I have recently purchased a Digital Cajun Injector Electric Smoker and smoked my first turkey in many, many years this past Thanksgiving. I set it at 225 for 7 hours and filled the a-maze-n pellet smoke tray and I inserted the temp probe and closed it up. Temp outside was around 40/45 degrees. I checked the inside temp several times and while the temp did fluctuate it held pretty close most of the time. But after 6 1/2 hours the internal temp was only at 145. I added an hour to the time and checked back an hour later and it was still at 145. I finally gave up and brought it inside and put in oven and finished it off. It had a great smoke flavor and turned out fine but I was disappointed that I had to bring it inside to finish. My question is should I have raised the temp higher? I read in one of the posts where someone recommended 140. Any suggestions.
Smoking a Turkey
SmokingMeatForums.com Top Picks
- 14,919 Posts. Joined 5/2011
- Location: A Jersey Boy in the mountains of Emporium PA
- Points: 818
- Select All Posts By This User
Birds do best at 300°+. There is nothing wrong with finishing the bird in the oven, many do it. " I read in one of the posts where someone recommended 140. " Recommended to do what? Cook it? Real bad idea! Hold it hot after it gets to 165°? Sure that will keep it safe until ready to serve. You don't say anything about the starting condition of the bird. Was it still a bit frozen? There will be a delay. Did you use a known tested accurate therm to measure the bird and smoker temp? You can't trust that the stock smoker therm is accurate. I set my MES at 275 and it runs closer to 300°, so if I want 275 I set the MES at 250°. Lots of variables...JJ