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Cutting it Close - Turkey Temp Not Rising Fast Enough

post #1 of 7
Thread Starter 

First attempt at a smoked turkey for turkey day...Started smoker, turkey in at 6:45 its now 10:45 and I'm at 136 degrees...Thing stalled at 133 degrees for a while...Got the probe in the thigh...

 

Kinda worried about the 40-140 in 4 hours...Am I close enough, or should I take it out and stuff it in the oven?  Can't seem to get the smoker over 220 degrees today, guess the bird, the cold, and the wind are working against me...I normally don't have a problem hitting 300 degrees with pork butts, chickens, fatties, etc...

 

What should I do?


Edited by xpnsvtoys - 11/24/11 at 8:29am
post #2 of 7


I think I was at 132 at 4 hrs, I'm not tossing a bird for 8 degrees.  Thats just my opinion.  Mine seamed to turn out great.  I did a 42 lb bird.
 I made a wind break around my smoker due to the heavy wind.  If you got anything laying around you could build a makeshift windbreak that wouldn't hurt 

Quote:
Originally Posted by xpnsvtoys View Post

First attempt at a smoked turkey for turkey day...Started smoker, turkey in at 6:45 its now 10:45 and I'm at 136 degrees...Thing stalled at 133 degrees for a while...Got the probe in the thigh...

 

Kinda worried about the 40-140 in 4 hours...Am I close enough, or should I take it out and stuff it in the oven?  Can't seem to get the smoker over 220 degrees today, guess the bird, the cold, and the wind are working against me...I normally don't have a problem hitting 300 degrees with pork butts, chickens, fatties, etc...

 

What should I do?



 

post #3 of 7
Thread Starter 
Quote:
Originally Posted by TheCapps View Post


I think I was at 132 at 4 hrs, I'm not tossing a bird for 8 degrees.  Thats just my opinion.  Mine seamed to turn out great.  I did a 42 lb bird.
 I made a wind break around my smoker due to the heavy wind.  If you got anything laying around you could build a makeshift windbreak that wouldn't hurt 



 

 

42lbs- Wow, that's a big bird...

 

I wouldn't toss it, but would consider tossing it in the oven...
 

 

post #4 of 7

You'll be fine. Add more wood and more air. Is your exhaust open all the way?

post #5 of 7

You only have to get to 135 in 4 hours and you made it. The rule has been changed to 41-135 is the danger zone.

post #6 of 7
Thread Starter 

It's a Smoke Hollow propane smoker...Wish I could add more fire...Closed my top vent to try and keep some heat in...

post #7 of 7
Thread Starter 

Thanks Al, that makes me feel better, was really starting to get concerned, was about to preheat the oven...Glad I can keep it in the smoker...

 

Got another burner for this smoker (wouldn't hit low temps when I first got it, quick call to SH and they shipped me another lower BTU burner, which is my standard use burner)  May have to remember that for next time or bigger birds...Just seems weird as I regularly hit over 300 w/o problem...

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