I need help from the turkey smokers

[Extra Point]

170"F internal. I don't know what the cooking temp was. The thing about cooking temperature is that it depends on where the thermometer/thermocouple is located. Since air/water vapor is essentially a combined fluid, there are layers of heated fluid flow within a volume that is heated.

You know that the temperature is dependent on the geometry, mass, volume, fuel, fire, and all the other good shit that happens inside the cooker volume. To tell anyone any more, I'd have to file for a federal grant, assemble a fact finding committee, and disclose information that I would have to fact-bend in order to publish findings.

Simply put, pouring a bottle of Pale Ale in that bird, helped it a lot.

[runnercyclist]

Originally Posted by Extra Point

170"F internal. I don't know what the cooking temp was. The thing about cooking temperature is that it depends on where the thermometer/thermocouple is located. Since air/water vapor is essentially a combined fluid, there are layers of heated fluid flow within a volume that is heated.

You know that the temperature is dependent on the geometry, mass, volume, fuel, fire, and all the other good shit that happens inside the cooker volume. To tell anyone any more, I'd have to file for a federal grant, assemble a fact finding committee, and disclose information that I would have to fact-bend in order to publish findings.

Simply put, pouring a bottle of Pale Ale in that bird, helped it a lot.

Helped how, exactly? To keep the bird moist? As a flavor source?

I couldnt tell from your previous comment about the meat being a heat sink, if you agreed that the water pan acts only as a heat sink and doesnt add to the moist-ness of the meat.

[Extra Point]

Originally Posted by runnercyclist

Helped how, exactly? To keep the bird moist? As a flavor source?

I couldnt tell from your previous comment about the meat being a heat sink, if you agreed that the water pan acts only as a heat sink and doesnt add to the moist-ness of the meat.

You don't need a water pan, if you just regulate the fire and the draw. A drip pan is good, as most of the big turkeys have a lot of fat. I poured a Pale Ale in him, let the beer overflow a bit into the pan, so it did regulate the temperature to that extent. It's just that the temp and flow of water vapor/hot air mixture varies in height within the kettle. But that 23 lb bird had a LOT of fat.

For other meats, I generally don't use the water pan. I just let the fats drip into the ash, and scrape the clods into the ash catcher.