Tip for owners of wood-burning smokers with an offset firebox...

[htismaqe]

Originally Posted by HemiEd

14 lbs. I thought it was twelve at first, but it was 14. It was fresh, not frozen, I don't think that has anything to do with it though. It had one of those handy dandy pop-up things in the breast that tells you it is done. I did not even open the smoker until six hours had gone by, it was looking pretty well along then.

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.

[HemiEd]

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.

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.

[Baby Lee]

Originally Posted by HemiEd

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.

I think he's saying, regardless of whether it was originally fresh or frozen, putting it in at room temperature will greatly reduce cooking time over putting it in there frozen or near frozen.

[HemiEd]

Originally Posted by Baby Lee

I think he's saying, regardless of whether it was originally fresh or frozen, putting it in at room temperature will greatly reduce cooking time over putting it in there frozen or near frozen.

I will start doing that, I usually take the meat straight from the frig. Have always been kind of hesitant to leave poultry out.
Going to do some more pork ribs this weekend. I bought them fresh but then stuck them in the freezer. I will let them come up to room temp as suggested.

[htismaqe]

Originally Posted by HemiEd

I will start doing that, I usually take the meat straight from the frig. Have always been kind of hesitant to leave poultry out.
Going to do some more pork ribs this weekend. I bought them fresh but then stuck them in the freezer. I will let them come up to room temp as suggested.

By the way, leaving thawed chicken in the fridge does nothing for you. Keeping the meat at 45-50 degrees doesn't inhibit the growth of salmonella bacteria the way you think it would. You're just as safe putting it out on the counter (just not too long) since it will also cook better the warmer it is.