HELP! Smoking a turkey and I think I have problems

[ARCHIVED THREAD] - HELP! Smoking a turkey and I think I have problems

Posted: 11/28/2015 12:27:52 PM EDT

Propane smoker won't get above 268.

Drip pan wasn't big enough and juices are flowing to the bottom and burning. Lots of smoke even though I removed the pecan wood chips after 40 minutes.

Turkey is 12 lbs, wet brined, spatchcocked/split laying back side down directly on grate. How screwed am i? Put it in at 10.

Posted: 11/28/2015 12:29:34 PM EDT

[#1]

I stopped reading after "propane smoker".

Posted: 11/28/2015 12:31:53 PM EDT

[#2]

Throw it in the oven and finish it off?

Posted: 11/28/2015 12:36:11 PM EDT

[#3]

Why go above 250?

Posted: 11/28/2015 12:36:58 PM EDT

[#4]

Didn't get the memo thanksgiving was Thursday OP?

Posted: 11/28/2015 12:39:13 PM EDT

[#5]

Posted: 11/28/2015 12:40:20 PM EDT

[#6]

Not really screwed, just gonna take a while... I typically "smoke" mine at 325-350 for about two hours for an eight pound breast - cooked to an internal temp of 160, then wrapped in foil and a towel and into a cooler for at least an hour to rest.

Posted: 11/28/2015 12:40:55 PM EDT

[#7]

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Didn't get the memo thanksgiving was Thursday OP?

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I guess not

Posted: 11/28/2015 12:41:30 PM EDT

[#8]

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Quoted:

I stopped reading after "propane smoker".

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This!

Posted: 11/28/2015 12:41:48 PM EDT

[#9]

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Why go above 250?

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Posted: 11/28/2015 12:42:35 PM EDT

[#10]

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I stopped reading after "propane smoker".

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Knew that was coming. New to smoking. ..figured propane would help me learn. Apparently not lol

Posted: 11/28/2015 12:43:34 PM EDT

[#11]

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Why go above 250?

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Most recipes I read said "low and slow ain't the way to go with turkey ".

Posted: 11/28/2015 12:43:54 PM EDT

[#12]

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I guess not

<a href="http://smg.photobucket.com/user/akethan/media/IMG_20151126_124243_436_zpssco2qwfp.jpg.html" target="_blank">http://img.photobucket.com/albums/v625/akethan/IMG_20151126_124243_436_zpssco2qwfp.jpg</a>

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Quoted:

Quoted:
Didn't get the memo thanksgiving was Thursday OP?

I guess not

<a href="http://smg.photobucket.com/user/akethan/media/IMG_20151126_124243_436_zpssco2qwfp.jpg.html" target="_blank">http://img.photobucket.com/albums/v625/akethan/IMG_20151126_124243_436_zpssco2qwfp.jpg</a>

/thread. This guy is doing it right.

Posted: 11/28/2015 12:44:41 PM EDT

[#13]

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Quoted:
Why go above 250?

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This.

Especially since it is spatchcocked.

Posted: 11/28/2015 12:44:45 PM EDT

[#14]

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Quoted:
Didn't get the memo thanksgiving was Thursday OP?

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In laws side today.

Posted: 11/28/2015 12:45:36 PM EDT

[#15]

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Quoted:
Throw it in the oven and finish it off?

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Got a backup turkey in there already knowing I'd probably screw this up lol.

Posted: 11/28/2015 12:45:51 PM EDT

[#16]

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Quoted:

I stopped reading after "propane smoker".

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Does seem to be the issue...

Posted: 11/28/2015 12:46:14 PM EDT

[#17]

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Quoted:

Most recipes I read said "low and slow ain't the way to go with turkey ".

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Quoted:

Quoted:
Why go above 250?

Most recipes I read said "low and slow ain't the way to go with turkey ".

Then put a couple of hours of smoke on it, then oven till cooked.

Posted: 11/28/2015 12:47:24 PM EDT

[#18]

Quote History

Quoted:

Most recipes I read said "low and slow ain't the way to go with turkey ".

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Quoted:

Quoted:
Why go above 250?

Most recipes I read said "low and slow ain't the way to go with turkey ".

I did a 20lb turkey low and slow yesterday. It was done in 4.5 hours and tastes wonderful. Temp was 225-250

Posted: 11/28/2015 12:47:40 PM EDT

[#19]

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Quoted:

In laws side today.

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Quoted:

Quoted:
Didn't get the memo thanksgiving was Thursday OP?

In laws side today.

Well if that's the case. Fuck em. Go buy some Big Macs.

Posted: 11/28/2015 12:50:38 PM EDT

[#20]

Quote History

Quoted:

Most recipes I read said "low and slow ain't the way to go with turkey ".

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Quoted:

Quoted:

Why go above 250?

Most recipes I read said "low and slow ain't the way to go with turkey ".

Any poultry, really...you want in the 350 range...give or take 25...

It won't go above 268....what thermometer are you using? One that came with it? Probably wrong....buy a better one.

Temp gauge on my smoker reads about 220 when the one I place on the racks reads about 280. It's WAY off.

I use this guy: http://www.amazon.com/dp/B00ANCXJR6?psc=1

You'll see people mention the Maverick...that's literally the same unit, comes off the same lines, etc...

Posted: 11/28/2015 12:56:24 PM EDT

[#21]

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Quoted:
Why go above 250?

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This. Gonna ruin it ya know.

No higher than 220 bro

Posted: 11/28/2015 12:58:29 PM EDT

[#22]

I'd have remove the backbone, and briefly seared the butterflied skin on a grill before smoking.

You'll be able to make a holster out of the leathery skin when done if not.

Posted: 11/28/2015 1:15:52 PM EDT

[#23]

Quote History

Quoted:

Any poultry, really...you want in the 350 range...give or take 25...

It won't go above 268....what thermometer are you using? One that came with it? Probably wrong....buy a better one.

Temp gauge on my smoker reads about 220 when the one I place on the racks reads about 280. It's WAY off.

I use this guy: http://www.amazon.com/dp/B00ANCXJR6?psc=1

You'll see people mention the Maverick...that's literally the same unit, comes off the same lines, etc...

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
Why go above 250?

Most recipes I read said "low and slow ain't the way to go with turkey ".

Any poultry, really...you want in the 350 range...give or take 25...

It won't go above 268....what thermometer are you using? One that came with it? Probably wrong....buy a better one.

Temp gauge on my smoker reads about 220 when the one I place on the racks reads about 280. It's WAY off.

I use this guy: http://www.amazon.com/dp/B00ANCXJR6?psc=1

You'll see people mention the Maverick...that's literally the same unit, comes off the same lines, etc...

Oneida digital. Not wireless. Oddly enough, the temp gauge on the smoker is pretty close.

Posted: 11/28/2015 1:19:34 PM EDT

[#24]

Quote History

Quoted:
I'd have remove the backbone, and briefly seared the butterflied skin on a grill before smoking.

You'll be able to make a holster out of the leathery skin when done if not.

View Quote

Know how I know you don't know what spatchcocked means?

Posted: 11/28/2015 1:21:30 PM EDT

[#25]

Quote History

Quoted:
I'd have remove the backbone, and briefly seared the butterflied skin on a grill before smoking.

You'll be able to make a holster out of the leathery skin when done if not.

View Quote

I did remove the backbone.

Posted: 11/28/2015 1:27:47 PM EDT

[#26]

You are good to go. Live and learn.

Posted: 11/28/2015 1:50:21 PM EDT

[#27]

Since this one is probably fubar, I have a question.
The chips seem to burn to an ash really fast. It's a Masterbuilt Sportsman Elite. The chip tray sits directly above the burner. I soak the chips for quite a while before putting them in, but I can't meeter the smoke...they are ash within a short period.

Posted: 11/28/2015 2:04:18 PM EDT

[#28]

the day is getting late. fire that sucker in the deep fryer.

Posted: 11/28/2015 9:59:52 PM EDT

[#29]

Well, it wasn't as bad as I'd thought it might be. The smoked turkey got picked apart before the oven turkey did. I thought it was meh. .maybe okay. got a lot to learn about smoking.

Posted: 11/28/2015 10:04:00 PM EDT

[#30]

I brine mine for a day. Spatchcock it. Then smoke/cook it between 225 and 250 with cherry and apple wood chunks on a charcoal smoker. The last 30-45 muns it is going to be on I drizzle maple syrup on it.

Posted: 11/29/2015 1:24:17 AM EDT

[#31]

Quote History

Quoted:
Since this one is probably fubar, I have a question.
The chips seem to burn to an ash really fast. It's a Masterbuilt Sportsman Elite. The chip tray sits directly above the burner. I soak the chips for quite a while before putting them in, but I can't meeter the smoke...they are ash within a short period.

View Quote

Chips will do that. You need chunks.

[ARCHIVED THREAD] - HELP! Smoking a turkey and I think I have problems

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