Jim, glad you had a good first run with the new smoker. All that really counts is that you were happy with the end result. Being a long term smoker I have found that one of the joys of smoking is that everyone has their own way to do things and it adds a personal touch.
I am surprised with the cooking time that worked for you though. When I smoke ribs, at the 225 temp, I normally let them cook for at least 8 hours. Short of that I just don’t get that fall off the bone effect that smoking can give you. Often a full smoker of meat will cook much longer than that. Keep in mind that smoking was developed as a way to use lesser cuts of meat and slowly let the fats cook themselves out as they tenderize and moisturize the meat. At least for me, it is hard to over cook on a smoker with the temps in the recommended 225 range, it is much easier to under cook. I have more than once smoked 3 full size turkeys for the holidays and cooked as long as 22 hours. As you experiment try some longer times and see what you think.
Hey another old smoker trick you may not have discovered yet is a water tray. Below the meat a tray of liquid will add flavor and moistness as it cooks off. Like a rub there are may different things people will add for flavor. Spices, herbs, wine, lemon and orange peels are a few that some swear by. Personally I use water and apple cider vinegar. Vinegar is a natural tenderizer and I think it helps.
Scotty the turkey looks like it turned out well. I generally cook turkey beasts for about the same amount of time you did your bird. Never have tried the bacon except on very lean meat like venison but may give that a try next time.
Enjoy your smoking guys. Oh ya, I forgot to mention that at least here, a beer when smoking is not an option, it is part of the recipe.
MarkV
Im thinking Birds propane smoker may be the way to go on bigger items such as turkeys and brisquets etc...
