Question to Smokin

Bird wasn't done. Maybe you temps were off. What suggested temps did you use?

The dark meat won't be fall off the carcass tender, that's a function of NOT overcooking like everyone does in a oven.

You can always good with your temps if you want to, go higher but I don't have to cut the meat off of mine.

The breast actually read 170 and the thigh around 180. It may be that the thermo is screwed up. I just bought it (a pyrex digital) and about 3/4 way through the cook on a brisket, (just before I did the turkey) it did go haywire registering numbers in the 2-300 range when the meat was only 180 (measured by direct probe). I thought I settled the remote down by un-plugging and re-setting. I'm going to get another thermometer and try again. The bird cooked between 325 and 350* for about 3 1/2 hrs.

Since Smokin' hasn't had a chance to chime in yet,you answered most of the directions/questions from his posts.

Check the therms for accuracy,FIRST.

Check the temps at the ACTUAL cooking surface.

When you say,"direct therm",is IT verified to be correct?

If you cooked at 350*,did you remove it early enough,to account for 10*-15* temp increase in the bird,to arrive at a target temp of 160* in the breast?

Just a couple of thoughts,to get you started.

quote:

If you cooked at 350*,did you remove it early enough,to account for 10*-15* temp increase in the bird,to arrive at a target temp of 160* in the breast?

I'm not sure I know what you mean by that Tom.

I think he means pull your bird off the smoker at 145* or 150* because it will continue to cook and will then reach your 160* target. If you pull it at 160*, it will cook to 170-175*.

It may not address your concern with your thermometer accuracy, but addresses the technique of getting to your target temperature. This continued cooking is more of a concern at higher temperatures and larger cuts of meat at lower temperatures.

I'd check the therms first. Sounds like the temp was off a little, but can't be sure.

We sometimes get TOO dependent on our therms and if they're off, we're off. Good news is it's pretty easy to get another turkey and practice.

When I'm cooking, I pretty much test my therms about 1 a week. Never have a problem, maybe it's because I watch them so close.

I'm getting a new therm. Returned the other to BBB. How do you test the thermometer? I'm thinking of trying the Maverick the next time.
As for the turkey, it was in for a good long time. I have the chamber therm at just about meat level and I think it's ok. But like it's been said: It's not done until it's done.

Put it in boiling water and test. Should be 212. Not to be scientific, you could figure out the barometric pressure and altitude and adjust the boiling up to be EXACT, but 212 is good enough for testing.

Smokin. You're a scientist too?

There is a forum about therms,as this is a basic questions.

Covers most situations that have been dreamed of.

That said,most box stores like Target,etc have taylor,etc for around $15.

If it breaks,you lose it,it drowns,you can pick up another quick.

Read the threads about care and checking and they last a long time.

Don't ,and they die every week.

quote:

Originally posted by Pags:
Smokin. You're a scientist too?

Actually, no.

Practically, I have a Ph.BBQ degree and I've learned a thing or two along the way, but I'm working on a Masters Degree in Brining and Food Science.

Altitude could be a factor if you're at an extreme, like here. Water boils at 203 here. Not sure if 9 degrees makes a crucial amount of difference, but it's good know. It sure affects the taste of tea.

BTW, looking up the altitude and using an online calculator took about 90 seconds.

Like I say the difference is likely immaterial, but don't want to toss a perfectly good thermometron because you think it aint reading right.

I'm in Miami. Any lower, I'd be under water. Got the Taylor (could not find Maverick). Will give it a try next weekend. Should I do anything to it before the first use, i.e. somehow seal the probe where the wire comes out?