Slow smoked @ 220F and was supposed to take 16 hours- done in 8 (153F). . . I can control temp on smoker (MAK 2 Star) to 200F. . . Tent w/ water in small pot to absorb moisture and leave on smoker, or cool i fridge and reheat. Would prefer to keep it going but thought I'd see if anyone ever had such misfortune. .
Need help- Turducken done waaaay too early. .
- Thread starter smokedlover
- Start date
-
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.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Can't help ya with trying to hold it for 8 hours, but I think you could cook it to 165° internal.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Any Android Geeks?
- Started by BrianGSDTexoma
- Replies: 31
- Blowing Smoke Around the Smoker.
-
Evening folks! We are getting a new family member!
- Started by Steve H
- Replies: 27
- Blowing Smoke Around the Smoker.
-
Chasing the perfect Mac and Cheese
- Started by lowcountrygamecock
- Replies: 20
- General Discussion
-
Deck the halls with deer balls....
- Started by Buckeyedude
- Replies: 16
- Wild Game
-
Christmas
- Started by bigfurmn
- Replies: 14
- General Discussion
