Hello my name is Chris I'm 36 from PA and I've decided to get into smoking. I mainly want to smoke cheese but having the ability to smoke meats, fish and vegetables is even better. I'm not quite sure what brand or type of smoker I want to get just yet but I'm leaning towards and electric smoker.
Looking forward to meeting new people and learning as much as I can on the forum.
Thanks for adding me
Chris
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Welcome from Alabama!
Welcome from northern NV.
One of the things I like about the Bradley is the ability to cold smoke, using only the puck burner as a heat source. I do cheese on a cool fall or spring morning and rarely have any issues keeping the cabinet temp down to about 80 or 90 degrees.
I've had a Bradley cold smoke attachment for several years, but it's still in the box. Never found the need to unpack it.
welcome aboard Chris,,,
lots of good people... lots of good information most are willing to share and point you in the right direction,,,, you may get many different techniques on a question,, they may cover some of the same details,, ,and in some cases a be a little different,,, you can take what you like in the information and make your own techniques that works for you...
Quote from: tskeeter on January 14, 2016, 09:02:29 AM
Welcome from northern NV.
One of the things I like about the Bradley is the ability to cold smoke, using only the puck burner as a heat source. I do cheese on a cool fall or spring morning and rarely have any issues keeping the cabinet temp down to about 80 or 90 degrees.
I've had a Bradley cold smoke attachment for several years, but it's still in the box. Never found the need to unpack it.
Could you maybe post a picture or link me to the set up you are using that sounds exactly what I need.
Thanks
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Quote from: monstermanhbf on January 16, 2016, 03:55:57 PM
Quote from: tskeeter on January 14, 2016, 09:02:29 AM
Welcome from northern NV.
One of the things I like about the Bradley is the ability to cold smoke, using only the puck burner as a heat source. I do cheese on a cool fall or spring morning and rarely have any issues keeping the cabinet temp down to about 80 or 90 degrees.
I've had a Bradley cold smoke attachment for several years, but it's still in the box. Never found the need to unpack it.
Could you maybe post a picture or link me to the set up you are using that sounds exactly what I need.
Thanks
Sent from my XT1254 using Tapatalk
Monsterman, I'm using a Bradley six rack digital with a dual element mod and a PID to control the heating elements. Since I only use the puck burner, not the heating elements, when smoking cheese, it's like running a stock six rack. (All Bradley electrics use a separate smoke generator with an integral heating element to make the biscuit smoke. The heating element in the smoke generator is often referred to as the puck burner.)
I gave away my Masterbuilt and bought the Bradley to get the advantage of the automated puck feeder. It sure comes in handy for over night smokes when I do pulled pork and the like.
Quote from: tskeeter
Monsterman, I'm using a Bradley six rack digital with a dual element mod and a PID to control the heating elements. Since I only use the puck burner, not the heating elements, when smoking cheese, it's like running a stock six rack. (All Bradley electrics use a separate smoke generator with an integral heating element to make the biscuit smoke. The heating element in the smoke generator is often referred to as the puck burner.)
I gave away my Masterbuilt and bought the Bradley to get the advantage of the automated puck feeder. It sure comes in handy for over night smokes when I do pulled pork and the like.
Cool I will check that model out thanks for all the info
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