Howdy from across the pond!
I'm an Italian stranded in the UK, joining a forum which I believe is American; so we have a good mix going!
It's my 25th birthday soon, and I'm planning a nice little party... but that requires a whole suckling pig (9-10kg, about 25" long... but once I remove the head it'll be more like 20").
Now, my questions....
* Original or Digital? What is the difference? I.e. what can I do in the digital that I can't do in the original? (I plan on cold smoking chipotles, salmon, trout and cheese, and hot smoking pork shoulders, ribs or suckling pigs)
* will the 4R be enough, or do I need the 6R for a 20" long piglet?
* When ordering, other than extra briquettes, is there anything I should be buying at the same time?
Thanks,
M.
Well since the usable space inside a bradley Original is 11"x 14"x 17" you may need a Cajun Microwave. Aside from that you would be happy with either one. But somethings depend on others. Like your budget. You can do anything with an OBS (original Bradley Smoker) that you can do with DBS (digital Bradley Smoker). The DBS is less hands on than the OBS but the OBS is less expensive. Now that said you could get the OBS and add a PID (which is a digital temperature controller) that does a better job of control and temp ramping than the DBS and it would only cost about $30 or $40 more than the DBS. This is good for doing sausage and smoked salmon or other smoked fish and it is great for doing long overnight smokes like pork butts which can take 15 to 24 hours.
Now if you need more space then you will have to go with the DBS cause you can't get the OBS in a 6 rack but you can still add a PID to a DBS also.
Hello Spinal
Here is a link to a discussion of BDS VS BOS
Digital vs Original
Lumpy (http://forum.bradleysmoker.com/index.php?topic=12982.0)
I like that one too. I am putting the important points of Bradleys in a notepad. then I will post it as a thread for any one new to read.
Thanks!
So the consensus seems to be get an OBS with a PID if I want to do any cold smoking, right?
M.
W E L C O M E to the Forum Spinal!
I'm not sure why you would need a PID to do cold smoking.
A PID is useful and more accurate than the digital for hot smoking, as well as fish and sausage where close control of the temperature is desired.
Welcome to the forum Spinal,
So you're an "Italian stranded in the UK" and you have joined the Bradley forum!
Let me just say you're going to be more confused than ever! ;D
Good luck!