mes 30 and 12 lb bird

[grimreeper]

Hello all I have a mes 30 and i am looking at doing my 12.5 lbs turkey. I have all ways done my birds in my traeger, but this yr i am gonna use my MES. The bird is not brind, it will go in at 9 am monday and supper is at 6 pm. I was gonna set the MES at 175 degrees with some hickory pellets. I would like any help at all on what i should do. I only use the mes for sausage so this is new to me.

 

[Bearcarver]

I'm not much on birds, but I believe you would be in trouble doing a 12.5 pound turkey in an MES 30, or any smoker set at 175˚.

Better wait until some of the Bird masters get here----Maybe even an MES 30 bird master.

Bear

 

[mikelikessmoke]

I did the same size turkey 2 weeks ago in my MES30.

Dusted it inside and out with a Cajun Seafood seasoning.

235 degrees from 10 AM until 435 PM.

Internal Temperature was 185.

I foiled it and wrapped in towels until carving time at 6PM.

IT coasted up to 197 degrees.

It was without a doubt the moistest and most flavorful bird EVER!

More birds WILL be done in my MES30!

 

[Bearcarver]

I did the same size turkey 2 weeks ago in my MES30.

Dusted it inside and out with a Cajun Seafood seasoning.

235 degrees from 10 AM until 435 PM.

Internal Temperature was 185.

I foiled it and wrapped in towels until carving time at 6PM.

IT coasted up to 197 degrees.

It was without a doubt the moistest and most flavorful bird EVER!

More birds WILL be done in my MES30!

There ya go, Grim,---I figured 175˚ was too low. Too long in the danger zone, would be my guess.

Mike did it at 235˚, so I guess that works.

Bear

 

[SmokinAl]

You may want to try it at a little higher temp. I know the MES only goes to 275, but at 275 with some EVOO on the skin it may be hot enough to get the skin a little crispy. 

 

[grimreeper]

OK thanks guys. I know how it works in my traeger, but this is a little different.