Hello everyone,
FedEx tracking says that my smoker is to arrive tonight! I have been working with a hot plate plate powered home brew rig up until this point, can't wait for the upgrade. Hopefully I can get it assembled and seasoned tonight and have her ready for lunch tomorrow!
All Right DAD!
Congratulations. You are in for a real treat. Get that baby seasoned up and then let the smoke roll. What are you thinking about doing for your maiden voyage?
We are all almost as happy as you that your Bradley will be there tonight.
KyNola
Congratulations kitchen dad. When my courier called me and told me that my smoker arrived to their operation facility which is about 6 miles from where I live, I probably called the a dozen time and went outside to wait for them to make sure they do not miss the house. So I know how you must feel.
Enjoy and as KyNola said; you are in for a treat.
HR
Welcome to the forum. Not much of a setup. Just slide the wood burner into the tower, place the 3 cords where they go and put all the shiny stuff in and let the smoke roll. ;D The instructions will tell you how to season the smoker.
welcome to the forum, check out the recipe site and remember to keep the top vent 1/2 to full open most of the time, for me, I keep it 3/4 to full open all the time. Enjoy.
pens
Kinda like waiting for christmas morning to come
Key thing to remember during set up is the heat shield (the pan with the louvers on the front and back and the hole in the middle) goes in like a "V"
When the Bradley is shipped the pan is upside down
Always keep your vent at least 1/2 open or more, NEVER smoke with the vent shut. You need the moisture to escape otherwise it will condense and drip on the product your trying to smoke or worst yet back up in the generator and mess things up.
W E L C O M E to the Forum kitchendad!
Recipe site - Check
Vent open - Check
Looks like we covered the bases....
Congratulations on the new addition to the family :)
Hopefully the Fedex stork will arrive on time.
Oh ya how rude of me
Welcome to the fun
Welcome Kitchendad
Cheers
Mike
Welcome Kitchendad,
Enjoy your new Bradley smoker.. I know it has given me back a bunch of free time because its so easy to setup and use...
Quote from: Hopefull Romantic on August 20, 2009, 07:52:41 AM
Congratulations kitchen dad. When my courier called me and told me that my smoker arrived to their operation facility which is about 6 miles from where I live, I probably called the a dozen time and went outside to wait for them to make sure they do not miss the house. So I know how you must feel.
Enjoy and as KyNola said; you are in for a treat.
HR
And HR I know how you felt waiting for yours to be delivered, I worked from home that day so as not to miss the UPS guy.. ;)
Now I'm just waiting for my 1hp Weston grinder to be delivered, no more hand cranking...YAY!!!!... ;D
Thanks all for the greetings. I drove an hour out of my way today to my favorite butcher shop to pick up ten lbs of pork belly! OBS has arrived, a minor scratch/crack. It's set up and seasoning. As I type I just caught the first wiff of smoke!
What fun to see such excitement in your post! We will look forward to seeing pictures of all your sucesses!
Dad,
10 pounds of pork belly can only mean one thing. You got 10 pounds of bacon in your future!
I'm loving the excitement and 10 pounds of pork belly. One question, you gonna be able to wait for the curing time of pork belly before you fire that OBS to smoke something? I THINK NOT!!!
What's your first smoke?
We are all so proud of your enthusiasm.
Let it roll!
KyNola
Ooooooooooooooooooooooooh Bacon!
(http://i63.photobucket.com/albums/h151/pkcdirect/Welcome/welcome44.gif)
Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.
Bacon Bacon Bacon Bacon Bacon Bacon
Aint nothing better than homemade Bacon
What are you going to smoke wile your waiting for the bacon to cure?
The smoker is set up and seasoned. We'll be off doing other things for dinner tonight but I wanted to smoke something today so I did a few chicken thighs for lunch. Just a simple rub, an hour in the smoke then glazed them with our bbq sauce and onto the grill for a few minutes to crisp up and give the sauce some time on the heat. Every other Sunday we do "Sunday Dinner" for a bunch of our friends, this week I am gonna smoke two small shoulders that I was going to turn into breakfast sausage. Sausage can wait! But not too long!
I do have one question. What do you do with the slightly charred puck that ends up next to the burner? Throw it out or use it next time?
get you some bubba pucks. 3 of them to be exact. you can keep reusing that one to use it as what i call a pusher puck till you get some bubbas. i learned right away that i would be wasting pucks if i didnt get any. got mine from yardandpool.com
So what did you think of the chicken you made.
bubba pucks. yardandpool.com
The chicken was good. I think the hybrid method did its job, an hour in the smoke gave it plenty of smoke flavor, the skin was somewhat crisp - though not as much as my daughter's would have liked - the sauce formed a nice glaze. I pulled the chicken at 170, so it was perfectly moist, your not gonna get that at any BBQ joints around here.
YUMMMMM!!! Always remember that bacon grease is a food group and also an uncontrolled addictive substance.....hoard it for later uses!!!
Ray
just got mine a few days ago and have noticed that when i seasoned the smoker that i had smoke coming from the generator.
this is due to the vent being closed to much .
after reading I learned that this is a no no for the digital smoker.
welcome and good luck there is a lot of great advice on this website