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Recent content by James Ballard
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J
Turkey day UK
You know what Richie, I'm beginning to come to that conclusion! I have a brisket and a ham that I'm smoking for boxing day anyway (a little more tried and tested for reheating!) My rotisserie in action can be seen here- James Ballard
- Post #12
- Forum: Poultry
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J
Turkey day UK
Better then to chill it in the fridge and warm it up for longer? I'm getting the impression I'm in rather uncharted territory. I may have to bite the bullet and get the bird smoking on Christmas morning- James Ballard
- Post #10
- Forum: Poultry
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J
Turkey day UK
Again, home made. Goes over charcoal (or oak when I have it) Does mean I can offset the coals to reduce direct heat- James Ballard
- Post #9
- Forum: Poultry
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J
Turkey day UK
My (possibly faulty logic) was to tighten the glaze over the rotisserie while getting the skin to crisp up a little and getting the internal temp back up. Will be testing it with a couple of chickens on saturday. I'll let people know if i cause a salmonella outbreak- James Ballard
- Post #6
- Forum: Poultry
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J
Turkey day UK
Am i to assume then that you would not recommend reheating on the spit?- James Ballard
- Post #5
- Forum: Poultry
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J
Turkey day UK
Trying to avoid using the smoker completely on the day. It's a home made one from a beer keg and a barrel bbq somebody was throwing away so it's not that controllable! Wanted the classic presentation which is why i had planned to finish on the rotisserie- James Ballard
- Post #4
- Forum: Poultry
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J
Turkey day UK
Hello all, new member and new to smoking (mostly pork belly and a couple of chickens) but old hand at direct heat cooking. Planning on smoking a medium sized turkey for Christmas dinner but wanted to get the consensus on my plan before I set it in motion. Was planning on smoking to...- James Ballard
- Thread
- Replies: 14
- Forum: Poultry
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