Help smoking Big Bird

dakotadigger · November 25, 2010, 04:15:17 AM

Hey, Put a 17# brined turkey in the obs at 3 am it's 5 am it's 150 Dgs. It's -1 fght outside. Plan on a 12 hr smoke, but not real sure. Too long? This is first trukey, I'm a rib, jerky and salmon man, so the big bird got me guessing! Hope you all have a great Turkey Day and make this nation great again! Gull Veioimaor.

FLBentRider · November 25, 2010, 04:26:03 AM

W E L C O M E to the Forum dakotadigger!

My first question is _what_ is 150F the tower temp or the IT of the bird?

I hope you are not applying 12 hours of smoke, but only 2 or three and then just cook the rest of the time.

If 150F is the tower temp, is that the door thermometer and is the bird below the probe?

dakotadigger · November 25, 2010, 04:34:51 AM

Tower temp and he's just above the door prob. I have salmon that I smoke longer than that! Haven't takin bird temp Don't want to open door, It is cold as "North Pole" I had better a word.

KyNola · November 25, 2010, 05:25:31 AM

Did you preheat the smoker prior to putting the bird in? If you did I think you may have a heater problem or some wildly inaccurate temp readings. Also, is your vent wide open? If not, open it 100% and leave it there. The turkey is giving off a lot of moisture and will hold your temp down if it doesn't have a place to escape.

If you have put 3 hours of smoke on it, you could always transfer it to your house oven and roast as normal. Those low tower temps for an extended period make me extremely nervous with any type of poultry.

Update us on your progress.

Oh yeah, welcome to the forum!

dakotadigger · November 25, 2010, 05:35:04 AM

Just went out, temp up to 175 and I did just opened to vent wide open. Had it just cracked

KyNola · November 25, 2010, 05:47:55 AM

There you go!! Hopefully you just solved your problem. You would think keeping the vent cracked would help the heat build up inside but actually it does just the reverse because the moisture holds the temp down and eventually the moisture will condense at the top of the tower and "rain" this awful black liquid down onto your bird.

Continue to keep us updated.

dakotadigger · November 25, 2010, 05:56:14 AM

I got that covered I aways keep pan under vent just for that purpose. It looks like it droped to 160f, I'll let it smoke of another hour, then pull out. Should I let it rest before I stick it in the oven, or just put him in there? I was hoping it wasn't going to be this d--- cold, 30's would have been nice.

FLBentRider · November 25, 2010, 05:59:19 AM

I would just put it right in the oven.

If it's a little early, then put it in @250F, and increase the temp to 325F when the IT is 155F.

KyNola · November 25, 2010, 06:00:33 AM

Straight into the oven. Is it windy where you are? The wind is a much bigger enemy to the Bradley than cold air temps. The Bradley is pretty well insulated but the wind blowing across the top of the vent literally sucks the heat out of it.

Sounds like you got this fixed. Happy Thanksgiving to you.

Sorry FLBR, you beat me to the trigger....again! :)

dakotadigger · November 25, 2010, 06:18:19 AM

The wind is at a slight breeze. I know about the wind thing That's why I had the vent cracked, it was windy when I started. I have had this smoker for 3 or 4 years, Smoke alot of my ribs and kings, Make jerky every other year. first time for a bird, thought it would be differnt for a change. Usually have my famose ribs. But this is a good "change". Was shooting for a 2:00 done time, but I can always heat it up for half hour before chow time. Thanks guys! Gull Veioimaor

dakotadigger · November 25, 2010, 07:16:46 AM

Just put Big Bird in the oven! If this bird taste as good as the aroma My family is in heaven today. My whole house has never smelled like this. OOOHHH YYYAA! Checked thigh it was 130f just before I put in oven. I oiled him with olive oil and put some rocksalt and fresh ground blackpepper. Took some pics after the smoke, will take some more when he comes out of the oven. Thanks! Gull Veioimaor

punchlock · November 25, 2010, 07:23:54 AM

WOOOO HOOOOO he took pictures! ;D

KyNola · November 25, 2010, 07:36:04 AM

There ya go DD! I can almost smell it all the way over here in Kentucky. Glad it's turning out for you.

pensrock · November 25, 2010, 07:43:04 AM

Thats going to be one great tasting bird. Happy Thanksgiving.

dakotadigger · November 25, 2010, 08:28:40 AM

Here's some pics of the bird as it's transfered to the oven....
http://jaxandrob.shutterfly.com/pictures/1226

see if this link works...

not sure how to just put the pics on here?