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mes 30 and 12 lb bird

post #1 of 6
Thread Starter 

Hello all I have a mes 30 and i am looking at doing my 12.5 lbs turkey. I have all ways done my birds in my traeger, but this yr i am gonna use my MES. The bird is not brind, it will go in at 9 am monday and supper is at 6 pm. I was gonna set the MES at 175 degrees with some hickory pellets. I would like any help at all on what i should do. I only use the mes for sausage so this is new to me.

post #2 of 6

I'm not much on birds, but I believe you would be in trouble doing a 12.5 pound turkey in an MES 30, or any smoker set at 175˚.

 

Better wait until some of the Bird masters get here----Maybe even an MES 30 bird master.

 

 

Bear

post #3 of 6

I did the same size turkey 2 weeks ago in my MES30.

 

Dusted it inside and out with a Cajun Seafood seasoning.

 

235 degrees from 10 AM until 435 PM.

 

Internal Temperature was 185.

 

I foiled it and wrapped in towels until carving time at 6PM.

 

IT coasted up to 197 degrees.

 

It was without a doubt the moistest and most flavorful bird EVER!

 

More birds WILL be done in my MES30!

 

 

 

post #4 of 6
Quote:
Originally Posted by MikeLikesSmoke View Post

I did the same size turkey 2 weeks ago in my MES30.

 

Dusted it inside and out with a Cajun Seafood seasoning.

 

235 degrees from 10 AM until 435 PM.

 

Internal Temperature was 185.

 

I foiled it and wrapped in towels until carving time at 6PM.

 

IT coasted up to 197 degrees.

 

It was without a doubt the moistest and most flavorful bird EVER!

 

More birds WILL be done in my MES30!


There ya go, Grim,---I figured 175˚ was too low. Too long in the danger zone, would be my guess.

 

Mike did it at 235˚, so I guess that works.

 

 

Bear

 

post #5 of 6

You may want to try it at a little higher temp. I know the MES only goes to 275, but at 275 with some EVOO on the skin it may be hot enough to get the skin a little crispy. 

post #6 of 6
Thread Starter 

OK thanks guys. I know how it works in my traeger, but this is a little different.

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