Has anybody ever use a spanek vertical roaster in a smoker for Turkey? I used in my oven for chicken works great juicy moist meat.
http://www.amazon.com/Fox-Run-...id=1321567374&sr=8-1
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Now if you had a can of beer inside that there wire, I'm sure the bird was real moist and tasty. I've got a couple permanent racks that hold chicken vertical with a built-in container for holding beer or whatever. I use them very little once Smokin got me into brining. Still do them once in awhile cause the chicken is moist and the skin crispy from the grill.
I don't know how well it (the beer version) would work inside a turkey inside a smoker cause the smoker cooks at a much lower temp. If you try it, please let us know your results.
I don't know how well it (the beer version) would work inside a turkey inside a smoker cause the smoker cooks at a much lower temp. If you try it, please let us know your results.
Me?
If it works for you, then get it and try it.
I don't believe the "beer can" methods of cooking. I've tried, but I don't get the concept that the liquid is supposedly steaming the flavor into the food.
Unless you're cooking at a very high temp, the liquid will never boil (put a thermometer in it like I did and you'll see). At smoking temperatures and insulted by the chicken/turkey, it can't get to temp, even when it's sitting in a holder of metal. Get it much higher in temp, then maybe it boils, but not sure how much of the steam carries flavor into the food.
But HEY, that's just me, plenty of people do love the concept.
I know it's a "cool" concept, sounds like a good idea but I get more bang for my buck with simple brining.
If it works for you, then get it and try it.
I don't believe the "beer can" methods of cooking. I've tried, but I don't get the concept that the liquid is supposedly steaming the flavor into the food.
Unless you're cooking at a very high temp, the liquid will never boil (put a thermometer in it like I did and you'll see). At smoking temperatures and insulted by the chicken/turkey, it can't get to temp, even when it's sitting in a holder of metal. Get it much higher in temp, then maybe it boils, but not sure how much of the steam carries flavor into the food.
But HEY, that's just me, plenty of people do love the concept.
I know it's a "cool" concept, sounds like a good idea but I get more bang for my buck with simple brining.
I'm with you Smokin.
That said, I do enjoy beer can chicken done offset over charcoal, mainly for the fact it allows even crispness of the skin.
I don't think steaming beer does much to benefit flavor but it does add a moisture component, keeping the bird moist.
That said, I do enjoy beer can chicken done offset over charcoal, mainly for the fact it allows even crispness of the skin.
I don't think steaming beer does much to benefit flavor but it does add a moisture component, keeping the bird moist.
The spanek vertical roaster uses no liquid just helps stand up vertical. I never used in a smoker myself, Just wanted to know if anyone else tried it? Think it would keep turkey breast away from lower heating element so breast & thighs would cook more evenly?
I've always used one of those vertical roaster on all my brined turkeys in my Amerique setting it to 250 deg and stopping it at 165 deg on breast. It always turn out excellant.