Hello from Montreal

[kinyo]

Hi evreybody!

First, sorry if my english is not perfect but i'm french!

I've been looking this forum for a couple of weeks now and i am now ready to make the move to a Bradley smoker.

I presently own a little off-set Charbroil charcoal smoker. It work good to hot smoke salmon but the problem is to keep the temperature stable. It's really hard. I tried once to do a pork shoulder but it didn't went to well. I had a lot of trouble to reach 200F. An other problem is all the mess with the charcoal!

What i need now is someone to confirm what i learned here is right so i can make my choice between a OBS & DBS!

My plan is to buy a 2 probe PID at the same time than the smoker. So if i'm right, there is no advantage to by a DBS over a OBS except the size if I go with a 6 rack DBS?

Also, if I get the OBS with a PID, it's the PID that will control the smoker temp? I will not have to control the temp with the little control at the bottom of the smoker?

So if i learned well, my choice is going to be a OBS with PID.

What you guys think?

Thanks in advance!

[FLBentRider]

W E L C O M E  to the Forum kinyo!

The OBS/PID is a great choice.

That's what I have.

With the PID you leave the slider in the MAX position.

[squirtthecat]

Welcome!   Don't worry, some of our English goes a little off kilter as the evenings wear on..   ;D

OBS + PID is a great combo.  That's what I have as well.

You can add extra racks to the OBS to increase capacity.   One of the other members has a website that sells a kit.

[kinyo]

Thanks for the super quick feed back guys!

But I have an other quick question.

In the receipe section, I often see at the end of a receipe FTC.

What FTC means?

Thanks

Kinyo

[SouthernSmoked]

Thanks for the super quick feed back guys!

But I have an other quick question.

In the receipe section, I often see at the end of a receipe FTC.

What FTC means?

Thanks

Kinyo

Congratulations on your purchase and welcome to the forum...Enjoy!

FTC --- Foil, towel and cooler

[kinyo]

So if i understand right FTC,

You put the meat in foil & into a cooler to get the meat cold?

But what's the purpose of the towel?  ???

I'm new to this!

[KyNola]

Hi Kinyo,
No, just the opposite.  You wrap the COOKED meat in foil and then with the towel and place in the cooler with no ice, just an empty cooler to keep the meat warm while it rests and the juices redistribute throughout.  Great way to hold meat until it's time to eat.

Welcome to the forum!

[kinyo]

Wow this forum is such a great source of informations!

Thank again!

[oakville smoker]

Kinyo

My french sucks   LOL   Bonjour from Ontario

I have a DBS.  It works great.  I dont think you can make a bad choice
All about preference and the amount of money you want to spend

In la belle province, you will want to figure a way to shield it from the cold !

[RAF128]

I've got a single probe PID in my 6 rack digital.   I went with a 6 rack for the bigger cabinet, mainly to hang sausage.    Also have a OBS which seems to be retired right now.   The 6 rack has found a permanent home in my heated garage and is vented to the out side so I can smoke in the dead of winter.   

[ArnieM]

I have the OBS with single probe PID.  Works great.  You can also buy or build a cold smoke adapter. 

[beefmann]

i have the obs, with  PID and timer control along with a heater  mod, so far it has done a great job for me