Boy, am I a newbie.

bertalouise · Nov 20, 2011

With a family name of "Smoker" one would think that generations would have experienced this delightful process. Unfortunately not. I am just a newbie with a new Bradley given to me. Being practical, I see all those racks and space and want to fill it up. Not on the first time! But it does bring up the question .... if I was to do three chickens at one time, say about three pounds apiece with thermometer in one, am I figuring that the time to smoke will be more than for one but less than for 3x? Time I realize is not as important than temperature but would like some kind of quideline as to when to start process.

fpnmf · Nov 20, 2011

Welcome..

This site has tons of info.

I suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse

Make bacon the easy way!!
http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

roller · Nov 20, 2011

Welcome to SMF glad you decided to join us...

tyotrain · Nov 20, 2011

welcome to SMF its nice to have ya.. Have fun and Happy smoking

rbranstner · Nov 20, 2011

All of us were beginners at one point in time. Yes it will probably take a little bit longer with 3 birds vs just 1 bird but as long as you can maintain temps it won't be that much longer if any at all in some instances. All the birds won't necessarily get done at the same time so you are going to want to watch the temps on all of them so some aren't over done and some under done.

bertalouise · Nov 20, 2011

Never realized that there could be hotter vs colder spot in the smoke box. Dread opening door that much to test temp with probe so figure remote for each bird. A bit extravagant but avoids guessing. And allowing for extra time, at least now I have an idea on how to entertain troop who will be watching. Thanks.

rbranstner · Nov 20, 2011

A thermometer for each bird is the way to go if you have enough of them. That way there isn't any guessing and you don't have to open the smoker to keep checking the temps on the other birds. The more you use your smoker you will learn how it runs and if there any hotter/colder spots in there.

raptor700 · Nov 20, 2011

To SMF

smokingyinzer · Nov 20, 2011

With the Bradley, you will find temp variances not only from top to bottom but also front to back. If you want to try and ensure they arrive at the end point at relatively the same time (highly unlikely but one should always try to have goals

), you want to make sure to rotate your birds during the smoke and do it again by not only moving the birds top to bottom but also front to back. With my Bradley, I found the temp was highest down low (this makes sense since the smoke generator is closest to the bottom rack but also because the heating element is down at the bottom on the back of the smoker). When doing poultry, I always had good luck by melting butter, dipping cheesecloth into the butter and then draping the bird with the butter soaked cheesecloth. You'll find that in the Bradley the skin of the chicken will get rubbery otherwise. I also liked to throw it in the oven to crisp up the skin a bit more afterwards but I'm one of those that loves the skin as much as the chicken.

I concur with the others with remote thermometer in every bird if possible. If you're looking, you ain't cooking. Also, realize with three birds in there, it will take the Bradley some time to get up to temp. Bump the temp up higher than you want to get the temp up faster and then bump it back down when you've reached your target temp. Hope that helps and welcome from one newbie to another.

i smoke it · Nov 20, 2011

Welcome aboard. This is the place to be for all your smoking questions.

chef jimmyj · Nov 20, 2011

Welcome to the SMF Family....Lots of Help, Info and Recipes are available any time...JJ

SmokinAl · Nov 20, 2011

Glad to have you with us!

oldschoolbbq · Nov 20, 2011

, and have fun...

shooterrick · Nov 20, 2011

Welcome to SMF! Glad ya found us. Read a bit and do some research. Poultry should be done at higher temps so be safe.

frosty · Nov 21, 2011

Bertalouise, Welcome. As you can already see, lots of friendly people, with a wealth of knowledge, and experience from across the globe. Take advantage of all of it, and ENJOY!

I agree that using a themometer on each bird would be the best idea, and would help. Keep asking, and folks will keep answering. Send photos if possible, and you will be amazed of your progress.

Good luck.

bertalouise · Nov 21, 2011

WOW you gave me what I was looking for. Thanks.

scarbelly · Nov 21, 2011

Welcome to SMF - looking forward to seeing the Qview of your smoke

ecto1 · Nov 21, 2011

Welcome to SMF glad you can join us. We are big on Pics and love to help everyone out. Remember the only question that is dumb is one not asked. You will not find a friendlier place to talk Que on the web.

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