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Smoking a Turkey

ronaldjallen

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Joined Aug 21, 2013
I have recently purchased a Digital Cajun Injector Electric Smoker and smoked my first turkey in many, many years this past Thanksgiving.  I set it at 225 for 7 hours and filled the a-maze-n pellet smoke tray and I inserted the temp probe and closed it up.  Temp outside was around 40/45 degrees.  I checked the inside temp several times and while the temp did fluctuate it held pretty close most of the time.  But after 6 1/2 hours the internal temp was only at 145.  I added an hour to the time and checked back an hour later and it was still at 145.  I finally gave up and brought it inside and put in oven and finished it off.  It had a great smoke flavor and turned out fine but I was disappointed that I had to bring it inside to finish.  My question is should I have raised the temp higher?  I read in one of the posts where someone recommended 140.  Any suggestions.
 

chef jimmyj

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Birds do best at 300°+. There is nothing wrong with finishing the bird in the oven, many do it. " I read in one of the posts where someone recommended 140. " Recommended to do what? Cook it? Real bad idea! Hold it hot after it gets to 165°? Sure that will keep it safe until ready to serve. You don't say anything about the starting condition of the bird. Was it still a bit frozen? There will be a delay. Did you use a known tested accurate therm to measure the bird and smoker temp? You can't trust that the stock smoker therm is accurate. I set my MES at 275 and it runs closer to 300°, so if I want 275 I set the MES at 250°. Lots of variables...JJ
 

ronaldjallen

Newbie
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10
Joined Aug 21, 2013
Also the bird was well thawed.. it brined overnight.....and while the temp did vary it was close most of the time.
 

ronaldjallen

Newbie
11
10
Joined Aug 21, 2013
Sorry no Q-view....I planned to but when I started having problems getting up to temp I was just concerned with getting it done.  It did look great however.
 
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