Hey all,
Just transferred from Schofield Barracks, Hawaii to Fort Huachuca, Arizona. Left my trusty old Brinkmann Smoke 'n Pit behind with a buddy, and just ordered an OBS via Amazon so I can smoke some turkey breasts and drums come Thursday. They'll go along with the more traditional oven-roasted turkey that my wife insists on come hell or high water ;)
I'm particularly stoked to *not* pay $2.89 a pound for beef brisket like we did on the island.
I did a lot of research before I made this purchase, paying particular attention to on-line reviews. What made the Bradley really stick out is this user forum, as I put a lot of stock in brand loyalty and customer satisfaction. I am almost giddy at the prospect of getting my mitts on this smoker come Tuesday.
I'm really looking forward to seeing how well the OBS measures up to my family's generational secret rub and mop recipes, as well as being able to set this device to 'slow 'n low' and being able to go do other things while the meat smokes, instead of hovering over a hot smoker all day worrying about the temperature.
Welcome to the forum!
You're right in my back yard. I'm up in Apache junction, I'll be sending you some smoke signals this week Wednesday or Thursday as I smoke my bird.
W E L C O M E to the Forum Old_Sarge!
It looks like you have done your research. There are no dumb questions here.
Keep the vent at least 1/4 open.
Check out our recipe site http://www.susanminor.org/forums/forumdisplay.php?s=7cd334351a4f20cde59b9a6b633f6584&f=180
and FAQ section http://www.susanminor.org/forums/showthread.php?p=748#post748
Nice! Thank you.
One more thing:
I too had trouble convincing the family that smoking the turkey was the way to go.
So we made two.
Guess which one disappeared first ?
;D ;D
Quote from: FLBentRider on November 22, 2009, 12:59:57 PM
One more thing:
I too had trouble convincing the family that smoking the turkey was the way to go.
So we made two.
Guess which one disappeared first ?
;D ;D
Been there, done that. Now I try to please everyone by doing breasts and drums in the smoker, and the whole bird in the oven in the 'traditional' way. And yeah, the smoked bird always vanishes faster than the roast bird ;D
Okay...I'm surfing the forums now, and as with any close-knit group, there's a bit of jargon that's going over my head. Can somebody tell me what a 'PID' is, the advantages of picking one up, and maybe some recommendations for which one to grab?
Thanks in advance!
Quote from: Old_Sarge on November 22, 2009, 01:10:48 PM
Okay...I'm surfing the forums now, and as with any close-knit group, there's a bit of jargon that's going over my head. Can somebody tell me what a 'PID' is, the advantages of picking one up, and maybe some recommendations for which one to grab?
Thanks in advance!
Here are some of the definitions http://www.susanminor.org/forums/showpost.php?p=766&postcount=9
A PID offers precise +-1F temperature control.
The programmable ones offer "ramping" - 145F for 30 minutes, then 205F for 20 hours, then 200F for xx minutes... etc.
Quote from: Old_Sarge on November 22, 2009, 12:53:07 PMI'm particularly stoked to *not* pay $2.89 a pound for beef brisket like we did on the island.
I wouldn't pay that either (although I'd pay a lot not to have to live in Sierra Vista).
Anyway, welcome to the forum and I'm sure you'll love your OBS.
Quote from: Ka Honu on November 22, 2009, 01:21:36 PM
Quote from: Old_Sarge on November 22, 2009, 12:53:07 PMI'm particularly stoked to *not* pay $2.89 a pound for beef brisket like we did on the island.
I wouldn't pay that either (although I'd pay a lot not to have to live in Sierra Vista).
Anyway, welcome to the forum and I'm sure you'll love your OBS.
Heh...that was the price @ Schofield commissary. And yeah, we miss da aina a lot. My family lived there 1995-2009 while the military sent me roaming the world. Sierra Vista's an okay place to visit, but...whatever. I'm gonna cheer myself up by cranking out some good Q! ;D
Sarge, I live in PA and would love to find brisket for only $2,89/lb. I do not understand why but its $3 plus around here. Welcome to the forum. Doing poultry keep the vent wide open. I never close mine below 1/2 for anything.
Quote from: Old_Sarge on November 22, 2009, 01:27:08 PMHeh...that was the price @ Schofield commissary.
I usually shop the "dated & frozen" bin at the Kaneohe commissary. Brisket for about $1.75 and pork butt/shoulder, etc. around $1. It's only there when it's there, but I usually manage to have one or two in the freezer when I need to do a smoke.
Anyway, enjoy SV - neat thunderstorms and Bisbee's kinda cool. The Brite Spot in Palominas used to be a good steak & ribs place but I understand it's been sold - don't know how it is these days.
Quote from: Ka Honu on November 22, 2009, 01:53:24 PM
Quote from: Old_Sarge on November 22, 2009, 01:27:08 PMHeh...that was the price @ Schofield commissary.
I usually shop the "dated & frozen" bin at the Kaneohe commissary. Brisket for about $1.75 and pork butt/shoulder, etc. around $1. It's only there when it's there, but I usually manage to have one or two in the freezer when I need to do a smoke.
Anyway, enjoy SV - neat thunderstorms and Bisbee's kinda cool. The Brite Spot in Palominas used to be a good steak & ribs place but I understand it's been sold - don't know how it is these days.
Schofield always had good bulk prices on pork butts/shoulders...about 89 cents/pound if you went big. Vacuum-packed, usually.
You seem to have a good handle on the SV area. You from around these parts, or did you do a tour/school here?
I'll check out the Brite Spot. There isn't a long list of good restaurants around here. Good thing I like to cook.
Quote from: pensrock on November 22, 2009, 01:50:47 PM
Sarge, I live in PA and would love to find brisket for only $2,89/lb. I do not understand why but its $3 plus around here. Welcome to the forum. Doing poultry keep the vent wide open. I never close mine below 1/2 for anything.
Wow, that's nuts. So much $$ for what's widely considered a practically throw-away-or-use-for-dog-food cut of beef. Sucks, man!
Howdy, Sarge!
Had to Google-Map ya... I spent some time in Phoenix (in one of my way-back previous lives)...
Might not be a lot to do in Sierra Vista, but I think that's awful nice country out there.
Just thinking out loud... you might wanna pay extra attention to moisture content...
Seems like the ambient (0% humidity) air flow would have some effect (?)
Might be negligible, but... I dunno... KevinG?
Welcome Sarge!
Brisket is expensive here (Central, IL) too. 3-4 a pound for the pretty trimmed flats.
Quote from: hal4uk on November 22, 2009, 02:50:19 PM
Howdy, Sarge!
Had to Google-Map ya... I spent some time in Phoenix (in one of my way-back previous lives)...
Might not be a lot to do in Sierra Vista, but I think that's awful nice country out there.
Just thinking out loud... you might wanna pay extra attention to moisture content...
Seems like the ambient (0% humidity) air flow would have some effect (?)
Might be negligible, but... I dunno... KevinG?
Yup, keep some water in the pan unless you want some thick skinned food.
Quote from: KevinG on November 22, 2009, 03:23:50 PM
Quote from: hal4uk on November 22, 2009, 02:50:19 PM
Howdy, Sarge!
Had to Google-Map ya... I spent some time in Phoenix (in one of my way-back previous lives)...
Might not be a lot to do in Sierra Vista, but I think that's awful nice country out there.
Just thinking out loud... you might wanna pay extra attention to moisture content...
Seems like the ambient (0% humidity) air flow would have some effect (?)
Might be negligible, but... I dunno... KevinG?
Yup, keep some water in the pan unless you want some thick skinned food.
Good advice, especially given the humidity here compared to Hawaii. Thanks!
Quote from: Old_Sarge on November 22, 2009, 02:09:54 PM
Quote from: pensrock on November 22, 2009, 01:50:47 PM
Sarge, I live in PA and would love to find brisket for only $2,89/lb. I do not understand why but its $3 plus around here. Welcome to the forum. Doing poultry keep the vent wide open. I never close mine below 1/2 for anything.
Wow, that's nuts. So much $$ for what's widely considered a practically throw-away-or-use-for-dog-food cut of beef. Sucks, man!
Could not agree more. Not much I can do about it though. Thats why I only get to do brisket a couple times a year.
So what are you going to smoke first ?
I wouldn't wait on the PID.
Quote from: FLBentRider on November 22, 2009, 04:29:17 PM
So what are you going to smoke first ?
I wouldn't wait on the PID.
Well, whether or not the PID gets here by Wednesday evening, it's gonna be two turkey breasts and a dozen drums for Thanksgiving. I'm using rub and mop recipes from the Jamisons' Smoke and Spice...they've never let me down! I am leaning toward a few skewers of ABTs for a pre-game snack as well.
Quote from: Old_Sarge on November 22, 2009, 04:36:02 PM
Quote from: FLBentRider on November 22, 2009, 04:29:17 PM
So what are you going to smoke first ?
I wouldn't wait on the PID.
Well, whether or not the PID gets here by Wednesday evening, it's gonna be two turkey breasts and a dozen drums for Thanksgiving. I'm using rub and mop recipes from the Jamisons' Smoke and Spice...they've never let me down! I am leaning toward a few skewers of ABTs for a pre-game snack as well.
Sounds like a winner to me. Don't forget the pictures.
Quote from: pensrock on November 22, 2009, 04:12:53 PM
Quote from: Old_Sarge on November 22, 2009, 02:09:54 PM
Quote from: pensrock on November 22, 2009, 01:50:47 PM
Sarge, I live in PA and would love to find brisket for only $2,89/lb. I do not understand why but its $3 plus around here. Welcome to the forum. Doing poultry keep the vent wide open. I never close mine below 1/2 for anything.
Wow, that's nuts. So much $$ for what's widely considered a practically throw-away-or-use-for-dog-food cut of beef. Sucks, man!
Could not agree more. Not much I can do about it though. Thats why I only get to do brisket a couple times a year.
I'm surprised...I thought it was just a Hawaii thing, since everything that has to be flown in is so expensive. I've heard some negative things about Arizona beef, but brisket here at our commissary (military grocery store) is about a buck a pound if you buy vac-packed meat in bulk. I asked for a chest freezer for Christmas so I can buy in quantity. Once my wife has had some good Bradley BBQ, I don't think she's gonna give me a lump of coal instead ;)
Quote from: FLBentRider on November 22, 2009, 04:42:27 PM
Sounds like a winner to me. Don't forget the pictures.
I'll commandeer my daughter's digital camera and document for posterity ;D
Quote from: Old_Sarge on November 22, 2009, 04:44:23 PM
Quote from: pensrock on November 22, 2009, 04:12:53 PM
Quote from: Old_Sarge on November 22, 2009, 02:09:54 PM
Quote from: pensrock on November 22, 2009, 01:50:47 PM
Sarge, I live in PA and would love to find brisket for only $2,89/lb. I do not understand why but its $3 plus around here. Welcome to the forum. Doing poultry keep the vent wide open. I never close mine below 1/2 for anything.
Wow, that's nuts. So much $$ for what's widely considered a practically throw-away-or-use-for-dog-food cut of beef. Sucks, man!
Could not agree more. Not much I can do about it though. Thats why I only get to do brisket a couple times a year.
I'm surprised...I thought it was just a Hawaii thing, since everything that has to be flown in is so expensive. I've heard some negative things about Arizona beef, but brisket here at our commissary (military grocery store) is about a buck a pound if you buy vac-packed meat in bulk. I asked for a chest freezer for Christmas so I can buy in quantity. Once my wife has had some good Bradley BBQ, I don't think she's gonna give me a lump of coal instead ;)
Sarge,
I must say that the recipes you will find here are top notch. I don't think you will have much of a struggle to convince Mrs. Sarge that this is truly good eats here. Some of my favorites are here (http://suburb.semo.net/jet1024/recipes/recipelist.html)
JT
Welcome Sarge! I spent a tour at Schofield in the 80's, and then a tour at Fort Shafter in the 90s - nice to get two tours in Hawaii!
Thanks for your service.
You've joined a good bunch of guys and gals - enjoy your time here; lots of great advice and experience!
Quote from: aces-n-eights on November 22, 2009, 07:15:39 PM
Welcome Sarge! I spent a tour at Schofield in the 80's, and then a tour at Fort Shafter in the 90s - nice to get two tours in Hawaii!
Thanks for your service.
You've joined a good bunch of guys and gals - enjoy your time here; lots of great advice and experience!
Yeah, I miss Hawaii. Managed to keep my family there for 13 years, though the Army sent me all over the danged place.
My OBS that I ordered on Sunday got here this afternoon. Seasoning it now in preparation for two five-pound turkey breasts and half a dozen turkey legs come Thursday. I'll file a trip report with you folks ;D
Quote from: Old_Sarge on November 22, 2009, 02:08:44 PMYou seem to have a good handle on the SV area. You from around these parts, or did you do a tour/school here?
Back in the day (when I still did that "work" thing), some of my programs were funded out of ISC so I had to go to Huachuca a couple of times a year to beg for money or sit through boring conferences.
Quote from: Ka Honu on November 24, 2009, 04:47:08 PM
Quote from: Old_Sarge on November 22, 2009, 02:08:44 PMYou seem to have a good handle on the SV area. You from around these parts, or did you do a tour/school here?
Back in the day (when I still did that "work" thing), some of my programs were funded out of ISC so I had to go to Huachuca a couple of times a year to beg for money or sit through boring conferences.
Heh...now I'm one of the guys that releases the money or hosts the boring conferences ::) sure is different than being a platoon sergeant in a brigade combat team...
False start with the seasoning of the OBS. About three minutes after I plugged it in, all of my external outlets died. My wife's gonna be pissed when she comes home and sees that her Giant Thanksgiving Lighted Inflatables in the front yard are just plastic puddles. No breaker tripped...I will have to call maintenance in the morning.
I ran an industrial extension cord inside to a dedicated drop, now it's going fine.
Quote from: Old_Sarge on November 24, 2009, 05:29:36 PM... now it's going fine.
Except for the wife part, I presume. Better be a great smoke if you're going to use it to get out of this one.