New here from Lancaster county Pennsylvania. I've been smoking meat for three years now with a modified propane smoker with just ok results. I just didn't have the time to constantly watch the smoker to make sure I was getting a constant temp that I wanted. Cold smoking was impossible the way it was set up.
So I finally sucked it up and bought the 6 rack Bradley smoker. I haven't used it yet but I have plans to smoke deer snack sticks, Dutch style sweet bologna and dried venison. I also told my sister in law that I would smoke a turkey for her thanksgiving dinner. We have a large family and I think I'm gonna smoke two 10lb turkeys. I need all the advice I can get on making my first turkey smoke a success.
Welcome from Texas, as for advice, keep your top vent open, your water bowl full of very hot water and have fun. You can spatchcock your turkey's and fit a 12 pounder on each rack and they will smoke better than whole. There are plenty of threads here on doing turkey's so do some looking and ask questions and remember we love pictures so no pictures, it didn't happen.
Welcome to the forum from Nebraska.
Welcome from Minnesota
welcome aboard and the 6 rack will handle two 10 lb turkeys, might look at brining them before smoking them, makes then a bit juicer, Take a look around at our recipe website
here it is
http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes
i would get a 10 lb turkey ahead of time and do it just to get a feel for it, also plan for 1 hour to 1 1/2 hour per lb to help with timing, if your turkeys get done early you can FTC ( wrap the turkey in foil, wrap in towels and place in cooler ) this will help keep the turkey hot for several hours
good luck and welcome aboard again
Thanks for the welcomes and tips on turkey smoking.