The Bird!

[shep222]

Hi Everyone!
I'm planning on smoking my first whole turkey today. I put on a rub last night and refrigerated it over night. I've read alot of posts but there are a few things that are not really clear to me so if someone can explain FULLY and detailed as to how to do this I would be GREATLY appreciated.
What I need to know is............ when you smoke the bird, do you turn both the smoker and the oven part on or just the smoke generator.  I'm thinking its BOTH but I want to make sure.

How long should I run the smoke? and at what temp?
What temp should the over be set to for the REST of the time its cooking?
Do I rotate the bird or just let it be?
I know the IT should be 165. Thats what pretty much EVERYONE says and that it take s around 7 hours for the bird to get done.

Thanks for any help.
Also, If someone wants to send me some links with FULL INSTRUCTIONS for the following it would be awesome.  I do best with a STEP by STEP layout for the first time..... here's what I'm looking for:
porkloin
deer backstrap
turkey
chicken
fish
ribs.... I tried these already and messed up a little.  But NOT discouraged.

Yeah, so pretty much EVERYTHING with a basic STEP by STEP...
THnaks again...
Shep!

[FLBentRider]

How big is the bird?

Run the oven and smoke generator the whole time, I roll smoke for four hours.

I don't flip, flop or rotate birds.

What happend to your ribs? There is a post with step-by-step instructions for that http://forum.bradleysmoker.com/index.php?topic=10182.0

[shep222]

Thanks for the link for the Ribs.

I know what I did wrong.... I smoked them for 2 hours at 220 and let them stay in the smoker without smoke for an additional 6 hours.  They NEVER came up to temp.  I was getting rather frustrated since I had my CHEF from my restaurant tell me what to do.  I never wrapped them in foil and I think that plays a huge role in finishing them.  They were cooked enough to take them out.  So I refrigerated them for a day until I had time to try to finish them.  So today they are in the over trying to get them done. 
I dont think they will be tender... but they sure smell good and I will still enjoy them.  My dogs are getting jelous rather quickly.
Thanks again.
Shep

[FLBentRider]

When you say "never came up to temp" where and how are you measuring the temp?

How many racks of ribs?

[shep222]

The bird is a 13lber. Forgot to answer that earlier.

The Ribs..........
I measured them with a normal meat thermometer and the largest point.
They were very rubbery to the touch. I could tell them were not done.  Pretty much RAW on the inside.  I'm going to make another attempt at ribs over the weekend hopefully.  But first the bird.... then a deer backstrap.  My mouth is watering already.... I gotta figure this smoker thing out soon or I'll torture myself.

Shep

[FLBentRider]

Ah the bird...

I brine my birds overnight, I use this brine:

1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice

Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.

Remove the turkey from the brine and dry thoroughly. Apply rub and smoke @250F until an IT of 165F

I apply four hours of smoke, some like only two. If you are in doubt, I would err on the side of less if you are unsure - you can't "un-smoke" it later.

Note: this recipe was adapted from here - http://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe2/index.html

[Smokeville]

Hi Shep222;

I rotate the bird with each water change so that both sides cook evenly. My smoker is hotter at the back.

If I do two turkeys (same size as yours) I also exchange the racks.

Have fun. So long as your IT is safe everything will be jump-up-and-down tasty. Actually, it will be tasty if the IT is off but it won't be safe!

Rich

[shep222]

OK.... how the heck do I insert pictures?

[FLBentRider]

Try this to get your pictures going - http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768