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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-22-2012, 04:47 PM   #1
Gr8adventure
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Default 20 lbs Bird 3 Therms Say Done In 3 Hours

I'm shaking my head in disbelief I placed a 20 lbs Turkey in my UDS at 350f at 10:30 a.m. Pacfic Time and at 2:30 p.m. according to three different therms the both breasts are already at 165 F. As above I triple checked with three thermometers the fraken bird is done. Is that even possible! By the way the temp ranged from 285-350. I'm beginning feel like I've got to be
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Unread 11-22-2012, 04:48 PM   #2
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Naw sounds about right to me. Stuffing screws stuff up a lot, so maybe that's what's throwing you for a loop?
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Unread 11-22-2012, 05:21 PM   #3
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My 21 lb took 4.5 hrs at 300F. So yours sounds right.


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Unread 11-22-2012, 05:54 PM   #4
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Yep, I cook mine at 300º as well, the extra 50º really makes a world of difference, imo. I just don't feel like propping my freaking door open to reach it, so I don't DO IT! BWAHAHAHAHA!
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Unread 11-22-2012, 07:03 PM   #5
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Quote:
Originally Posted by Gr8adventure View Post
I'm shaking my head in disbelief I placed a 20 lbs Turkey in my UDS at 350f at 10:30 a.m. Pacfic Time and at 2:30 p.m. according to three different therms the both breasts are already at 165 F. As above I triple checked with three thermometers the fraken bird is done. Is that even possible! By the way the temp ranged from 285-350. I'm beginning feel like I've got to be
1030 to 230 is 4 hrs. About right.
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