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  1. hotdog88gt

    Not so new

    I'm also wondering if the ash at the bottom of my fire box was giving me problems as well. After 6 hours it really starts to build up. As for 300F I'll keep that in mind next time I do turkey. And, as for 2-3 times per month, we'll have to wait for April or May since I live on the southern edge...
  2. hotdog88gt

    Not so new

    Pampered Chef instant read...since I as boiling water to fit my son's mouth guard just now I'll stick the thermometer in there too. Done. Read close to 215 in boiling water but I did have the heat on under the pot still... I should have said I used the same thing to check temp while in the...
  3. hotdog88gt

    Not so new

    Sorry...I didn't get a pic. After eight hours the breast meat was up to 150 and I couldn't get the temp up high enough to finish it there. Another 30-45 in the oven at 375 finished it up. Why is it the meat temp stops rising (at 150 in this case)? The over thermometer next to the meat read 250...
  4. hotdog88gt

    Not so new

    Have a New Braunfels smoker, fire box on the left type. Smoke two to three times per year. Doing a 19# turkey today. Bought it before I knew it was too large to smoke. I should have had the store split the thing in half for me but it was too late for that. So....I cut out the backbone, then...
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