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Turkey trouble

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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.


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1 hour ago, Brian Kauffman said:



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:




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...

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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.



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+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.



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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. 

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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.  

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


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


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)

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