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Wow.... this seems weird to me but I brined a 18.5 pound turkey for christmas supper.Since im here in Saskatchewan and its -25c I thought I would use lump because of the outside temp (it burns too hot in my smoker in the summer).Heated the smoker to 350 and after 1.5 hrs my thermometer was going off saying I had a temp of 180 in the breast??????? cant be...so i grabbed a diffrent thermometer which I knew was right and ...it was done??? WTF??? in case anyone is wondering I had 2 oven therms on the rack with my bird one at the back and one at the front both reading 350 like the therm in the door said.Has this happend to anyone else? I was expecting a all day smoke.btw the bird was great had it for supper christmas day.
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Huh. Another member (Fish?) had something done in a hurry too..a breast? Must be the steroid cook thing?
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Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts -
hmmm, full moon, yep that my answer and i am sticking to it
Island of Misfit Smokers Member #92
How to heal the world. Love people and feed them tasty food.
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WOW! I had a 17# bird (brined) finish in 2.5 hours at 325*sigpicComment
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