Poultry on a stand or vertical roaster

The poultry that we use with this technique are chicken, guinea fowl, and turkey. Domestic goose and duck require a different approach because they have more fat under their skin. There are several good methods to prepare large poultry in a kamado. You can prepare the bird indirectly on a rack or grid, with a drip pan on the heat shield. This resembles preparing a large piece of meat or roast, without the initial or end sear. Ideally choose a temperature of about 300°F (150°C) and allow it to increase to 355 to 375°F (180 to 190°C) later to get a crispy skin.