Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I think I’ll change directions and go with the higher temps suggested. Hoping for a finished bird that will have some smoky flavor, skin that is somewhat crispy and safe to eat. Thanks for the replies.
Yes it’s on a Traeger. I’m a newby and had planned on following recipe found online. The 3 hours at 180* bothers me somewhat. As far as maximizing smoke, yes I do wish to have smoke flavor but not over smoked either.
Considering smoking a 13 lb turkey today using a recipe that includes smoking at 180* for 3 hours then cranking up to 350 * until internal temp of 165*. Is this consider a safe process?