Hi everyone,
I've been jealous of eating amazingly smoked ribs at friends' houses and finally decided to pick up a Bradley smoker (apparently you all make one of the best) Model BS611.
I've never smoked meat before, and have started looking into some best practices on initiating a new smoker and I'm a bit intimidated with all this information....
anyone got any simple best practices that you think I should do as soon as I unpack the smoker this weekend?
thank you kindly for you advice.
Welcome from So Cal
This is great advice that many members have given new smokers
first things first'''
1) season your smoker with the top vent wide open
2) ask questions
3) visit the recipe side
http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes
4) enjoy your smoking and new friends / family
5) post pictures of the whole process. We love pictures!
remember... top vent open.... top vent open... top vent open.... oh yeah,,, top vent open
welcome aboard
it can be intimidating at first and it is understandable... tis being your first smoker, first smoking experience, IT will become easier over time... you are on the right track by coming hare and getting information.
a few things to get as soon as possible ... hopefully before your first smoke
1) a remote thermometer, Target has one in the $ 15 to $ 20 range,,, wireless is preferred like the maverick et 732
2) frog mats... makes cleaning easier
3) take a look at the recipe site that rveal 23 provided
4) season your smoker
5 ) do your first smoke
6) purchase puck savers (3)
7) bear claws for shredding meat
i recommend for your first smoke do a pulled pork roast and try the following
make jans rub ( from the recipe site )
apply to the pork roast, let stand in fridge over night
preheat your smoke generator and box, box tenp set to 225 F and top vent open
load bisquets for a 3 hour smoke ( load 11, 9 will be burnt and last two remains on the tongue of the generator )
load your meat after 30 minute pre heat,,, at this point the box temp will drop quite a bit... if it was at 225 at the time of the load and your roast is at room temp . the box temp will be around 160 to 180 for a good while, as the meat cooks and come up to temp your box temp will rise as well... dont sweat this issue... cook the roast to an IT ( internal temp ) of 190 to 195 and shred with a knife and folk... add in your favorite BBq sauce and enjoy
also during the smoking process keep the water bowl full of water,,, after the smoke has finished change out the bowl, empty it then add in a flavored drink, soda, juice drink, adult beverage, it makes a big difference
and done be afraid to ask questions,,, we all were new at one time
Welcome from Texas and ditto to all of the above, I spent a lot of time searching and reading posts here, asking questions and then when I got my smoker arrived I was ready to go and it's been all good ever since, these guys will have good answers for all the questions you have. :)
Hey thanks everyone, this is great. I really appreciate it. I'm reading that a lot of people buy the Auber PID, is it worth it?
I would use my smoker with out it, it really helps keep my BRADLEY smoker temp up. Just my two cents.
Welcome from WA. I was a brand new smoker as well and haven't had a bad smoke yet, i think the bradley is very forgiving for newbies. follow beefmans suggestions, and read read read, i was on here for at least 2 weeks before i got mine and it helped me a lot.
Hi:
beefmann:
What are "frog mats"? Thanks
Welcome! Frog mats are mats that are non stick mats. Most have got them here: http://www.yardandpool.com/High-Temperature-Jerky-Drying-Screen-p/hitempjrky.htm
They aren't necessarily just for jerky...they help prevent all meats from sticking.