Check this series of e-mails. This guy was looking for a used "little chief". I had to send him the word of "Bradley". I didn't think he would reply but he did and this is what ensued.
You should check out,
Bradleysmoker.com"http://shop.bradleysmoker.com/products.php?category_id=2&gclid=CMifn8_p_ZwCFSYoawodgnaAbA
Colin
Thanks for the link but really only looking for one of the BIG/LITTLE CHIEF Front Load Smokers . . . more than adequate for my purposes . . . just want to be able to smoke some fish once or twice a year.
And not looking to spend a lot of dinero.
Thanks,
Bryan
Hey Bryan I hear what you are saying times are tough.To bad and I know you won't want to here this, but I gave one away about 3 months ago.Sorry and he didn't really need it. would much rather have given it to someone who could appreciate it like yourself.Anyway, You should check out the bradley site they have a lot of good smoking recipes and they have a great forum you could sign up to as I have. It is dedicated to guys that love to smoke stuff. And these guys smoke just about everything. And they are nonjudgemental. If you have a Bradley or a little chief it don't matter cause they all have been there and some still have other smokers. They are a real good bunch of people and you can't ask a question that someone can't answer. They would have you smoking on the little chief to your hearts content. Just the other day I made dry rubbed ribs and smoke them for 3 hr. then well the Bradley also cooks so they cooked for 3 more hrs. Man they were falling of the bone. The weekend before I took a pork loin roast and filet it. Then I stuffed it with a stuffing of dried apricots, mandrin oranges,pecans and rasins. Then to that I added a box of stuffing mix and some maple syrup. Put it in the roast and rolled it then tied it up and smoked it for 2 hrs and cooked it for 2 more hrs. Anyways I am raving, but you should check out the forum. It just might inspire you to masterful cooking. If you do come to the forum look me up, I am known as "Quarlow" just tell me your " bryan from craigslist and will chat.
Too which he replyed:
Colin,
me:Hey Bryan I hear what you are saying times are tough
he:Gotta watch the ole greenbacks these days is all.
me:To bad and I know you won't want to here this, but I gave one away about 3 months ago.
he:AAARRRGGGHHH!!!
me:Sorry and he didn't really need it.
he:Sheesh . . . was it a L C Front Loader?
me: I would much rather have given it to someone who could appreciate it like yourself.
he:Yer gonna have lotsa friends with a demeanour like that!
me:Anyway, You should check out the bradley site they have a lot of good smoking recipes and they have a great forum you could sign up to as I have. It is dedicated to guys that love to smoke stuff. And these guys smoke just about everything. And they are nonjudgemental. If you have a Bradley or a little chief it don't matter cause they all have been there and some still have other smokers. They are a real good bunch of people and you can't ask a question that someone can't answer. They would have you smoking on the little chief to your hearts content.
he:I'm really only looking for what to smoke some salmon I caught on the Lab Day weekend . . . but maybe I should expand my horizon . . . and start looking into doing other things!
me:Just the other day I made dry rubbed ribs and smoke them for 3 hr. Then, well the Bradley also cooks so they cooked for 3 more hrs. Man they were falling of the bone.
he:Whoaa baby . . . nothin' beats ribs fallin' off the bone . . . with the exception . . . maybe . . . of . . . smoked salmon!
me: The weekend before I took a pork loin roast and filet it. Then I stuffed it with a stuffing of dried apricots, mandrin oranges,pecans and rasins. Then to that I added a box of stuffing mix and some maple syrup.
he:Damn . . . that sounds mighty interesting!
me: Put it in the roast and rolled it then tied it up and smoked it for 2 hrs and cooked it for 2 more hrs.
he:Sounds delicious!
me: Anyways I am raving, but you should check out the forum. It just might inspire you to masterful cooking.
he:So . . . as I understand it . . . the Big/Little Chief smokers . . . just smoke the food . . . and don't cook . . . but these Bradly Smokers you are talking about smoke and also work like an oven to cook the product? What kind of price range are they in? Sounds interesting . . . could get carried away with this.
me:If you do come to the forum look me up, I am known as "Quarlow" just tell me your " bryan from craigslist and will chat.
he:Thanks for the invite . . . I'll have to start investigating.
Thanks for the info Colin . . . 'ppreciate your time!!!
Regards,
Bryan
To which I replyed:
Hi Bryan, Yeah times are tough all around.
Yes it was the LCFL. I actually do smoked salmon a lot and I was also out on labour day at the "Stave river gong show". We kept 3 that were not to bad. Here is a pic of my last batch of smoked salmon. It was 50 lbs my buddy got when he was in Uclulet on a fishing charter. Now my smoker is a 4 rack, but this was more than it would handle. So I had to borrow my brothers 6 rack. Mine will do 25 to 30 lbs of salmon. I also sent a pic of the stuff pork loin. The big and little chief will hot smoke to a degree, but as far as cooking food I don't think it gets hot enough, and you have to be careful about getting your food hot enough to prevent it from spoiling while you are smoking, Plus your only heat source is the fire that is creating the smoke, and typicly you don't want as much smoke as it would take to cook in it.
The Bradley has a heating element it it so you can achieve over 300 degrees to effectivly cook anything. These guys are doing beer butt turkeys that look amazing and they are juicy. It also does real smoked almonds, as opposed to "Blue Diamond" almonds which are not even smoked they are roasted in an oven.
Now as far as the price on these they are a little pricey but when you consider the you could almost get rid of the barbeque, they are a very good deal. That said the one like mine is $399. but I got mine free with my save-on foods points for 100,000 pts. I know you are cringing at the price and while I am at it, I will tell you that you have to use their wood to.
Now the thing about the Bradley is that it uses what they call a "bisquette" which is 1/2" x 2 1/4" compressed wood puck like a mini presto log. These go into a smoke generator with a tube on the side so you can load 8 hrs worth of pucks. The smoke generator feeds one puck on to a heating plate every 20 mins. In doing so these pucks are only burnt to the point of charcoal and then it is pushed by the next puck into a bowl with water. This extinguishes it. The thing is that when wood burns beyond charcoal it starts to produce tars and the carcinogens that are not good for you and start to make the food taste bad, so with the Bradley you are only getting essentialy clean smoke without the bad stuff, which gives you a real nice smoke flavour.
I have been smoking fish with my dad since I was a kid and there was always this slight acrid flavour to it. We had a big smoker that we built 3'x3'x12' and we smoked those fish for 12 to 14 hrs. Well we grew up with that flavour and that was the normal way to smoke things. But then I heard about the Bradleys and when I read about the way the pucks just burn to charcoal, I knew what that acrid flavour was. So I got my bradley and the flavour is so much more enhanced and not overpowering. Plus the other things you can do is incredible.
Now back to the pucks, I don't want you to think I am fooling you or anything and I probably sound like a Bradley salesman, but I am not and this thing is adicting. The pucks are about $18 to $25 bucks a box depending where you buy them But that is 12hrs of smoke and you do not smoke anything that long . My salmon was smoked for 6hrs and that is the longest I have ever applied smoke to anything in the Bradley. The pork loin was only 2.5hrs, I did some chicken thighs stuffed with smoked cheddar wrapped in bacon. They were smoked for 1.5hrs and then I threw them on the barbecue to crisp the bacon for 10 mins. Oh and with a simple homemade attachment which dettachs the smoke generator from the smoke tower and then ducts the smoke up to the tower, you can cold smoke all kinds of things. Like I did cheese (old cheddar, mozzerella and german swiss). It was awesome. If you like salmon loks, then the cold smoke is the way to go. In fact I don't really like it, but I will eat raw salmon on sushi( go figure) but they have a recipe for Loks that I will be trying. If you go to the Bradley forum and just check it out, you will see how passionate these folks are about there smoked food. They are a great bunch of people and like best friends. They trade recipes and everyone takes pics of their latest smoke and tease each other. It is great. And there are people from all over the world with these Bradleys. One fella is from Jordan and a bunch from England, all down the states and across canada. There's a couple local guys and women are right into it also.
Now that I have blown off steam, how much fish do you have and how do you like it smoked. I personlly like a hot smoked fish with a dry brine made of course salt and brown sugar and some other spices thrown in. It comes out on the drier side but not dried out.
The saga continues tomorrow.
Hey Q, are you doing the Bradley "thing"; "COOK THEM LOW AND SLOW"??? ;D ;D ;D
HR
Q, interesting story, and I know from talking to you the passion you have for the Bradley, It's just hard sometimes not to tell someone about it.
PS. you got your typing lesson for the day in on this post. I'd be wore-out.
Hi cousin Q. Boy, what are you doing for your next 1000 word essay? ;D
It looks like you might bring another one into the fold. It'll be interesting to see the follow up.
I like sashimi but prefer tuna more than salmon - cut wafer thin with wasabi and tamari.
My local mart has wild-caught steelhead salmon fillets on sale this week for 6.99/lb. I think I'll have to smoke up some of those.
me:Hi Bryan, Yeah times are tough all around.
he:Hey Colin
me:Yes it was the LCFL. I actually do smoked salmon a lot and I was also out on labour day at the "Stave river gong show". We kept 3 that were not to bad.
he:I haven't been much of a fisherman for most of my life.
he:My Dad took me out a few times as a kid but we never had much luck.
he:My wife and I have good friends who live in Mill Bay and 3 or 4 years ago they bought a property in Bamfield and built a small home, complete with wharf, and Jim set himself up with a magnificent 28' fish boat . . . fab set up . . . 9
(http://i1011.photobucket.com/albums/af233/quarlow/fishpic.jpg)
he:They invited us over for the Lab Day long weekend two years ago and I managed to boat 5 salmon totalling about 80 pounds.
(http://i1011.photobucket.com/albums/af233/quarlow/fishpic2.jpg)
he:Here I just landed a 20+ pounder . . .
(http://i1011.photobucket.com/albums/af233/quarlow/fishpic4.jpg)
he:Here's my two prizes . . . a 23 and a 21 .
(http://i1011.photobucket.com/albums/af233/quarlow/fishpic3.jpg)
he:We got invited over again this past Lab Day . . . and I boated 5 keepers . . . actually boated about a dozen fish but there was a restriction on Coho so we had to release a bunch . . . still had a blast . . . although the fishing was actually "slow" over the weekend.
he:Here's this year's trophy . . . I think this one was another 23 . . .
(http://i1011.photobucket.com/albums/af233/quarlow/fishpic3.jpg)
me:Here is a pic of my last batch of smoked salmon.
(insert my pic of smoked salmon)
he:That looks mighty appetizing . . . and I bet it tastes better than it looks!
he:I don't think I took any pics of my smoking escapade . . . but here's a pic of a planked salmon I did on Father's day that turned out damn tastee . . .
(http://i1011.photobucket.com/albums/af233/quarlow/fishpic5.jpg)
me:It was 50 lbs my buddy got when he was in Uclulet on a fishing charter. Now my smoker is a 4 rack, but this was more than it would handle. So I had to borrow my brothers 6 rack. Mine will do 25 to 30 lbs of salmon. I also sent a pic of the stuff pork loin.
(insert my pic of stuffed pork loin)
he:That also looks damn tasty!
(http://i1011.photobucket.com/albums/af233/quarlow/fishpic6.jpg)
me:The big and little chief will hot smoke to a degree, but as far as cooking food I don't think it gets hot enough, and you have to be careful about getting your food hot enough to prevent it from spoiling while you are smoking, Plus your only heat source is the fire that is creating the smoke, and typicly you don't want as much smoke as it would take to cook in it.
he:Everything I have been reading sez the L/BC smokers are just for smoking . . . not for cooking.
me:The Bradley has a heating element it it so you can achieve over 300 degrees to effectivly cook anything. These guys are doing beer butt turkeys that look amazing and they are juicy. It also does real smoked almonds, as opposed to "Blue Diamond" almonds which are not even smoked they are roasted in an oven.
he:That sounds interesting as well.
me:Now as far as the price on these they are a little pricey but when you consider the you could almost get rid of the barbeque, they are a very good deal. That said the one like mine is $399. but I got mine free with my save-on foods points for 100,000 pts.
he:Gonna have to check and see how points the missus has! Hmmm . . . just checked . . . 68K . . . not that far off . . . hmmmmm . . . free with 100K . . . or $259 + 15K points . . . and I have a Xmas coming up . . . gonna have to spend big time at SaveOn I guess!!!
me:I know you are cringing at the price and while I am at it, I will tell you that you have to use their wood to.
he:Yup . . . that's a pretty heavy hit if you have to buy one . . . 'specially when I was only thinking about spending 40 or 50 bucks for a good used B/LC! I understand there is also a digital model that is only a few dollars more that controls and regulates the temp . . . do you have any experience with the digital models?
me:Now the thing about the Bradley is that it uses what they call a "bisquette" which is 1/2" x 2 1/4" compressed wood puck like a mini presto log. These go into a smoke generator with a tube on the side so you can load 8 hrs worth of pucks. The smoke generator feeds one puck on to a heating plate every 20 mins. In doing so these pucks are only burnt to the point of charcoal and then it is pushed by the next puck into a bowl with water. This extinguishes it. The thing is that when wood burns beyond charcoal it starts to produce tars and the carcinogens that are not good for you and start to make the food taste bad, so with the Bradley you are only getting essentialy clean smoke without the bad stuff, which gives you a real nice smoke flavour.
he:Sounds like a slick system . . . I like the idea that you can set it to go . . . and leave it for 8 hours or whatever . . . until it is finished . . . and not have to be bothered with fiddling with it.
me:I have been smoking fish with my dad since I was a kid and there was always this slight acrid flavour to it. We had a big smoker that we built 3'x3'x12' and we smoked those fish for 12 to 14 hrs. Well we grew up with that flavour and that was the normal way to smoke things. But then I heard about the Bradleys and when I read about the way the pucks just burn to charcoal, I knew what that acrid flavour was. So I got my bradley and the flavour is so much more enhanced and not overpowering. Plus the other things you can do is incredible.
he:So does the Bradley produce a superior smoked salmon versus the Big/Little Chief output? That's my real bottom line question . . . which one produces the best results smoking?
me:Now back to the pucks, I don't want you to think I am fooling you or anything and I probably sound like a Bradley salesman, but I am not and this thing is adicting. The pucks are about $18 to $25 bucks a box depending where you buy them But that is 12hrs of smoke and you do not smoke anything that long . My salmon was smoked for 6hrs and that is the longest I have ever applied smoke to anything in the Bradley.
he:So what does 6 hours of smoke end up costing? If it's $18/25 for 12 hours . . . and you need 6 hours . . . then that is costing $9/12 per smoking operation . . . which is pretty expensive if you just want to do one item . . . say a batch of chicken wings for dinner or a beer baked chicken or some such . . . or am I missing something here? Do you use less smoke with fewer items . . . or is it the same regardless?
me:The pork loin was only 2.5hrs, I did some chicken thighs stuffed with smoked cheddar wrapped in bacon. They were smoked for 1.5hrs and then I threw them on the barbecue to crisp the bacon for 10 mins.
he:Tastee!
me:Oh and with a simple homemade attachment which dettachs the smoke generator from the smoke tower and then ducts the smoke up to the tower, you can cold smoke all kinds of things. Like I did cheese (old cheddar, mozzerella and german swiss). It was awesome. If you like salmon loks, then the cold smoke is the way to go. In fact I don't really like it, but I will eat raw salmon on sushi( go figure) but they have a recipe for Loks that I will be trying.
he:I'm not much on sushi or raw fish . . . so that's not something that I would be interested in.
me:If you go to the Bradley forum and just check it out, you will see how passionate these folks are about there smoked food. They are a great bunch of people and like best friends. They trade recipes and everyone takes pics of their latest smoke and tease each other. It is great. And there are people from all over the world with these Bradleys. One fella is from Jordan and a bunch from England, all down the states and across canada. There's a couple local guys and women are right into it also.
he:I did have a kwik peek over there . . . but haven't studied anything in detail yet.
me:Now that I have blown off steam, how much fish do you have and how do you like it smoked.
he:Well . . . I brought home five . . . cut a bunch up into steaks . . . and I think I cut another into fillets . . . and have 2 left whole that I am planning to smoke. I borrowed a friends LC two years ago and did my first batch that turned out not too bad . . . although perhaps a little too salty . . . and smoked a little too long resulting in a little too dried out . . . but damn . . . with an assortment of cheeses and crackers . . . and an ice cold beer . . . it sure tastes good!
me:I personlly like a hot smoked fish with a dry brine made of course salt and brown sugar and some other spices thrown in. It comes out on the drier side but not dried out.
he:That's what I used . . . rock salt and brown sugar . . . even added a touch of maple syrup . . . but in all honesty couldn't taste the MS in the final product. Great stuff Colin . . . thanks for all the info!
Best, Bryan
To this I will reply and then post it here.
my eyes are crossed
LOL CRG, you think that was something, get a load of this. If this guy doesn't buy a Bradley I will be literally a monkeys uncle.
Hi Bryan,I am not that much of a fisherman either. My dad built a 36' cabin cruiser when I was a kid, so we spent alot of time cruising the Georgia Strait. We did some fishing but it was mostly my dad and my older brother. Then when I was 17, I went out on our neighbors commercial troller. Then the next year I went out with his partner. I lived in Prince George for 6 yrs and did some fly fishing and a bit of supervised fishing with friends that knew what they were doing. I also got a bit of practice at tieing fly's. That is something I will take up again when time permits.
You are a very lucky guy to have a friend like the guy in Bamfield. Some of the folks(in fact probably almost all of them) would give there left nut to experience your trips and if the don't it is only cause they have done something like it. Alot of them are hunters and fisherman also. A lot of people pay alot of dough to take trips like that. Those are some sweet fish you caught.
As far as not taking any pics, that will have to change if you join the family( I mean the forum)LOL. Cause that is the cost of all their good advice.
That's some "Good Eats"pics. Oh yeah there seems to be a strong following of "Alton Brown" from the tv show "Good Eats", and well shh don't tell anyone but his is my hero too.
As for the "Little chief or Big" ya know they are good for what they were intended. I would not want to slight that smoker as I have eaten and helped to smoke a lot of fish on them. But the "Bradley" in souch a cut above it that you can't really compare them. They a great for taking camping or fishing cause the LC needs no power, but "Bradley" has a propane smoker you can take anywhere. Just needs a propane bottle and hook it to your car or boat battery and away you go.
Now if you can get one on the Save-on points" all the better even if you just use 15,000 points, at $259. that's still a hell of a deal. Knowing what I know now I would even pay full price for one.
About the digital model, that is what my bro' has. Only his is the 6 rack digital. These are nice but, I'll tell you what is going to happen with my Original 4 rack, I will be buying what is refer to as a PID. This is a digital temperature controller that just happens to hook right up to the "Bradleys". It is actually a step above the "Bradleys" digital controller because you can set temperature changes to when you want (sorry Brian).
OH Brian is the main man at "Bradley" which by the way their head office is right here on Annacis Island. And he monitors the "Bradley" forum as much as possible to help anyone that is having troubles.
You will never find a better company to deal with than them. If you have any trouble the stand behind their equipment 100%. This is not just a business, it's their life. They use their smokers so they no what their talking about. When I got mine from Save-on's there was a problem with it. Save -on's said to call the company cause the were local. I did and they said to come over and they wolud look at it. I figured "here is my next war" but when I got there, they sent me around the back to have the shipper look it over. He looked at it and then disappeared for only about 5 mins. When he came back they gave me a brand new one and let me keep the smoke generator from the original one. That is about $100 cdn.
Another mod that the forum members have come up with and you can buy the kit, is to add racks to double what is there.
You ask about the superiority of the smoke, Yes away superior smoke cause as I said before, you are getting clean smoke with no tars or carcinogens, and no acrid flavours. I will probably be sued by Little Chief for all this. But that facts are the fact. And all these folks on the forum can't be wrong. Some of them have invested considerable expense just to house their smokers and to set them up to the ultimate smoking rig. To the point of these being a shrine in their backyards.
Next is the cost of the smoke. Like I said before, You don't smoke most things all that long. A batch of chicken wings you woul smoke for 1hr. and the let them cook in the smoker till they are done to perfection. This worked out to be $1.50 to $2.00.Your looking at around .50c a puck. My stuffed pork loin was only in the smoker for 2 1/2 hrs. It was just something that I came up with out of this and that and I didn't know how long it would take. Somethings smoke for along time, like Pork butts which can take 18 to 26 hrs. Now I am not sure how long they smoke these of the top of my head but you are also looking at a substantial investment in time and money. They will do 4 or 5 of these in on shot either for large gatherings or they freeze the rest. So $20 or $30 bucks worth of smoke is nothing when you think about it. As for more or less smoke, it doesn't matter how much you put in it( to with in reason) but 2 lbs of chicken wings takes as much smoke as 15 lbs.
As for the Bradley forum, Hang out in the background till you are comfortable. I checked it out for 6 months till it sunk in that this was more than just a fish smoker. What can I say, I am a little slow eh.
So just think what it would be like, You have smoked some real nice cheese, oysters, salmon and that's just the appetizers. Then you pull out the pulled pork and barbecue sauce, some nice buns and coleslaw (all of which you got from the forum recipe book online) everyone at your dinner party are raving about the food and when they leave, the bastards have eaten everything. That is a successful party. There I go sounding like a salesman again. By the way I have been posting our e-mails on the forum and they all say the same thing. I am very passionate about this thing. It's a monster and very addicting.
Hey if you want you could brine those fish up and I would show you how this thing( ha some of these folks even name them) works and then smoke them up for you. If you are not interested after that, well there has to be something wrong with you, LOL, just kidding. That is how strongly I feel about it. Believe me, you will have a good time with a "Bradley" and get years of enjoyment out of it. There, I sound like a salesman again. I am going to have to talk to Brian about a payroll or something.
So if you are interested give me a phone call.
well if he doesn't buy one you'll be smokin his uncle's monkey
Ok CRG that was sick, but damn funny.ROFLMAO.
good talkin to ya
Hi cousin. Do you mind if I call you CQ?
Any more news on this yet? So far, it sounds like you might be able to turn it into a reality show or at least a short story.
I hope CQ didn't talk him to death.
Yo Arnie CQ is fine, but just for cousins and close friends eh. I am just about to check my e-mail now.
Wow, you guys sure must like to type. My hands hurt just looking at all that. ;D
Sure makes me wish I had a typing course in school. Back then it was mainly offered to the girls and most boys would not have taken it even if it was offered. :) Times sure have changed. I get by with two fingers on each hand. ;D ;D
I think our buddy CQ has become the NEW BILLY MAYS of the Bradley Smoker! And that's a good thing. ;D
Colin . . .
. . . man . . . either you have an awful lot of time on your hands . . . or you have a craving to be an author . . . you certainly are spending a lot of time sharing info . . . greatly appreciated!!!
I haven't done a lot of fishing either . . . but damn . . . I'm havin' trouble findin' anythin' that tastes better than nicely smoked salmon! And after finally getting the opportunity to go out and catch some 20 pounders over the last couple of years has really got me yearning for more . . . it's a great combo . . . fishing . . . and smoked salmon!
Appreciative is the key word here . . . Jim is a good friend and a great guy . . . and extremely unselfish in sharing his good fortune with others . . . as well as my wife and I . . . and we always let him know how much we appreciate his generosity. His setup is spectacular . . . even has a guest cabin for guests to stay in . . . a perfect fish boat . . . and located right there on the water in the Bamfield Inlet . . . so fishing is only minutes away when you are there.
He has fished since he was a kid . . . loves it . . . and is an expert fisherman . . . he knows where to fish and what gear to use . . . while others can go out and get totally skunked . . . we always managed to come home with fish.
It was a little slow this past Lab Day plus there was a big Derby happening over the long weekend out of Port Alberni . . . causing lots of boats . . . so he sez next year we are going to go a little earlier . . . either late July or early August . . . when the fishin' is at it's peak . . . and I am salivating at the bit lookin' forward to it!
We pretty much have an open invite to go over anytime we can get it coordinated and I know fishing enthusiasts pay thousands of dollars for these kinds of weekends . . . so we are genuinely hugely appreciative of our good fortune!
Well . . . between your raving . . . and the other internet bits and pieces I am finding . . . they sound like the cat's azz . . . so to speak . . . haven't really read anything significantly contrary to them yet. Gonna give ole Jimbo a call this weekend as well . . . see what kind of a gizmo he uses . . . pretty sure we talked about it . . . but be damned if I can remember what he uses!
That seems like the best way to go at this point for a new one . . . if that's the route I go . . . the missus has 68K pts so she should be able to pop 15K + $290 [taxes incl] for a new one . . . although I'm going to watch C/L as well . . . ya never know when another one might pop up . . . and you can sure get some great deals on used gear on the ole C/L . . . too bad I missed that one you sent the link for but there has been no response to my response.
So do you find your 4 rack is adequate . . . or do you wish you had the 6 rack . . . although I think the 6Rs are only digital? How much are these PID gizmos? . . . are they necessary? . . . where do you get them?
Well now there's a helluva coincindence! . . . I work on Annacis Island . . . looked up the address on the net . . . said 1609 Derwent . . . which if you can believe this . . . is only a few hundred yards from where I work . . . drove by after work . . . was gonna check things out . . . but all I could find at that address was a Janitor Supply shop??? Is that the correct address or did I get something screwed up?
Sounds like you lucked out on that deal . . . in a round about way . . . nice to have the spare generator!
Sounds like a good plan . . . providing it doesn't interfere or reduce the smoke flow.
If the smoked product tastes better than what I got with the LC . . . then damn . . . I'm gettin' excited!
I guess a buck and a half or two bucks an hour for smoking is reasonable . . . 'specially if you are getting the results you say you get . . . and besides . . . you have to buy wood chips to use with an L/BC . . . so prob 'bout the same cost either way.
Don't even have one yet . . . so no rush there.
Damn . . . what time's dinner served??? . . . sounds spectacular! Sounds like no one should be without one.
I even found a You Tube posting of a fella demo-ing one . . . looked like a slick rig . . . and produced some damn fine lookin' ribs to boot! Will have to check out your forum postings as well . . . 'cept I don't have any time left . . . after responding to your email sagas!
Colin that is a mighty generous offer for you to make to a stranger . . . that I HUGELY appreciate . . . and will have to give some serious consideration to . . . although I don't doubt for an instant that all the raving you are laying on me is anything but the spectacular truth about Bradley Smoking!
Thank you so much for your kind offer . . . and all of the detailed info you have been providing . . . this is all extremely invigorating . . . and the time you are spending is hugely appreciated!!!
Regards,
Bryan
ROFLMAO If you B..tards label me with that I'll blacklist ya.LOL. Now I have to go reply. It will be short....er.
Why do I feel like I've been reading the NY Times? ;D
If I didn't know better, I'd swear there was a woman talking up there!
Just having a little fun brother Q! I know your cousin Arnie would like it. :D
You got any other relatives on here? Uncle, Aunt, Mother, Sister, Grand Parents? Your brother and cousin are so let's get the rest going.
I hope Q hasn't made contact with a mass-murderer.
So here is the next installment. I told you it would be short. ::)
Hello again Bryan.
You know Bryan I am not the kind of guy that gets to excited about much, just ask my wife. And I don't know you from Adam. So I have no real reason to invest this much time to spread the word to you or the world.
But I love smoked salmon more than I love ice cream and eall my family can attest to that.
To say that I am passionate about the "Bradley" would be an understatment. And I love to create things in the kitchen.
The pork loin roast I did was off the chain and my family want it for all our get togethers.
And a big part of what makes it so great is the people at Bradley and on the forum.
Pics: Hey, that shot of the Cedar plank salmon is worthy of a magazine cover, man, in fact if you don't mind that will be my new background for awhile.
4 rack or 6, yeah a 6 is better but for costwise, I'll take a 4 again. I check out our forum members kit for adding racks and it will put 12 racks in the 4 rack smoker. It is not a problem with the amount of food you put in, like salmon doesn't take alot of space. Pork butts do so you will not be able to have as many racks. The smoke is there whether you have 1 rack or 12. Boy I could do a lot of almonds with 12 racks.
As far as digital, well I am glad I don't have a digital because I plan to build a bigger smoker and I would need this controller for it anyway. But if you are not going to do as I, the 6 rack digital is the way I would go. The PID is around a $100. and you can get it threw a link from the forum. But I could do what I do now with a digital with no problems.
You were at the right place, but you just have to look a little closer for their door. I did the same thing when I went there.
The taste is definatly the nicest flavour I have ever had. The price of the pucks is not that big when you think about it. Most guys on the forum will tell you the samething, not much gets smoked for more than three hrs.
As far as checking out the forum, man you would be amazed at the other stuff they chat about. Trading recipes for this and that. One fellow has a website dedicated to all the recipes from the forum. Now that is passion. These folks are far more passionate about their addiction as the call it. They talk about the gadgets they acquire, like the cordless thermometers. And inventive to. One guy took his corless thermo and added an antenna to it si it would get better range then he posted the mod so everyone else could do it. and I forgot to tell you that they have great success with dehydrating foods to. And don't even get me started on the discussions about sauces and stuff.
Any way I will let you ponder all of this and simply add that if I had paid cash for the top of the line stainless steel digital smoker it would have been the best money I ever spent, hands down.
Best to ya,
Colin
Q, we have been having fun with you about this, but I find myself telling strangers about the bradley, except they are usually 5'6" to 5'9", females.
Quote from: Quarlow on October 23, 2009, 08:02:59 PM
. . this is all extremely invigorating . . .
What you having sex with this guy? Way more than I need to know!!!! ;D
Hey come on, stay out of the gutter. This homey don't swing that way. LOL
I'm pretty sure I don't want to know which way you swing, left, right, up, down, it hangs many ways. :-X
Quote from: KevinG on October 24, 2009, 09:40:07 AM
I'm pretty sure I don't want to know which way you swing, left, right, up, down, it hangs many ways. :-X
LOL
Hey Colin
You obviously love your Bradley and everything about it . . . you need to open up your own shop!
Thanks for the props!
It is a pretty good pic . . . and the salmon was even better!
I've attached the jpeg which will be easier for you to work with than the embedded pic previously sent.
I think a 4R would be more than adequate for my purposes . . . don't have a big family and I can't justify the extra cost for the 6R . . . plus the best option seems to be the SOF(Save-on foods) points deal which is for the standard 4R.
The extra racks could come in handy for doing a large salmon . . . makes sense for sure.
Again the digital would prob be a little better . . . but a bit more money . . . but not avail thru the SOF option so prob not going to happen.
Can always add the PID later if needed . . . but another hundred bucks seems to be a pretty heavy hit . . . just to be able to control the temp a little better . . . if I am correctly understanding its function.
So where are they . . . there were a bunch of loading bays on the West end of the building . . . a Jan Supply at the front . . . which side of the building are they in?
Do they have a retail shop there or is that where they assemble the units?
I saw zero signage for their operation . . . seems peculiar!
If it tastes even better than the L/BC . . . I'm in!
Forums are usually great places to garner specific info about the Forum subject . . . so will have to definitely check it out deeper if I get one of these units.
I think I get the message!
Another question . . . are these units outdoors hearty? . . . do you leave outside year round or are they meant to be brought indoors after each use? Looks like they are around 40 pounds so would be a bit of a bother to move in and out . . . but with elec and metal parts leaving outside would expose them to corrosion and not be a good idea I would think. And when you ordered yours thru SOF . . . how long did it take to get it?
Was gonna phone Jim this morning to see what he uses but my missus phoned Jim's missus last night and he is over on the Olympic Peninsula and some specialty fishing and hunting shop on a gear quest . . . could phone him on cel . . . but I think I will wait til he gets home to give him a call.
Best to ya,
Colin
Hi Bryan
Thanks for the pic it looks great on the background,even my kids were drooling over it. And my daughter who is quite the photo bug said that it was an excellent pic.
The 4 rack is a will do you well especially on the points. And with the extra racks you would be able to do about 40lbs of fish maybe more. I am going to order the kit for the brackets today for mine. I do almonds and with those the more the better, cause 4lbs will be gone in no time once everyone finds out I did them.
The digital would be nice, but this way you can wait till funds come free and get the PID, which is really nice. You can set it to bring ot up to one temp hold it there for a lenght of time, step up to another temp for awhile then step up again and so on. This is refered to as ramping and it is really good for doing salmon because you don't want to heat it to fast as that will push the fats out of the fish and you end up with what they call boogers, which is white blobs of the fats that cook to the surface. The "Bradley" digital I don't think you can set temperature ramps just set to the one temp and then it will turn on and off to maintain the set temp.
You know I went to "Bradley's" office the once and can't remember what the lay out was. I remember thinking they should have better signs. I am going by there today, I will stop and refresh my memory and let you know.
As far as the food quality you won't be dis appointed.
The forum is so broad in diversity that to say you would only get specific info there is selling it short. This is like no other forum I have ever seen. And the characters other are the best of the best. As I said, it is global and you can't ask a question without getting the answer cause someone has already done it. And the variety is the spice on there.
To leave your smoker out side, "Bradley sells a really good cover for it, but as I live in Surrey, I would not leave it out. My backyard is on the alley and wide open to anyone. But a lot of the guys will build a shed and put it in, which is good for when the wind is blowing, it helps to keep the temps stable. I bring mine in each time and it is not that heavy. The smoke tower is only about 20lbs and the smoke generator detaches easily, It just lifts of and 2 cords to disconnect. Easy. I keep mine right in the kitchen for now till I get my garage set up and the smell just drives us nuts. The kids walk past it and say dad when you going to smoke something. I don't smoke every weekend but it is so convenient I can get home from work and set it up in 2 mins, add an 1hr of smoke to some chickens then throw them on the bbq and theres dinner.
I got mine in about 4 days, they are really quick at Save-on foods for ordering stuff.
Ok Bryan this has be fun spreading the word. Someone on the forum said I was the Bill Mays of the "Bradley" and he will pay for that, hehe, I have ways to make him pay. But you will be convincing your buddy Jim that this is the best when you have him over for a smoked dinner and some fresh smoked salmon. I was with my brothers last night and some of the salmon I gave them came out. it did not last to long at all. My bro that has the 6 rack digital just gorged on it. He makes the best jeky I have ever tasted, especially his "honey garlic" and his " spicy teriyaki" but he still loves my salmon.
Hey got to go. I am going toget the stuff to cure a whole boneless pork loin os I can smoke up some "Canadian back bacon" next weekend. But for tonight it's beer butt chickens in the smoker.
Have a good one Bryan.
Hey Just trying to spread the word you sick bunch of of smokeaholics. Now you probably scared him off with those crude comments. Remember this is a family show here. LOL anybody who does this (http://i1011.photobucket.com/albums/af233/quarlow/fishpic5.jpg) with salmon and does this in (http://i1011.photobucket.com/albums/af233/quarlow/fishpic4.jpg) in his leisure time needs a "Bradley"
Quote from: pensrock on October 23, 2009, 07:31:08 PM
. Back then it was mainly offered to the girls
ahem. ummmm.....uhhhhh.......why do you think was the reason that most of us footballers got to be good typists. I don't remember what else we could have taken in the off-season between football and baseball, but the lure of so many girls in one class with just a few of us was just too much to resist.
CS, I think your shift key is broken ;D
me:Hi Bryan
he:Back atcha Colin
me:Thanks for the pic it looks great on the background,even my kids were drooling over it. And my daughter who is quite the photo bug said that it was an excellent pic.
he:Well thank you for that . . . and as I recall . . . it was awful damn tastee to boot!
me:The 4 rack will do you well especially on the points. And with the extra racks you would be able to do about 40lbs of fish maybe more.
he:More than adequate for my purposes.
me:I am going to order the kit for the brackets today for mine(well as soon as they are availible). I do almonds and with those the more the better, cause 4lbs will be gone in no time once everyone finds out I did them.
he:Almonds is not something I would have thought about doing . . . do you salt them as well?
me:The digital would be nice, but this way you can wait till funds come free and get the PID, which is really nice. You can set it to bring ot up to one temp hold it there for a lenght of time, step up to another temp for awhile then step up again and so on. This is refered to as ramping and it is really good for doing salmon because you don't want to heat it to fast as that will push the fats out of the fish and you end up with what they call boogers, which is white blobs of the fats that cook to the surface. The "Bradley" digital I don't think you can set temperature ramps just set to the one temp and then it will turn on and off to maintain the set temp.
he:Sounds like the PID is the way to go . . . albeit a fairly pricey little gizmo . . . but better to get the best operation with me thinks . . . and can add that at anytime down the road.
he:Do you use a BRADLEY Digital Thermometer as well? Seems to me you must need a thermometer of some type to measure how well done the food is . . . otherwise how would you know if something is cooked right . . . or is there another option?
he:You know I went to "Bradley's" office the once and can't remember what the lay out was. I remember thinking they should have better signs. I am going by there today, I will stop and refresh my memory and let you know.
he:I figgered I must have had the wrong address cuz there were no signs at all that I could see . . . and I was expecting some significant signage somewhere . . . so didn't look too closely after no initial sign sighting.
me:As far as the food quality you won't be dis appointed.
he:Most that I am reading is extremely positive so must be good.
me:The forum is so broad in diversity that to say you would only get specific info there is selling it short. This is like no other forum I have ever seen. And the characters other are the best of the best. As I said, it is global and you can't ask a question without getting the answer cause someone has already done it. And the variety is the spice on there.
he:Hey . . . that's what a good forum is s'posed to do!
me: To leave your smoker out side, "Bradley sells a really good cover for it, but as I live in Surrey, I would not leave it out.
he:Damn . . . this is starting to sound fateful . . . I live in Surrey also . . . and I work a few yards away from BRADLEY HQ . . . I don't think I stand a chance now!
me:My backyard is on the alley and wide open to anyone. But a lot of the guys will build a shed and put it in, which is good for when the wind is blowing, it helps to keep the temps stable. I bring mine in each time and it is not that heavy. The smoke tower is only about 20lbs and the smoke generator detaches easily, It just lifts of and 2 cords to disconnect. Easy. I keep mine right in the kitchen for now till I get my garage set up and the smell just drives us nuts. The kids walk past it and say dad when you going to smoke something. I don't smoke every weekend but it is so convenient I can get home from work and set it up in 2 mins, add an 1hr of smoke to some chickens then throw them on the bbq and theres dinner.
he:So you smoke the chicken for an hour in the BRADLEY then remove and grille them on a conventional BBQ to finish?
me: I got mine in about 4 days, they are really quick at Save-on foods for ordering stuff.
he:That's damn quick . . . but I guess it should be with BRADLEY being local.
me:Ok Bryan this has be fun spreading the word. Someone on the forum said I was the Bill Mays of the "Bradley" and he will pay for that, hehe, I have ways to make him pay. But you will be convincing your buddy Jim that this is the best when you have him over for a smoked dinner and some fresh smoked salmon.
he:Well the salmon I smoked with an LC was fab . . . so if the BRADLEY produces better . . . whoeee!!!
me:I was with my brothers last night and some of the salmon I gave them came out. It did not last to long at all. My bro that has the 6 rack digital just gorged on it. He makes the best jeky I have ever tasted, especially his "honey garlic" and his " spicy teriyaki" but he still loves my salmon.
he:Not a big jerky fan . . . and I don't think I have found anything yet that beats good smoked salmon!
me:Hey got to go. I am going to get the stuff to cure a whole boneless pork loin os I can smoke up some "Canadian back bacon" next weekend. But for tonight it's beer butt chickens in the smoker.
he:I've done them on the grille with fab results . . . do you do them complete in the BRADLEY . . . how long do they take? (oops I forgot to answer that question)
me:Have a good one Bryan.
he:Thx Colin . . . you too . . . and enjoy those beer butt chickens!
Bryan
me: Hey, I for got to mention that their office sells the stuff like a retail, so no problem just walking in and getting what you need. They may send you around the back to pick it up but they will help you out for sure.
he:Colin, The SOF option looks to be the most economical so far . . . although you never know when something may pop up on C/L . . . their shop could be convenient for accessories and bisquettes tho . . . but will have to source out the suppliers cost wise . . . this is still going to add up to a sig chunk of change when you add in . . . a cover . . . and a thermometer . . . and a PID . . . and bisquettes . . . and . . .
Thanks,
Bryan
So it was a no sell?
Next installment:
me:Hey Bryan,
he:Yo Colin
me: That fish had to taste good, just look at it, Man.
he:Looked great on the grille . . . and even better the closer it got to my belly . . .
me: A 4 rack will definitly get the job done.
he:Plenty for my purposes methinks.
me:The almonds are soak in a salt brine for 24 hrs. Then spread out on a baking sheet to dry, the you line your smoker racks with cheese clothe and spread out the almonds and smoke for 3 hrs. They go real quick.
he:Are you allowed to drink beer . . . with them???
me:Yeah the PID is great for these smokers and after christmas I will be getting mine.
he:Sounds like pretty much an eventual necessity.
me: I don't use the "Bradley" thermo, I have a couple I got from Superstore. Totally not happy with them, although one is wireless so it is nice. Most of the forum members use the "Maverick ET-73" which is a cordless on that you can have upto 3 probes on at once which is real handy. This is the one I mentioned that was modified with an added antenna to get longer range. They like to tinker these guy. So it works real well for them now. They can be ordered from "Yardandpool.com". It is good to have 2 or more probes, One for the internal meat temp and it is best to have one probe just under the the meat to give the cabinet temp.
he:Does the BRADLEY thermo not work . . . or is the ET-73 just better? The ET-73 is a little more expensive so it should be better?
me: I didn't get a chance to stop there, my brothers were in a hurry. But if you go to that address and pull right in you will see it. I think I will have to let them know about their signage.
he:I will swing by again . . . seems very strange they are not more readily located . . . but I s'pose they do not cater to retail.
me: As you can imagine. The info on the forum is top notch, and they are the friendliest bunch you will find.
Well when the planets align like that you should listen.
he:Hey . . . I'm listenin' hard!
me: I didn't have enough time to do them like that , so I just gave them an hour of smoke and then cook them on the BBQ
Thats the first time I did them like that and they had a nice smoke flavour and they were juicy. The next time I will cook them completely in the smoker and then just brown them on the grille..
he:Are you talkin' wings here . . . or beer butts???
me: Save-ons is pretty quick with their stuff, They usually tell you it will be up to ten days but somethings we have gotten took only 2 days.
he: More good news.
me: You will not be disappointed with this smoker Bryan.
he:Hearin' nothin' but good things.
me: The beef jerky is nothing like what you buy in the store. Once you get it figured out, you will be surprised at the flavour of it.
As far as the back bacon I have not done one yet so it will be fun learning, but lots of the gang on the forum have so it is not like I am going it alone.
he:Damn . . . I bet those taste sweet!
me: I just have to go to the recipe site that one member has set up with all the recipes from the forum, and follow the directions. And any questions will be answered shortly. As far as the other toys tools, get as you can afford them.
he:Sounds addicting!
me:This is about good food and having some fun doing it, Not break the bank. Add a piece here and there. For the time being just use a oven thermo in the smoker for your internal temp.
he:But then that means you have to open the door to check . . . then you lose all your smoke/heat . . . not a good plan is it?
me: Or get a cheap electronic on from superstore to start, they work but not the best.
he:Could try that . . . but I won't be satisfied 'til I have all the proper doodads.
me: Bradley also has some specialty Bisquettes made out of barrels from "Crown Royal" and "Jack Daniels", I got to try those.
he:Now yer talkin' . . . those sound like I gotta try 'em!
me:Well if you have anymore questions just ask.
he:Well here's another one . . . do you use . . . Bubba Pucks I think they are called . . . spacers to push out the last 2 or 3 bisquettes . . . or do you just add 2 or 3 extra bisquettes?
couldn't a guy just cut them out of a piece of lumber the proper thickness?
Last question . . . how much weight am I gonna gain . . . Yee Haw!!!
Colin
Thanks for the mucho info!
Regards,
Bryan
Hi Bryan,
I'll bet it was good.
I am more than happy with my 4 rack OBS, sure you will be too.
Beer with Almonds........I think that is an unwritten rule isn't it.
PID. I think it's the best way to go if you are doing smoked salmon or jerky, and sausage if you are so inclined.
I don't know much about the bradley thermo, But knowing Bradley they will stand behind it. I just will have the need for at least 2 and probably 3 probes in the future.
Take their phone # with you and if you can't find it just call them from out front, they'll tell you where to go ( no pun intended). The receptionist is a very pleasant women.
Wings, no I was refering to the beer butts. I can't wait to try the back bacon. The pics I have seen look awesome.
As losing all the heat, if you get a thermo with the cord on it, you just slip the probe in the smoke vent and stick it in the food. And what we do is take a brick or 2 and wrap it in tinfoil and put that inside the smoker before you start it up. It acts as a thermo mass so that when you have to open the door when you shut it your temp recovers way quicker. And what self respecting maan would be happy without the right doodad's.
I don't have the bubba pucks yet, when the funds become availible I will get some. Another fella caled BigJohnT is making some called JT pucks on his CNC machine and they look pretty sweet here is a link to his stuff.http://www.smokeandstuff.com/. These are the ones I am getting. But you could use hardwood, One guy took an oak branch or something and stuck it in the lathe and made some out of that. Then when they get charred he just grabs another one. Or you could just get a piece of aluminum round stock 2 1/4" x 1/2" x 3 pieces and they work to. but for now I just use 3 extra bisquettes and try to catch it before it chars to much.
As for the extra weight, well you could just chase the little woman around the house while you are waiting for the smoker. Just don't forget to set a timer or something.LOL
Good luck and keep in touch
Colin
Q, did he buy one?
Well I think I talked him into it. He is going to get an OBS from the grocery store points like I did.
That is awesome Q....great job.
Good job Q, I also got mine from Save-on with points. Got to love gettin things fro free.
Just got a dehydrater from Save-on also.
Ross
Good Job, Q
HR
Hey a dehydrator.......hmm that might be handy.LOL
Ok we have ignition, Bryan has put his order in for the Bradley OBS from Save-On Foods and should have it by next Friday.
(this e-mail has been edited.)
he:Hey Colin
me: I am more than happy with my 4 rack OBS, sure you will be too.
he:Should do the trick!
me:Beer with Almonds........I think that is an unwritten rule isn't it.
he:YUP . . . in my house anyways!
me:PID. I think it's the best way to go if you are doing smoked salmon or jerky, and sausage if you are so inclined.
he:Gotta think 'bout that C note tho!
me:I don't know much about the bradley thermo, But knowing Bradley they will stand behind it. I just will have the need for at least 2 and probably 3 probes in the future.
he:Might go with simpler and cheaper . . . to start with . . . can always upgrade later if need be.
me:Wings, no I was refering to the beer butts. I can't wait to try the back bacon. The pics I have seen look awesome.
he:I love back bacon . . . lemmee see . . . load up the smoker before going to bed Sat night . . . let the back bacon smoke all night . . . up Sun mornin' and get the missus to whip up a batch of waffles . . . with fresh dairy butter . . . dripping in maple syrup . . . poached eggs . . . and fresh hot smoked back bacon . . . mmmmmmmmmmmm!!!
me:As for losing all the heat, if you get a thermo with the cord on it, you just slip the probe in the smoke vent and stick it in the food.
he:Saw that . . . seems that would work slick.
me:And what we do is take a brick or 2 and wrap it in tinfoil and put that inside the smoker before you start it up. It acts as a thermo mass so that when you have to open the door when you shut it your temp recovers way quicker. And what self respecting maan would be happy without the right doodad's.
he:Well damn . . . that sounds like a fine idea . . . do you set the bricks in the lowest rack? What does the tinfoil do?
me:I don't have the bubba pucks yet, when the funds become availible I will get some. Another fella called BigJohnT is making some called JT pucks on his CNC machine and they look pretty sweet here is a link to his stuff.http://www.smokeandstuff.com/. You could use hardwood, One guy took an oak branch or something and stuck it in the lathe and made some out of that. Then when they get charred he just grabs another one. Or you could just get a piece of aluminum round stock 2 1/4" x 1/2" x 3 pieces and they work to. But for now I just use 3 extra bisquettes and try to catch it before it chars to much.
he:Seems to me it shouldn't be too diff to gerry rig up something that would work . . . gotta save some bucks somewhere.
me:As for the extra weight, well you could just chase the little woman around the house while you are waiting for the smoker. Just don't forget to set a timer or something.LOL
he:Yee Haw . . . now yer talkin' . . . gotta sell that to the missus . . . bonus!
Good luck and keep in touch
Thanks again for all the assistance Colin!
Regards,
Bryan
PS: And oh . . . by the way . . . you can go put in for your commission now . . . I ordered an original Black thru the SAVE ON FOODS MORE REWARDS program today . . . Yee Haw!!!
They said it should be here in 'bout a week . . . so the wait begins . . .
Time now . . . to start lookin' at recipes!!!
__________________________________________________________________________________________
Hi Bryan, I know what you mean about the price of the PID, that is why I don't have one yet. But it is a must have for me, so it's on the list.
The pics from other members Back bacon or cbb as they refer to it will make you want to do it too.
The tinfoil on the bricks just keeps the bricks clean, easier to wrap new tinfoil than to scrub a brick. I put one in the bottom of the cabinet with the water bowl and the other I put on the drip tray or on the first rack if it is not in use close to the heating element.
Yeah you can use anything that is the right size and won't catch fire. The JT pucks are on sale now, but I guess I forgot what custom was worth cause they are to rich for my blood. At $27. a piece I think I will be going to the scraper for some stock. I can cut myself. If I come up with some I will get enough to make you and my brother some too.
When your chasin' the other half around the homestead make sure you leave some energy for eating.LOL
Right on Bryan, you are in for a treat with your smoker and the golden rule is to never shut your smoke vent. Always leave it 1/2 to all the way open. Wide open for chicken.
Some free bisquettes or a towel would be cool. But I only did this to help spread the word. This thing is bigger than both of us and when you start trying to decide what to smoke and are looking at all the recipes you will see how big it is.
Good luck Bryan and keep in touch. You've got my
E-address so you know where to find me.
Colin