Having been seduced elsewhere by owstritch & the good folks @ http://www.chezbubba.com (http://www.chezbubba.com) I finally got myself a Bradley Smoker. Now, I'm no cook & I've never smoked anything (well, there was this cigarette back in 8th grade...) so I'm intimidated by this thing & don't know what to do first. I've got the smoke & spice cookbook with lots of great recipes but its mainly over my head. I've read this forum & its mainly over my head. (I'm not a smart man...)
What should I start with? Pork? (which kind?) Chicken? Beef? I foam at the mouth at the thoughts of a rare prime rib but I'm not sure I want to take my first stab at it with a $60 cut of meat.
Rub or no rub? If rub, what kind? They all seem to have sugar & I prefer no sugar.
vent or no vent? Or how much vent?
I see some cooked open on the racks & others wrapped in aluminum foil? Which & why?
I suppose I should just dive in & give it a try but I'm skeered.
L'il help?
:o
Pork
Rubbed, just buy some to start
Vent open
dont wrap until finished (FTC)
Do this...
http://forum.bradleysmoker.com/index.php?topic=4528.msg39301#msg39301
Have fun and enjoy. Post your results.
Here is a link to the Recipe site with the newbie first steps. Seasoning your bradley Smoker and What to Smoke the First Time With the Bradley Unit.
http://susan.rminor.com/forums/showthread.php?t=160 (http://susan.rminor.com/forums/showthread.php?t=160)
I would agree with WCK about using a pork butt for the first attempt although the chicken is very simple, quick, and a good eat.
Nothin to be skeered about, lots of help here if you get stuck.
What does FTC mean? ???
Hey Chez; Could you or old's sticky the FTC explanation for these guys? Seems the question pops up numerous times a month and I keep forgetting where I posted the explination.
Thanks. :)
Quote from: Truth Detector on December 28, 2006, 08:24:27 AM
What does FTC mean? ???
Note:
F = foil
T = towel
C = cooler
Lets say after smoking a pork butt for 4 hours or so then keep it cooking until it reaches the desired temperature 195f / 210f ? or there and about. It could take 10 or 12 hours. Just depends on the amount of meat you're cooking.
You then take it out of the smoker and wrap it in aluminum Foil (maybe add some apple juice or whatever).
Then wrap it in a few layers of old Towels (like beach towels or old bath towels).
Next stick it in an old Cooler you have laying around (NO ICE! You're trying to keep it warm).
Let it sit for a couple of hours so the passive heat can do its magic and you will end up with some VERY, VERY tender, juicy meat.
I like to use a combo of hickory / apple, or oak / apple for ribs.
ICEMAN / Patrick Gbur
OK. Thanks.
More questions: Do I soak the bisquettes in water? If so, for how long?
Do you have any recommendations for which flavor bisquette to use for different types of meat?
Thanks again.
Hi there, and welcome ;)
Don't soak the bisquettes at all, just put them in dry, straight out of the pack.
Here is some info on the various flavours:
http://susan.rminor.com/forums/showthread.php?t=26
Regards.............LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
Thanks.
I'm seasoning the smoker now & will attempt a Boston Butt (mainly because the rub looked easy & the meat was cheap) tomorrow.
Wish me luck.
:o
another question:
Is it necessary to rotate the beast every so often?
???
Ooh.
Another question: I've read references to using apple juice when FTCing.
How? Do I pour it over the beast? How much do I use?
??? ??? ??? ???
Quote from: Truth Detector on December 28, 2006, 06:52:09 PM
another question:
Is it necessary to rotate the beast every so often?
???
Rotation is only required (Front to back and top to bottom) when the meat load and cook times are large enough and long enough the bottom rack(s) are cooking faster than upper racks.
Quote from: Truth Detector on December 28, 2006, 06:54:58 PM
Ooh.
Another question: I've read references to using apple juice when FTCing.
How? Do I pour it over the beast? How much do I use?
??? ??? ??? ???
Apple juice is good to add moisture and a bit of sweet flavor. Many here on the forum will use a spray bottle and give the meat a couple of sprays when they have to open the door. Others will do it every hour after smoke is done and your in the cook only mode. When FTCing a splash will do to add some moisture.
santa brought td a bs...
td... if you are doing a butt for tomorrow you need to start it NOW...
td... low and slow is the way to go... generaly 200deg to 210deg... some things like pig arse and brisket take a long time... the 160deg to 180deg beast plateau can take hours... use the ftc as a time buffer as the beast will stay hot and juicy for hours... smoke... ftc... serve... no rushing the smoke this way...
seldom does any smoke take more than 4 hours of smoke... since you count money for a living i will do the math for you... that would be 12 smoke pucks... i think... after the smoke stops you just wait for a specific internal meat temp...
1 10lb pig arse or brisket can take 15 hours or more... i would do a pig arse 1st beacuse you cant screw it up... after you got some practice over your belt you can do anything you have seen posted at tf...
so its fetch the beast... wash and dry... rubb like he11... fridge it for at least 1 day... take it out of fridge a few hours before smoking... that lets the meat temp come up a few degrees before smoking... preheat... set box for 200deg to 210deg... load the beast...advance the 1st puck... change water out after last puck is burned... wait for your desired internal meat temp... perhaps 195deg beast temp on the pig arse... i use 200deg box till the beast hits approx 175deg then i bump it to 210deg box...
after some practice we can show you how to make shapiros quality pastrami... he he he...
welcome td... these folks are here to help... here is my cell 317-432-6842... call anytime...
you gotta eat...
owrstrich
Thanks for all the tips.
I rubbed the beast last night & have it in the fridge. I'm going to start the smoker tonight around midnight with four hours of smoke & approximately 12 hours total cooking time. I won't rotate it because I understand that to only be necessary for multi-rack cooking. I'll get it out a couple hours before I start cooking to let it come to temperature.
I'll consider it done when the internal temperature is 190-195. Then I'll FTC it for a couple of hours.
Oh, the only bisquettes I've found so far are Hickory & Alder. Suggestions?
td...
i would go with hickory for the pig arse...
adler is good for fish...
what does your pig arse weigh... what time do you want it on the plate...
you gotta eat...
owrstrich
What O said. Hickory on the pork. ;) Alder on fish :)
Quote from: owrstrich on December 29, 2006, 08:56:29 AM
td...
i would go with hickory for the pig arse...
adler is good for fish...
what does your pig arse weigh... what time do you want it on the plate...
you gotta eat...
owrstrich
pig arse weighs 8 lbs. I'd like to grub somewhere between noon & 3:00pm. I'm thinking about bumping my start time to 10:00pm...
Get started, asap, stay up until smoke is finished then change out the water (dump and refill to get rid of the spent pucks). Vent full or near full open. Go to bed and check in the morning. You actually WANT to FTC a Butt.
Thanks, WCK.
The beast is re-rubbed & waiting for the smoker to stabilize around 200-210.
td... dump water bowl after pucks are spent... fill it back up with fresh water... put it back in and do not open the door until its done... not even for a quick look... you are looking at a minimum 12 hour smoke at 200deg box... everytime you open the door it will just add more time...
dont freak out... you will not screw it up... just wait till its done... it will be worth it...
1 question... 1 8lb arse... what is the little detector gonna eat... he he he...
good luck bro... im driving tomorrow so i will have to wait for tomorrow night for an update...
owrstrich
The bun is in the oven but I'm having fits getting the temperature to sit still. I'm sure I'm over-reacting to temp changes but its staying between 200 - 215. I just wish it would do so w/o me making adjustments.
Question: If I open the vents wide open after the smoke phase is done will that cool the temp in the oven?
TD,
Resist the urge to make quick adjustments. The time constant for temp changes is quite long. Yes, opening the vent will cool things off. So you have two knobs to turn: temp and vent. Uusually, the vent is adjusted to be sure smoke and moisture move out, and that no smoke backs up through the generator. After minor tweaks, the temperature usually settles in and should only require minor adjustments.
Arcs_n_Sparks
dang...
i didnt think about it... origonal or digi... humm...
like sparks said... small adjustments... just get it settled in about 200 to 205 average on the temp swing and get some sleep... it will be ok...
owrstrich
I'm still a little too warm.
I don't have a digital BS.
Can't sleep yet. Got another 90+ minutes of smoke left before I change the water.
Gotta admit...this is fun.
;D
that is cool td...
i like the nondigi because thats all i know...
we are going to have to set you up with either a pid or digi temp switch and a remote digi thermometer if you dont already have them...
with those two accessories it is truly set and forget...
so what you have now is the beast absorbing heat and smoke... once the smoke is over the box temp will settle down a bit... it takes some practice... i was up all night eyeballing my first few smokes...
its the fear of rejection and the anticipation of the best beast ever...
i know nothing about pids... however i did make a digi temp switch... i can make another and send it to you in a few weeks if you decide against making a pid on your own...
photos of the little detector and the pig arse when done posted here please...
Quote from: owrstrich on December 29, 2006, 09:19:42 PM
that is cool td...
i like the nondigi because thats all i know...
we are going to have to set you up with either a pid or digi temp switch and a remote digi thermometer if you dont already have them...
with those two accessories it is truly set and forget...
so what you have now is the beast absorbing heat and smoke... once the smoke is over the box temp will settle down a bit... it takes some practice... i was up all night eyeballing my first few smokes...
its the fear of rejection and the anticipation of the best beast ever...
i know nothing about pids... however i did make a digi temp switch... i can make another and send it to you in a few weeks if you decide against making a pid on your own...
photos of the little detector and the pig arse when done posted here please...
I'm not sure what a pid is but I'm at your mercy. If you say I need one I believe you. I don't think I'll sleep very well knowing the beast is cooking...LOL.
I took a photo of my rubbed butt pre-cook & will take post-cook photos. I'll try to get the little detectors to cooperate but the girl has to cook longer than my Boston Butt before she'll allow pictures to be taken so it might just be the boy. ;)
Quote from: Truth Detector on December 29, 2006, 10:11:42 PM
I'm not sure what a pid is but I'm at your mercy. If you say I need one I believe you. I don't think I'll sleep very well knowing the beast is cooking...LOL.
PID is
Pig
Indicating
Device..... :D
Actually, PID is
Proportional
Integral
Derivative. A type of control scheme used to maintain a setpoint temperature.
In addition to what owrstrich mentioned, you will also need an adult beverage refrigerator in close proximity to the BS. Then tell the spouse you will be experimenting with the beast for the next 15-20 years.
Arcs_n_Sparks
(http://im1.shutterfly.com/procserv/47b6cc11b3127cce80e126eedc1100000016101AaNGLlmzaMd)
Pretty good for a rookie.
;D
Looks like a big hole out of the middle. Did you have a snack before taking the picture? Looking good Rook.
Agree with Gizmo; looks like over half is gone....... :D
Arcs_n_Sparks
LOL.
I may have had a sample...
;D ;D ;D
On the floor laughing.
If that is a sample, I'd hate to try to make a sandwich with the leftover from a big bite. ;) ;) ;D
way to go td...
looks so good im gonna open this can of spam lite and eat it with a spoon...
you gotta eat...
owrstrich
I have been using the Bradley for 4 months now and learned all I know from these guys.
From what I have learnt its extremely hard to bugger up pork as long as you cook it long and slow.
Also, you really only need the Bradley for the first 4 hour smoking period, you can finish off the beast in a standard oven overnight.
I tend to cold smoke my meats at my convenience, refrigerate and then cook overnight in the kitchen oven, it is not necessary in my experience to have the cooking phase at the same time as the smoking (open to discussion here)
I also dont think you can overcook pork if you forget its in the oven for a while, the temps are relatively low.
The FTC is a really important finishing step especially with cheaper cuts like brisket.
Try cold smoking cheddar for 2-3 hours with apple or cherry pucks, very easy and tastes wonderfull, use old white cheddar, I dont find the yellow stuff tastes so nice.
You will get more adventurous very quickly, dry curing and smoking bacon is also very easy for a beginner.
Definately get a digital thermocouple type thermometer, its a great buy, even for conventional oven roasts its handy as you dont have to worry about having the temperature set precisely as long as you get a final meat temperature reading.
Geez TD I leave more crumbs then that around my plate. You're supposed to take the picture FIRST then eat the beast. :o :D Just kidding. Looks great. ;)