I'm Tom (A.K.A. Gramps) from North Texas (Baja Oklahoma). I have a one day old Bradley digital, and cooked a whole turkey breast, with pretty miserable results. I'm here to learn!
Tom
Welcome to the forum. Lots of help around here. All you got to do is ask.
Welcome Gramps! Lots of people make lots of great looking turkey in their Bradleys. Its not something that I do a lot of - 1 in three years. I'll let the guys who smoke lots of turkey chime in. However, the use of a brine and/or injection can do a lot to improving turkey. But try to get a "non-enhanced" turkey.
Hello and welcome to the forum, questions, just ask, someone will help....
here is a link that will help you...
http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=766#post766
Welcome Tom - McKinney, TX here
Quote from: DTAggie on October 17, 2011, 02:06:08 PM
Welcome Tom - McKinney, TX here
Howdy. Let me know when the cold weather hits...
Tom '78
Welcome! Tell us what you think you did wrong.....there are alot of members here that are pretty darn good with them turkey boulders!
Quote from: SiFumar on October 17, 2011, 05:06:04 PM
Welcome! Tell us what you think you did wrong.....there are alot of members here that are pretty darn good with them turkey boulders!
Crust was really dry (burned). Inside (about 1/4 inch was moist/tender/flakey). Internal temp built consistently to 140, took 3 hours from 140 to 155. Obviously needed basting/or something....perhaps would have been better to leave skin on??
Tom
Yes leave skin on! It will protect the bird and keep it moist. The skin gets rubbery after smoking, and you can crisp it up in oven if you plan to eat it. If not, just peel off after you let it set.
Welcome to the forum...Enjoy!
http://www.susanminor.org
Remember we like pic's!!
Quote from: TomW on October 17, 2011, 02:22:09 PM
Quote from: DTAggie on October 17, 2011, 02:06:08 PM
Welcome Tom - McKinney, TX here
Howdy. Let me know when the cold weather hits...
Tom '78
Just noticed that! Lived in Law
Caneyscud '78 also
lots of good folks and good advice,
for starters,
1) season the smoker
2) run the vent 1/2 to full open at all times to let the smoke circulate and moisture escape
3) ask questions when you want to make something new and you will have several responses to your question
enjoy enjoy enjoy
Quote from: Caneyscud on October 20, 2011, 08:16:42 AM
Quote from: TomW on October 17, 2011, 02:22:09 PM
Quote from: DTAggie on October 17, 2011, 02:06:08 PM
Welcome Tom - McKinney, TX here
Howdy. Let me know when the cold weather hits...
Tom '78
Just noticed that! Lived in Law
Caneyscud '78 also
I lived in Walton in 74 and half of 75... then a 20 foot travel trailer, with a BBQ pit...<grin>
Tom
I'd drive out to Somerville if I wanted something grilled. Grilled fish for breakfast is pretty darn good. Or I'd use a hibachi I usually had at the dorm - it would get "borrowed" when I wasn't looking - but would always show back up. Or if I wanted a giant grilled hamburger, I'd go to that place in a house behind the Campus theatre where they showed the groad flicks (Aggie Frolics) just down from the Chicken.
BTW, it was always easy to yell or throw something at Walton going back and forth from Sbisa and/or Northgate! Hope nothing of yours got splattered! If it did, I'm sorry!
Quote from: Caneyscud on October 20, 2011, 02:08:56 PM
I'd drive out to Somerville if I wanted something grilled. Grilled fish for breakfast is pretty darn good. Or I'd use a hibachi I usually had at the dorm - it would get "borrowed" when I wasn't looking - but would always show back up. Or if I wanted a giant grilled hamburger, I'd go to that place in a house behind the Campus theatre where they showed the groad flicks (Aggie Frolics) just down from the Chicken.
BTW, it was always easy to yell or throw something at Walton going back and forth from Sbisa and/or Northgate! Hope nothing of yours got splattered! If it did, I'm sorry!
Geez you old Ags!
(http://serve.mysmiley.net/sign/sign0016.gif) to the forum!