What Went Wrong?

kim

We have had our BGE since 1997. Every year we use it less and less b/c our successes are so few and far between.[p]This year, did a 14# bird in a medium BGE. Used a V rack and wrapped the bird in foil b/c it always turns black. Used a remote polder. Checked the BGE thermometer, working fine. Firebox full with lump charcoal. Used wood chips. Intended to cook the bird at 250 degrees for 6 hours. Had difficulty maintaining the temp, opened the top and bottom wide and still problematic. Kept at 250 until end and then droped to 210. Bird reached an internal temp of 169 before the BGE temp just dropped like a rock b/c we burned through all the charcoal. Took the bird off and added charcoal, checked bird, DRY, ate bird anyway. Not bad, but could have been much better. Gravy saved bird.[p]Is a medium egg too small for a 14 pound bird? All we can think of is that the bird is impeding air flow. It seems that when we are cooking a big bird or in a large drip pan (not used today), that the temp inside the egg is greater than that shown on the temp gauge (which seems to be matching the polder during our test).[p]We never acheived a quote minimum temperature for the bird of 175 (topped out at 169), but based on dryness and inspection it appears cooked. Assumed slight pink color was due to smoking...[p]Any diagnosis or suggestions (other than we are pathetic eggers)? We are about ready to Freecycle our BGE. [p]Kim

tach18k

Kim, It sounds like the Egg wasnt preheated before everything was put on. I have had a simualr problem when I did ribs, the platesetter was cold and I put the ribs in with the setter at the same time, it took forever for the temp to settle. This time everything was good and stable before I put 5 racks of ribs in. 5 1/2 hours later the ribs were and tasted great.

Bobby-Q

Kim,
Well it could have been a host of issues totally unrelated to the Egg. Did you brine the bird? If not, try that next time and you will never not do it again for turkey. 169° for the breast meat before the rest and carry over cook sounds about right for a dry bird, try lowering the breast temp to 160° and then pull it and let it rest for 30 or more minutes.[p]Maybe go back to doing some simple basic dishes and get some really good meals in you and I bet you will use the Egg more and more and then all of your cooks will be great.[p]HTH and don't give up or get down on yourself.

egghead2004

Kim,
Personaly, I think a medium BGE and a 14 # bird could be trouble with airflow, but I have a large and I can't state it for a fact. I cooked a 13# to perfection the week before thanksgiving, that was for practice. Then a 20# turkey on thanksgiving was just OK..I burnt the drippings, cooked it too fast, blah blah blah. [p]Look back and note what you have cooked in the past, and then ask some questions here to see if there may be some tips that others can offer to help make future meals turn out better. I'm sold on the BGE, I've never cooked better in my life, but I do have to give credit to this forum. The knowledge here is amazing, ask any question and someone will help.[p]I'm going to bed.....I cooked a huge spagetti dinner...not on the egg, but still a great meal. I made the sauce last night and the meatballs today....my legs are killing me....10 hours on that GD floor chopping onions, garlic, parsley, oregano, marjoram, basil, cheese......OK enogh, the meal was tremendous, but not as good as the one I made in August on the egg. Ok, but I'll try again....[p]KEEP THE FAITH!!! COME BACK TO THIS FORUM FOR HELP!!!
You will get a great meal soon!!!!

BeavisinBuckhead

Kim,
I also have a medium, and did a perfect 11# "Mad Max" turkey yesterday. I always do things "my way", but everything I learned about the BGE I found here on the forum from great people with much more experience than I.
Although the spec's say you can do a 12+# bird, I find a 10-12# best.
Things that work for me:
For cooks over 3 hours, I clean the egg, making sure my air holes are clean, and aligning the air intake on the fire box. Big lump, working to smaller, fill fire box at least to the top. After the fire is established, I install my plate setter. I never put in my food until the temperature is stabile. I have perfected this to at least 2 beers in any weather.
Keep reading the forum, and use the Egg at least once or twice a week. The more you practice, the more enjoyable it will be, the more you practice the more enjoyable it will be...[p]DB

mollyshark

Kim,[p]Couple things hitting me weird in this. First of all, "it always turns black." You know, I've done a TON of turkeys and a ton of chickens and a ton of other stuff, and I've never had one turn black. Let me pick at this a sec. [p]--Is your bird so big it is touching the inside dome? That's a negative. I'd also nix the wood chips. Poultry picks up a lot of smoke, so until you get reallllly good at this, I'd err on the side of conservative. Wrapping it totally in foil from beginning to end rather negates the purpose of putting it in an egg anyway. [p]--Difficulty maintaining temps. Again, I'm thinking too big. Is your thermometer end freely in the dome or is it touching the turkey?[p]--Burning through all the charcoal. Jeez, I've done 24 hour cooks and not used all the charcoal! Maintaining a 250 with a full open firebox kinda tells me your turkey is taking up way too much room. The bottom fire is blazing, but not allowing it to get to the dome because of the blockage from pan/turkey/whatever. Was your turkey still kinda frozen when you put it on?[p]--Agree on the pink color. Poultry on the egg is deceptive because you do get the pink smoke look. You have to go by temp and tell guests not to panic..it is NOT raw.[p]Here's what I'd do. Let's spatchcock a chicken. Clean out all the ash and stuff left over from a full-burn cook and season up a nice fat chicken. Get the temp stabiized BEFORE you put in the chicken. If you're using a small drip pan, get it settled again after the drip before you put in the chicky. Bring chicky to room temp before you cook it. See if you can control the egg temp on this. You should be able to handle a 325-350 dome with a daisy wheel on and the bottom vent just open maybe an inch max. If your temp STILL weirds out, we need to diagnose further.[p]REPORT BACK!!!![p]mShark

Rumrunner

Kim, just my take on this........a turkey is a relatively tender piece of meat that does NOT require (altho it CAN be) a long low and slow cook. It is better suited to cooking at 325°, indirect, for approx 3½ hours, + or -, or until it reaches your desired temperature (160-165° breast, 180-185° thigh). Cook it uncovered and if the breast starts to get too dark, then cover with foil. Spritzing, or basting, occasionally will not hurt it, either.[p]As I said, just my opinion here. Folks have successfully cooked turkeys low and slow, but you have not had luck with it, so I would change my method of cooking to see if it changes the outcome.

James

Kim,[p]Others have pretty much covered the issues, but I'll throw in my $0.02[p]Your cooking at too low of a temperature. Go for around 325-350.[p]Pull the turkey off when it hits 160 in the breast.[p]if it is turning black, you are probably putting in too many wood chips, and not pre-heating the egg enough. Try not using wood chips, and make sure your egg is pre-heated for 20 minutes or so.[p]I don't know how you could have burned through all the charcoal. How much time did it take you to burn through all the charcoal?[p]

Bobby-Q

MollyShark,
Good advice...as per usual.

Crab leg

Kim,
"Freecycle egg?"
Where do you live? I do not suggest that you give your egg away, but I am willing to check it out for a few years to make sure it will work for every kind of cook. lol. I willl even pick it up.
Just kidding. You are getting some good advise here, keep trying and you will get the hang of it. I learn something old(new to me) nearly every day here on the forum, so keep coming back here with your questions and you will br an accomplished egger in no tyme.
Seth