How to COOK the BEST TURKEY! [WEBER Summit Kamado E6 vs. Pit Barrel]

[@TitanTrails]

Hey man! I'm in Nova Scotia Canada, stumbled across your channel when I was researching tractors. I think you've got great content, your personality is hilarious, gave me many good laughs. Very humble and honest. Hopefully you've got more posts soon, as I see it's been months. Super appreciate the honest reviews, perspectives, successes and failures, love it!

[@mapthomas]

I appreciate your willingness to post this video. When I looked at the Weber video your temp was at 300+. The device can cold smoke if you do it right, so your claim of it's a grill vs a smoker isn't accurate. You can create smoke in any vessel. You can grill on a Pit Boss also. You have to learn how to use your equipment. It can't use you.

[@WoodwardAcres]

Thanks for the feedback. I’m just sharing my experiences and I don’t mind being wrong. I learn everyday. Thank you for taking the time to watch hope you are having a great week!

[@09X19]

Grill’n / smoke’n the Thanksgiving turkey is the way.

[@WoodwardAcres]

Couldn’t agree more

[@rickstevens3027]

bro. LOL you didn't use "smoker" set up in the E6. you used the grill set up. Next time use the defector plate AND put a drip/WATER pan in there. That is how you smoke with it. I'd be curious to see how it comes out that way. and use the same rubs :) OH! speaking of. was there a difference in the rubs?

[@WoodwardAcres]

Yup I completely agree. I kinda wanted to see how it would turn out that way knowing I had the pit barrel to fall back on in case it went south. The rubs were “different” but nothing substantial in flavor. Thanks for watching and I will keep putting videos out

[@polsok44]

I always enjoy your videos, BUT the E6 is forsure a smoker. I prefer it to my cermic kamado (grill/smoker)

[@WoodwardAcres]

It is but not the way I set it up that day

[@listerlives1]

Both of them looked way overcooked. But the PBC probably carried more flavor. Should pull the turkey at 160, then let rest as it completes cook to 165. Anything more is dry and overdone.

[@WoodwardAcres]

You are correct- I left to visit my mom and when I got back I was too late. Thanks for watching

[@mdahlin66]

Loved your video. I really want to get that Weber Kamado, but haven't pulled the trigger yet. How do you like it now? In the video, I think your Weber was set too hot and I think there is supposed to be a deflector between the charcoal and the bird. Or you can use the charcoal baskets to set up an indirect zone. Also, I think your temp should have been lower...maybe 250. Looked like you were over 300 in the clip you showed.

[@WoodwardAcres]

i agree....im still learning but i dont mind sharing the journey. thanks for the comment

[@mdahlin66]

@@WoodwardAcres I hope you will continue to share that journey with us. I still hope to upgrade to that Weber Kamado, but meanwhile, I can enjoy the experience vicariously!

[@DanielMedina-lq4br]

Great video! That Pit Barrel turkey’s skin was crispy AF! Luckily it didn’t turn out like the Griswold’s family turkey! LOL! Smoke on, brother!

[@WoodwardAcres]

thank you for the kind words - still learning here

[@carbonunit57]

I fill my E6 Weber with oak and just enough charcoal to get the wood to burn and use the heat deflector. It then produces tons of smoke. When I open the lid I can barely see the food because there is so much smoke.

[@WoodwardAcres]

How open are your vents? Does that take a super long time?

[@carbonunit57]

@WoodwardAcres , When I start all vents are wide open until I near my desired temp. Then, I close the top vent to about half and it still pushes out tons of smoke. I just bought a temp controller and fan so that might change things some as the down vent will remail closed.

[@user-pq9ok5iv8n]

It appears you didn’t put the smoker plate on the Weber. You are bbqing the bird….not smoking

[@WoodwardAcres]

Yup I’m still learning