Summary of Kamado Joe | Smoked Turkey

00:00:00 - 00:10:00

Kamado Joe shows how to smoke a turkey using a Quemado jus firestarter cube, fire, and grill. He starts by making a basting rub using fresh herbs and olive oil. He then cooks the turkey on the grill, basting it every 30 minutes. The turkey is juicy and delicious, and John recommends it for Thanksgiving.

• 00:00:00 In this video, John Setzler shows how to make a brine for a Thanksgiving turkey using Paul Sidora's recipe from his new book, Kamado Joe. He also shows how to make a basting rub using fresh herbs. The turkey is then transferred into a bra netting bucket and brined overnight. The rub is then applied and the turkey is placed in the smoker to cook.
• 00:05:00 In this video, Kamado Joe demonstrates a technique for smoking a turkey using a Quemado jus firestarter cube, fire, and grill. He first pepper grinds some herbs and blends them with olive oil, then sets them aside. He lights the grill and lets it burn for 10 minutes, before opening the lid to add the turkey. He bores a few small holes in the top of the pouch containing the herbs, sets the turkey on top, and closes the grill. He sets the bottom vent to let the smoke escape, and leaves the top vent open. Kamado Joe watches the turkey cook until it reaches 350 degrees, at which point he opens the slider to change the intensity of the smoke.
• 00:10:00 Kamado Joe demonstrates how to smoke a turkey using his Daisy wheel smoker. He baste the turkey every 30 minutes throughout the cooking process, and it is finished in about three hours. The turkey is juicy and delicious, and John recommends it for Thanksgiving.