Newbie to the Bradley

[bguenther4]

 Omaha, NE. Just got a new Bradley digital 6 rack. Wanted to smoke some cheese and sausage for football game thurs, and quickly found out via forum that cheese must sit for a few weeks. I am going to attempt pulled pork. any tips/hints/guidance for this and sausage is appreciated. the one thing that I have found the most is the phrace FTC, which I dont know what this means. one last thing, would it work to smoke summer sausage that is already processed? Thanks, look forward to getting started.

[GusRobin]

  FTC= Foil (double wrap the meat in aluminum foil) Towel (take the double wrapped meat and wrap in an old towel) Cooler (put the wrapped meat in a room temp cooler -no ice). Leave it for an hour or two

As far as cooking-  here is a recent post with a number of options

http://forum.bradleysmoker.com/index.php?topic=19975.0

[beefmann]

welcome to the forum

[ArnieM]

Hi bguenther4 and welcome to the forum.  Gus has you covered on the FTC description.  You normally want things to rest a while and the FTC keeps it hot.

[Indy Smoker]

Be very patient with the pulled pork.  Mine usually takes right around 24 hours cooking to complete.  Make sure you leave the vent 1/2 open and water in the bowl ALWAYS. 
I recommend the maverick temp probe to tell when it is really 'done'

[SouthernSmoked]

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 bguenther4!

[dman4505]

Welcome
I'm across the river in Council Bluffs
You've come to the perfect place if you got any questions
everyone here can give you some great tips.
Have fun, this "hobby" is very addicting

Don