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Old 01-31-2005, 08:56 PM   #5
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The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL

I love my Turkey Drummies!

All of the above is good advice.
I have even done a 3-2-1 and that works also.

I do recommend probing to make sure you get to 180 degrees meat temp.

Also, using the higher (275-300 degree chamber temp) puts the meat through the "danger zone" quickly and helps to prevent drying out!

Enjoy--they are simple!

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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