Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Clearly 25 degrees too high

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Clearly 25 degrees too high

    Click image for larger version

Name:	DA9734A4-4A2B-45D9-9979-CFAF8A74BC64.jpeg
Views:	302
Size:	138.0 KB
ID:	773667

    #2
    Am i crazy? New member. I fill a chimney of charcoal for a turkey or chicken, probes in, and comes out great every time. On a Weber kettle, found 375 gets skin really crispy and 325 not so much.

    Comment


      #3
      350-360 on the pellet gives me the brown I want.

      Comment


        #4
        I’m going to vote with Jerrod here ... although I personally shoot for 350 - 375 for birds.

        Comment


          #5
          Goal to hit perfect brown right when the inside finishes. Depends a lot on specific cooker airflow and how dry the skin is to start whether 325-375 works best. Takes a practice run to know for sure.

          Comment

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
          /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here