Ditching the Gas – Going to Charcoal

Ever since I bought my first “place,” a condo in south San José, I have been using a gas fired Webber for my grilling needs. First a small Spirit I bought in 1999, and later a Genesis Series (model 310) that I bought in 2009. Both served me well, and made multiple moves.

However, even after several attempts, they have one major shortcoming. They suck for smoking food. I tries all the tricks, mostly in the era of the Spirit, but all the attempts were sorry failures.

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Kamado Kapers: Brined Turkey Breast

A couple weeks ago, on a lark, I bought one of those Jennie-O frozen turkey breasts, with the intent to cook it on the Kamado. I freely admit that I am not really a fan of the big bird. This is largely due to a confluence of a few factors. The first being that my mother – may her soul rest in peace – cooked a turkey drier than a Monument Valley August afternoon. Bone dry would have been a juicier bird.

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