HELP: Cooker Running cold. How much time to add for the Turkey.

G$ · 11-26-2009, 09:04 AM

I was planning on running the WSM22 at 300, for ~5.5 hours for my 16.5 pound bird.

It doesn't want to run hotter than 275 today (wind) and I am not inclined to fight it.

How much later are we eating today if I run at 275 instead of 300? Will this add an hour?

Meat Burner · 11-26-2009, 09:12 AM

G$, sounds pretty close but maybe a fuzz longer. I use a UDS and they are somewhat similar. Good luck Bro. OBTW, its 32 degees here right now with beautiful sunny sky...what's you day like? Happy Thanksgiving!

Vince B · 11-26-2009, 09:13 AM

Are you using water in the water pan? If so that might be the issue with the temps. I do not use water anymore. Either dry pan or clay saucer is all I ever use. Or you need to start with more lit coals at the start. I would have to guess that an hour extra is probably about right.

Another thing to consider is when you first start your wsm to get the temps up a bit more than what your desired temp is. This way when the meat goes on you have less of a drop in temp. Once back at the the desired temp you can start closing your vents to get to where you want it to stay. Good luck with your cook and enjoy the holiday. Vince

SirPorkaLot · 11-26-2009, 09:17 AM

I cook mine at 20-25 minutes/lb @ 225-250, and remove when the internal temp is 160.
Turns out great
If you have concerns about those low temps (you shouldn't be) you can cook it for the first hour at 325, this will kill any possible surface bacteria.

G$ · 11-26-2009, 09:21 AM

Quote:

Originally Posted by Vince B

Are you using water in the water pan? If so that might be the issue with the temps. I do not use water anymore. Either dry pan or clay saucer is all I ever use. Or you need to start with more lit coals at the start. I would have to guess that an hour extra is probably about right.

Another thing to consider is when you first start your wsm to get the temps up a bit more than what your desired temp is. This way when the meat goes on you have less of a drop in temp. Once back at the the desired temp you can start closing your vents to get to where you want it to stay. Good luck with your cook and enjoy the holiday. Vince

I start with just a little water - It should boil off soon which will help temps a bit. I might get around 300 half way through the cook.

I know to let the wsm come above temp - but it just was not going to get there this am. Had to put meat on at 275. Weather is nice, high around 75, but the mornign breeze is cold and it hasn't hit 60 yet.

G$ · 11-26-2009, 09:23 AM

Quote:

Originally Posted by jshepwnc

I cook mine at 20-25 minutes/lb @ 225-250, and remove when the internal temp is 160.
Turns out great
If you have concerns about those low temps (you shouldn't be) you can cook it for the first hour at 325, this will kill any possible surface bacteria.

Not worried about cooking low and slow. As stated in original post, wanted to cook hotter for tim econsiderations.

MrSmoker · 11-26-2009, 10:37 AM

Quote:

Originally Posted by G$

I was planning on running the WSM22 at 300, for ~5.5 hours for my 16.5 pound bird.

It doesn't want to run hotter than 275 today (wind) and I am not inclined to fight it.

How much later are we eating today if I run at 275 instead of 300? Will this add an hour?

Should have kept the Spicewine, wind don't bother them.

G$ · 11-26-2009, 12:31 PM

Quote:

Originally Posted by MrSmoker

Should have kept the Spicewine, wind don't bother them.

Dick, my wife said the same thing this morning.....

Midnight Smoke · 11-26-2009, 12:58 PM

Good luck, it sure is windy here today!

Vince RnQ · 11-26-2009, 01:05 PM

You guys and your newfangled 22" WSMs.

Gotta go Old School with an 18.5" WSM or, better yet, go really Old School and use a rotisserie ring on a Kettle do a Two Hour Turkey.

11-26-2009, 09:04 AM	#1
G$ is One Chatty Farker Join Date: 01-01-05 Location: Southern Arizona Downloads: 0 Uploads: 0	HELP: Cooker Running cold. How much time to add for the Turkey. I was planning on running the WSM22 at 300, for ~5.5 hours for my 16.5 pound bird. It doesn't want to run hotter than 275 today (wind) and I am not inclined to fight it. How much later are we eating today if I run at 275 instead of 300? Will this add an hour? __________________ Totally Que-Less BBQ Team

11-26-2009, 09:12 AM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	G$, sounds pretty close but maybe a fuzz longer. I use a UDS and they are somewhat similar. Good luck Bro. OBTW, its 32 degees here right now with beautiful sunny sky...what's you day like? Happy Thanksgiving! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

11-26-2009, 09:13 AM	#3
Vince B is one Smokin' Farker Join Date: 11-15-09 Location: Bloomingdale Illinois Downloads: 0 Uploads: 0	Are you using water in the water pan? If so that might be the issue with the temps. I do not use water anymore. Either dry pan or clay saucer is all I ever use. Or you need to start with more lit coals at the start. I would have to guess that an hour extra is probably about right. Another thing to consider is when you first start your wsm to get the temps up a bit more than what your desired temp is. This way when the meat goes on you have less of a drop in temp. Once back at the the desired temp you can start closing your vents to get to where you want it to stay. Good luck with your cook and enjoy the holiday. Vince __________________ 18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS

11-26-2009, 09:17 AM	#4
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	I cook mine at 20-25 minutes/lb @ 225-250, and remove when the internal temp is 160. Turns out great If you have concerns about those low temps (you shouldn't be) you can cook it for the first hour at 325, this will kill any possible surface bacteria. __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

11-26-2009, 12:58 PM	#9
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Good luck, it sure is windy here today! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

11-26-2009, 01:05 PM	#10
Vince RnQ is one Smokin' Farker Join Date: 09-09-07 Location: Phoenix, AZ Downloads: 0 Uploads: 0	You guys and your newfangled 22" WSMs. Gotta go Old School with an 18.5" WSM or, better yet, go really Old School and use a rotisserie ring on a Kettle do a Two Hour Turkey. __________________ Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship

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