Big enough to fit a turkey?

CTSnake · April 30, 2005, 03:39:12 PM

I'm really considering buying a Bradley smoker but, I have concerns about the size. The pictures in the web site don't help. They give dimensions on the site but don't say wether they're inside or outside dimensions. I would like to be able to fit say a 12 lb turkey and hopefully have a shelf or two for fixin's. Has anyone done this? Can someone give me interior dimensions?

Thanks in advance,

CTSnake

Habanero Smoker · April 30, 2005, 03:57:00 PM

I will measure it latter, but I can assure you that a 12 pound turkey will fit, I have done serveral 12 pounders. I have seen a few posts where some have done larger, but a 12 pounder doesn't leave much room.

Habanero Smoker · April 30, 2005, 04:35:43 PM

Here are the dimensions I got for the cooking area of the BS:

16 1/8" Height (25 1/2" including area for water bowl)
15 3/8" Width
11 5/8" Depth

If I mis-measure, someone will correct this.

Edited
Please note the correction in the height adjustment. I measured from the bottom bracket to the top, and did not take into account the 1/2" depth of the basket.

JJC · April 30, 2005, 06:31:20 PM

Hab is right, CTS, I've done a 14 lb turkey and it was a squeeze, while 12-13 pounders fit pretty well without much spare room. I've also done several 7-8 lb turkey breasts (1 per shelf) with great results, too.

Let us know if you decide to buy the BS. Always looking forward to adding another northeast BSer to the fold. You'll absolutely love the Bradley . . . check out Chez's site for good prices and super service, as well as some accessories that you can't get anywhere else (Bubba pucks, different types of racks, etc).

John
Newton MA

CTSnake · May 01, 2005, 03:42:15 AM

Thanks for the quick and helpful responses. This forum rocks. Though, it does sound a bit small for the price.

Thanks again,

Brian

Habanero Smoker · May 01, 2005, 04:24:18 AM

Looking at the measurements may give the impression that it is small, but you can get a lot of food in this smoker. Once I did one butt (had room on that self for another butt), a brisket, two chickens (on one shelf), and still had one self empty. Another time I did two chickens (on one shelf), and a 12 pound turkey, and left the bottom self empty. If you have cuts of meat that are 1" thick or less (such as chicken parts, jerky, etc.), you can invert one tray on top of another, and double you cooking capacity.

I hope this answers some of your concerns about the capactiy.

Chez Bubba · May 01, 2005, 05:06:48 AM

Snake,

Whole turkeys are one thing, but we get 35-40# of assorted meat in each unit on our big smokes.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

nsxbill · May 01, 2005, 05:34:13 AM

Another option on Turkeys is to hang it, and you get more room for a bigger turkey. I have bought some ham bags for that and for butt. Hate cleaning shelves!

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

Phone Guy · May 01, 2005, 06:38:11 AM

If you go with the Bradley you won't be disapointed. You have control of the heat and smoke. I havem't seen another unit like it at any price.

Habanero Smoker · May 01, 2005, 11:36:13 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by nsxbill
 Another option on Turkeys is to hang it, and you get more room for a bigger turkey. I have bought some ham bags for that and for butt. Hate cleaning shelves!

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.
<hr height="1" noshade id="quote"></blockquote id="quote">
Bill,
This is something I would like to try, how large of a bird did you smoke. I did one 12 pounder vertically, and it was a snug fit when I closed the door. It's the depth, not the height or width that is preventing me from doing larger birds.

nsxbill · May 01, 2005, 12:10:08 PM

The largest bird I have done so far was about 12lbs. I thought I might be able to go bigger with hanging. It was just a thought. I almost think another option to consider is Spathcock prep before smoking for larger amount of meat.

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

Habanero Smoker · May 01, 2005, 05:22:37 PM

I was thinking or visioned [:)], if the turkey is hanging by it's legs the pull of gravity would compress the chest cavity[?]

I'm tempted to get a 16 pounder to test this. If it doesn't work, I'll butcher it. Separating the white and dark meat may be a better way to smoke turkey anyway. You can take out the white meat when it reaches 150/155 degrees F, and leave the dark meat in until it hits 160/165.

Chez Bubba · May 01, 2005, 10:56:36 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Habanero Smoker
 I was thinking or visioned....compress the chest cavity<hr height="1" noshade id="quote"></blockquote id="quote">
This thought too has entered my mind on occasion![;)]

Oops, wrong forum.[}:)][:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Habanero Smoker · May 02, 2005, 09:47:36 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Habanero Smoker
 I was thinking or visioned....compress the chest cavity<hr height="1" noshade id="quote"></blockquote id="quote">
<hr height="1" noshade id="quote"></blockquote id="quote">
OR
This is someones main concern after eating too many ABT's[:D]

JJC · May 03, 2005, 01:33:51 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Perhaps this was the Forum you were looking for?

John
Newton MA<hr height="1" noshade id="quote"></blockquote id="quote">
Nope, too many of the male persona there.[:D][:D][:D]

Kirk

Edit: Dang it John, I hacked up your original post instead of replying to it.[B)][:(!][V] Sorry![:I][B)]