Recent posts

#1

Vegetables, Cheese, Nuts / The choicest hemp products

Last post by Williamdet - Today at 04:21:08 AM

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#2

Introduce Yourself / Re: New Bradley owner

Last post by Lucy Coffee - May 16, 2024, 12:00:17 AM

Hello and welcome to the forum! It is common practice for smokers to use aluminum foil pans instead of water pans in Bradley smokers. You can certainly use a larger foil tray to hold more water, which will help maintain humidity and regulate temperature throughout the smoking process, especially for overnight cooking like pork butts. Four hour water changes are recommended

#3

Introduce Yourself / Re: Hello from the Home Office...

Last post by manxman - May 10, 2024, 11:55:56 PM

Welcome to the forum BCJake.

#4

Introduce Yourself / Re: Hello from the Home Office...

Last post by Habanero Smoker - May 05, 2024, 02:34:50 PM

Hi BCJake,

Welcome to the forum.

Feel free to ask questions.

#5

Introduce Yourself / Re: Hello from the Home Office...

Last post by Edward176 - May 05, 2024, 01:39:42 PM

Hello BCJake and welcome to the forum. Like you, I came in with little to no knowledge on smoking, and on how to use my Bradley. 10 years later I smoke almost every week, thanks in part to the advice and guidance of these guys here. Lots of knowledge and good advice found here. Enjoy.

#6

Introduce Yourself / Hello from the Home Office Pro...

Last post by BCJake - May 05, 2024, 09:13:55 AM

I am just getting into smoking, having purchased an original analogue 4rack BS611.  I've smoked a pork shoulder (Butt) confusing???  On my broil king propane BBQ, and want to do more, using the proper equipment.  I have many question, and look forward to learning lots!

#7

Hot Smoking and Barbecuing / Re: Smoking cured sausage to I...

Last post by laurawoods - May 03, 2024, 01:09:43 AM

Holding your sausage at 140F for 9 minutes ensures safety even with ground meats, eliminating the need for high heat that renders fat. If you still want 152F internal, gradually increase smoker temperature to 160F after reaching 140F to balance smoke flavor and minimize fat rendering.

fnf go

[KyNola]

#8

Non-Smoked Recipes / Re: Nola style cooking in Kent...

Last post by dsmiley - April 26, 2024, 04:14:16 PM

Okay, admittedly a little late but... had this awesome recipe tonight!  For years we have spent the month of March on the Gulf Coast in the Waveland to Gulfport, MS area and never had Red Beans and Rice 'cause you know, there are other great things on the menu there.  So while we're no where near crawfish or gumbo in Maine we made this and it has been added to our southern cookbook rotation.  Thank you, KyNola and Jan.

#9

Introduce Yourself / Re: Unable to change temperatu...

Last post by saltiel - April 26, 2024, 07:21:28 AM

I have the same issue. Did you ever figure out how to get it to work?

#10

Sausage Making / Re: Storing unsmoked sausage

Last post by Habanero Smoker - April 19, 2024, 03:34:42 PM

The USDA says for uncooked sausage (even with cure) only 1 - 2 days, but I've have held sausage for up to 5 days, before I had a chance to smoke them.

If you are making stuffed sausage, and you let it sit in the refrigerator, prior to stuffing; you may find it very difficult to stuff.