I picked up a Charbroil 44 in. Vertical Propane Gas Smoker and decided to do my 1[sup]st[/sup] smoke for July 4[sup]th[/sup], but Hurricane Arthur’s rains skirted S NH and so I delayed the smoke till the 5[sup]th[/sup]. The victim of my first ever smoke would be an 18 lb turkey that was injected with creole butter and smoked using peach wood.
The weather was a dry 80 degrees and wind gusts of 25-35mph (stupid time to get a cook going).
I decided to split the turkey into 2 halves as with the winds, I figured I might have a fighting chance of a balanced cook.
I fired up the smoker at 11:15 to get it up to temp, and got the meat in the smoker at 12:05
Here are my numbers from then on:
I covered the bird for 20 minutes, and carved what my wife called the best turkey she ever tasted.
The weather was a dry 80 degrees and wind gusts of 25-35mph (stupid time to get a cook going).
I decided to split the turkey into 2 halves as with the winds, I figured I might have a fighting chance of a balanced cook.
I fired up the smoker at 11:15 to get it up to temp, and got the meat in the smoker at 12:05
Here are my numbers from then on:
Time | Smoker temp | Bird temp |
12:05 | 252 | 40 |
12:30 | 300 | 53 |
1:00 | 290 | 77 |
1:30 | 266 | 90 |
1:45 | 293 | 97 |
2:00 | 319 | 108 |
2:15 | 325 | 15 |
2:30 | 321 | 122 |
3:00 | 318 | 134 |
3:15 | 308 | 140 |
3:30 | 305 | 144 |
3:45 | 297 | 149 |
4:00 | 305 | 153 |
4:15 | 312 | 157 |
4:30 | 291 | 160 |
4:45 | 280 | 162 |
5:00 | 299 | 163 |
5:10 | 291 | 165 |
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