Hello all, been trolling long enough and decided to join. I've learned a lot just looking the last few days. You guys sure use a lot of acronyms! Still haven't figured em all out. I think I do know what an OBS is and that's what I've got. Bone stock. No PID, extra element, fan etc. I do use a digital leave-in probe unit to monitor my meat temp. So today I put some of my new knowledge to use and smoked a 12.5 lb turkey. Turned out great! It was a pre-basted job the wife has had in the freezer for a while so I didn't brine it. I used a pre-mix poultry rub mixed with olive oil under and over the skin, and put a quartered onion, and some Sage and Tyme in the cavity. Temp outside today was about 45, and the Bradley held 225 degrees OK. Used apple pucks cause that's what I had enough of ;) Right at 6 hours it hit 161 in the breast so I pulled it and covered it up to rest for a half hour. Man o man I am happy! Turned out perfect! Moist and delicious! I'm gonna try to post pics, we'll see if it works. Looking forward to sharing more with you all.
(http://i43.photobucket.com/albums/e398/crucut33/DSCN0611.jpg)
(http://i43.photobucket.com/albums/e398/crucut33/DSCN0612.jpg)
Welcome - and good job! Bird looks fantastic..
Looking Good. Welcome to the Forum.
Looks like a job well done. I did my 1st whole turkey the other day. Welcome to the forum.
Hi PapaC;
Welcome to the forum.
Here is a list of the more common acronyms:
Acronyms (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=766#post766)
Quote from: Habanero Smoker on November 26, 2011, 01:53:28 AM
Hi PapaC;
Welcome to the forum.
Here is a list of the more common acronyms:
Acronyms (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=766#post766)
Thank you, that does help.
Nice bird. Looks amazing. Welcome to the
Forum.
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Niiiice bird and welcome to the forum...Enjoy!
http://www.susanminor.org
Remember we like pic's!!
That turkey looks ready to eat, looks real good...