Well done my friend.!! Excellent commentary. Very clean presentation. And a beautiful bird.!! I always brine my turkeys no matter how I cook them. Thank you for spreading the word.
Thank you for your kind words and support! I agree with you on the brining. I never leave home without it and in addition to the moisture, the extra flavor it imparts is incredible. Thanks for watching!
Some more long format are coming soon on the new Silverbac. In the meantime I’ve been putting out Shorts on TH-cam and Reels on IG if you want to check them out. I appreciate your support. youtube.com/@OutdoorsWithGeoff
Hey Geoff! Did you hear that a new player has joined the charcoal gravity-fed grill/smoker game recently? The new Oklahoma Joe’s Tahoma was just released and it looks like it just might give the Masterbuilt and Char-Griller Gravity 980 a run for their money. If you buy one, I’d love to see how it performs and get your thoughts on it. Thanks!
I’ve seen that! I saw a couple of videos on it and I’m going to head out to see one soon. I like what I’ve seen from the design so far. If I come across one in the store, I’ll reply back with my thoughts. Thanks for watching @coreym3675 !
@@OutdoorsWithGeoff sounds good, man! Day to day, which grill/smoker would you say you use the most? The Akorn, Gravity 980, your Masterbuilt, or something else?
Easy. 980. I like the size of it and the temp regulation on it. It’s spot on as far as temp. The Auto spikes up and you have to let it come down in temp. Also, owning a regular Akorn, I really got used to dialing in the temps myself by way of the vents. Very easy if you practice a bit. Not saying the Auto isn’t necessary but one can achieve and hold steady temps on a regular Akorn and save some charcoal in the meantime. Thanks for watching Brad!
This one was for you Tierre! It’s really up to you and what you like. I prefer to spatchcock turkeys but with the size of the Auto Kamado’s grate, I needed to do it whole even with the 11 pound bird. I love smoking Turkey breasts cause they really take on the flavor of whatever seasoning and wood you use. Either way, I’m sure you’ll enjoy whichever you make and with a whole Turkey you always get plenty of leftovers. Thanks for watching and your continued support!
Beautiful color on that bird and immaculate presentation. Great job brother!
Much appreciated!
Got down like James Brown on that bird 🎉
Much appreciated! Did not last long!
Great cook bro!!!
Thanks Alton! Now I have to figure out something different for the holiday. Lol
Well done my friend.!! Excellent commentary. Very clean presentation. And a beautiful bird.!! I always brine my turkeys no matter how I cook them. Thank you for spreading the word.
Thank you for your kind words and support! I agree with you on the brining. I never leave home without it and in addition to the moisture, the extra flavor it imparts is incredible. Thanks for watching!
Thar was picture perfect right there.... I already know that flavor was popping! Nice job👊🏿
I appreciate it Joe!
Just found your channel great cooks .
Nice cook, good alternative to frying.
Thanks for your support Andrus! Yeah and even though I ate my share of fried Turkey, I like the flavors you can bring our smoking.
@@OutdoorsWithGeoff You are absolutely correct. Last year I smoked my turkey then fried it and everyone loved it.
You nailed that on Geoff. Cool as could be👊🏼 #blacksmokebarbecue #wegoteachother
Thanks Keenan! I appreciate it my man!
Like to see Geoff produce some more videos!
Some more long format are coming soon on the new Silverbac. In the meantime I’ve been putting out Shorts on TH-cam and Reels on IG if you want to check them out. I appreciate your support. youtube.com/@OutdoorsWithGeoff
I missed the live. But caught the rerun! Very nice geoff!!
Thanks Randy. It came out great. I appreciate your support!
Great cook!!! Happy Thanksgiving!!
Much appreciated Chris! Same to you!
Amazing
Much appreciated James!
That turkey looks amazing!!!
Much appreciated! Thanks for watching!
Deflector plate ?
Beautiful bird man well done thank you.
Thank you. Yes, I used the plate. 💯
That’s a fantastic looking bird!
Thanks B! Shorter cook than I expected too. Thanks for watching!
Looks absolutely delicious Geoff!!
Thanks Mon!
Good stuff my brother! I'm smoking one on my Auto Kamado on Sunday.
Good deal Earl! Hope you enjoy!
Man can you do a video on lighting the coals and wood chunks, I can't seem to stop "dirty smoke"
Will do Casey. 👍🏾
Hey Geoff! Did you hear that a new player has joined the charcoal gravity-fed grill/smoker game recently? The new Oklahoma Joe’s Tahoma was just released and it looks like it just might give the Masterbuilt and Char-Griller Gravity 980 a run for their money. If you buy one, I’d love to see how it performs and get your thoughts on it. Thanks!
I’ve seen that! I saw a couple of videos on it and I’m going to head out to see one soon. I like what I’ve seen from the design so far. If I come across one in the store, I’ll reply back with my thoughts. Thanks for watching @coreym3675 !
@@OutdoorsWithGeoff sounds good, man! Day to day, which grill/smoker would you say you use the most? The Akorn, Gravity 980, your Masterbuilt, or something else?
You like auto or the 980 gravity more?
Easy. 980. I like the size of it and the temp regulation on it. It’s spot on as far as temp. The Auto spikes up and you have to let it come down in temp. Also, owning a regular Akorn, I really got used to dialing in the temps myself by way of the vents. Very easy if you practice a bit. Not saying the Auto isn’t necessary but one can achieve and hold steady temps on a regular Akorn and save some charcoal in the meantime. Thanks for watching Brad!
Do ever get erp codes
Yes. I unplug it when I do and it goes away.
Looks great! Did you use the diffuser in your auto kamado ?
Thanks for watching! Yes I did. It worked well.
Looks very good Geoff! I’m torn now, do I smoke a whole turkey or just the breast for the holidays.
This one was for you Tierre! It’s really up to you and what you like. I prefer to spatchcock turkeys but with the size of the Auto Kamado’s grate, I needed to do it whole even with the 11 pound bird. I love smoking Turkey breasts cause they really take on the flavor of whatever seasoning and wood you use. Either way, I’m sure you’ll enjoy whichever you make and with a whole Turkey you always get plenty of leftovers. Thanks for watching and your continued support!