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13.5 lb turkey in 75 min @ 260o

post #1 of 14
Thread Starter 

Start to finish...moist and smokey enough to cut the smoke with a knife.  Fred J McReddy, scientific experiment # 2011huh.gif


First the MARINADE in multiples of the following, until the zip-lock bag with the bird in it is full.

2 c. apple juice or cider

1/4 c. cider vinegar

1 c. water

4 1/2 tbs. kosher salt

1 tbs. garlic powder


Next MARINATE in refrigerator 48 hrs..


Then REMOVE from Marinade and refrigerate for 48 hrs..


Then stuff with a sliced lemon and a quartered onion. while applying my RUB # 04


Rub # 04

Yellow mustard & vegetable oil slather

1 tbs. chopped garlic

2 tbs. kosher salt

1/4 c. light brown sugar

2 tsp. onion powder

2 tsp. cinnamon

1 tsp. celery seed

1 tsp. chili powder


Return to refrigeration for 24 hrs..

fast bird 001.jpg


Start MES analog 30 at max with water pan containing the boiling gravy mixture and apple wood chips.


Insert the bird with probe in breast.


2:00 p.m.   box 200    bird   66

2:30 p.m.   box 252    bird  117

3:00 p.m.   box 260    bird  160

3:30 p.m.   box 265    bird  188  removed water pan.

4:00 p.m.   box 301    bird  192  DONE


Removed bird and let stand 1 hr. before bird 005.jpg

Yup!!  Looks like a road kill with the meat retracted on the drum sticks and wings.


The 325 cooking guides almost everyone uses, are FDA generated for ovens and adopted/adapted by smokers with their boxes.


Then there is the 140/4 safety rule.


How am I able to write this to you this evening from my desk at home and not with a lap-top in the ER?


Because my MES analog 30 is tighter than a frogs ass and that's water proof.


I cemented a fiberglass rope gasket around the door. It turned the unit into a virtual steam cabinet and the rules of the game changed.


Steaming @ 240 with 100% humidity is a little known practice. At least, I have never read read of anyone on any forum doing it.


My boid done got steamed. Dat's duh way it's done in Joisy an New


I recently wrote that I can fast track perfect ribs in a bit over 2 hours.


O.K. folks. Show mercy. I'm an old guy with a bad heart and a stroke history.  What do you think?









post #2 of 14

Rich, morning...  Amazing... your are going to have to go "in-depth" on this method.... not only the method but how you kept the roasting pan so clean during the cook also... hahahaha


You have plenty of secrets you need to share..... by the way, the bird looks good too...   Dave

post #3 of 14

Your process sounds interesting, but why did you cook the breast to 192. To me that's way overdone.

post #4 of 14

Very nice!!



post #5 of 14
Thread Starter 

As they say on eBay....."I'm no expert". 


I started messing with my MES analog 30 from the get-go. I've had/done 4 other methods for smoking before this in the last 50 or so years. This unit is most interesting to work with.


I first was concerned with the tiny exit port. Anything I had ever delt with in the past, had a chimney.  Why did they make it that way?


When I first began to use it, the tiny port could not take the pressure of all of the smoke and steam. The leaks manifested themselves around the door .


Being a cheap-skate at heart, I came to the conclusion that I was wasting smoke and energy.  We like smoke.


I cemented a thin fibreglass rope around the door.


Now the smoke was exiting from the port AND the analog connection. When I opened the door, it was like looking at a block of snow.  Solid.  Couldn't see the product for bupkis.


I figured the steam was in a like situation because it just had to be.


Not too scientificate a thought but practical and reasonable.


Now for the pseudo science. This is JimmyJ's field.


Water boils @ 212+- and the liquid creates a gas (steam) which appears to be hotter than the boiling water. 




Because the molecules are moving and creating energy and the energy creates additional heat.


The presence of the additional heat source (atmosphere within the heated smoke chamber) gives the gas/vapor/steam an additional boost. 


Again, (enter eBayicon_smile.gif)  TO MY WAY OF THINKING!


This results in a decreased cooking time, when the gas leaves the contained atmosphere in the smoker's chamber (lower than FDA 325) and settles on the surface of the product (e.g. turkey).


Makes sense to me but who am I to say? (eBay "speak" again), meaning that I cannot be held liable for what I have written.


As for over cooking:  The moisture within the beast provided by the marinating, has morphed into a gas/steam and as it rises to the surface to escapes its container, e.g. turkey, it thereby moisturizes the cells on its way out, resulting in a juicy bird.  The skin lifted and slid off the bird in a soggy state because of the escaping steam. This was not to my liking, so I boosted the temp to crisp it but it was beyond the pale. Besides.......The bird kept on cooking from within, for a considerable time. since leaving the heat source. Hence the 192 IT was not over doing it.






post #6 of 14

You got it covered, Rich...JJ

post #7 of 14

Great job Rich,

There are a few competition cooks that use the same method and win consistently.


You wouldn't think a brisket cooked in 4 hrs would be better than one cooked low & slow for 15 hrs but the steam is the key.


Great post points1.png

post #8 of 14

Looks like a mighty fine bird to me. hell whatever works first.gif

post #9 of 14
Thread Starter 

As Gomer would say, "Gollllleeeeeeey!". 50.gif


Hey!  So why isn't it publicized if winners are doing it?  I reinvented the wheel.a29.gif

This means that I have been lucky and right, twice in my life41.gif on hunches. First when I picked my wife 45 years agothumb1.gif and now this.th_wsmsmile0ly.gif

post #10 of 14

I've been lucky twice myself.........................................I had 2 divorces nana2.gif

post #11 of 14

Hmmmmm! That suspiciously sounds like I was Preaching a while back. A well seald smoker will create an atmospher in itself,that when left intact(that's closed,unopened to see , let it be...).


This is basic Physics...Heat = Pressure , this pressure on the meat pushes on the food , exciting those molecules and the food releases moisture which in turn drips on a  hot surface causing steam and it's heat becomes more pressure and the senario becomes a cycle of Osmosis exchanging fluids in the food , and on...




Stan    aka    oldschool

post #12 of 14

The wisdom of a night of the order ^jk.gif

post #13 of 14
Thread Starter 


Where's the post you were "preaching"?  I'd like to read it.  I guess my reasoning was subconcious and based upon the physics I studied 60 years ago.  There is nothing new in this world. Everything remains the same; only the numbers change, i.e. 1954 became 2011.  That's a scary thought!  I'd hate to start all over again. I'm not one of my cows; I don't chew my food twice.



post #14 of 14

It's called "Broasted".....kinda like cooking in a pressure cooker.


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