Its Steve from Bremerton WA, Just picked up the BTDS108P
Great price on Amazon 474
First one showed up at house witha dent in the door, boxed back up and new one came FEDEX 2 days later.
Just seasoned it, Now what the hell do I make first..
W E L C O M E to the Forum KItsapSteve!
I would do a whole chicken or a pork butt.
Check out our recipe site by clicking on the ribs at the bottom of this post.
Make sure you keep the vent open at least 1/4 - full open for poultry.
Welcome Steve.
Pork butts are probably the easiest but also quite long for doing it low and slow. As FLBentRider mentioned, check out the recipe site and browse the selections.
Well do and Thanks ,, really excited about it
I feel stupid, Im reading these posts, what does PID stand for, and do I need to use a seperate Digital Therometer, I have one for my grill and i can easily use it!
Proportional Integral Derivative or something close to it. :D
It is a very accurate temperature controller.
Yes you should use a digital temp probe. Better if you use one in the meat and one to monitor the temperature near the meat to better monitor the temperature that the meat is experiencing.
A PID is an add-on that allows much more accurate temp control.
Terminology http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=766#post766
There is a dual probe PID that has a meat probe, but I would recommend the Maverick ET-73 to monitor your smoker.
Welcome to the forum Steve!
Thanks
Welcome Steve, fellow newbie here doing my first smoke this weekend. I asked for the bradley for my birthday and had been lurking in the forums for a while leading up to it. Just check out some of the posts here and don't be afraid to ask questions.
My first smoke is a couple of pork butts that are in the fridge with a nice coating of rub as we speak. I read up on several posts on the best way to do them, then posted my game plan and it looks like i'm on the right track.
I must say that in my short time here it looks like this forum is almost like a family and really willing to help each other out. I'm glad I purchased a bradley and found this forum.
Welcome Steve! I grew up across the state from you - Spokane area... Definitely check out the recipe site and don't hesitate to ask questions. Get ready to crank out some great grub from your Bradley!
Hi Steve and welcome. I'm not sure if I'd call this place a community or extended family. Don't forget, we like pictures.
Chicken is good. A whole one is usually spatchcocked - cut in half and flattened out. I think most of us finish it on the grill or in the oven to get the skin crispy.
Certainly butt is good but takes a long time.
I cook to Internal Temp (IT) rather than time. I'll make a time estimate, not always accurate, but plan to get "it" done before dinner and then FTC it for a while. Nothing worse than saying "Maybe just a couple more hours people."
Welcome Steve, I would suggest a butt. Everyone loves some good butt.
Hey Steve. Welcome aboard. Like my learned comrades I would suggest either pork butt or chicken.
Have fun and hang in here with us.
KyNola
I picked up a Pork Roast , Doing Hickoy Cherry Pork for the UFC tomorrow night, read up sleeves up ready to go,,, have ribs and a Beef brisket lined up for the rest of the weekend
You GO Steve!
Sounds like you have a plan. Oh by the way we have a very friendly rule here. No pics posted...smoke didn't happen. Let's see the fruits of your labor. :D Seriously, we all love to see pics of smoked stuff. Yes we are nuts.
Thats a hardcore rule, OK I can do,,, took pre smoke photo, Pork Butt in smoker for 2 1/2 hrs, Temps look good,,,, So tempting to open...
IT after 2 1/2 hrs is 125, Oven at 240....
Smoke smells good
Welcome to the fun Steve.
Howd the pork roast turn out for ya?
Welcome to the forum Steve!
If you get a chance, post some pics of your smokes.
OK Folks it took a while, But here are some photos of my first few smokes
Pork Brisket:
(http://lh6.ggpht.com/_0VA8VWbLdiU/TCgXTGOtf6I/AAAAAAAAHBo/oOrxaKmY5rc/P5300378.JPG)
Fresh Rub
After 6 Hrs
(http://lh4.ggpht.com/_0VA8VWbLdiU/TCgXTS-6ugI/AAAAAAAAHBs/We-gm8rbdiM/P5300379.JPG)
After a Apple Cider bath
(http://lh6.ggpht.com/_0VA8VWbLdiU/TCgXUYmEDrI/AAAAAAAAHB0/6oOdx1bEDA4/P5300381.JPG)
2 hrs FTC
(http://lh3.ggpht.com/_0VA8VWbLdiU/TCgXWZJVPtI/AAAAAAAAHCE/VcZc8hoCfI0/P5300385.JPG)
and some Corn on the cob boats
(http://lh4.ggpht.com/_0VA8VWbLdiU/TCgXVZmmSyI/AAAAAAAAHB8/3klqhifvKwM/P5300383.JPG)
Loving the whole Smoking thing, working in my grill now ...
Not sure why the photos didnt show up!
There is a faq around here somewhere that will show you how to get the pics working, but your links are good, so I think you just need the img tags. Let me test to see if I'm right.
(http://lh4.ggpht.com/_0VA8VWbLdiU/TCgXTS-6ugI/AAAAAAAAHBs/We-gm8rbdiM/P5300379.JPG)
I see now how did you do that?
All you lacked was putting img in brackets before your link and /img in brackets after the link. These brackets [].
So it would look like [im...g]http://lh4.ggpht.com/_0VA8VWbLdiU/TCgXTS-6ugI/AAAAAAAAHBs/We-gm8rbdiM/P5300379.JPG[/im...g]
bu without the extra periods I threw in. If I had't put those periods in, it would just have posted the picture again.
got it thank you
Welcome to the forum Steve. You have found a fun and friendly place!