Hello all,
I'm Rick and I just joined up and love what I'm learning on this website. I'm going to do a test run on a turkey before Thanksgiving using the Simon and Garfunkel rub (just made a batch drying fresh herbs)..my question is the "danger zone " that I read about, I have an MES 40....I know..I need a REAL smoker
maybe I'll win one on here!! anyway that's what I've got.
It only gets to 275 and once the doors open and the birds in, it will only be about 245 -250 for a good 30 minutes. So do I need to get the bird above 140 in less than 3 hours..that's counting about an hour for prep and counter time.Thanks in advance, I love this website!
I'm Rick and I just joined up and love what I'm learning on this website. I'm going to do a test run on a turkey before Thanksgiving using the Simon and Garfunkel rub (just made a batch drying fresh herbs)..my question is the "danger zone " that I read about, I have an MES 40....I know..I need a REAL smoker

It only gets to 275 and once the doors open and the birds in, it will only be about 245 -250 for a good 30 minutes. So do I need to get the bird above 140 in less than 3 hours..that's counting about an hour for prep and counter time.Thanks in advance, I love this website!
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