I am a single mother of a 13 yo son that wants me to take him hunting this year, so for my birthday I got a smoker from him. What a gift, but now what in the world do I do with it. Okay, I guess come here and find out how to get this show on the road. I am going to start off with some applewood for a chicken and a pork roast, and then move on to Jack Daniels flavored wood for a beef roast and then I have access to elk, deer, antelope, and bear. Guess I am going to be busy, but just need to know where to start.
So share with me your number one rookie lesson to learn.
Thanks
Tiff
Number one rule for the newbies is
ALWAYS LEAVE YOUR VENT OPEN!! never never close it completely
Come back often and ask all the questions you want. There is always somebody that has tried something or other in the smoker. If you can eat it you can smoke it.
Welcome Aboard
Don't be scared of trying out new things.
Just remember, it's dead, you can't hurt it.
Ask lots of questions. The great people will be more than glad to help.
Remember to season your smoker. We have other Lady smokers and
they are some fine cooks.
Welcome to the Forum!
2 to 5 hr smoke is plenty for most things the rest of the time in the smoker its just a cookin.
2 to 3 hr smoke for poultry, 3 to 4 hr smoke for ribs and 4 to 5 hr smoke for a pork butt or brisket.
ALWAYS cook by IT (internal temp) and NOT by time, the time frame is just a ball park thing so you know when to start checkin things.
And dont let your water pan go dry.
Hi Tiff;
Welcome to the forum.
Here are a few links that may provide some help and ideas:
Bradley FAQ's (http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s&p=748#post748)
Recipe Site (http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes)
1) keep the bisquette pan under the tongue of the smoke generator and 3/4 full of water, after the smoking process empty the pan and fill with a flavoured beverage of choice ( soda, wine, apple juice, beer or any other preferred beverage other then water )
2) keep the vent wide open
3) purchase a maverick et 732 wireless thermometer to keep track of IT ( internal Temps )
4) there are temp stall in slow cooking this stall period is where the connective tissue starts breaking down making the meats more tender
5) be prepared for long cooking times, it is common for a 15 lb piece of meat to take 18 to 24 hours, My last 24 lbs of pork took 22 1/2 hours to smoke and cook to an IT of 180
6) ask questions there is a lot of people here to help and give good advise based on there experiences
and welcome to the forum and enjoy
Beefmann
Welcome! I concur with all the sage advice given above. Where in the heck did you get Jack Daniel bisquettes?? I would love to try me some!
Wow looks you're all covered with the basics. Welcome to the forum. One thing I didn't see, WE LIKE PICS.
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Hi Tiff... and welcome to the forum, questions, just ask...someone will answer most all of your questions and please know there are no stupid questions on this forum...
Quote from: ghost9mm on August 25, 2011, 03:40:58 PM
Hi Tiff... and welcome to the forum, questions, just ask...someone will answer most all of your questions and please know there are no stupid questions on this forum...
Nope Larry and Sonny have done asked them all already!! ;D ;D
Ditto with the rest
But
Where ya getting JD wood pucks or are ya just putting JD chips on the slide?
Welcome!
Maybe is it Jim Beam?
SamuelG
Sent from my iPhone using Tapatalk
(http://serve.mysmiley.net/sign/sign0016.gif) to the forum!
Welcome to the forum...Enjoy!
The only thing I would add is if you have any problems or seek advice, be specific as possible. The more specific you are, the better quality answer you"ll get.