A new OBS has been adopted

Started by Sailor, August 13, 2010, 11:45:45 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Sailor

I can now say I have joined the ranks of the Bradley owners.  I have waited a long time to be able to get this smoker and I am a happy camper.  I also just ordered the Auber Dual PID so I can smoke my sausage.  I guess I better get this jewel seasoned and will smoke up a butt tomorrow.  I am so excited to try out all of the great recipe's that you all have posted.


Just out of the box


All shinny!

When I get the butt all rubbed and in the smoker I will post some follow up photos.


Enough ain't enough and too much is just about right.

FLBentRider

Congrats Sailor!

If that surface was any brighter, I'd need shades!
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

KyNola


SouthernSmoked

Awesome!!! Time to let the smoke flow...
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

beefmann

mine does not  look that  clean, we  need to do a load of  ribs . brisket, and tri tip in that  beauty and break it in

classicrockgriller

Congrats Sailor! I KNOW you are a happy camper.

Can't wait to see some smoked goodies from your new TOY!

watchdog56

Congrats-So thatt is what mine used to look like-LOL ;D ;D

Uncle Pigfat

Congrats!  Get some meat in there and crud that mother up!

DTAggie

Welcome Sailor, season that thing so you can quit blinding us!

Sailor

#9
At 1st light I got the OBS seasoned.  Don't you just love the smell of smoke?



While the OBS was in the seasoning mode I did a rub on the brisket.  I just did a simple salt and pepper rub using 2/3 pepper and 1/3 sea salt mix.  The meat was brought up to room temp just prior to the rub and going in the Bradley.  I will apply 5 hrs of Hickory.  I wanted some Oak but Bass Pro did not have any.



All loaded up and the Virgin smoke starts.  The smoke started at 8am and the brisket weight just shy of 6lbs.  Now the hard work of (cough) smoking begins.  I did take the Bradley pledge  ;D



Enough ain't enough and too much is just about right.

FLBentRider

It looks like they have made the V-Tray holes bigger since I got mine.
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

classicrockgriller

Sailor, Looks like a fun day.

Just remember you have a good group of people to help you

during the day if you have any questions.

Tenpoint5

Quote from: FLBentRider on August 14, 2010, 05:23:32 AM
It looks like they have made the V-Tray holes bigger since I got mine.
That it does! Would make cleaning a whole lot easier like that.

Looks like a good start Sailor
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

SouthernSmoked

SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

watchdog56

Way to jump in right away. Keep us posted,hopefully with pictures.