I parted out a Turkey and wondering how long and what temp to cook in my FEC100?

Hey Tom,

I did some whole turkeys in my 500 this past christmas. And They did great. I would treat the parts like you would your chicken and just watch your internal meat temps to tell when your done. If you have parted them out 4 hours may be about right. It will still depend on the weight of the bird.

quote:

Originally posted by RandyE:
Hey Tom,

I did some whole turkeys in my 500 this past christmas. And They did great. I would treat the parts like you would your chicken and just watch your internal meat temps to tell when your done. If you have parted them out 4 hours may be about right. It will still depend on the weight of the bird.

Why thank you very much. I'm wondering still if 250 is the right temp?

For poultry in the FE, I like to smoke a little then finish on 325. Like to crispen up the skin.

Timing is tricky, but one of the advantages of the FE is you can turn up the heat when you need more.

quote:

Originally posted by SmokinOkie:
For poultry in the FE, I like to smoke a little then finish on 325. Like to crispen up the skin.

Timing is tricky, but one of the advantages of the FE is you can turn up the heat when you need more.

Ok thanks. I'll try that with the ribs to. I got 3 racks of ribs above the turkey parts right now. I'm going to sauce my ribs after 3 hrs. I hope it turns out.

FE likes (and lots of others) will cook ribs at 275.

Keep in mind a LOT of the recipes around the forum are for the electrics that have a high temp limit of 250. The FE does not.

Lots of options.

You'll have to do a Prime Rib some time, now that's serious good eats.

Hey thanks. 275 was it. I got some sweet juicy ribs. Now prime rib. I would think 250 with the probe to 135 maybe??

135 is ok if you want medium well. I do strip roasts as well as standing ribs and cook at 225-250 to an internal temp of 122-125*. wrap in foil and put in a cooler rinsed out with hot water. Let 'em rest for 20-30 minutes, slice and serve.Mmmmmmmmm, good.

Hey that sounds Good. I think I'm going to get the hang of the fec100. Man those ribs I did yesterday were the bomb. Everybody loved them. I was the hit of my first catered party. Thanks everybody for the help. I was a little nervous at first. I can't wait to try the probe next.

I use Alton Brown's method. I cook the rib roast, bone in, at 240* until I hit an internal temp of 112*. Then I take it out and let it cool to room temperature. I fire up my oven to 500* and put the roast back in for 15-20 minutes to crisp up the fat. There is very little juice loss, and the meat stays pink from the outer edge to the middle. Always very tasty.

I saw that episode. He has a great show. Have you tryed smoking at 150 for an hour an then cranking up the heat to finish. I'm wondering if that will work on the fec100?

Tom, Stick with us, we'll get you LOVING that smoker.

FF, Why even bother with the oven, do it all in the FE?

Guys, check out my Prime Rib FE post, PHOTOS included:

Prime Rib in an FE