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Started By
Message
smoking a turkey on bge
Posted on 11/29/14 at 6:20 am
Posted on 11/29/14 at 6:20 am
Every year it both amazes me and concerns me that my bird cooks to fast. Various recipes give almost the same advice - 175-180 degrees, cooks about 15-30 per lb - some even suggest 40 min/lb. pre-heat bge to 325-350 for 30 min.
This year I had a 12 pound bird. I calculated it would take 3 hours minimum to get to a internal temp of 175-180 @325-350 cooking temp.
I just probed the bird and it was at 178 - in several different places. Bird cooked in 2 1/2 hours - is this normal?
In addition, the red probe on the bird has popped out as well, though I never use this as a test to check and see if its cooked. TIA.
This year I had a 12 pound bird. I calculated it would take 3 hours minimum to get to a internal temp of 175-180 @325-350 cooking temp.
I just probed the bird and it was at 178 - in several different places. Bird cooked in 2 1/2 hours - is this normal?
In addition, the red probe on the bird has popped out as well, though I never use this as a test to check and see if its cooked. TIA.
This post was edited on 11/29/14 at 6:24 am
9
Posted on 11/29/14 at 6:37 am to Gorilla Ball
Sorry I can't speak to times and temps but this was exactly what we had yesterday at my uncles house. It was the juiciest turkey I've ever eaten
Posted on 11/29/14 at 6:39 am to Shingo
yes I been using the bge for about 4 years and everyone has decided that this is the best way to cook a turkey. I don't think its the cook but the method.
Posted on 11/29/14 at 6:57 am to Gorilla Ball
All depend if your bird was put on straight from the fridge or rested first. And if your Dome thermometer is calculated right. Those dome thermometers are well known to get off frequently. I use it only as a reference and use a probe designed for measuring grill temp.
Posted on 11/29/14 at 7:20 am to Gorilla Ball
quote:same here. I've never really enjoyed eating turkey until I ate one off of a ceramic cooker.
yes I been using the bge for about 4 years and everyone has decided that this is the best way to cook a turkey. I don't think its the cook but the method.
Mine usually cooks in 2-3 hours. I don't worry much about times, just plug in the maverick and pull off the bird when it beeps.
This post was edited on 11/29/14 at 7:21 am
Posted on 11/29/14 at 7:43 am to Gorilla Ball
Mine was 14lbs
Finished in anour 1hr 50 min at 325
Finished in anour 1hr 50 min at 325
Posted on 11/29/14 at 7:51 am to Gorilla Ball
Mine was 20lbs. Took 3.5 hrs @325 - placed it over a drip pan full of water and aromatics which sat on a pizza stone. Was perfect except did not get skin as crispy as I would like it. Pulled it when breast was 160
Posted on 11/29/14 at 8:47 am to Gorilla Ball
That's a pretty high internal temp. 165 for me. Cooked at 325
Posted on 11/29/14 at 8:50 am to Gorilla Ball
In my experience they do cook faster on the BGE that the 15 minus a pound rule. Doesn't make sense why but I've done it a few times.
Posted on 11/29/14 at 12:08 pm to Gorilla Ball
I have had this experience as well, especially with large birds on the large BGE.
I have found the dome thermometer to be inaccurate and have taken it out in favor of a remote thermometer that can measure the grate temp and meat temp.
Plate setter set up with drip tray on top for indirect heat.
Even if it cooks quickly, the remote thermometer will give you a heads up and you can pull it when done. Too early bird screws the timing of your meal though so it's better in my book for the bird to be ready a little later as your sides will hold more easily than the turkey.
I have found the dome thermometer to be inaccurate and have taken it out in favor of a remote thermometer that can measure the grate temp and meat temp.
Plate setter set up with drip tray on top for indirect heat.
Even if it cooks quickly, the remote thermometer will give you a heads up and you can pull it when done. Too early bird screws the timing of your meal though so it's better in my book for the bird to be ready a little later as your sides will hold more easily than the turkey.
Posted on 11/29/14 at 4:45 pm to Gorilla Ball
Smoked mine on an Orion smoker, 20 lb turkey, took ~3 hours
Posted on 11/29/14 at 11:27 pm to MNCscripper
I only use the dome thermometer as a guage of the bge temp only. I use a internal prob to determine the actual temp of the bird. It averages about 12 min/lb.
Posted on 11/29/14 at 11:27 pm to MNCscripper
I only use the dome thermometer as a guage of the bge temp only. I use a internal prob to determine the actual temp of the bird. It averages about 12 min/lb.
Posted on 11/29/14 at 11:42 pm to Gorilla Ball
If you guys are cooking a turkey in 3 hours or less, you ain't smoking it, you're grilling it.
Posted on 11/30/14 at 11:10 am to OTIS2
quote:
If you guys are cooking a turkey in 3 hours or less, you ain't smoking it, you're grilling it.
Well you're certainly entitled to your opinion but in mine, when you're using wood (smoke) to flavor the bird, on an indirect heat set-up, that is most definitely smoking it. Just because it isn't done low and slow for 6 hours doesn't mean it isn't being smoked.
Posted on 11/30/14 at 11:19 am to OTIS2
quote:naww. Yard strut absorbs smoke flavor very quick. I grilled chicken halves last night for 2 hours with some mesquite chunks and it had a great smoke flavor.
Posted by OTIS2 If you guys are cooking a turkey in 3 hours or less, you ain't smoking it, you're grilling it.
Posted on 11/30/14 at 12:10 pm to Uncle JackD
15 lb bird at 275 was ready in little less than 3 hours. Juicy and nice smoke flavor. I was concerned bc it reached temp so quick (was planning 3.5) but came out perfect.
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