Turkey Under Cooked

[Smoking Duck]

Sure, John.

You can either do a search under the meat section or give this site a try: http://www.susanminor.org/

This is where most of the recipes we use are stored.  I suggest you bookmark this place as you'll want to keep going back to try new things there.  Oldman (that's his screenname) started the site and I believe Habanero Smoker now takes care of it.  It's a great site and all sorts of stuff to try out there.

Marc

[Mr Walleye]

Thanks SD.  BTW do you know of anywhere on the forum where I could pick up a good smoked ham recipe?

Ollavac

If you haven't been over to Old's recipe site you should head over there. Just click on the smoker in the bottom of my post. Tons of great recipes for the Bradley all contributed to by the fine folks here on the forum. There is a couple ham recipes as well.

Mike

[Mr Walleye]

Geezzz SD.... Your beatin' me to everything tonight!  :D

Mike

[Smoking Duck]

That should give you a clue as to how pathetic my life is without a job :o

[pensrock]

Look these over.
http://www.susanminor.org/forums/showthread.php?t=465
http://www.susanminor.org/forums/showthread.php?t=53
http://www.susanminor.org/forums/showthread.php?t=84

[Mr Walleye]

That should give you a clue as to how pathetic my life is without a job :o

:D  :D  ;D

Ya but what's my excuse!  ::)

Mike

[Smoking Duck]

That should give you a clue as to how pathetic my life is without a job :o

:D  :D  ;D

Ya but what's my excuse!  ::)

Mike

You wanna be like me ??? ??? ??? ;D

[ollavac_j]

Thank you all for all the help.  It's been a real pleasure ;D

[Habanero Smoker]

The others have you set. As SD stated, when smoking/cooking poultry with skin keep the vent wide open, for at least the first several hours until most of the moisture is expelled. Moisture build up in the smoker; among other things, will keep the  temperature down. Also that's a large pan to collect drippings, that is the size of the tray. Covering the tray like that will also block the heat, and may cause damage to your unit. I would use a smaller pan to collect drippings.

[ollavac_j]

Thanks HS...  I might not even use one next time.  I will probably smoke a ham for Christmas, can't wait.  Although my bird was finished in the oven it was the best tasting bird I ever had and my wife gave it two thumbs up.  I will never cook one fully in the oven again :)

Get this, I originally bought a Masterbuilt smoker based on Cabela's reviews and sent it back.  It was so poorly constructed it looked like a bunch of metal shop kids put it together.  Got a great deal on the BS at Sportsman's Warehouse so I'm real happy.  The only thing that made me nervous about buying a Bradley is if the company ever goes out of buisness and I can't buy the pucks anymore.

When I powered up the BS for first time I noticed the meat light was out.  I called BS and they told me they did that on purpose because some people thought that the light meant the internal temperture of the meat.  I thought that was kind of odd.  I mean I know it's a cheap fix to just turn out the light but are they goingto make a new digital display eventually?

John

[Smoking Duck]

Not sure what their plans are on design, John.  What I've found is that I believe the original is much better than the digital or at least more versatile for me.  I have both the digital and original (I added a PID to the original) and I use the Original much more than I use the digital because of it's ease of use with all different types of smokes and the ability to pinpoint temps a lot better with a PID. This is not to say that the digital is inferior.  It's just meant to say that is what I prefer.

I wouldn't worry about Bradley going under any time soon as I believe they're a relatively stable corporation.  However, I'm sure if it were to happen, someone would step in and fill the void left with bisquettes.

Be sure to let us know how that ham turns out!

SD

[ollavac_j]

What's a PID?  Sorry for my ignornance :D  So how do you regulate the temp on the original?  From the picture it just looks like and on off switch.  I bet I can turn mine into and original right?  I would just need a new smoke generator maybe.  Are they interchangeable?  How much do they run$$$?

[Mr Walleye]

ollavac_j

No need to go to that extreme. You can add a PID to the DBS without a problem. That's what I run and have been for a number of years. Here is a link to a write up on the PID. This is a home built one, Auber, the supplier of most of the PIDs that everyone here is using also sell a couple of plug and play models.

http://www.susanminor.org/forums/showthread.php?p=504#post504

Here is Auber's site....

http://auberins.com/index.php?main_page=index&cPath=8&zenid=b91052f7854204528ee29a1ccc71014d

Mike

[KyNola]

John,
Looks like Mike and the Duck have you hooked up!  You'll get the hang of your BDS before long.  I have the 4 rack BDS and for the most part like it OK.  If you only buy one thing for your BDS, get the Maverick ET-73 that Duck told you about.  You will be stunned at the difference in temp reading.

Good luck and hang around with the rest of us.
KyNola

[ollavac_j]

Hey KyNola.  So if I just get the Maverick am I going to have to sit outside and continually jack with the BS setting over and over do to fluctuations or will it be a one time adjustment?