Just got my Bradley Smoker. Have a million questions

Maggie 1944 · July 28, 2010, 01:59:24 PM

First, can I smoke a whole turkey and if so how long will it take to do a 10 pound turkey. Does the smoker thoroughly cook a turkey or do I need to smoke it then roast in oven or on grill? Do I have to marinate or put a rub on meat or poultry before smoking or can I just smoke it? Okay that's enough for now.

Looking forward to smoking my way through the summer and fall.

Maggie1944

hal4uk · July 28, 2010, 02:52:46 PM

Welcome Maggie!
What model Bradley did you get?

TestRocket · July 28, 2010, 03:03:30 PM

Welcome Maggie,

I haven't done a turkey yet but rest assured your about to learn more then you could have imagined! And that's why this is such a great forum! Good luck!

Wildcat · July 28, 2010, 03:59:27 PM

I have not done a Turkey in the BS, but I think the answer to ALL of your questions is yes. I think I read about at least one member smoking and then deep frying the Turkey. I suspect the best outcome would be to smoke then transfer to the house oven. Bird skin in the BS alone does not fair well.

Maggie 1944 · July 28, 2010, 05:10:30 PM

Hi, I'm so glad to have such quick response. I bought the "original Bradley Smoker" My son who lives in Illinois has had his for eight years and loves it. I'm a Newbie and have alot to learn. We live in Eastern North Carolina and hope to be able to use the smoker for most of the year since we have a fairly mild climate. I just need to learn the basics to start. I love to cook and garden so I figure smoking is the next step. Any advice is welcome.

Maggie1944

classicrockgriller · July 28, 2010, 06:38:00 PM

Congrats on your Bradley.

You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?p=748#post748

recipe site:
http://www.susanminor.org/forums/

Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

ArnieM · July 28, 2010, 06:45:32 PM

Hi Maggie and welcome to the forum.

I agree on a smoke, maybe three hours, with the OBS set as high as it will go. Then transfer to the kitchen oven to finish it.

Or, transfer it to a Big Easy if you happen to have/get one.

I'd brine the bird over night.

hal4uk · July 28, 2010, 07:02:34 PM

Maggie, they're telling you good about that turkey.
Smoke it low & slow, and then transfer it to your pre-heated oven (or a Big Easy) to crisp up the skin.
The flavor of your turkey will be fabulous from the smoke - but the smoker won't "crisp" the skin (it will be rubbery).
Same rule goes for chicken, if you try that.

DTAggie · July 28, 2010, 08:51:41 PM

Welcome Maggie, I only have 999,999 answers for you. You asked the one question I cannot answer. Sorry.

Habanero Smoker · July 29, 2010, 02:51:58 AM

Welcome to the forum.

As other's have stated a 10 pound turkey will fit. I have smoked up to a 13 pound turkey; others have reported being able to get a 17 pounder in, but I find 13 pounds is close to the limit. Doubling the trays provides a little extra strength. Using one tray you will see that it sags a bit, this can be a problem if you want to smoke/cook it vertically. If you smoke/cook the bird horizontally, be careful moving it out of the smoker. A lot of juices collect in the cavity, and I have burned my foot a few times. Now when I remove it from the smoker, I place it on a half sheet pan then carry it into the house. When smoking poultry with skin, keep the vent wide open to help expel the moisture from the cabinet.

If your turkey is self basting or kosher, you don't have to go through the steps of brining, it is already brined. Seasoning and/or a marinade will build up some additional flavors.

Caneyscud · July 29, 2010, 06:52:40 AM

Welcome to the fun Maggie! As I'm sure your son can attest - it will serve you well and painlessly put out lots and lots of great tasting smoked goodies. Turkey is one thing I haven't done in the Bradley and I would heed Habs advice - I know he's done quite a few. I have smoked a few turkeys on other smokers though. But I'm a bit of a rebel. I like to stuff the cavity loosely with onions and peppers. I also like to loosen the skin from the meat and place sliced rounds of sausage links between the skin and the meat. Adds a little flavor to the meat and might also add a little basting action. Let us know how it turns out. OBTW - we like pics.

KevinG · July 29, 2010, 08:21:35 AM

Welcome to the forum Maggie! Here's what I did with mine, I have the 6 rack digital.

http://forum.bradleysmoker.com/index.php?topic=12806.0

Maggie 1944 · August 03, 2010, 02:14:53 PM

I got the Original Bradley Smoker, not the digital. This one I bought has six racks. So far I've done smoked tandoori chicken, some fabulous baby back ribs and today I made smoked salmon. Everything so far has been delicious. I've already ordered more briquettes.

I was afraid that something might not cook or would be overcooked but so far so good. I'm really impressed. And this site is wonderful. So many helpful people.

Maggie1944

Maggie 1944 · August 03, 2010, 02:18:13 PM

Thanks so much for the suggestions. I think I'll try smoking for three hours and finishing in my oven to crisp the skin. My concern was how long the turkey should be in the smoker. I wanted to make sure it would be done. Since the smoker cooks at such a low temperature I worried about bacteria but apparently the food cooks just fine.

I'll post once I've tried doing the turkey and let everyone know how it comes out. Again thanks.

Maggie194

KyNola · August 03, 2010, 08:07:19 PM

Hi Maggie, welcome to the forum.
My learned friends have you going in the right direction. I would add only a couple of things. First, open your vent all the way. You need the moisture in that turkey to get out of the tower. Secondly, preheat your Bradley to a high temp because when you open the door to put a 10 pound cold turkey in it, the temp in the tower will drop like a rock. You really would like to be smoking poultry at 250 degrees if possible. After the smoke period, moving it to your house oven is a great idea to finish the cook.

Let us know how it works out.