Add insulation to MES ? / Turkey cook success

[marctrees]

I have a new, but used couple times Masterbuilt Analog, 1500w.

Hoping for experienced comments on helpfulness of adding insulation.

Tonight, my outdoor temp is 56f, sun totally down, nighttime dark, minimal or no breeze.

Controller set and left at full high all the time for this cook.

After preheating for 30 minutes, put in refrigerated 12 lb Turkey.

Hour later, door not opened, chamber temp is 250.

Well now, 25 minutes later, 270.

Edited updated - Now,  1 1/2 hr after putting in bird, chamber at 290, breast at 109.

Door was  opened to add chips in factory tray like 3 times during this period, AFTER the temps were read, duh.

Using a tested Polder thermometer.

Would like it to be around EASILY GAINED to 350- 375  if I'd want.

I know about the temporary blanket possibility, but would rather fix permanently cover w glass insul, and sheath w something permanent.

I can also insul the door, no prob.

It is under a roof, so I don't even need to worry about "rainproof".

So, my only question is - If I fiberglassed/ Roxuled 1 1/2", on ALL 5 sides other than bottom,  enclosed in permanent good looking cover, What difference ballpark should I anticipate?

I'm very glad I got the non insulated 1500 Analog (auber and  MB/ AMNPS/ Smoke Thermo/ chimney vent in future plan) and am not surprised at this.

This is a long term question, please respond even a month or more later.

I will not be doing any work till then anyway, and will watch this.  Thank you ALLL SO much.       Marc

 

[daveomak]

The cold turkey is sucking up all the BTU's from the heating element....   insulation will help a little...   Your temp will go up as the bird warms up...

 

[marctrees]

Dave - Yes, have been thinking about how much heat is absorbed by meat load, differing from radiating out from cabinet. 

Very good point, thank you.

Latest update - Bird in 2 hours, chamber 297, breast 133.

So the chamber has risen quite a bit, even while temp has dropped 4 degree outdoors to 52.

I am SOOOOO HAPPY to have learned here not to get MES electronics with the reduced wattage element, even though insulated w some kinda Jineez foam.

Thank All of you so much for that smoker purchase deciding info.     Marc

 

[marctrees]

Update -  2 1/2 hrs after insertion - 

13 lb Whole bird,, no stuffing,  started at about 50 breast temp, (sat out of fridge few hours) now chamber 305, breast 162.

Still 52 outdoors, no breeze.

Never checked thigh, left probe in breast whole time.

I did spin grate 180, half way through.

Bird on back, directly on grate, drip pan 5" below, kinda undersize small for minimal heat blockage

Unplugged smoker at the 162 breast temp, did not open door.

Will let rest in unopened smoker an hour, and give final temp updates.

Skin may un crisp some, but that's OK, at least it did when cooking.   Marc

 

[daveomak]

Throw it in the oven at 400 to crisp the skin.....  maybe....

 

[marctrees]

Dave - good idea, but not at all needed as it turned out.

OK, end result.

During 45 min resting in unopened smoker, breast temp peaked at 164, then dropped to 161.

This is NO question, the best cooked Turkey I know in 59 yrs.

SOOO moist, everywhere.

I NEVER knew breast could be so juicy.

On a Turkey anyway.

It was a Walmart "up to 9% saline" or something bird.

Very very good.

I will never cook past those meat temp[s again.

Skin was totally great. Medium brown, no sugar in rub, very good to eat, not tough or rubbery at ALL.

(Sat open in fridge overnight)

ONLY thing I would change - I think the Mesquite chips made it a bit "fishy" tasting.

I do NOT think it was the bird, we have eaten a half dozen of this brand last half year, no fishiness, and it was mostly the skin that was "fishy".

Will use milder wood next time.

No Qview, too complicated.   Marc

 

[SmokinAl]

Sounds like a great success!

Too bad you didn't get any photo's.

Al

 

[marctrees]

Thank you, Al.

Thing is, the Missus usually does take photos, that's the simple part.

I've just never felt up to wrangling with the computer to load them here.

If it was something more unique like you or some others have cooked, then I'd figure it out.

I can build a Jeep from bare frame with a pile of parts, but that computer stuff that I cannot put my hands on isn't in my skills.

Someday.

Oh and regarding the Mesquite fishy Turkey skin - We did a storebought Duck Shristmas Eve w the same bag of chips, NO fishiness at ALL on the Duck.

And the Turkey had a proper storage/ thaw history, and smelled totally clean at unbagging.

Meat was not at all fishy, just skin somewhat.

Interesting.

Marc

 

[marctrees]

Thank you, Al.

Thing is, the Missus usually does take photos, that's the simple part.

I've just never felt up to wrangling with the computer to load them here.

If it was something more unique like you or some others have cooked, then I'd figure it out.

I can build a Jeep from bare frame with a pile of parts, but that computer stuff that I cannot put my hands on isn't in my skills.

Someday.

Oh and regarding the Mesquite fishy Turkey skin - We did a storebought Duck Shristmas Eve w the same bag of chips, NO fishiness at ALL on the Duck.

And the Turkey had a proper storage/ thaw history, and smelled totally clean at unbagging.

Meat was not at all fishy, just skin somewhat.

Interesting.

Marc