Cold wet weather is preveting my smoker (dry run today) from getting above 150^ so I'd like to use te oven to finish the turkey. The questions is how long to smoke before transferring to the oven? Any risk of low temp for to long? Brinkman Electric Cylinder.
Bad Weather - Need to use the oven along w/ Smoker. Big Question...
SmokingMeatForums.com Top Picks
- 9,344 Posts. Joined 7/2008
- Location: NW Ohio - outside Toledo
- Points: 191
- Select All Posts By This User
Skip, in the case of not being able to go higher than 150*f,you should opt for the Oven. The smoker temp. would be condusive to Microbial growth.
Use the oven and if you want a smoky flavor,use some liquid smoke when you season the bird. A little goes a long way,so be frugal.
The oven should be at around 300*f, and finish temp. at 165*f in the deepest part of the Thigh(without touching bone).
Shuffle over to Roll Call and introduce yourself.