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Originally Posted by htismaqe
Actually fresh vs. frozen has a TON to do with it.
It's got something to do with physics, I can't adequately explain it, but it's about displacement. If you add 14 pounds of turkey that's 32 degrees, you've just displaced the corresponding air that was 225 degrees.
So, the overall mass of your meat and it's temperature makes a huge differrence, especially in the 1st hour or so.
I always make sure my meat is not frozen and further, I let it sit out for and hour or 2 before putting it on so that's it's almost room temperature.
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I am learning a lot here. So you are saying that a fresh turkey will cook faster than a totally thawed out previously frozen turkey? This is the first totally fresh one I have smoked, all of the previous ones were thawed out from being frozen. This one did seem to cook faster as you say.
