Thanks to this site I learned about the faux cambro. I have used it for brisket, pulled pork and ribs. My question is can it be used with turkey? I have not tried it but need to smoke a turkey at home at take it to my mom's house. The distance is not the issue it is the time to spend with family. I would like to have the turkey done a couple of hours before time to eat.
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A couple of years ago I had to cook a turkey at home and drive to my parents and then wait for everyone to arrive, so I used a faux cambro. First issue was the skin. It was rubbery but the spices on the skin were so good (Simon & Garfunkel) several still ate the skin. The oven was busy so I couldn't try to crisp it up any. Second issue was the temp rising and a little drying out. I cooked the breasts to 160 IT and they went over 170 during the trip and wait. All in all it was still very good, just not optimal. -
When a meat needs to be at a specific temp, say poultry breast no higher than 160-165, a faux Cambro isn't the best plan (not impossible or a big no-no, just not the best). For meats needing a high temp and where a temp leeway doesn't matter- like brisket or pork butt- it's wonderful, almost a necessity to perform its function.Comment
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I know Thanksgiving can be a challenge for oven real estate, so this might not be feasible for that reason: but keeping the turkey in an oven on warm, lightly tented with foil might be a better option than bundling it into a faux cambro where it steams itself, softening the skin. My ovens hold warm at 170 degF, and cycle up to 190 when the temp drops below 170; then the temp slowly drops back to 170 before starting the cycle again.
To get around this, I keep the oven door open (I stick a spatula in it) about an inch, with the oven set on Warm. The temperature sits steadily at 160-165 for as long as I need it to. This works great for my pork butts, briskets, etc. as well. Since discovering this method, I haven't had to use a faux cambro with a cooler and towels.
KathrynComment
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Thank youComment
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