Too Low and Slow?

[DADAKOTA]

HAd a couple of turkey boulders I needed to smoke so I threw them in the smoker with a couple small fully cooked hams after preheating the Bradley to 260.  Lost my heat while loading.  ran 3 hours of smoke and the temp maxed out at 212.  After another half hour I moved the turkey to the oven until an IT of 165.  Hams never got above 140, but they were fully cooked before I started.  Two questions.  Why did the smoker never get above 212?  And could there be a problem with smoking the turkey at so low a heat?

[GusRobin]

where did you have your vent? When doing poultry vent should be wide open. Where were you taking the temp? Temp  below the lowest rack with  meat will usually record the highest.

[DADAKOTA]

The vent was wide open.  Temp probe on rack with boulders and toward the front of the OBS.  Boulders should have been brought up to room temp before I started, but they weren't.

[DADAKOTA]

So is the turkey safe to eat?  Little spooked by the low temps.

[KyNola]

I think the turkey is safe since you moved it to your house oven and finished it to 165.  I'll certainly yield to others more knowledgeable than me.

As for the low temp, Large Cold Load = Slow Temp Recovery.

[SouthernSmoked]

I think the turkey is safe since you moved it to your house oven and finished it to 165.  I'll certainly yield to others more knowledgeable than me.

As for the low temp, Large Cold Load = Slow Temp Recovery.

Ditto...... All should be good.

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