Hard to tell because I didn’t have a digital thermometer in the smoker for this cook, but somewhere around 275/315.
I rarely use water, only when I need to bring the temperature lower than I can get with the vents mostly closed. The evaporative cooling of the water keeps temperature down. I don’t use it for humidity, that doesn’t actually improve the meat. Final internal temp and cook time are the main factors there.
What temperature did you smoke at, and did you use a water pan?
This looks fantastic and now I’m hungry for turkey! 🦃
Hard to tell because I didn’t have a digital thermometer in the smoker for this cook, but somewhere around 275/315.
I rarely use water, only when I need to bring the temperature lower than I can get with the vents mostly closed. The evaporative cooling of the water keeps temperature down. I don’t use it for humidity, that doesn’t actually improve the meat. Final internal temp and cook time are the main factors there.
I appreciate the detailed response! Thank you and happy smoking in 2025!