Hey, Put a 17# brined turkey in the obs at 3 am it's 5 am it's 150 Dgs. It's -1 fght outside. Plan on a 12 hr smoke, but not real sure. Too long? This is first trukey, I'm a rib, jerky and salmon man, so the big bird got me guessing! Hope you all have a great Turkey Day and make this nation great again! Gull Veioimaor.
W E L C O M E to the Forum dakotadigger!
My first question is _what_ is 150F the tower temp or the IT of the bird?
I hope you are not applying 12 hours of smoke, but only 2 or three and then just cook the rest of the time.
If 150F is the tower temp, is that the door thermometer and is the bird below the probe?
Tower temp and he's just above the door prob. I have salmon that I smoke longer than that! Haven't takin bird temp Don't want to open door, It is cold as "North Pole" I had better a word.
Did you preheat the smoker prior to putting the bird in? If you did I think you may have a heater problem or some wildly inaccurate temp readings. Also, is your vent wide open? If not, open it 100% and leave it there. The turkey is giving off a lot of moisture and will hold your temp down if it doesn't have a place to escape.
If you have put 3 hours of smoke on it, you could always transfer it to your house oven and roast as normal. Those low tower temps for an extended period make me extremely nervous with any type of poultry.
Update us on your progress.
Oh yeah, welcome to the forum!
Just went out, temp up to 175 and I did just opened to vent wide open. Had it just cracked
There you go!! Hopefully you just solved your problem. You would think keeping the vent cracked would help the heat build up inside but actually it does just the reverse because the moisture holds the temp down and eventually the moisture will condense at the top of the tower and "rain" this awful black liquid down onto your bird.
Continue to keep us updated.
I got that covered I aways keep pan under vent just for that purpose. It looks like it droped to 160f, I'll let it smoke of another hour, then pull out. Should I let it rest before I stick it in the oven, or just put him in there? I was hoping it wasn't going to be this d--- cold, 30's would have been nice.
I would just put it right in the oven.
If it's a little early, then put it in @250F, and increase the temp to 325F when the IT is 155F.
Straight into the oven. Is it windy where you are? The wind is a much bigger enemy to the Bradley than cold air temps. The Bradley is pretty well insulated but the wind blowing across the top of the vent literally sucks the heat out of it.
Sounds like you got this fixed. Happy Thanksgiving to you.
Sorry FLBR, you beat me to the trigger....again! :)
The wind is at a slight breeze. I know about the wind thing That's why I had the vent cracked, it was windy when I started. I have had this smoker for 3 or 4 years, Smoke alot of my ribs and kings, Make jerky every other year. first time for a bird, thought it would be differnt for a change. Usually have my famose ribs. But this is a good "change". Was shooting for a 2:00 done time, but I can always heat it up for half hour before chow time. Thanks guys! Gull Veioimaor
Just put Big Bird in the oven! If this bird taste as good as the aroma My family is in heaven today. My whole house has never smelled like this. OOOHHH YYYAA! Checked thigh it was 130f just before I put in oven. I oiled him with olive oil and put some rocksalt and fresh ground blackpepper. Took some pics after the smoke, will take some more when he comes out of the oven. Thanks! Gull Veioimaor
WOOOO HOOOOO he took pictures! ;D
There ya go DD! I can almost smell it all the way over here in Kentucky. Glad it's turning out for you.
Thats going to be one great tasting bird. Happy Thanksgiving.
Here's some pics of the bird as it's transfered to the oven....
http://jaxandrob.shutterfly.com/pictures/1226 (http://jaxandrob.shutterfly.com/pictures/1226)
see if this link works...
not sure how to just put the pics on here?
Quote from: dakotadigger on November 25, 2010, 08:28:40 AM
Here's some pics of the bird as it's transfered to the oven....
http://jaxandrob.shutterfly.com/pictures/1226 (http://jaxandrob.shutterfly.com/pictures/1226)
see if this link works...
not sure how to just put the pics on here?
You need to copy and paste the img tags
check this tutorial: http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768
(http://jaxandrob.shutterfly.com/pictures/1229)
(http://jaxandrob.shutterfly.com/pictures/1229#1228)
(http://jaxandrob.shutterfly.com/pictures/1229#1227)
hhmmmmm.... see if this works?
well, that didn't work guess the link will have to do
Welcome to the forum dakotadigger. Great looking bird there. Happy Thanksgiving. After looking at that picture of your back yard with all the snow I feel bad complaining about the frost on the lawns this morning ... It actually got down to 31ยบ last night here in Central California 8) That's like summer compared to the temps some of you get ;)
http://jaxandrob.shutterfly.com/pictures/1226 (http://jaxandrob.shutterfly.com/pictures/1226)
and it's done! If it tastes as good as it looks and smells I might have to change my stance on not liking turkey (the wife)
Thanks for all of your help!
For all your worries it looks like you knocked this one out of the park! :o
I snuck a piece with the wife, out of this world! Now I can eat turkey again! This is way better than plain turkey!
I stay outta this one.
Cuz when the rest of the muppets find out your smoking big bird :D :D
Kermi and Miss piggie going to be pissed
And the swedish chef................mork mork mork :D
LMAO and can't stop! I guess I didn't think of it that way
recipe: 1 5gl bucket,3gl water, 2 cups pickling salt, 4 1/2 table spoon minced garlic,2 tablespoon ground blackpepper,1/2 cup worcestershire sauce and 1 cup dark brown sugar. Used a 17# Big Bird. Soaked for 3 full days in bucket in frig. Dry completely after rinse, dry one full day uncovered in frig on a rack with drip pan. I stuff paper towles inside to keep cavity dry. Preheated OBS overnight cause of -0 f. Used hickory pucks for 5 hours at 175 is high as it got. Brushed olive oil over whole bird and put sea salt and fresh ground black pepper to your liking. 2 1/2 hours in oven at 225 till it reached 155 then 325 till thigh reached 180f. Cooked bird on smoke rack and drippan in oven. And the bird turn out to die for. Gull Veioimaor Thank You very much
Mine was in Bourbon/Maple brine for like 4 days
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00572.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00573.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00570.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00574.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00575.jpg)
On my MAK Grill
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00630.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00634.jpg)
I got a new respect to the old turkey bird, got tired of plain old dried turkey. It's been 15+ years since I had turkey for T-Day. That looks and sound good, can you discribe how it taste? I know it's a hard question! My Baby back ribs I make has my own Jack Daniels BBQ sauce, that I make from scratch. Everyone in town ask my wife if they are serving my rib when they have a rib special at the resturant. Going to try to make lox here in a couple of weeks. Going to make a remote box for the gen can't have any heat in the smoker. Man I stuffed! Can't thank you enought for all the help I got from you all, even that early in the morning! Wife made a garlic and herb sauce for the bird and broccoli that was great made by Knorr
Ater seeing your pics I think I know what was wrong. Did you see the size of the wood bisquette that was laying on the table next to the smoker? :o :D Dude, you go to use the Bradley standard size bisquettes! ;D ;D ;D ;D ;D
Nice!