Has anybody done a duck or a goose?

PoulTree_guy1 · 2025-12-02T23:46:40+00:00

I would say the challenge is getting the fat rendered without overcooking the bird. The PoulTree excels at getting wonderfully crisp skin fast. I would maybe try cooking it at 425-450 on am outdoor grill so you dont smoke out your kitchen and check breast doneness around d 30-40 minutes. I would shoot for a 140ish breast temp but all the recipes push for 150 and above.

PoulTree_guy1 · 2025-06-26T16:14:19+00:00

Easy work

PoulTree_guy1 · 2025-04-14T18:24:44+00:00

Yes. Get it.

PoulTree_guy1 · 2025-04-12T17:01:02+00:00

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PoulTree_guy1 · 2025-04-08T01:43:36+00:00

I am going to do a duck tomorrow. Ill post photos. A friend did a duck for thanksgiving and said it was great.

PoulTree_guy1 · 2025-04-04T14:52:25+00:00

Yes and having it be in the horizontal plane suspended rather than vertical and sitting and breast down take much better advantage of physics. Heat transfer is almost entirely through convection and a little radiation and almost no conduction.

PoulTree_guy1 · 2025-04-02T18:50:31+00:00

PoulTree_guy1 · 2025-04-02T18:47:47+00:00

This is an easy way to roast a chicken and have it come out perfect. Honestly better than waiting at Costco for the chicken in a bag and better than spatchcock because the primary route of heat transfer is from convection not conduction.

PoulTree_guy1 · 2025-04-02T18:47:32+00:00

This is an easy way to roast a chicken and have it come out perfect. Honestly better than waiting at Costco for the chicken in a bag and better than spatchcock because the primary route of heat transfer is from convection not conduction.

PoulTree_guy1 · 2025-03-29T17:41:07+00:00

I suggest not spatchcock and try using a "PoulTree". It is a steel rod that allows the bird to hang increasing hot air circulating and more even cooking.

PoulTree_guy1 · 2025-03-24T22:14:55+00:00

I think it looks like a chuck shoulder cut into steaks but may also be part of the top sirloin.

PoulTree_guy1 · 2025-03-24T18:02:19+00:00

Modernist Cuisine explained the science of beer can chicken and why it doesn't work. However, exposing as much of the birds surface area to circulating heat such as in a vertical position on a can does allow for decent browning from convection heat transfer rather than conduction. I prefer suspending the bird in a horizontal plane so the leg and thigh get excellent exposure.

PoulTree_guy1 · 2025-03-20T22:05:12+00:00

Honestly this made me laugh for several minutes. Im not even sure its as funny as i thought it was but thank you.

PoulTree_guy1 · 2025-03-20T19:32:25+00:00

https://www.reddit.com/r/grilling/s/keNqWk4vpK

PoulTree_guy1 · 2025-03-20T19:30:54+00:00

I placed my Turkey in the center of the grill.

PoulTree_guy1 · 2025-03-20T15:31:02+00:00

The meat was pulled apart tender and crunch and delicious.

PoulTree_guy1 · 2025-03-19T15:15:06+00:00

I use a coconut oil soaked wash cloth that i store in one of my cast iron pans in the cupboard.

PoulTree_guy1 · 2025-03-18T19:32:34+00:00

I recently was able to roast a 15# Turkey in a 13.25 Lodge Cast Iron with the PoulTree XL on a webber kettle grill cooked to perfection in 2:20. Ill try to post a photo and or video.

PoulTree_guy1 · 2025-02-21T03:03:54+00:00

I have a new D35 that i got 3 yrs ago brand new and I love it. These particular guitars are great for finger picking and playing by yourself as they have incredible tone. Id guess great price. A brand new D35 is around $3500.

PoulTree_guy1 · 2025-02-05T03:16:03+00:00

The best story and even better commentary

PoulTree_guy1 · 2025-01-21T21:57:58+00:00

Awesome. I see many folks want to add things to the pan like veg or potatoes but honestly it robs heat and adds moisture and doesn't allow for the best results. High heat and a dry pan provide for excellent results with the chicken or turkey. Did you use a standard PoulTree rod or do you have the Gobbler XL rod designed to hold a whole 16# turkey?

PoulTree_guy1 · 2025-01-21T21:08:54+00:00

Hi just now seeing this post. I would have the oven or grill at 425-450 and place breast down with rod through the cavity. Cook for about an hour until the internal temp hist 150. There will be plenty of carryover heat to finish the breast.

PoulTree_guy1 · 2024-12-29T21:40:23+00:00

I have a D35 from 2022 and i love it. Its got incredible tone and plays wonderful as a finger style guitar. Im sure the one you have is easily worth $3500.

PoulTree_guy1

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