A Kokkinos
New member
Hi to all. Since getting my WSM, I had lots of cooking sessions with it, but usually for food that cooks at same temperatures (225-250 or 300-325) as per the advise of all the kind souls here. We have a big party coming up (30+ people) so a 14-pound turkey will take up one of the grates, and will be cooked at the high temp range. What would you choose for the 2nd grate that is suitable for a party and will not impact the flavor of each cooked meat?
I was thinking about a roast leg of lamb or pork loin. Will it matter that I will be cooking the lamb or pork at the high temp range? I would assume that pork or lamb (about 6 pounds) will cook faster than the turkey so for convenience they will occupy the top grate. Will this affect the turkey flavor? I know, too many newbie questions, but I would definitely like to impress the guests with good flavorful meat. Any advise is more than welcome.
Thanks
Andreas
I was thinking about a roast leg of lamb or pork loin. Will it matter that I will be cooking the lamb or pork at the high temp range? I would assume that pork or lamb (about 6 pounds) will cook faster than the turkey so for convenience they will occupy the top grate. Will this affect the turkey flavor? I know, too many newbie questions, but I would definitely like to impress the guests with good flavorful meat. Any advise is more than welcome.
Thanks
Andreas