On Fri, 26 Nov 2010 18:02:58 -0500, I am Tosk
wrote:

In article ,
says...

On Fri, 26 Nov 2010 17:23:44 -0500, John H
wrote:

Cold winds or temps can
easily add a couple hours to the smoking time.

That may be the problem. It is not that cold here. I do notice when it
is in the 50s my gas grille is not as hot.

So, you guys are really cooking the birds as opposed to actually
"smoking" them. If the pop up timer is going off, it must be cooked, not
smoked. Not a big deal really as long as you get the flavor I guess...

Why do you say, "If the pop up timer....?"

The timer indicates the internal temp of the meat has reached a 'safe to eat'
state. Whether or not the bird has a pop up gauge (not a timer), it must still
be 'cooked' to a state of doneness.
--

Hope you're having a great day!

John H