My grill and smoker are used year round. Very seldom do we have any kind of weather that keeps me from using them.
I saw you mentioned in another thread you smoke turkeys also. What’s your recipe and temperature?
I did mine at 250 for the entire time straight on the grill.
I seemed to hit a stall when the internal temp was around 150. I turned it up to 325 to finish it off as folks were getting hungry. Everything was pretty good except I had one section on one side near the wing that was underdone.
The legs were a little overdone but the rest was moist and flavorful.
I need to do the biscuit test and find the hot spots on my grill.
I have dual thermometers on the lid of my smoker. There can be as much as 25 degree difference from side to side. The end near the firebox runs hotter than the exhaust side of the smoker.
I had the same problem and put a chunk of aluminum sheet metal at an angle over the opening to the firebox. It really helped make the temperature more consistent across the smoker since the firebox side wasn't getting the direct radiant heat from the firebox.
I had the same problem and put a chunk of aluminum sheet metal at an angle over the opening to the firebox. It really helped make the temperature more consistent across the smoker since the firebox side wasn't getting the direct radiant heat from the firebox.
Which end?
A crappy pic
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