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Turkey stall?

berndcrisp
berndcrisp Posts: 1,166
in EggHead Forum
'Mad Maxing' a 14lb that has been at 112 for 45min. Never noticed this before.
Hood Stars, Wrist Crowns and Obsession Dobs!


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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,735
    In principle I don’t see why evaporative cooling wouldn’t happen in a turkey.  It’s normally just not got enough moisture in it to begin with.  

    If that’s really what’s going on just wrap it in foil and it’ll cruise on by. 
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • nolaegghead
    nolaegghead Posts: 42,109
    That's too low a temp for a stall.  Seems normal for 45 min.
    ______________________________________________
    I love lamp..
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  • gdenby
    gdenby Posts: 6,239
    The Mad Max method can use a drip pan w. water. If that's the case, the stalling could be happening as the water the water evaporates. The foil tenting could be started earlier to get thru the stall, and removed at the end with the temp increased to restore the skin browning.
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  • lousubcap
    lousubcap Posts: 36,793
    Never paid attention to the temperature progression with a turkey cook.  But as noted by @JohnInCarolina above, you've gotta have a source of moisture/fat  to serve as the foundation for the "stall".  Make sure all your instruments are calibrated and go with 'em.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Foghorn
    Foghorn Posts: 10,227
    Mine turkey breasts seem stuck at 148.  Or maybe I'm just hungry and impatient.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • berndcrisp
    berndcrisp Posts: 1,166

    Thanks all.

     I think it was the water pan thing happening. Turned out ok but not great as in the past.

    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • Sherryjames
    Sherryjames Posts: 78
    Mine didn’t. Cooked faster than a mother f’er though. 
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  • lousubcap
    lousubcap Posts: 36,793
    The water pan- serves as a heat sink for any cook.  Should the water finally evaporate then the temperature will climb to the non-water settings.  If you want to run with the pan and manage the temperature, make sure it remains filled for the duration.
    The BGE doesn't need the water but it won't hurt unless it runs dry.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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