBBQ thanks bud, I appreciate that

Just got around to watching this one. Your turkey turned out great. Great info for viewers to take away. Nice cook Steve.

@Cookoutcoach

4 жыл бұрын

Hey thanks Phil, that turkey did turn out good for me. Thanks for watching and I hope you, Janet, and tobey have a happy thanksgiving

Good stuff man. Thanks for posting.

@Cookoutcoach

5 жыл бұрын

Erik Mc hey bud thanks for watching, glad you liked it

I tried wet bringing a few times and I didn’t notice any difference. I’ve been dry brining all my meats so I’ll definitely dry brine my turkey this year. That bird looked so delicious, thanks for sharing😃

@Cookoutcoach

5 жыл бұрын

Christy's Cooking Channel thanks so much, I just really like how to me dry brining just makes the meat taste more like what it’s supposed to. I was really happy with how this bird turned out, thanks for watching 👍

Wowwwwwwww this is amazing! God bless you my friend!🌹🌹🌹🙌🙌✨✨✨🎂🎂Full watched

Great video, thanks for posting, I’m liking your channel dude 👍

@Cookoutcoach

5 жыл бұрын

Jason Davies thanks bud, I really appreciate that

Looks like a great turn out brotha man! Holidays here we come!

@Cookoutcoach

5 жыл бұрын

Whats New BBQ lol you know it bud

I dig the idea of the reverse sear technique to end up with a crispy but not burnt skin.

@Cookoutcoach

5 жыл бұрын

shawn81073 thanks bud, yeah I love doing that on chickens and it worked out fantastic on this turkey too 👍

That turkey looks awesome!! good cook brother!

@Cookoutcoach

5 жыл бұрын

Cookin' With James thanks bro I appreciate it 👍

Damn that bird was awesome! The skin sounded as good as it tasted I bet. Great video Steve!

@Cookoutcoach

5 жыл бұрын

Grey County Grillin' thanks Chris, I appreciate that bud. That skin was pretty awesome

I got a used akorn a couple weeks ago, and I just did a small turkey breast last night to prepare for doin a whole turkey. It came out wonderful, and your tips will help make he turkey even more wonderful!

@Cookoutcoach

4 жыл бұрын

Julian Kirby very cool, congrats on the new cooker and if you have any questions feel free to hit me up

@juliankirby9880

4 жыл бұрын

Cookout Coach thank you! So far you have had a video for most of the questions I’ve checked on KZread for about this grill

@Cookoutcoach

4 жыл бұрын

Julian Kirby fantastic, that’s what I was going for 👍

@juliankirby9880

4 жыл бұрын

Cookout Coach I just thought of a question. When I do a charcoal snake on my Weber kettle for a longer burn, with the bottom vent fully open and top vent at half I can maintain a 4-5 inch long fire with my charcoal and wood chunks I cut into strips for about 7 hours. Do you think a similar thing is achievable in the akorn?

@Cookoutcoach

4 жыл бұрын

Julian Kirby great question, I’ve honestly never tried a snake in the kamado but I’m sure what will happen is the burn time will be much longer mainly because it’s just so much more efficient because of its insulation

That turkey came out great Steve. Im still on the toss up on how I am doing mine this year. That option looked great.

@Cookoutcoach

5 жыл бұрын

Kirby's Fishngrill & Cooking Recipes thanks bro, I was trying to keep this pretty middle of the road traditional with just a hit of smoke and it came out really well. I’m sure you’ll come up with a great way to do yours 👍

Nice looking Turkey

@Cookoutcoach

5 жыл бұрын

cooking with webby thanks bud

Good job 👍

@Cookoutcoach

4 жыл бұрын

Kristy Norwood thanks

Nice video Steve. Not sure how i missed it when it aired though.

@Cookoutcoach

5 жыл бұрын

Lasse's Food and Barbecue sometimes that happens 🤷‍♂️ thanks for checkin it out

Try out Cavender's Greek Seasoning. It is awesome!

Nice cook 👍

@Cookoutcoach

5 жыл бұрын

Sideyard Barbecue thanks, I appreciate it

Thanks for the video! I'll be following this. Anything new you plan to do this year? Also, how big of a turkey will fit easily in the Akorn? And I wasn't planning to do a drip tray. But I'm worried my bird's temps will skyrocket too fast if I don't. Do you think that's true, or can I skip the drip tray and not need to alter times? I have a probe with a remote to monitor things.

@Cookoutcoach

4 жыл бұрын

J.D. G. We’ve got a lot of big plans for this coming year for sure. Not a lot in stone yet but it’s coming. You could get up to probably a 16 pound bird but I wouldn’t want to go over that. You can run a drip tray if you would like, I just wouldn’t make gravy from the drippings. That being said I wouldn’t worry too much about the temps running away, turkey is a pretty quick cook and it kind benefits from higher temps anyway 👍

@jg9774

4 жыл бұрын

@@Cookoutcoach Thanks for the reply! I think I started mine too early and it was reading 165 degrees with both instant read and my remote probe before I could even crank the temps up on my Akorn. Guess it's going to rest for 1.5 hours :(

@Cookoutcoach

4 жыл бұрын

J.D. G. Just wrap it up and get it in a cooler, I can’t guarantee the skin but the meat on that bird will hold

I just bought the full sized metal Akorn a couple of days ago, assembled it and seasoned the cast-iron grates. I have done turkey on my gas grill, but I want to try it on the Akorn. How big was your turkey? My concern is being able to fit the bird on the grates and closing the lid. So before I go shopping for turkey, I want to know the maximum lbs the Akorn can handle. Thanks.

@Cookoutcoach

4 жыл бұрын

Bill Shattuck congrats on the new cooker. That bird I believe was either 12 or 13 pounds. There is plenty of room on the cooker, I just prefer a smaller bird. Good luck with your cook

@billshattuck6274

4 жыл бұрын

Thanks for such a quick reply. So a 12-15 lbs turkey will be no problem fitting it sounds like.

@Cookoutcoach

4 жыл бұрын

Bill Shattuck yup you’re all good

You're right, birds don't like to rest. I've been chasing my dang chickens around the yard and they are just not slowing down!

It is now 1:00 EST in central Canada 14* Celsius or 57* Fahrenheit, and I've been foolin' around with this Akorn since 11:30 finally put the turkey on at 12:30 the temp was at 199 and is now at 292, I closed both vents, so it won't climb any more and the temp has dropped to 288. Must go and give it some air as the temps keep dropping.

@Cookoutcoach

4 жыл бұрын

Bill Shattuck yup just barely crack to top and bottom and see where it settles in

Fantastic looking bird! Did you add wood or just roast it with charcoal?

@Cookoutcoach

5 жыл бұрын

John R. Yeah sorry about that I didn’t mention it but in this cook I was using apple chunks and hickory lump charcoal from b&b

I know this is 4 years old, but was a deflector used under the pan or was it direct heat?

Hi Scott! Great tips on cooking a tender moist Turkey! I wet brine mine, but dry brining is great too! Simple and easy! Kosmos is top rate and you can’t go wrong shootin the bird👍 I’ve got a wsm that does a great job. Your video was very informative and easy to follow too👍 I’m new to your channel and am glad to support you my friend✌️ I saw your post on KZread Cooks! Cheers! Side note: I’ve injected with bacon drippings before too. If you love bacon, it’s a winner also.

@Cookoutcoach

5 жыл бұрын

DaBomb Smokes dude bacon dripping!!! You’re a madman....and I approve

@DaveDabomb

5 жыл бұрын

hahaha! It does taste great! I don't over do it though.

Did you use the smoking stone for this cook?

Do you pay any attention to the provided temperature "popper" or just to your own target temp?

@Cookoutcoach

4 жыл бұрын

Dave Heupel great question and absolutely don’t use those poppers....I’ve found if they ever pop at all they won’t go till 185 which is way above the 165 you want to be at on poultry.

Tomorrow is the day...12lb. turkey with no wet or dry brine...just stuffed with my wife's favourite stuffing. Six of us are going to feed on this bird...if I don't ruin it. I'm allowing 30 minutes per pound for 6 hours at 250*F with a water pan, if I can hold that temperature with a bag of lump charcoal, I have no briquettes. I plan on firing up the Akorn at 11:00am putting the turkey on at noon and taking it off at 6:00pm. Does that sound about right Cookout Coach?

@Cookoutcoach

4 жыл бұрын

Bill Shattuck sounds like a good day, couple of things though. If it were my bird I could crank that temp up to around 300 degrees about half way through the cook to help that skin come along or maybe just run at 275 or 300 the whole time. The other thing is I don’t think it’ll take you quite that long to cook your bird. A turkey is pretty big so it will be able to hold for a while but I think this bird was about 12 pounds and cooked in 3 hours, so maybe if you’re not gonna push it as hard as I did with higher temps I would maybe plan for a 4 hour cook. Good luck bud 👍

No need to say Excuse me... for taking a bite... By all means...Do so.... Its YOUR video !

@Cookoutcoach

5 жыл бұрын

Colin Butler lol well thank ya. Hope you liked the video

If you pulled this bird at 165 that means a resting temp. rise of 5 to 8 degrees. Pushing the overall temp up to & over 170. That breast meat looked dry to me? Great color though!

The only problem with this video is that you don't show HOW to adjust the temperature

@Cookoutcoach

7 ай бұрын

Sorry about that, I do have another video on the channel dealing specifically with how to dial in the temperature on the akorn

I just got my turkey out of the fridge. Looks tight. Word of caution: I burned my bare hands using the kosher salt without gloves. SMH 😮

Good lord man, can you just cook the bird and do a voice over? That was painful watchin you jaw Jack for 90% of the video without any demo. I’ll never get that time back

You talk too much. You really should just get to the point

@Cookoutcoach

4 жыл бұрын

Austine Villagomez I appreciate your perspective and I agree. This video was from last year, would you watch the turkey video I just released last week and tell me if you think it’s better