Hello, this post is to introduce myself. I am completely new to smoking and using forums. my husband bought me the original bradley smoker as a combination anniversary/birthday present because i have really been wanting to learn how to smoke, but have been hesitant to take the leap. so far i have smoked chickens, ribs, boston butt, and a brisket. i look forward to learning from the more experienced cooks and appreciate the shared words of wisdom.
Welcome to the forum from Nebraska. Sounds like you're an expert smoker already. This forum is truly the best thing that ever happened to me cooking-wise. Great people. Ask absolutely anything. Somebody will for sure know the answer and be more than willing to help.
Welcome, Tazawoo!
As you check out these forums, you'll find lots of great information from some really experienced smokehouse heros. They will be very willing to coach you on how to approach smoking new items and will help you troubleshoot when things don't turn out the way you would like them too.
You'll want to check out www.susanminor.org, too. This is the repository for Our Time Tested and Proven Recipes. These are more than a collection of recipes. It's a how-to reference for lots of tasty treats.
Welcome from Texas, don't hesitate to ask questions and join in the discussions everyone here has been so helpful and don't forget to get setup to post pictures as we love seeing pictures of your smokes almost as much as we like eating what we smoke. And as you will be reminded of often keep the top vent open
Welcome from So Cal. We have many experienced smokers here that can give tons of advice.
welcome aboard from so cal
Welcome from PA.
Here are a few tips in case you are not sure.
1) Keep the top vent open. Mine is always wide open but never less than 1/2 open.
2) Make sure the 'V tray' inside the smoker is installed correctly. The V goes down so as fat renders out it will drip into the water bowl below. It may sound obvouis but some have installed it upside down before.
3) Speaking of water bowls.... Empty it after all the used smoke pucks are finished and refill with hot water to catch the grease drippings.
4) Make sure to season the unit before doing the first smoke.
5) Do not allow the meat to contact the back or sides of the smoker. Try to keep it all on the racks.
6) Adding a brick or two to the bottom area around the bowl will retain heat some when you do open the door it can recover faster.
7) As for how often to open the door to look...... If your looking your not cooking. So do it only to rotate racks or check meat temperatures, less is better.
I'm sure there are many more but all you have to do is ask there are lots of great people on here willing to help out.
Welcome from WA, another reco on the water bowl from what i've seen on here and done myself is replacing it with a bigger pan. I picked up i think a 10x13 cake pan and it fits and works great.
Welcome to the forum From NJ :)
Welcome from Southwest Idaho. You will discover that there is an abundance of experience and information here and all you need to do is ask. The members here are always happy to pass along their knowledge. ;D
Blake
Welcome to the forum from Eastern WA
Welcome! Come back and share your experiences and pictures!
Frogmats, Bubba Pucks, and a Maverick remote thermometer are great additions to your new hobby.
Welcome! ;)
Welcome from Oregon
Welcome to the forum from HB