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(brand new member) christmas-diaster, I am buying a cs unit

FM Former Member
Ihave smoked for years on a mecco elec water unit always had good results but thought it was time to step up,slow down and go low.BEFORE I FOUND THIS FORUM i bought a cabinet smoker from cabelas to do my 12# xmas turkey my new smoker receipe book was useless so i bought the smoke &spice to follow since i had never smoked at 200deg. the book called for 180-200deg 1.25hrs-1.5 hrs/#??? so at 11pm on went the turkey with enough biscuits to go 3hrs and at 200 deg the bird woulkd be done at3pm because my unit did not have a thermostat temp control but does have a built in thermometer i checked the temp every30 min until i got the temp stable at 200deg after the bicuits and extinguished 4am. at 7am the bird was checked it was virtually done by but i left it becasue the book said so by dinner time it would have been a pile of ashes. What are the approx times /# for a 12# brined not basted bird and at what temp should it be cooked???? thank you in advance from a soon to cookshack unit owner( I HAVE SENT MY OTHER UNIT BACK). Confused Confused
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FM Former Member
hey bob who makes this cabinet smoker that you bought at cabellas.i am going to get myself a smokette soon as i clean up the christmas bills but it sounds like the smoker you bought at cabellas was the unit i was also considering [only for a brief moment]let me know how you like the cs
FM Former Member
Sounds like a Bradley Smoker (they use "biscuits") which are a pressed disc that it uses for heat/smoke/etc.

I haven't heard much good about them. Not really much bad, just no comment from most folks. Mainly you have to buy their biscuits for their unit and not use regular wood.

How long for a brined/12# bird?

The recipe you refer to says 1.25 to 1.5 hours per pound. One reason is the low temperature. I don't know why, but a lot of the older recipes (old, like 4 to 5 years only) use that temp range. In fact, CS has 180 as the brisket pre-set.

I use 250 (or 300 in my larger CS) and it will take half the time.

I did a 22# for Christmas, it was done in 6.5 hours. Brined birds will cook faster.

For a rule of thumb, with a temp of 250, I use 30 min a pound. So, with brining, I'd say just under 6 hours.

Now go get your CS and you'll be happy. But you welcome in the forum, Regardless of your smoker. We'll just make you jealous with our success.

Smokin'
FM Former Member
I know, paragraphs and paragraphs of info and all you wanted was TIME.

yes. I'd approximate it at 30 min a pound, but ues a temperature to know when it's done. I put a polder type probe in the breast and shoot for 165 to 170, then let it rest for 30 min before carving.

Let me know if you have any more questions.

Smokin'

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