Hi folks, just saying hi from Calgary. Did our 1st brisket today and it was wonderful!! Tasty, super tender and smoky. Guess we're hooked. Had some tough times today with cabinet temp so may have to play around a bit to experiment.
Hey Jim, howdy from Vancouver! I love Calgary. I was born there. Ask all the questions you need here. There are plenty of knowledgable folk who have been helping me along greatly. I got my smoker for Christmas and have been hooked since!
Hi from South Dakota, and welcome to your new addiction!
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Hi, Jim. Welcome to the forums!
Don't know what problems you might have had with cabinet temps, but, some fairly wide temp swings are normal for a Bradley. I talking in the 20F or so +/- your set point swings.
For most of the things we smoke, the temp swings aren't a problem. But, fish, cheese, and sausage are generally considered to be more temperature sensitive than brisket, pork shoulder, and the like. So you may need to take the temp swings into account when smoking some of the temp sensitive items.