Ok - 24 pounder on my large this morning at 6:30 or so...
plate setter with legs up, then a trivet, then a roasting pan, then the v-rack with the turkey on top... I had 350 degree thermometer reading for 45 minutes or so, then added turkey after the pecan smoke settled out... [p]1st hour, everything looked great... temp climbed back up to 350, and settled in... [p]after 1 hour and 30 minutes I walked out to check on it and it had crept up to 400.. Also, due to size of turkey, my wings hang over the v-rack and plate setter, and have gotten pretty crisp on the bottom (bottom of wing)... [p]anyway, 2 hours and 20 minutes into it, the turkey skin is dark - and getting darker - like mad max pictures look like at 4 hours... so I covered it loosely in aluminum foil and came back inside... [p]20 minutes later, temp has climbed up to 435... so I closed the top vent and bottom vent enough to bring it back down... [p]Could the the aluminum foil have caused this flucturation and spike in heat? [p]I am now basting every 20 minutes or so... [p]I guess Mad Max's looks so good cause it's in the roasting pan and mine is up on a v-rack so the wings are exposed... It is fine, looks good, darker than I thought it would be at this point... it is definitely darker than Mad Max's pictures.. I guess the wings being down in the pan in Mad Max version contribute to this difference, as would the sides of the roasting pan in general in his version. [p]Since it is getting so dark, should I back off the temperature any? what should the dome thermometer be at? 350? 375? should I back it off any? [p]
[p]That being said, I have a 9 pound boston butt on my other large, went on at 6:00 a.m. - temp has been at 275 since 6:00 a.m., hasn't moved - [p]
[p]What beautiful weather in Atlanta today! - News says it should be mid to high 60's... Hope everyone is enjoying their day thus far! [p]Chuck
8 Green Eggs...I have a problem, ha ha! 1-XL; 2-L, 2-Med; 2-Sm; 1-Mini.