Second year in a row I can't understand how I can cook a 13lb Turkey at 325 Grill Temp. (using GURU) with not one overshoot in temp and still have the turkey registering 150 at the 1hr 15min mark. What could I be doing wrong. Starting temp of the bird was 51. I let it sit out at room temp for about 30min while coals were getting ready. Maybe I should leave the bird in the fridge until ready to cook? Any Ideas, or is this normal?

Where is your probe for the meat temp at, thigh, breast? I'd double and tripple check that it's dead center in the thickest part. Doesn't sound right to me either.

I have the guru in one breast, the maverick in the other, and I have been manually probing it with a standard kitchen unit. I am afraid to probe it anymore fearing I will not have an juice left in the poor bird . I am pretty sure its dead center. Thanks for the fast reply Bryan

Rico, I'm feeling you right now. My bird has been on for about 40 mins and it's already run up to 130, I'm starting to get worried. Was 51 when she went on. Cooker temp is only about 315 or so...

Not unusual at all and your turkey is perfectly cooked.

I have done dozens of them with the same times.

same here. seems like the first part of the smoke is real fast, then it always slows down for the move from 140 to 165.