Damn, that looks good!

and with the pan we save the juices, as long as there are no "flare ups" along the way.

Andy,
I'll look up the brine I use tonight.
All I use is a Weber kettle type BBQ, charcoal with wood added during the process. Two small piles of coal tucked up against the sides with the bird in da middle. Easy to control the temp. I've got three if ya just wanta test it out.

Nothin like brining a chiken for a few hours then stick'in it in the bradley four 4 hours @ 210 degrees with some apple wood,then throwing it on the dinner table with some spuds.Family loves it and it's so easy a cave girl could do it.Good luck,
SZ

I'm keeping my brood stock birds, 3 hens and a tom, and they were all hatched June of 2010. Lost one large hen to a dog/coyote/coon in August.

The other 32 or so have hatch dates ranging from May through July, maybe even August. The bigger toms are in the 10-15lb range, I guess. I'm killing 10 to 12 on Saturday and processing them myself. I have quite a few reserved for folks @ $3/lb. I'm losing money or just breaking even on these birds, but it will help defray the costs (or buy me a schmoker). The rest of the birds are smaller and will likely be up to weight by Christmas, when I'll cull a few more.

Everything I'm reading says 10-14lb birds are perfect for smoking. These birds are lankier than the broad breasted birds we killed together last year, so it is possible that larger birds (above 15lbs) would be fine to smoke.

Thanks for the kind offers and tips. Much appreciated. I may be giving you a call Jim.

I was thinking of smokin a bird in the Bradley.

Maybe a breastage and couple drumsticks. Would any preoven cooking be required or just alot the time and temp?

I am a rookie Bradley smoker--lil chief's got benched

I predict a picture-mentary of a "Dogfish Built" smoker in the future?

Coho, it depends on how much smoke flavor you want. My wife doesn't like alot of smoke so I start it in the smoker and then when I think it's enough I've either pulled it out and finished in the oven (if I need it done faster) or just quit putting biscuits in the smoker if time wasn't an issue. Both ways get it there. Good Luck.

Andy,
I think this came from Parker, but here it is:

1 gal water
1 gal Apple Juice
1.5 cups Kosher Salt
20 cloves garlic (minced)
2 tablespoons BLACK Pepper
1/3 cup Brown Sugar
1/4 cup Worcestershire Sauce

Brine over night, rinse, dry, butter under skin, toss on the bbq covered with cheese cloth soaked w/butter. Remover cheese cloth at mid point.

220 max temp

Yank it off when the breast hit 160.

I did this for 36 men in BC a few years back and they keep wantin more!

Yep.....pork butts for 20hrs without opening the door. If it needs more temperature I smoke then transfer to the oven or grill.

I want a constant temp and smoke from 125-200 degrees.

I also like a 1 hour Alder smoke then a slow roast on Prime rib....the oven time helps to create the base for a good Au Jus or gravy.

I'm thinking it would be a little hard to get lit

Just think of the last time you burned off miscellaneous hairs.
That was a turkey smoking and it was easy to light.

If you're not burning off miscellaneous hair from time to time, you're not having fun.

By far one of my favorites.... Except I run the brine around 24-30 hours on a 18-20lb bird...

I was fortunate to find a great deal on a Traeger about 5 years ago. It's still running strong... Well worth the money vested...

Keith

I used to do a 'dry rub' mixed with butter.

I quit smoking seagull because it ends up tasting like ham.

If you brine your seagull, you cant use the drippings for gravy.

First of all, thanks Knophish who gave me an electric Charbroil smoker to try out. We'll see how that goes. Much appreciated. Didn't have a chance until now to say thanks as I was busy hunting with the boys, and getting 10 turkeys butchered and bagged.

Buying fixings to smoke the turkey tonight. I might buy a cheap small one to practice on today and then do the main course bird. Thanks for your help folks. This is exactly the info I was looking for.

Here they are, all ready for dinner.

Using the Paker brine. Split one of my 11lb birds. Went in at 8pm. I figure I'll take one half out around 5-6 am, a 9-10 hour soak, and the other around 1-2pm for a 17+/- hour soak.

I have hickory chips, cheese cloth, butter, etc. Buying a remote thermometer tomorrow.

Seeing how this bird isn't thick, and it is split, any idea on how long I should expect this to take? Is this a 4-6 ordeal, or should I expect it to take longer?

Smoker is a Charbroil H20 electric smoker.

Does the sucker look like a mummy turkey wrapped in cheescloth and basted in butter, or should I just wrap a few wrappings around the bird?

Thanks.

Jim, I'll probably give you a call.

For a whole bird the guideline is 30-40 minutes per pound...for a half bird I'd guess about 25 min per.

BTW, get an instant read digital thermometer, not a remote.

I have a 14 pounder goning into brine tonight...

From last year.....how to make a 20 lb turkey smoke just fine in a big chief.

Went like hotcakes.

I have a digital thermometer, so I am good there. Do you ever add water in a bowl? The reason I ask is that the smoker I have has that as an option.