note taking on turkey times.

fishlessman

going to ask this next week on monday. those cooking at 325 dome temp. how big a bird, how many minutes per pound, what temp did you pull it at, and do you baste. would like to see more precise numbers for an egg cook verse the numbers we always see for oven times.

Celtic Wolf

I'll be sure to take notes in between prepping and cooking that is..

Maybe I'll hire a sexytary...

Boilermaker Ben

Probably also worth noting the temp of the bird when it goes INTO the egg. Big factor there.

NibbleMeThis

I try to do cooking logs on any cooks over a few hours. I think that I learn a lot more from my successes and mistakes that way. THIS ONE at Meatheads site is the one I use, very helpful to me.

Here's an example:

vidalia1

LOL...that cooking log is way too detailed and reminds me of all the college chemistry and physics classes I took...and retook... :blink:

FlaPoolman

I time mine by # of adult beverages consumed If I lose count it's considered a successful cook and goes on my will do again list. :huh: :woohoo:

Little Steven

fishlessman,

I have always found the egg faster. It would be nice to get a concensus on that.

Steve

Bordello

Eggspecially due to the fact some set the bird out to warm for an hour before Egging and some do not.

Regards,
Bordello