Anyone ever tried this?

Better check the temperature INSIDE the smoker before you try a timed start. You may find the temperature inside the smoker is a lot warmer than the air outside the smoker.

I use a timer quite a bit but it is usually when I want to start something at 6am or earlier when I want to sleep in. I see no problem with what you propose other than a thought about food safety if the temps are high enough.

I'd set the smoker for a lower temp and extend the cook. You won't know if it's done or not and then it's holding in a smoker but you don't know what that temp will be.

Are you doing a turkey?

Yes sir. I'm putting a 14 pounder on Thursday morning, brined and spatch cocked. I'm figuring it'll take 4 to 5 hours?

The senario that I used earlier in this thread, was for something, like ribs, that may take 3 or 4 hours. Maybe getting the 045 ready before leaving for work, pending the proper outside high temp, and setting a timer for about 1:30 p.m. for it to start. If the high temp for the day was less than 45*, I wondered if this would work. It's not very easy to come home during the day to get it going.

Thanks

quote:

Originally posted by SmokinMAINEiac:
Better check the temperature INSIDE the smoker before you try a timed start. You may find the temperature inside the smoker is a lot warmer than the air outside the smoker.

I agree with SmokinMAINEiac. Ever get inside a car on a cold sunny day? Just imagine if that car were Stainless Steel or had a black cover.