On Sat, 27 Nov 2010 10:40:28 -0500, I am Tosk
wrote:

In article ,
says...

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.

No, not if it's smoked... My smoked meat never gets above 160 degrees,
it's smoked, not cooked.

Well, that's fine. As long as 160F has killed all the bad things, you're good to
go. I don't know the temp required to pop out the gauge, but I'm guessing it's
at the 'safe to eat' temp. For a turkey breast, which is where the gauge is, the
experts say:

"The best temperature to remove the turkey for perfectly cooked white meat is
155-160 degrees breast temperature."

http://www.cooks.com/rec/story/66/

So, I'd say we're both smoking. But I'd sure not say that my turkey wasn't
smoked!!
--

Hope you're having a great day!

John H