Hello all, I bought my new BDS today, it was on sale for 100 bucks off, same price basically as the OBS so i decided to go with the digital. Hopefully I made the right choice. I have seasoned it without a hitch. Now I have a small brisket in there for the first test smoke. I will keep you informed of the outcome and look forward to chatting with you folks as I know I will become a regular. YEE HAWWWW!!
Congrats Margareeman! 8)
Look forward to your results!
Mike
Welcome, and good luck on the first smoke!
If you're anything like me, you'll like it so much that you'll spend extra time just thinking up ways and things to smoke next.
Not that that's a BAD thing!!
;D
Alright Margareman - good snag on the BDS. Same with mine - guy was tired of competing with E-bay on the smokers, and just liquidated. Hope the brisket turns out good for you - using mesquite I hope! Brisket ain't brisket unless its caressed and kissed by mesquite. Welcome to the forum, wade in with both feet and post pics.
Do keep in mind that the DBS has a max cook time of 9 hr 40 minutes. If you have a long cook it will have to be reset. Good luck with that brisket!
Welcome Aboard Margareeman
Thanks guys, the brisket turned out quite good for my first smoke. I was not aware of the max cook time on the DBS. So when it shuts down you just start it again with the added time or add time before it runs out?? My butchers son really "butchered" the brisket, trimmed all the fat off it, from the pics on here it didn't look anything like it should! When I asked him if he could get me an 8 to 10 pounder he said he didn't think he could because it would be too fatty??? Anyway, how do you post pics here, I am open to all opinions.
Norman
Quote from: Margareeman on June 10, 2009, 09:21:23 AM
Anyway, how do you post pics here, I am open to all opinions.
Norman
Here ya go!
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
C
Here goes the pictures guys, let me now what you think.
(http://i596.photobucket.com/albums/tt41/Margareeman/IMG_1303.jpg)
(http://i596.photobucket.com/albums/tt41/Margareeman/IMG_1304.jpg)
(http://i596.photobucket.com/albums/tt41/Margareeman/IMG_1306.jpg)
(http://i596.photobucket.com/albums/tt41/Margareeman/IMG_1307.jpg)
(http://i596.photobucket.com/albums/tt41/Margareeman/IMG_1309.jpg)
(http://i596.photobucket.com/albums/tt41/Margareeman/IMG_1310.jpg)
Hopefully this works,
Norman
Forgot, thanks C for the help.
Norman
That looks delish Margaree! Yer smover still looks too clean, so lets gunk it up! Whats next?
Meat looks wonderful. Bradley is a might bright, but that will soon change. I recommend that when you are cooking on only one rack, that you do so on the second shelf from the top. As you know, heat and smoke rise.
Appreciate your comments, I was a little worried about that first smoke. Good point about the upper racks, I will do that. i am going to through in some chicken tomorrow. i will post pics when they are done. Thanks again, this is a great forum!!!!
Norman
Quote from: Margareeman on June 10, 2009, 09:21:23 AM
I was not aware of the max cook time on the DBS. So when it shuts down you just start it again with the added time or add time before it runs out??
Norman
Add time before it runs out is probably best. Lest likely to forget and allow the cabinet to cool down. If doing a smoke over night, it should be the last thing to do on you list before heading to bed.
Welcome Margareeman!
Looks good!
As others have said, your smoker is too shiny ;D
Deb
Ok folks, i am looking at smoking 4 briskets at a time in the DBS. They will be about 8 pounds each. How long am i looking at in the smoker here? From what I am seeing here I am guessing about 15 hours, maybe more. This is having the brisket at room temp, the DBS preheated at 250. Thanks for all the info.
Are you planning on doing the entire smoke/cook in the DBS? I'd say for sure at least 15 hours! Your recovery time with that much of a load will take quite awhile, you might want to consider moving your briskets to the house oven after your smoke.
C
Thanks C, I was planning on doing the entire cook in the DBS. Maybe not a good idea? Sometimes I can be a little stubborn, I figure that's what I bought it for then it should be used to cook it all the way, maybe i should put away my stubbornness for this one eh?? Maybe only put three at a time?? Thanks again for all the great advise/info.
Looks great, i am still debating on wether to get the obs or the dbs and if i really need a pid to go with it. maybe one of the senior memebers reading this will advise me with their great knowledge. by the way, where the you get the dbs for 100 bucks off.
Hey, i got it at Canadian Tire, couldn't beat the price. I am doing some chicken breasts tonight I will add pics and let you know how they turn out.
Quote from: mikecorn.1 on June 13, 2009, 11:15:58 AM
Looks great, i am still debating on wether to get the obs or the dbs and if i really need a pid to go with it. maybe one of the senior members reading this will advise me with their great knowledge. by the way, where the you get the dbs for 100 bucks off.
Mikecorn,
The answer to your question lies in what you plan to do with the smoker. If you plan to do a lot of serious sausage smoking and need super tight temp control, go with the OBS and a PID or other type of temp controller. If you are going to do primarily cold smoking, or hot smoking of brisket, pork butt, ribs, etc. then get the Digital. Setting the temperature on the Digital is easier than setting it with a slider. You will have to deal with the 9 hour oven timer limit where you will have to reset. The other nice thing about the digital is you can tell how much longer your bisquette will be on the burner before the next cycle, and if you determine you need it there a little longer, you can reset the timer to start the 20 minute count down again. I some times let the first bisquette burn for 5 minutes, then reset the timer, just to make sure it burns through. Many other potential variables as well, but actually just get either one and you will adapt to what ever you need as you find your tastes and preferences.
I agree, the only reason I got the DBS was the price, any BS would be fine. I am sure I can figure out the temp swings as time goes by, not a huge problem. Matter of fact I just finished given the baby a bath and putting her to bed after she spit out some of these goodies. I used a maverick redi-check model ET-808C to keep an eye on the tower temp and a maverick model ET-84D for the meat temp, not sure if these models are any good. I got them at Canadian tire on sale and they seemed to work great. There were some temp swing between 5 and 20 degrees but eventual they matched up. And I worked through it, had a few beers and it was quite fun. Here is the end result and the only thing I can say is "Oh My God" where has the BS been all my life, outstanding!!
(http://i596.photobucket.com/albums/tt41/Margareeman/IMG_1371.jpg)
(http://i596.photobucket.com/albums/tt41/Margareeman/IMG_1372.jpg)
(http://i596.photobucket.com/albums/tt41/Margareeman/IMG_1375.jpg)
(http://i596.photobucket.com/albums/tt41/Margareeman/IMG_1377.jpg)
(http://i596.photobucket.com/albums/tt41/Margareeman/IMG_1378.jpg)
(http://i596.photobucket.com/albums/tt41/Margareeman/IMG_1379.jpg)
(http://i596.photobucket.com/albums/tt41/Margareeman/IMG_1380.jpg)
Margaree, you got it goin on now. Looks like a great first cook! Smoker is getting some color to it and your cook liiks great!
Looks great!!! Save yourself some washing and pull the racks your not using. I hate washing them when I don't have too!!
10.5,
Spot on! When I saw those racks in there empty I thought 2 things, there was a lot of room in there for more meat and you're gonna have to wash those! :D
Margareeman,
The food looks great and your smoker is beginning to get some color on the inside. The flavor will only get better as the box gets darker and darker. Looking good!
KyNola