I need all the help I can get.

[wonko the sane]

I just got a 4 rack Original Bradley Smoker. I also got the "Smoke &  Spice" Book, An ET-73 Redi Chek Smoker dual probe thermometer, a whole assortment of various flavoured bisquettes, a vertical turkey stand, a couple of beer can chicken stands, a three pack of "Bubba Pucks", and a bunch of other stuff I can't remember at the moment. All these years, I thought I was barbecuing, when actually all I was doing was "Grilling", with highly questionable results. The "Art" of smoking foods at low temperatures, for extended periods of time, was totally unique to me.I think I went a little crazy. I felt like a kid in a candy store. Along with everything I ordered, I read everything I could get my hands on, watched every video I could find, and became a "sponge" to soak up everything I could about this exquisite artistry. Tomorrow, I will "season" my smoker. and attempt to smoke a pork roast. Needless to say, I have alot of questions. Should I dry rub, or marinade, or both? Should I pop it in the oven for 30 minutes, or so, to get it nice and crispy. or just leave it be? I am totally, and completely new to all of this, so any help, suggestions, and/or recommendations any of you may have will be greatly appreciated. And just think...this is only the beginning of what I know will be a lifelong passion. I thank you in advance for all your help. I can't wait to get started!!! Talk to you all soon !

[FLBentRider]

Step 1. Stop thinking about smoking and just do it!  ;D

Step 2. Go to the recipe site and make up a batch of "Jans rub"

Step 3. Apply liberally to the pork roast.

Step 4. Smoke @225F or so with 2 hours of smoke (I'll suggest Apple)

Step 5. Continue @225 until your maverick indicates an IT of 145-150F

Step 6. FTC for about an hour, slice and serve.

You can't hurt it, it's already dead!

Leave the vent at least 1/2 open and no peeking.

[Wildcat]

Only one thing you need to worry about - Do you have enough patience to get you through the smoke.  ;D Hint - adult beverages helps to this end.

[SouthernSmoked]

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

http://www.susanminor.org/

[FLBentRider]

On a pork loin, I wouldn't worry about the oven finish.

Chicken is another matter entirely.

[wonko the sane]

I just wanted to say a very sincere thanks to FLBentRider. Step 1 summed it up perfectly. I stopped thinking about smoking, and just went ahead, and did it. I followed the rest of the suggestions, but the most important of all was to stop thinking, and start doing. Once I got started,everything seemed to flow very smoothly. I used very thick country style spare ribs, rather than the pork roast. I used Jan's Rub, and the Maverick worked perfectly. I also used the "Jim Beam" bisquettes. Total time was about 4 hoursafter seasoning the unit. Everything came out beyond my wildest expectations. I just seasoned the ribs, connected the Maverick probes, loaded the tower, put in the bisquettes, and pressed the start button. The meat, literally, just fell off the bone. Thanx, again, for helping me to stop thinking, and start doing. Next, is a couple of "Beer can" chickens. I can't believe I ever ate anything prepared any other way. ;)