First for all the lurkers... I ordered my Bradley Digital 4 Rack from Bryan at Yard and Pool (www.yardandpool.com). He gave me a great deal with some extras and was first class all the way!
I got my smoker yesterday and set it up. I had to wait until tonight for the second part of the order (the bisquettes, cover, & bubba pucks), but tonight I season. I figured I would use the Alder wood to season since (from reading here I figured out that) it is 40% of all the bisquettes sold. Maybe it will make a nice base to get started.
Let me tell you... It smelled so good within 10 minutes of seasoning that I was getting hungry (and I just finished dinner)!
Smokes FAST... AFTER 10 MINUTES...
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Man is that good n' smokey...
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I will show you how good the food comes out next! My specialty is baby back ribs. I have been smoking them on my 5 burner Jenn-Air propane grill for years and they have come out fantastic. I get two 3 full rack pack from my local BJ's. This will fit perfectly on my 4 rack smoker (3 half racks per tray). I have been hearing a lot about the special blend and how everyone wants to try it for food rather than just seasoning, so I will make that my first go around. I will post lost of pictures for everyone to enjoy. Bryan from Yard and Pool told me he has family in my South Florida neighborhood, so when you come down this way... I owe you some ribs! Thanks again for the great deal!
Bon-Appetite!
Alex
Welcome aboard and congrats on your purchase. Now the fun begins and the pounds build. ;D
Welcome to the forum adboom.
Looks like your on the way to some great smokes.
nepas
(http://i149.photobucket.com/albums/s62/Gitster59/Hi.gif) and welcome adboom, that's a real 5exy looking Bradley you have there! mines all dirty and been round the block a few times! (http://i149.photobucket.com/albums/s62/Gitster59/Eeeeeek.gif)
Congrats on your new purchase, money well spent (http://i149.photobucket.com/albums/s62/Gitster59/Wink.gif)
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
Wecome adboom!
Looks like you got her ready to rock!
Mike
Welcome adboom. You're in for a treat with your new smoker. Your spot on about Bryan. First class all the way. Looks like he learned well from chez bubba ;D
Great looking smoker.....just add smoking adventures and smiles. Good luck with your first venture.
Welcome adboom,
Ain't that purdy?? Now let's see some pix with a load in there and make it beautymus!
Good Luck!! ::) ;D ;D
Welcome, and if you have any questions just ask the panel of experts on this forum and they will happily steer you in the right direction. Still learning every day here, and don't be too disappointed if your first few smokes don't come out perfectly, because they soon will with the help of these guys!
Welcome! These are some really smart people on here (I'm not one of them!!) So...don't be afraid to ask!!!
Alex,
Glad we could help! Now where are the pictures of those ribs? :)
Bryan
I posted this under a babyback rib recipy, but considering I promised that I would post my results of my first smoke... here is my plan...
OK, Here's my plan for tomorrow morning's smoke...
Tonight I have in front of me two 5 1/4 lb 3 packs of babyback ribs from BJ's. This is my first smoke with a Bradley, so I am going to use my old propane BBQ smoking method tweaked for the bradley. Here is my plan (photos to follow)... I am going to wash them and remove any membrane that I can. Then I am going to rub them down with extra virgin olive oil followed by a hearty patting of dry rub. I frequently use Lysander's All Natural Meat Rub for Pork. It comes in a 3.8 oz brown bag looking package. I purchase it from The Fresh Market here in South Florida. After an oil and dry rub-down, they get wrapped and put in the fridge until the next morning.
My plan is to eat at 5 PM (we will have a few young children with us and need to eat early). I will take the ribs out of the fridge at 7 am and let them get to room temperature for 2 hours. At 8:30 I will pre-heat the Bradley to 250 degrees. At 9:00 the ribs will go in the smoker for 3 hours 40 minutes (11 pucks plus 3 buba pucks) at 205 degrees. (I added the extra pre-heat temperature because of the time it takes to load the smoker, I figured I would looks about 50 degrees in that time.) I plan to spritz the ribs with extra virgin olive oil every hour (it keeps it moist way down deep).
At 3 hours and 3 hours 15 minutes I will pre-heat the oven to 205 degrees. At the 3 hour 40 minute mark I will take the ribs out of the smoker, put them on tin trays, spritz with olive oil and cover in foil. I will slow cook the ribs at 205 for 3 hours 20 minutes (7 total hours of cooking), spritzing with olive oil every hour.
At the 3 hour mark I will pre heat my BBQ on high. At the 3 hour 20 minute mark I will put the ribs on the grill for a 15-20 minute crisp up.
Sounds great on paper... I will let you know tomorrow how it turns out (with some photos).
OK... Here we go... Everything came out fantastic. I will give you all the recipe with photos AND my secret mop sauce recipe called Alex's Jack and Coke Mop Sauce...
8 AM - Took the ribs out of the fridge (from my earlier post you will see that I cut the full slabs in half, gave them an olive oil and dry rub-down and let them sit over night in the fridge, each wrapped in plastic wrap) and let them get up to room temp. This is important so the smoker temp does not drop too much upon them going in.
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9:30 AM - Pre-Heated the Digital Smoker to 250 F (cooking temp will be 210, but you loose heat when loading up) and filled the bowl with BEER (not water). Beer does not evaporate as quick as water and I love beer!
10 AM - Put the 12 half slabs (3 on each rack) into the smoker, loaded with 11 Bradley Pucks (Special Flavor (the mix)) and 3 Bubba Pucks. I set the temperature to 210 F and set the smoker to 3 hours 40 minutes. Average cooking temp is about 205 F (between opening the door to spritz and check). Also the vent is 1/2 open.
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On the top of each hour I spritzed with more olive oil to keep things moist.
12 PM - Spritz and rotate the racks top to 2nd from bottom and 2nd from top to bottom. See picture below... they are getting there!
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1:20 PM - Pre-Heat oven to 225 F (cooking temp will be 205).
1:40 PM - Remove from smoker and put on trays for oven finishing. Spray down with more olive oil and wrap trays in foil for steam. Cook for 3 hours 20 minutes at 205 F.
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5 PM - Remove from oven, cut and enjoy! They came out fantastic. We had 12 half racks for 10 adults. The secret to the serve is to cut all the ribs and put them on 2 serving trays and let people take what they want. We had 3 left over ribs for all those people. The perfect amount!
Here is the recipe for Alex's Jack and Coke Mop Sauce. This is a thin - medium sauce that goes great with ribs, chicken and beef. You can marinade or use it to mop or dip with. If you want it thicker cook it down for a longer amount of time, as it simmers and the steam evaporates the water, the sauce becomes thicker.
1 Cup of Coca-Cola
1/2 Cup of Jack Daniels Whiskey
1 Cup of Ketchup
1/2 Cup of Brown Sugar
1/4 Cup of Worcestershire
1 Teaspoon of Liquid Smoke
3 Tablespoons of A-1 Steak Sauce
1 Teaspoon of Garlic Powder
1 Teaspoon of Onion Powder
1/4 Teaspoon of Black Pepper
Combine all ingredients in sauce pan and bring to boil over medium heat. Reduce to simmer about 10 minutes. For thicker sauce simmer for 1-2 hours. Makes 2 Cups. Use right away or bottle, cap, bring to room temp then refrigerate.
Enjoy! Alex
As long as this post is about my Digital Smoker, I might as well let you know about how my next smoke went... Pulled Pork.
Read Here... http://forum.bradleysmoker.com/index.php?topic=5932.0
Enjoy!