Reviving an old thread...
I used a Turkey Cannon yesterday on a 12.5 lb bird. The smoker temp was 275. After about 2.5 hours, the breast was 160-ish and the thigh 170-ish....at least that's what I thought. When I carved the bird after letting it rest for about 90 minutes, the wing and drumstick joints were bloody, and the thighs were a little mushy. (I'm going to run some tests today to see if my thermometer is reading correctly.)
For those of you who have used the Cannon, how long, per pound, did it take to cook your birds?
Thanks!