The last time I posted, I had ordered a couple of the Norton Temp probes/Thermo units, with a couple of extra probes. Well, I got them, then got busy.
I finally found time, and Turkey parts(2 thighs and 3 drumsticks), so I said here goes!!
I seasoned the turkey parts with Cajun Rub approx 1 hours before cooking. I used 225F temp. with NO water pan. I had 2oz of soaked Alder Wood chips plus 1 charcoal briquette for a ring.
Everything went into a cold smoker, and I turned it on. I started it early in the day(3 P.M.), as I thought it would take quite a while, and I wanted it for Supper. I kept checking smoker temp, and meat temp, and was really surprised at how fast things were happening.
Well, in 1 hour and 40 minutes, my probe alarms went off at my set temp of 165F. I shut down the smoker, opened the door and let the temp get down to approx. 88-90F, then closed the door and waited for Supper time(7 P.M.)
I was juicy and very tasty. I put the extra pieces in a vacuum sealed bag and into the freezer. The next time I cook turkey parts, I am going to raise the probe alarm temp to 170-175F, even though my parts were cooked.
All in all, Thank You Folks for your help and suggestions. It not only looked "correct", it tasted good with a good texture.
Doc
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