BRADLEY SMOKER | "Taste the Great Outdoors"

New Members => Introduce Yourself => Topic started by: azloon on July 01, 2011, 09:59:57 AM

Title: And yet another newbie from AZ!
Post by: azloon on July 01, 2011, 09:59:57 AM
Hello everyone just received my digital Bradley smoker on Wed and seasoned that night......i was anxious to try...i think too anxious as Salmon was very smokey and salty.....I think I may have brined too long?  i used the Maple Cured Smoked Salmon recipe from Bradley volume one, left salmon in brine for 23 hours and then I used Hickory instead of Maple as I only have the Hickory that came with unit so far.  I think was a combination of too long in brine and the Hickory.  Will try a stuffed Pork Loin this Sunday hope it turns out. 

azloon
Title: Re: And yet another newbie from AZ!
Post by: muebe on July 01, 2011, 11:12:48 AM
First off... (http://serve.mysmiley.net/sign/sign0016.gif) to the forum!


Hickory is very strong and might be too much for fish. I like to use Alder, Maple, or Cherry for fish. And it sounds like 23 hours in the brine might have been too long or your salt content in the brine was too high...

The Bradley stuffed Pork Loins are excellent. They finish really quick so a hour of hickory should be enough for it ;D
Title: Re: And yet another newbie from AZ!
Post by: OU812 on July 01, 2011, 12:17:50 PM
How long are you applying the smoke?
Title: Re: And yet another newbie from AZ!
Post by: SamuelG on July 01, 2011, 01:03:55 PM
Yeah how long? I use Hickory 3 hours and it turns out very very good?


SamuelG

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Title: Re: And yet another newbie from AZ!
Post by: ghost9mm on July 01, 2011, 05:50:23 PM
azloon... Welcome to the forum..we have a really knowledgeable group of people here that are more then willing to help you anyway they can...

Here is a Bradley Faq link that can help alot...

http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s&p=748#post748
Title: Re: And yet another newbie from AZ!
Post by: azloon on July 02, 2011, 06:34:12 AM
I applied smoke for 40 minutes and cooked another hour...the texture and doneness of salmon was perfect.  Plan to use Jim Beam or Apple for Stuffed Pork Loin Sunday as I just received sample pack and box of Jim Beam Bisquettes....any reccomendations.
Title: Re: And yet another newbie from AZ!
Post by: beefmann on July 02, 2011, 01:03:58 PM
welcome to the forum and enjoy
Title: Re: And yet another newbie from AZ!
Post by: SouthernSmoked on July 08, 2011, 06:21:08 AM
Congratulations on your purchase and welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!
Title: Re: And yet another newbie from AZ!
Post by: Caribou on July 08, 2011, 07:54:39 AM
Welcome to the Forum!
Carolyn