Need help asap


 
M

michele p

TVWBB Pro
I just put a 15 llb turkey and a turkey breast in the WSM.
My candy thermometer for the lid broke, and the only one I could find has a 12 inch probe. So it goes in pretty deep into the cooker.
Does this matter? My lid temp is only at 250, I really don't see how that could be right.

I put in one fill chimmney lit, one unlit. Vents are all open at this point.

Any suggestions?
 
If you can find a wine cork somewhere, you can ram the probe through the cork (leaving the cork on the outside of the cooker) so that the probe doesn't go so far into the cooker. Basically the cork will just act as a holding device.

Also, if your 15 lb turkey was cold and you didn't allow the smoker to get to temperature before adding, it could easily be at 250.
 
Did you dump the lit in the ring, and then the unlit on top, and wait for it to ash over? If not, even with the birds off refrigeration, that one chimney's worth is working against a lot of mass. If my suspicion is correct, I would prop the door open about an inch to try to get that other half of the charcoal ignited as soon as possible.
 
If you're shooting for over 300°, even two Weber chimneys is less than a really full charcoal ring. If you're doing dry pan-- a must, actually, if you want to hit that temp range-- I would add some more, lit if possible, exercising all due caution in the process.
 
350 target temp.
Now it has been in for about an hour, at about 250. I just stirred the coals, and got the cork in the thermometer and I am waiting (and hoping) I can get an accurate read.
Now that it has cook on low lor an hour, I am really not sure what to do.
I do have a remote thermometer in the meat.
 
I don't see cause for panic yet. Crack the door, and fire up another 2/3 chimney of charcoal. (Not on concrete, or you'll learn another valuable BBQ lesson.)
 
I don't see cause for panic yet.
Click to expand...
Nor do I. The first thing is to see if the 250 is/was accurate. A long probe hanging next to--or touching--a relatively cool bird could wildly skew the number.

If correct, your cook will be longer--but get your temps up.

Nothing in pan...right?
 
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