BRADLEY SMOKER | "Taste the Great Outdoors"

Miscellaneous Topics => General Discussions => Topic started by: TwistedSanity on September 01, 2018, 07:07:56 am

Title: Need help with wife!
Post by: TwistedSanity on September 01, 2018, 07:07:56 am
I am desperately seeking advice

How do I convinced the wife to let me take a crack at smoking the thanksgivings Turkey this year.  Her argument is simple NO!

I have 5 weeks left to convert her  :-\

Hope everyone is smoking something tasty this weekend.
Title: Re: Need help with wife!
Post by: _Bear_ on September 01, 2018, 11:52:24 am
Large amounts of wine!!!!!
Title: Re: Need help with wife!
Post by: Gafala on September 01, 2018, 12:12:41 pm
Do a hole chicken with her favorite smoke that might just do it.

It worked here.
Title: Re: Need help with wife!
Post by: tskeeter on September 01, 2018, 03:05:01 pm
Smoke a bone-in turkey breast for her to taste.

Note that poultry skin is rubbery and unappealing after smoking.  Many folks crisp the skin in the oven or on the grill before serving.  Can one of our resident poultry experts help me out with a time for crisping the skin?  I’m thinking about 15 minutes?

You will need to allow for the additional cooking that will take place during crisping.  I like the texture of turkey breast cooked to 165F and then rested.  So, I would pull the breast from the smoker at 155F and rely on the crisping to roast it the rest of the way.

For left over smoked turkey breast, we like pesto pasta with smoked turkey breast.  Pasta, jarred pesto sauce, bite sized chunks of smoked turkey breast, grated parmesan cheese, and a hand full of walnuts to add some crunch.  Serve warm or cold.
Title: Re: Need help with wife!
Post by: Edward176 on September 02, 2018, 03:19:38 pm
I surprised my wife with a smoked boneless and skinless turkey breast and thigh/leg for her to sample, which she loved immensely . It turned out so well my wife asked if I could smoke a turkey for Thanks Giving. Works for me...
Title: Re: Need help with wife!
Post by: TMB on September 04, 2018, 08:32:37 am
Do you own a Big Easy from Charbroil?   if not get one.  Smoke a turkey till almost doe then place it in the Big Easy and finish, skin will be crispy yet you have a smoked turkey!!
Title: Re: Need help with wife!
Post by: Edward176 on September 04, 2018, 12:31:51 pm
Now when I smoke a whole split chicken or turkey in my Bradley I put in on my preheated grill to finish off, takes 10 minutes and the skin crisps up nicely.
Title: Re: Need help with wife!
Post by: TwistedSanity on September 07, 2018, 11:14:41 am
Thanks for all the advice.

She have agreed to let me do a test run with a chicken this weekend.

Wish me luck
Title: Re: Need help with wife!
Post by: Edward176 on September 07, 2018, 12:29:14 pm
A test run! Man you're half way there. Good Luck and let us know how it turns out (wife's opinion and chicken :)
Title: Re: Need help with wife!
Post by: TwistedSanity on September 19, 2018, 02:30:03 pm
Well the test run was a partial success.

as she stated " that was the most tender juiciest chicken I have ever eaten"
unfortunately the skin was not as crispy as she demands for a Turkey attempt.

I smoked at 250 until IT was 265.  I will be attempting a second one this weekend. I am thinking of rubbing skin with olive oil and cooking at 350 until IT 265.  Does anyone suggest something different?

Thanks for all the advice
Title: Re: Need help with wife!
Post by: Gafala on September 19, 2018, 04:25:20 pm
After you smoke it crisp the skin in the house oven. That's what I do.


Title: Re: Need help with wife!
Post by: Salmonsmoker on September 19, 2018, 06:38:43 pm
I think 250F is about all your going to get temp.wise with a turkey for a heatsink. The low and slow temp. is what helps keep that moisture in the bird. Like others have said, just do a high temp. finish in the kitchen oven, Big Easy or a gasser. I started smoking turkeys a drum smoker and now in a pellet smoker where I can bump up the temp. at the finish if I need to, although either of those will crisp the skin perfectly at my cook temp. of 275F. I think one more test and your wife is going to wonder why she ever doubted you!  ;D ;D
Title: Re: Need help with wife!
Post by: TwistedSanity on September 20, 2018, 08:52:59 pm
My Bradley has two elements in it.  I beleive it will hit 300 if I ask it nicely

My questions is when to I ramp the temp up.  Does doing it at 145 IT make sense?

Thanks for all the advice.
Title: Re: Need help with wife!
Post by: Salmonsmoker on September 21, 2018, 07:08:11 am
Poultry min. temp is an  IT of 165F.  If you haven't bypassed the max. temp. sensor in your Bradley, it'll trip before 300F if I remember correctly.
Title: Re: Need help with wife!
Post by: TwistedSanity on September 21, 2018, 01:16:40 pm
Let me rephrase me questions.

If I am using a process of cooking at 225 and the ramping up temps or move to the over to finish at 165 , at what temp should I start ramping up the over temp or moving the bird to the over?

I run a PID. Am I correct in assuming that this would override any stock programing for oven temp?

Title: Re: Need help with wife!
Post by: Habanero Smoker on September 22, 2018, 02:19:01 am
My past experience, when I cook at 250°F and above in my Bradley, my food tends to acquire a burnt flavor. I couldn't guess what temperature to start ramping at, to fully cook in the Bradley. Maybe if you fully cook at 235°F - 240°F from start to finish, that may be a high enough temperature to render the fat out of the skin, but that is just a guess. When I cook chicken in my charcoal smoker, I use a temperature of 275°F, for about 2.5 hours, though the skin is not crisp, the fat has rendered, and it is bite through.

What temperature you pull it out of the Bradley mainly depends on how are you going to finish it. If you are going to finish in a hot oven (375°F - 400°F), or on the grill, I would take the chickens out when the thigh reaches 155°F - 160°F. If under the broiler, I would fully cook, then place them under the broiler for a few minutes, but this doesn't work well for whole chickens. A very hot oven, such as 500°F, will work better than using the broiler for whole chickens. With any of these methods, you need to monitor the meat very closely, or the skin will burn.
Title: Re: Need help with wife!
Post by: Salmonsmoker on September 22, 2018, 10:04:13 am
Let me rephrase me questions.

If I am using a process of cooking at 225 and the ramping up temps or move to the over to finish at 165 , at what temp should I start ramping up the over temp or moving the bird to the over?

I run a PID. Am I correct in assuming that this would override any stock programing for oven temp?

Only if you're bypassing the high temp. limiting sensor. If your heating element is connected directly to the PID, then yes. If the wiring path is original, then the sensor is in play.
Title: Re: Need help with wife!
Post by: TwistedSanity on September 24, 2018, 11:02:42 am
My past experience, when I cook at 250°F and above in my Bradley, my food tends to acquire a burnt flavor.

This did indeed happen to it this weekend. It didn't render the chicken unenjoyable,  but I could taste it there.
I cooked at 280 until the IT hit 165. I was surprised to see that at one point the pucks waiting on the ramp for their turn on the heater also light up. At one point I had burnt the puck on the element plus the next 1 and 1/2.

I also want to say that the chicken was not as tender or juicy as when it was done the entire time at 250.

Next attempt I will be trying in the smoker at 250 until an IT of 150, then in a very hot over until 165IT.

Either way thank you all for all the advice.  I will report on my next attempt.  Also looking for other suggestions.

Title: Re: Need help with wife!
Post by: Habanero Smoker on September 24, 2018, 01:01:57 pm
Looking forward to your report on your next attempt. I'm surprised the fat didn't render and make the skin bite through. I'm use to smoke/roasting chicken parts, so that may make the difference.