Newbie who is not sure of Timings

[1Chunkey]

Hi, I have just received my Bradley smoked generator and adapted it to an old beer fridge and have just seasoned it too, Is there anywhere I can get some idea of how long I should smoke things ?....like fish, cheese, beef, pork etc..........I know it depends on weight and size but is there a rough Guideline ??......I don't want to get it very wrong so if there were a guide I can produce better quality smokes rather than experiment and put people off, tweeking to get it right is far better than starting from scratch.......so any help is very welcome.........

[1Chunkey]

Oh.....and I'm from Crawley next to Gatwick Airport so anyone down this was that can help just let me know...........Thanks

Andy

[Sailor]

Welcome to the forum.  The old saying about time in Low and Slow is it is done when it is done.  As a rule of thumb 1.5 hrs per lb.  Depending on the temp of the smoker and the type of meat this will vary.  Some butts and briskets are stubborn and will take longer.  FTC (foil, towel, cooler) will also help with serving times and to make your smoke more tender.  The forum has lots of experienced smokers and they will help you with any questions.  I might add that we do like photos so post them up when you do a smoke.  Good luck.

[TestRocket]

Welcome 1 Chunkey,

You say you have the smoke generator but what are you using for heat to cook with? In the Bradley's there is a 500 watt heating element. And it would be nice to see some PICS of your setup.

Here is a little help for getting PICS posted:
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

[classicrockgriller]

Nice to have you with Us Andy.

Here's a couple more links to help

recipe site:
http://www.susanminor.org/forums/

You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s&p=748#post748

If you have any questions, just ask.

BTW, when I was just a baby I remember my mom telling me ...... "London Bridge is falling down, falling down"

Did you guys fix it or did it fall down? ;D

[1Chunkey]

I remember the Nursery Rhyme " London Bridge is Falling Down " too but being Scottish and from the Braveheart Part of the country, I'm not sure, but I do know we sold London Bridge to a Yank for a huge amount of money and he thought he was buying "Tower Bridge" and only found out he had the wrong one when it arrived in Arizona.......Never trust an Englishman !!!....LOL

[Wildcat]

 :D

[beefmann]

there   are a lot of variables to start  off  with, type of wood, hickory and  misquette  are  strong woods and would start off  with 2 hours and finish the cook to any where  between 165 and  195 depending  on the  meat

your  milder woods  like  oak, alder, pecan are not as  strong and might start off  with 2 hr  20  min. and go from there ...

as for your  sweet woods like apple,  cherry  would  do 2 hour  40 mins to 3 hours and then finish cooking the  meats  till cooked,

briskets cook to an it of 195 with a box temp of  215 to 220