New guy

[utahsmokin]

Hi I to got my bos from cabellas and picked up a case of sp. Blends and Jim bean biskettes and plan on smoking a turkey breast this weekend and I have a brisket in a brine now to make pastrami next week

Sent from my PC36100 using Tapatalk

[TestRocket]

Welcome utahsmokin,

Good luck with that turkey and keep your vent wide open! If you have looked around any you know we like PICS so try this link to get your pictures going:
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

Good luck!

[DTAggie]

Welcome Utahsmokin

[wyoduke]

the more the merrier welcome!

[Shasta bob]

Welcome to the Forum

[Chili Head]

Welcome to the forum!!

[SouthernSmoked]

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

http://www.susanminor.org

Remember we like pic's!!

[FLBentRider]

W E L C O M E  to the Forum utahsmokin!

[Jim O]

Welcome Utahsmoker.

Remember - keep your vent open for best results IMHO

Jim O

[utahsmokin]

I thought the more open the more dry the meat will be

Sent from my PC36100 using Tapatalk

[FLBentRider]

I thought the more open the more dry the meat will be

I have not found that to be the case. When you close the vent, two things can happen.

1. Smoke can backup into your smoke generator, gumming up the works.

2. Especially with high moisture foods, like poultry, moisture will build up in the cabinet. Moist air is harder to heat than dryer air, and the moisture could condense in the vent and the ceiling of the cabinet, causing "black rain" to drip on your food. Not good eats.

[TestRocket]

Yea, the Bradley is a lot different from say an off set smoker or even a drum smoker where you try to use indirect heat and adjust the cooking temp by closing and opening the fire vent and exhaust vent. Moisture inside a Bradley is something that is a bad thing and letting it escape doesn't dry out what your cooking but helps maintain that low and slow (190-250) cooking temperature. As you read more on the forum you will find that most of us have our vents stuck wide open (mine is) to maybe ¾ open all the time, especially with poultry. The main advantage I can give to never adjusting the vent is it's one less variable in the learning curve to cooking whatever you're cooking to that perfect taste! Good Luck!  ;D

[utahsmokin]

Thanks guys thats good advise thanks for the tip :)
Sent from my PC36100 using Tapatalk

[utahsmokin]

OK here's the turkey I had a hard time getting my obs up to temp so i smoked it for three hours and then wrapped it in foil and finished it in the oven it turned out smoky and juicy