Jump to content

Turkey trouble


Recommended Posts

1 hour ago, Brian Kauffman said:

I️ am planning on smoking a turkey for Thanksgiving. In past experience I️ ended up burning the outside and the inside not done.  I️ think the fire is too hot. Help!!  How do I do a smaller fire that will last?  Do I add wood/charcoal after a while?  If so how?  I have a deflector plate. 

 

What kind of grill are you using?  You should not need to add charcoal or wood during the cook.

 

Link to comment
Share on other sites

1 hour ago, Brian Kauffman said:

Akorn. 

 

Your grill is most likely cooking a lot hotter than the thermometer on the grill is reading.  Those grills have thermometers that read notoriously low... up to 75-100 degrees low sometimes.  You will need a thermometer system that you can use to get an accurate temperature inside the grill to start with... something like this:

 

https://www.amazon.com/Maverick-Roasting-Digital-Thermometer-Timer/dp/B000YUELYC

 

Those are cheap and work really really well.  I used to use that very model and was very happy with it.  It reads the grill temp and the meat temp.

 

You can spend a lot more if you wish...

Link to comment
Share on other sites

Yup. Try a temp probe system like John mentioned.

 

I used an Akorn for awhile and got much better results with a remote probe.

 

I made a comment (can't find it), on the forums, that the Akorn temp gauge known to be was way off. 

 

As always, one Guru indirectly disputed that and went through a huge scientific sounding explanation as to why HIS Akorn gauge was spot on.

 

So try a probe and see what you get.

 

Take a look at a post from TKOBBQ "Turkey Cook Temp" see item 16.

 

M.

Link to comment
Share on other sites

+1 for the maverick,  I use it all the time.  On my Akorn I use the temp probe and the large turkey stand, we are rewarded with a great feast every time.  With this probe it is much easier to control your temps inside the Akorn.

 

image.png.c7a057b0efb7e4541978c1019f329534.png

Link to comment
Share on other sites

One thing to consider is what temperature you are cooking at?  I think some people just take a chicken parts (or even whole chicken) cooking temp and apply that to turkey. I always cook my turkey at about 325-350. I also do this far from the coals (I have a KK) which I imagine would make a difference as well. 

Link to comment
Share on other sites

Last year I smoked my T-day turkey at 325 using a Digi-Q and the dome thermometer was off by 50+ until right when the bird hit 163, then it was spot on.  At that temp with apple wood skin color was beautiful.  It was also done at 165 waaaay faster than any of the charts you see, 12 lb bird was about 2 hours.  

Link to comment
Share on other sites

On 11/19/2017 at 4:08 PM, fbov said:

 

Breast-up or breast down? Haven't done whole poultry yet. 

Frank

I'm only a learner, but I would reckon sitting that bird on it's throne. Yep you have to shove it up it's ...  :-o

Best of luck with the cook and some pics would be great as well    B)

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Similar Content

    • By JohnnyAppetizer
      Shelter in place turkey
       

       



       


       

       
    • By Smokingdadbbq
      If you haven't tried dry brined spatchcocked turkey before you're missing out... created a quick how to for those unfamiliar with any of the techniques.
       
      Still working out how to make videos so appreciate your candid feedback.... but not too candid lol jk 
       
       
       
    • By Tarnation
      1 hour in to my first turkey on the Akorn.  I let it smoke @ 250 then upped the temperature to 325 to cook and crisp. More updates to come.

    • By Charcoal Addict
      That damn artic vortex is lounging over Alberta, Canada like a drunk who won’t leave his chair at his favourite dive bar.  It’s the 13th day of -27 F - -32 F windchill cold.  I had to use my torch to thaw the upper and lower vents to open them.  It’s one of the worst February’s we’ve had in 21 years.  Normallly it’s 10 F to 40 F most recent years with the expcetion of the odd cold day.  We are getting use to warmer winters.
       
      it was too cold to use the Joetisserie last night so I opted for roasting instead. 
       
      I decided to make a trurkey breast and roast vegetables in a foil pan using the same method used to cook a spatchcock Turkey.  I just had lump banked to the front and rotated the cook halfway through.  
       
      This ended-up backfiring on me:  I started to run low on lump with the Turkey still at 155 F; I used the oven to finish the final 5 F for a 160 F finished temp.  The Joe dropped to 225 F from the original 325 F cooking temp.  
       
      I could’ve added more lump to recover the temp back to 325 F to finish the cook on the Big Joe; it wasn’t worth it for 5 degrees.  The oven finished the turkey in 10 minutes.  
       
      It was a mistake to run a half load of Maple lump and one halfmoon defector in the insanely bitter cold temps.  I would’ve been better off if I had used a 80% full Kick ash basket of lump with both deflectors in both sides versus trying to use a half load method in the bitter cold. 
       
      It worked out the the result was great as you can see from the picks below.  For a laugh, I had to use my torch to close the lower vent because it froze open and I couldn’t close it without taking a torch to it for 20 seconds to thaw it. 
       
      This is Alberta cold; not that Texas cold some American think is actually cold.  Thank god it wasn’t Winnipeg/Minneapolis cold.  Everyone has their limits.   



    • By Angelo
      For those in the Southern Hemisphere, Christmas is a time of scorching temperatures. However we are still exposed to the familiar tunes and culinary desires of a Northern, cold Christmas.
       
      With temperatures at 40 degrees C (104 Fahrenheit) turning on the oven was not a favourable choice and so placing big bird in the Kamado was the sound choice.
       
      Only had a KJ for a couple of month now, and the first time I had ever cooked a turkey (regardless of cooking appliance). It was a success!! Some say I’ve now graduated to an adult now that the bird has been conquered, albeit 15 years later than planned.
       
      With my wife being pregnant I took the road less travelled for my family by not stuffing the bird with the risk of listeria etc and instead I lightly filled the cavity with the aromatics (onion, garlic, lemon, sage, oregano, rosemary) from the brine mixture.
       
      The quality of the KJ resulting in a more consitent temperature throughout the cook and the fact the bird wasn’t stuffed resulted in a much quicker cook than expected. Meater sounded the alarm to this news which allowed me to save Christmas.
       
      Meater has caused controversy in this forum, but so far I can’t fault it.
       
      Happy Cooking!
       
       



×
×
  • Create New...