OK so here goes. Did my turkey on Saturday. Had some issues with the Maverick ET-733. The transmitter was working fine, I had set both probes into the turkey, one in the breast, one in the thigh. temps were about 3 to 5 degrees apart for most of the cooking time. Don't know whether it was the fact that I didn't factor in the wind, or the outside temp, but this turkey seemed to take much longer to cook. Put the bird in at 1:00pm and it had reached about 160F by 7:00pm.
At that point I just decided to put it into the oven for the last 15-20 minutes to finish it off. Everyone was getting hungry and cranky too.
Brined the bird from Thursday morning to Friday night and then rinsed it well, and put it back into a pot of cold water and then back in the fridge until it was time to get it ready for the smoker.
Melted some butter and used the injector to butter ball the breasts. Oiled the skin up and then liberally coated the turkey with the Memphis Dust/Apple wood Rub (Grill Mates out of the US). Cut up a large orange and put 4 wedges into the cavity. At this point I lost my mind and forgot to take any more pictures.
It was a fairly cool day here 12 to 14 degrees Celcius, and the wind started to pick up as the afternoon progressed. So combined with the weather and the fact that my unit has only a 500W element, that's what caused the time delay.
Attached are some pictures of the cook. The bird tasted fantastic, so I'll just have to come up with some method of keeping the heat in a little better. But that's another post in and of itself.
At that point I just decided to put it into the oven for the last 15-20 minutes to finish it off. Everyone was getting hungry and cranky too.
Brined the bird from Thursday morning to Friday night and then rinsed it well, and put it back into a pot of cold water and then back in the fridge until it was time to get it ready for the smoker.
Melted some butter and used the injector to butter ball the breasts. Oiled the skin up and then liberally coated the turkey with the Memphis Dust/Apple wood Rub (Grill Mates out of the US). Cut up a large orange and put 4 wedges into the cavity. At this point I lost my mind and forgot to take any more pictures.
It was a fairly cool day here 12 to 14 degrees Celcius, and the wind started to pick up as the afternoon progressed. So combined with the weather and the fact that my unit has only a 500W element, that's what caused the time delay.
Attached are some pictures of the cook. The bird tasted fantastic, so I'll just have to come up with some method of keeping the heat in a little better. But that's another post in and of itself.
Attached Files
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