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Temp adjustments during smoking

post #1 of 4
Thread Starter 

Was curious how to handle drops in temperature when cold meat is introduced to the MES 30 Gen 1 smoker. I smoked a 7 pound bone in turkey breast. Smoker temp was 230. Adding the turkey dropped it to the 190 range and it did not rise over 220 for several hours. At 5 hours the internal temp was 148 and I decided to finish it in the oven.

 

Should I continue to adjust the settings so it maintains the 230 or be patient and let it do it on it's own?

 

Goldmine1965


Edited by Goldmine1965 - 8/1/16 at 11:35am
post #2 of 4

The best way is to heat the smoker up to 275.

 

Then add the meat & set it at 230.

 

It will recover faster that way.

 

Al

post #3 of 4
Al's got you started in the right direction. I use an offset stick burner and I put my meat in when the temp is at the top of my cooking range. Then the cooker settles down to a good mid-range.
post #4 of 4
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

The best way is to heat the smoker up to 275.

 

Then add the meat & set it at 230.

 

It will recover faster that way.

 

Al


Thanks Al.

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