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Socalmountains.com :: Forums :: FOODIES
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Smoking meat

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Tlingit
Mon Aug 19 2019, 08:50PM Email Thread Print View

Kaagwaantaan Tlingit
Registered Member #14258
Joined: Tue Jun 20 2017, 09:19PM
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Posts: 182
Sugarloaf is at an altitude of just a tad over 7000 ft. I add 25% cooking time to my pressure cooker which I use alot. It would make sense to do the the same when smoking meat. Any one have opinions or advice they can share? I'd like to try a 16lb Turkey and a brisket for Thanksgiving. Any help would be appreciated!

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Skyline Drive
Tue Aug 20 2019, 07:21AM

Registered Member #191
Joined: Tue Dec 05 2006, 06:43AM
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Posts: 2724
My smoker has a hard time when the outdoors temperatures are lower, also in light winds the ambient air around the smoker tends too lowers the internal a temperature of the smoker below ideal temperatures of 200-225 not maintaining a good cooking temperature. I don’t have a big bucks pellet smoker just an electric Brinkmann that’s fun and works great in the summer.

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Polar Orbit
Tue Aug 20 2019, 12:42PM
Registered Member #14051
Joined: Thu Mar 16 2017, 06:32PM
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Posts: 212
At BB, water boils at about 200F. Low humidity as well. I'd be afraid things would dry out too much. Try the internet for some advice. The folks in Colorado probably have it figured out.

Don't blame me! I was left unsupervised!
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SQUATCH
Tue Aug 20 2019, 01:07PM

Registered Member #13843
Joined: Sun Jan 15 2017, 03:54PM
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Posts: 44
Regardless of where you are, smoking/BBQ can be very challenging due to altitude, temp, humidity, wind, type of wood and especially thickness and weight of the items you are cooking.
I have found keeping the temp as consistent as possible is the key but varies greatly from smoker to smoker as design greatly affects function. Running slightly higher temps 250-275* is probably better than struggling to maintain at lower temps which will make it hard to to recover should they go too low.
If you have a holiday cook in your future I would suggest making a test run and taking notes/times so that you have a "baseline" to draw from. If you don`t already have one, do invest in one or two good quality temp probes to insure food is fully cooked, the internet is a great source of tools, recipes and tips that will help a great deal..
Obviously if you smoke a lot you probably know all of this....
Good luck and cheers, SQUATCH
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Polar Orbit
Tue Aug 20 2019, 03:06PM
Registered Member #14051
Joined: Thu Mar 16 2017, 06:32PM
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Posts: 212
First opinion I found out there.
[Click Here]

This thread suggests foil wrap after a few hours. Sounds like a good idea.
[Click Here]




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Tlingit
Tue Aug 20 2019, 04:10PM

Kaagwaantaan Tlingit
Registered Member #14258
Joined: Tue Jun 20 2017, 09:19PM
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Posts: 182
GREAT info guy. I appreciate it. Links will help Polar Orbit. TY

When you’re happy you enjoy the music, when you’re sad you understand the lyrics.
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Tibia w6ajo
Tue Aug 20 2019, 11:31PM
Tibia
Registered Member #203
Joined: Sat Dec 09 2006, 08:21PM
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Posts: 48
Wishing you an Excellent cook !
Are you planning on spatchcocking the Turkey ?
(quick note... poultry cooked/smoked at low temperature will have inedible, rubbery skin.)

Bob

Bob Bass
Kansas City Barbeque Society (Master Certified BBQ Judge), Steak Cookoff Association (Certified Judge), Operation BBQ Relief
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Tlingit
Wed Aug 21 2019, 08:07AM

Kaagwaantaan Tlingit
Registered Member #14258
Joined: Tue Jun 20 2017, 09:19PM
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Posts: 182
No spatchcock as I plan on filling the carcass with herbs and fruit to deal with the arid BB air. As well as a full water pan. I'll deal with the skin with a quick heat blast in the broiler. hopefully it'll make for a crispy skin.

When you’re happy you enjoy the music, when you’re sad you understand the lyrics.
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