Is it dangerous to try to smoke a 26lb. turkey??

Discussion in 'Poultry' started by gmintimidator03, Nov 23, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Not to the extent of spatchcoking. Compare apples with apples, not appels and oranges.
     
  2. raceyb

    raceyb Smoking Fanatic

    It doesn't matter. Spatchcocking doesn't cause poultry to dry out. Over cooking does. I'm not sure where you are getting your apples and oranges, but this is the thrird thread that you have come behind me and and attempted to detract from my opinion or advice. What's up?
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    ? what is the math on safe temp on poultry from the fridge? I have a 20 # bird and dont want any problems.
     
  4. raceyb

    raceyb Smoking Fanatic

    I'm sure someone that advocates smoking a bird that big will be happy to give you advice.
     
  5. alx

    alx Master of the Pit OTBS Member

    WTF.....Open forum...
     
  6. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Salmonella is the name of a group of bacteria. Salmonella occurs in raw poultry, eggs, beef, and sometimes on unwashed fruit and vegetables. Salmonella comes from feces. It isn't in the whole muscle of any animal unless introduced. Salmonella on the surface of a pig that has been injected and the internal muscle meat is compromised... will make you just as sick as salmonella that comes from the intestinal track of a turkey. There is a more likely chance that a turkey may be harboring the salmonella bacteria, but if handled properly.... would be no more of a cause of salmonella than a properly handled piece of pork.


    I understand, but what does this have to do with smoking a large turkey?

    I still don't see where the threat of Salmonella is an answer to why you can't smoke a large turkey safely.
     
  7. meateater

    meateater Smoking Guru SMF Premier Member

    Thanks Ron! Thats what I was looking for. :) I want to keep big bird whole! [​IMG]
     
  8. raceyb

    raceyb Smoking Fanatic

    You can if you can keep the temperature up and get the bird out of the zone fast enough. It's simple really, the forum rules advise against giving advice that could get newbies into trouble.

    Advocating that smoking a 26 lb bird OK is going to get newbies into trouble. If not, why would Jeff recommend a Turkey up to 12 lbs and that's it? Because he doesn't want to be liable for anyone getting sick.

    We had this discussion with cooked bird and everyone was all onboard with safety and handling. It seems in this thread, caution is being tossed into the wind.
     
  9. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Ok.... you just went full circle on me. That's my question and if you don't have an answer that's cool. Maybe someone else that reads the thread will be able to answer it for me. Your statement works for any piece of meat your gonna smoke. I'm asking...... is there some difference in the density... etc.... that makes getting turkey meat into the safety zone harder or longer than getting beef or pork to the safety zone?
     
  10. raceyb

    raceyb Smoking Fanatic

    Oh wow, I'm sorry, I thought I understood your question earlier, but now I do perfectly well. I don't have an answer for that. I looked and did some Googling and don't see anything indicating cell structure or density of the meat having anything to do with it.

    Maybe someone else can come up with the science behind it?
     
  11. alx

    alx Master of the Pit OTBS Member

    Yep............What science are you takling about!!!...Experience counts.

    What science backs up your original posts....
     
  12. meateater

    meateater Smoking Guru SMF Premier Member

    I'm going to bed, reminds me of going hogging! ;) Night yall !
     
  13. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  14. meateater

    meateater Smoking Guru SMF Premier Member

    Thank you! [​IMG]
     
  15. raceyb

    raceyb Smoking Fanatic

    I'm not using any science to back up a post. Now that I understand his original question asking about cell structure or meat density, I stated I don't know and maybe someone can come up with the science behind it.

    What original post needs backing up?
     
  16. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Thanks Jerry.... I've seen that read. The thread started with the question of smoking a 26 pound bird and there seems to be a general concensus that you should avoid the larger bird and stay with the smaller bird for safety reasons. I've researched and researched and I'm not finding anything to actually substantiate that opinion and was hoping someone could enlighten me with an answer. I've not seen anything giving a size limit on safely smokin a bird. I would like to understand the logic in suggesting that a large bird can't be smoked safely in the 250 degree range or that large turkeys should be avoided because of a safety issue.
     
  17. raceyb

    raceyb Smoking Fanatic

  18. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I will find it again if you would like Dave but the USDA says not to smoke larger birds because you can't get them through the danger zone fast enough. I read it on their site today. Of course there temps are in the 225-250 range or at least thats what the article I was reading stated.
    As for the whole pig I know lots of people that do them but I don't think the USDA would approve the procedure smoking them at 225-250 either for the same reason as the turkey not getting it through the danger zone fast enough. That being said I have never seen an article from the USDA on smoking a whole pig [​IMG]
     
  19. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I give... Uncle!
     
  20. luvdatritip

    luvdatritip Smoke Blower

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