New to smoking

[dfolk22]

I just bought myself a bradley original this weekend.  I have to seasoning right now, and trying to figure out what to cook first.  I am planning something for this saturday, but with so many decisions I cant decide.

Does anyone have any suggestions.  Some fellow smoker friends suggested a whole chicken, or ribs.

Any help or ideas would be greatly appreciated.

[westexasmoker]

Welcome to the forum dfolk!

You won't go wrong with anything!  Chicken is probably the easiest thing to test the waters with!  Good luck and keep us posted!

C

[FLBentRider]

Chicken is easy, short(er) cook.

Pork butt if you have more time and patience on your hands.

Get those under your belt and then go for the ribs, brisket, a fatty or two, ABT's, mooink balls, salmon...

[OU812]

Welcome to the fun of smoking

Chicken would be a good start, when doing poultry keep the vent on the top WIDE open, as poultry has allot of moisture in the skin. Also when smoking chicken 2 hr of smoke will be plenty. I like to do chicken with a cabnet temp of 250 F and pull the chicken out when the internal temp hist 160 F

[ArnieM]

Hi dfolk.  Welcome to the forum and the smoking addiction  ;)

I agree chicken is a good way to start.  This is one I did a while back that was finished on the grill to crisp up the skin some.

http://forum.bradleysmoker.com/index.php?topic=11673.0

[Hopefull Romantic]

HI defolk and welcome to our family.

Chicken is the easiedt thing to get your feet wet. Remember to keep th event fully openned and the temp at 250.

HR

[LindaCC]

Congratulations dfolk... You are going to have such fun. I'm a newbie as well!!! Have just had mine a couple of weeks. I tried the Chicken Cordon Bleu very 1st. Turned out A+!! Have fun.
ps...hope you took some before shots. That's the last time you see it all bright and shinny.

[dfolk22]

Thanks everyone for the posts...

Well I ventured and tried some babyback ribs.  Used a dry rub, with apple wood.  They came out awsome.  I do have to say the ease of the bradley helped.

Then today I did two whole chickens.  Took the flavor injector, and injected a butter/old bay seasoning mix into the meat.  I also did a dry rub of the oldbay seasoning on the skin, and into the cavity.

I used smoke through the entire cooking process.  Came out great, but next time will probably cut that down to 2 hours like one of the posts said to do. 

Its a learning thing, and so far I'm loving it....

[classicrockgriller]

dfolk, glad you had a great smoke. did you take any pictures?

Try this link to get your pictures going.

http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

[ArnieM]

dfolk - I'm sorry for you.  Now you know how easy it is to get hooked on this stuff.  Onward and upward from here.  ;D

[OU812]

I used smoke through the entire cooking process.  Came out great, but next time will probably cut that down to 2 hours like one of the posts said to do. 

I told you  :D ;D ::)

[Caneyscud]

And there is no cure!   

[ArnieM]

So, "Where's the pork?"