Post by ncsmoker on Nov 23, 2015 10:49:18 GMT -5
Two things that I notice is for that small of a bird only brine it one or two days max. Second take your temp up to 275-300. It will cut your cooking time. Finally back your bottom vent off when you reach 250 or you'll over shoot the temp you are looking for. Also back it to two holes 4 is wide open 3 is 3/4's. Double check me on your grill but that is what it is on my One Touch Gold. It is going to depend on the temperature outside 3 may be fine, this is where experience and keeping a note book comes in handy.
A little story. Yesterday I smoked a 16lb fresh ham that I had cured 2hours with hickory the next 10 with apple. It finally reached the 155 degree temp required by the USDA for a fully cooked ham. Well today the winds were gusting from 15-30mpm and the temps went from 31-46. It was impossible to set the SN I was impossible to adjust the vents and forget them. The longest I went was 45 minutes. Today the wind is 6mph and the temps are the same and so far no adjustment. Big difference between the two days.
Tom
A little story. Yesterday I smoked a 16lb fresh ham that I had cured 2hours with hickory the next 10 with apple. It finally reached the 155 degree temp required by the USDA for a fully cooked ham. Well today the winds were gusting from 15-30mpm and the temps went from 31-46. It was impossible to set the SN I was impossible to adjust the vents and forget them. The longest I went was 45 minutes. Today the wind is 6mph and the temps are the same and so far no adjustment. Big difference between the two days.
Tom
