So I picked up my bradley today, and don't have a clue how to use it, I have been making my own sausage, salami, slim Jim's etc. for a while now but have jus been using the oven. So with the smoker do you think I will find much of a difference in say the slim Jim's taste wise? I'm sure I will.
Anyways for my first smoke I was thinking of doing some trout (small brookies) would that be a good thing to try first and get the hang of it? And is there some wheres where I can get a recipe and a step by step instructions for what I should do? And lastly if the fish would not be good for starting what would?
Thanks
welcome aboard and here is a site that will help you along'''
http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes
when you get ready to do sausages in the smoker ask questions ... there are a lot around here that do sausages , slim jims, and jerky
also consider doing a PID .. temperature controller if you need to ramp thje temp ,, they come in handy,,, Also season the smoker as per the instructions and always run the smoker with the vent open,,, wide open
Welcome to the forum from Nebraska.
Welcome aboard
Welcome. Here's my new smoker starter kit: :)
Our Time Tested and Proven Recipes (http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes)
Frogmats Non-Stick High Temperature Smoker / Jerky Screen 10" x 13"
(http://www.yardandpool.com/High-Temperature-Jerky-Drying-Screen-p/hitempjrky.htm)
Maverick Wireless BBQ Thermometer Set - Maverick ET732 (http://www.amazon.com/Maverick-Wireless-BBQ-Thermometer-Set/dp/B004IMA718)
Bradley Smoker Bisquette Saver (http://www.auberins.com/index.php?main_page=product_info&products_id=111)
Bradley Smoker FAQs (http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s)
There are more but try those out before getting into things like enclosures for storing your Bradley outdoors, mods to your smoker, etc. I'm sure someone will be along to help you with those if you're interested.
As far as a first smoke,pork butts (I think the new name is Boston roast) are easy and forgiving, although they can take a long time to cook. Take some before/after pics of your efforts and post them if you're so inclined. People around here like to see pics.
Adding pictures to posts on the Bradley Smoker Forum
(http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768)
Welcome from Alaska! You will love this forum!!!
Welcome to the forum :)
Wow, thanks for the welcome and help everyone. And I will be sure to ask lots if questions! :D