Quote:
Originally Posted by Toast
Don't even pay attention to cooking chamber heat. It's all about the IT of the meat. Time is not a factor either. Proper use of the mesh lid for browning and the IT are all that matter. Took me awhile to get used to it too. On a 70*F day, a chicken may take around 45 mins to an hour and a 13 lb. turkey around 2 to 2hr 45 mins to hit proper IT.
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My 7.5 lbs bird took just over two hours and with the lid on the whole time was never close to burning. I will raise up the bird some next time.
