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1st Turkey smoke didn't work out

post #1 of 9
Thread Starter 

Not sure what I did wrong. 11 pound turkey brined for 12 hours. Took it out of the fridge and put it in a 250 degree MES 30 and 3 different probes said the breasts were 150 degrees after 1 hour, thighs were 129. I had planned on a 5 hour smoke, but this allegedly was done under 2. How in the world can a turkey be done in under 2 hours? Temperatures were checked with a Thermowrks DOT, Maverick ET-732 and an instant read. Does brining speed up the cooking process? Something does not add up.

 

Going to to use the AMNPS next time. Throwing in chips every 1/2 hour is a pain in the you know what..

post #2 of 9
Are you sure your mes was at 250? A 11 pound bird is on the smaller size so you could be done earlier, but 2 hours is a bit early. At 325-350 I have had 14 pound birds done in 2 1/2-3 hours.
post #3 of 9
Thread Starter 

The MES digital display said 250 degree. I did not use any other probes for the smoker temperature.

post #4 of 9
The mes was probably around 280. Never trust the mes thermo it's always off. Mine will read 20 degrees or more off every time.
post #5 of 9
Thread Starter 

So I did a little experiment. I set the smoker to 250 and set the probe on the second shelf.

 

2:21pm -smoker 77 degree, Maverick 91

2:24 - smoker 91, Maverick 113

2:29 - smoker 166, Maverick 207

2:36 smoker 253, Maverick 289

 

The last 2 readings were over 30 and 40 degree difference. That makes it difficult to set the MES to the proper temperature. If you are supposed to smoke at 250, do I set the MES to 210 or 220? This is frustrating..

post #6 of 9
Yes that's exactly what I do. Set it 20 degrees low and after its leveled out check the temp on your probe. If it's still a little off ajust accordingly. It's a joke how far it's off but what can you do?
post #7 of 9
Quote:
Originally Posted by Goldmine1965 View Post
 

Not sure what I did wrong. 11 pound turkey brined for 12 hours. Took it out of the fridge and put it in a 250 degree MES 30 and 3 different probes said the breasts were 150 degrees after 1 hour, thighs were 129. I had planned on a 5 hour smoke, but this allegedly was done under 2. How in the world can a turkey be done in under 2 hours? Temperatures were checked with a Thermowrks DOT, Maverick ET-732 and an instant read. Does brining speed up the cooking process? Something does not add up.

 

Going to to use the AMNPS next time. Throwing in chips every 1/2 hour is a pain in the you know what..


I'm confused here. Per USDA food safety standards, turkey should be cooked to an internal temp of 165°. If you pulled the turkey meat at 150 and 129 degrees respectively they were way undercooked.

post #8 of 9
I assumed he put it back in after the first check when it read 150.
post #9 of 9
Thread Starter 

daRicksta - I took it out at 150 because I felt something was wrong. I did not see how the turkey  could get to 150 in 1 hour when I was anticipating a 4-5 hour smoke time. My wife took over with the turkey in the oven.

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