Print Page - hello all

Title: hello all
Post by: bubba350 on February 05, 2011, 10:18:56 AM

Hey Folks,

I have used the site before for tips on brisket. It turned out great! So nice to meet you all

Later Bubba

Title: Re: hello all
Post by: DTAggie on February 05, 2011, 11:13:49 AM

Welcome bubba. What kind of equipment are you smokin' with?

Title: Re: hello all
Post by: azzemoto on February 05, 2011, 12:13:57 PM

I just got this smoker today and I am very excited!!! Right now I am "seasoning" my smoker but the recipe that I havefor BBQ Thighs(Adam Perry Lang) calls for getting your cooking temp up to 300. Will this smoker do it?

Title: Re: hello all
Post by: EZ Smoker on February 05, 2011, 12:30:13 PM

azzemoto, which smoker did you get? I assume you're talking about a Bradley (though other brands are discussed freely on this forum), but when I was buying, Bradley had a couple of different models to choose from. Which model do you have?

Title: Re: hello all
Post by: azzemoto on February 05, 2011, 12:37:51 PM

I bought the basic model. I have only been able to reach 220!!! Help!

Title: Re: hello all
Post by: GusRobin on February 05, 2011, 02:53:49 PM

Make sure all the plugs are in tight. Is your vent open? You need to leave it at least partially open to get the moisture out. Are you using an extension cord? If so is it at least 14 gauge? Try it without the extension cord. Did you use hot water in the pan?

The Bradley is made for low and slow. If you need 300 I would use the grill or something else. Maybe your oven after you smoke the meat.

Title: Re: hello all
Post by: EZ Smoker on February 05, 2011, 08:22:50 PM

Yeah 300 is higher than you'll be able to get. 270 maybe, but that assumes you haven't put cold meat in it. With the meat in, it'll be somewhat lower. I can understand wanting to cook chicken parts at a higher temp to get the skin crisp, but what I do is I smoke them using the hottest temp I can (which isn't very hot), then finish them on a hot grill. It works well for me. I get very good to great skin, and wonderful smoke flavor in my chicken parts (I cook wings, drumsticks, leg quarters, and breasts).

Sorry to be so slow to respond today.

Title: Re: hello all
Post by: smokin420 on February 06, 2011, 06:40:36 AM

Welcome bubba :) :) :)

Title: Re: hello all
Post by: ArnieM on February 06, 2011, 07:52:36 AM

bubba - Hi and welcome to the forum.

azzemoto - I also have the OBS and never got it above about 240-245 in the summer. I also finish on the grill.

Title: Re: hello all
Post by: schneep on February 06, 2011, 11:27:16 AM

Welcome, the people on this site helped me alot, and are always helpfull.

Title: Re: hello all
Post by: beefmann on February 06, 2011, 12:12:44 PM

welcome aboard and enjoy , lots of good people on the forum

Title: Re: hello all
Post by: TestRocket on February 06, 2011, 12:33:42 PM

Welcome Bubba,

I see some good advice above so good luck!

Title: Re: hello all
Post by: bubba350 on October 26, 2013, 09:10:24 PM

6 rack dbs
It is well seasoned now!

Title: Re: hello all
Post by: NorthShoreMN on October 27, 2013, 06:24:49 AM

Welcome from Minnesota

Title: Re: hello all
Post by: pokermeister on October 28, 2013, 02:58:08 PM

Ask lots of questions, someone has the answer. Welcome to the forum!

BRADLEY SMOKER | "Taste the Great Outdoors"

New Members => Introduce Yourself => Topic started by: bubba350 on February 05, 2011, 10:18:56 AM