I have been smoking turkeys and a couple of other meats for about 20 years for my family get-togethers, 3-4 times a year. Started with the 2 rack round bodied charcoal and wood type with a domed lid and a water bowl (for moisture) and not insulated. Went through 2 units. Upgraded to a tall square unit with 4 racks, water bowl, wood holder with a propane burner underneath. Decent unit but kinda big and not insulated. It works pretty good and I don't have to fight the 'not enough heat anymore' (except in winter time). If I need to do 2 large turkeys and some other meat I'll probably keep it for those occasions like this fall when I'll be smoking 60 lbs of meat for my Mom and Dad's Anniversary. Did I say UPGRADED??? I now say
NAY NAY!!!! NOW I am upgraded!! I received my 'Original Bradley Smoker' about a week and a half ago. WOW! I now have much better control over the heat (tired of constantly messing with that), don't have to worry about stirring and adding wood (tired of constantly messing with that), I can now cold smoke and I will be using this unit a lot now. Bout time, I've paid my dues. I smoked a whole chicken last Saturday using Maple. I smoked it for 3.5 hrs. and hoped it wasn't too heavily smoked for my wife (she doesn't like a lot of smoke but I like it). This was the 1st time I used Maple. She really liked it and so did I! I gave some to my sister and brother in-law the next day and they really liked it! I have never smoked fish before and am going to try tomorrow. I know and understand the fresh meat, curing and brining process but the heck with it (for tomorrow). Smoking makes everything taste better! I pulled out a frozen salmon and a couple of sausages tonight and will perform a 3 to 4 hr. very low heat with smoke tomorrow. Should be decent. I noticed that the chicken was very moist without day heated water bowl.
John
John, sounds like you are already up and running!
Welcome to the Forum!
The Bradley is an awesome smoker!
Glad to have you with us and if you have questions, just ask.
People here love to help.
Here's some things that might help you out.
You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?p=748#post748
recipe site:
http://www.susanminor.org/forums/
Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
Hi John and welcome to the forum. It sounds like you're a well accomplished smoker. Just be cautious smoking raw fish/sausage at lower temps without a cure, but you know that. Hey, I ain't dead yet.
I figure a couple of hours on real low with smoke, then check doneness turn up heat till finished.
Welcome to the forum JebJr!
If you think your new smoker is "incredible"...
How's a few thousand new best friends work for ya? ;D
----Ohhhh... (almost forgot the best part) --- They ALL have the same DISEASE you have!!!!
My wife has always had a problem with keeping the freezer full all the time (she always finds some kind of meat on sale). Makes for some old meat in there. I've tried to tell her to let it go down a little once in a while. Guess my disease will now go into full swing and I'll just start smoking everything in there as fast as I can lol.
Quote from: jebjr on July 10, 2010, 10:25:17 PM
My wife has always had a problem with keeping the freezer full all the time (she always finds some kind of meat on sale). Makes for some old meat in there. I've tried to tell her to let it go down a little once in a while. Guess my disease will now go into full swing and I'll just start smoking everything in there as fast as I can lol.
Smoke it and freeze it.
Now you have a reason to get you a vac sealer!
Got one. Good idea to smoke then freeze. Maybe what I'll do to experiment would be to throw something else in with the main course and if it came out okay, vac seal it and freeze it.
I've never had anything from the Bradley that wasn't good.
Just think and plan ahead.
You are in for a World of FUN!
W E L C O M E to the Forum jebjr!
Welcome to the forum jebjr. That Bradley will give you many good smokes!