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Why won't hte meat get to target temp?

Unknown
Unknown
edited November -0001 in EggHead Forum
When I use the V-Rack with a drip pan, it takes forever for my meat to get to temperature. Today I did a 13 lb turkey, at 325 and it was on the egg for over five hours. It never reached the target temp of 175 degrees before I took it off at 168 so that we'd be able to eat before we starved to death. What am I doing wrong????? I know some people swear by the spanek roasters, and I have the small one for chicken, but I don't have one yet for turkeys.[p]While it was very windy today, I don't know if that was a factor. If anyon has any suggestions, please let me know.[p]Thanks,[p]Dan

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Comments

  • Bobby-Q
    Bobby-Q Posts: 1,994
    Killer Angel,
    168° is just fine, let it rest for a few minutes and it will carry up to 175° or maybe even more.[p]If you're temps were right, you just needed to let it go longer, but 175° is just a touch too high for white meat in my lowly opinion.
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  • tn slagamater
    tn slagamater Posts: 623
    Killer Angel,probably your temp guage is off. Have you checked it ? Remove from the egg, insert the tip in boiling water and see if it shows 212 degrees. If not, adjust the small nut on the rear of the guage until it is accurate at 212 in boiling water...hth

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  • jake42
    jake42 Posts: 932
    Killer Angel,
    Try 350. I do it that way with great results.

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