Cliff H.
is Blowin Smoke!
- Joined
- Mar 4, 2007
- Location
- Jonesboro Arkansas
I use my Big Easy this year to cook 14 lb turkey. After two hours the internal temp of the top side of the breast was 170 so I pulled the bird out of the cooker.
The top 3/4 of the bird was cooked perfectly. The skin was crisp. the temp was right. All was good.
The bottom 1/4 of the bird was not done however. The temp was only 135. The skin was not cooked at all.
For some reasn it seemed that the heat was not reaching the bottom of the bird. It never did get above 150. I had to cut off part of the breast on both sides.
This is strange considering the heat source is at the very bottom of the cooker and the flame was good the entire cook.
I will let ya'll know what I find out when I e-mail CharBroil.
The top 3/4 of the bird was cooked perfectly. The skin was crisp. the temp was right. All was good.
The bottom 1/4 of the bird was not done however. The temp was only 135. The skin was not cooked at all.
For some reasn it seemed that the heat was not reaching the bottom of the bird. It never did get above 150. I had to cut off part of the breast on both sides.
This is strange considering the heat source is at the very bottom of the cooker and the flame was good the entire cook.
I will let ya'll know what I find out when I e-mail CharBroil.