Bradley Smoker 1st Timer looking for Guidance...

[kobe dawg]

Hi Everybody,

I purchased my 1st Bradley Digital 4 Rack smoker.  I get it sometime today coming from Amazon.  I was pretty excited about my purchase, but after reading some of these forums I am ECSTATIC about cooking up some deliciousness this Sunday Funday. 

I am writing to see if anyone has any general tips or advice for me.  I plan on smoking a whole bunch of pork ribs and a turkey breast on Sunday.  I have apple and pecan pucks.  I plan on using the picture recipe by Tenpoint5 on this forum for the ribs and I went out and purchased all the seasonings for "Jan's Rub".  I am seriously pumped about putting some of these techniques to good use on Sunday.

As an admitted inexperienced rookie I am hoping some of you good folks would be willing to share your wisdom with me so I can avoid any silly mistakes that are due to not having any prior experience with the smoker.  If you have any advice in any direction it would be greatly appreciated. 

Thank you so much for your time and consideration!

Kobe Dawg

:)

[cinrds]

Welcome you have come to right place there is more info here then you will ever know.

I have not smoked turkey yet, but I have done ribs many time.  I use the the 3-2-1 method on my ribs, they come out great every time and so very tender.  The night before I cover in classic yellow mustard and then Head County seasoning mix.  I love the Jim Beam pucks, any red meat, but your pecan works great on ribs.  I also put some apple juice in my water bowl seems to give a little something more. Make sure you keep the vent open, and when done with smoking I dump the water bowl and fill it up again.  Keep good notes on what you did and it will help each time you smoke that meat again.  One more thing when I smoke I will take a coffee filter and smoke kosher salt.  I keep it for everyday use. 

Once again welcome and if you have a question just ask I am sure someone here has done it or want to ask it.

[SiFumar]

Welcome!  You will find alot of help here.  I'm not a oldie here so hate to give advice.  They have a great recipe site here..susanminor.org  I've followed many recipes here and haven't done wrong.  Love my Bradley!  Ask questions!

[mikecorn.1]

Don't sweat the temp swings.


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- Sent from my iPhone using Tapatalk

[Quarlow]

Welcome KD. You came to the right place. If you have a question just ask there is always someone around here to help, even at 3:00 in the morning. Sifumar if you know the answer go for it buddy, you don't even have to put your hand up.  :D :D :D Oh you know you are part of the family when someone abbreviates you, KD your in.

[GusRobin]

Welcome  - a great way to do the 3-2-1  When you foil, add a tbls of butter, spinle with brown sugar, and drizzle honey on the ribs before closing up the foil.  Delicious!!

[ghost9mm]

Welcome  - a great way to do the 3-2-1  When you foil, add a tbls of butter, spinle with brown sugar, and drizzle honey on the ribs before closing up the foil.  Delicious!!

X2 really good like that...

[beefmann]

welcome to the forum, and you will be doing  some good  smoking  soon enough

1) pre heat your smoker
2) run the top vent wide open
3) smoke and cook pork and the  turkey separately ... cross contamination
4) box temp 215 to 225
5) 3 - 2 -1 is great for  ribs
6) on the  turkey cook it a day   ahead and  take it to an internal temp of 180 to 185
7) purchase a maverick et 732 dual probe thermometer

enjoy   

[FLBentRider]

I plan on smoking a whole bunch of pork ribs

Exactly how many pounds in a "whole bunch" ?

If you are going to have a smoker full of ribs, make sure you either:

A. Rotate the racks top to bottom and front to back every hour or so to ensure more even cooking.

OR

B. Be aware that the ribs on the lower racks are going to be done sooner that the ones above, with the top rack being the last to be done.

In addition, don't freak out when you put a "whole bunch" of cold ribs in the smoker and the temperature does not get right back to where you had it. It is going to take a while for the 500W heating element to get the box temp back where you had it.

Enjoy your new smoker!

[watchdog56]

With  a lot of ribs in their it will take a while for the temp to get to 225. Just rotate your ribs and when the meat pulls back from the bone about 1 inch that tells you they are done..

Good luck.

[KyNola]

I plan on smoking a whole bunch of pork ribs

Exactly how many pounds in a "whole bunch" ?
If you are going to have a smoker full of ribs, make sure you either:
A. Rotate the racks top to bottom and front to back every hour or so to ensure more even cooking.
OR
B. Be aware that the ribs on the lower racks are going to be done sooner that the ones above, with the top rack being the last to be done.
In addition, don't freak out when you put a "whole bunch" of cold ribs in the smoker and the temperature does not get right back to where you had it. It is going to take a while for the 500W heating element to get the box temp back where you had it.
Enjoy your new smoker!

Ditto what FLBR tells you.  He knows his way around a rib or two.

[Uncle Pigfat]

Is the turkey breast boneless?  if so it's probably going to be in a few pieces so be careful when you're prepping it.  If it is boneless and is in a net you're probably going to want to leave it in the netting.  You'll want to take it to an IT of 165* or until the juice runs clear at the highest temp setting on the smoker if you want the juiciest and tastiest bird you've ever had.  I usually pull my bird at 155 IT and finish it in the oven to crisp the skin as the bradley will leave the skin a little rubbery. 

[Habanero Smoker]

Hi kobe dawg;

Welcome to the forum.

Here are a couple of links that may be useful.
Recipe Site
Bradley FAQ's

You can download all the recipes and information of that site by going to :
Recipe Download
Note: not all the recipes on the site are in the current file. I should be posting an updated recipe file by the end of the month. So you may want to wait until then.

[chiroken]

Great advice here, ask away and someone's always willing to help.

My tip is turn your 4 racker into an 8 racker and smoke double the amount! Best $20 I spent to buy a 2nd set of racks. Just load your meat on them upside down and stack on top of the other 4. Not needed if you are just doing turkey or chicken breasts for a meat but for jerky or smoked salmon you will appreciate double!

[SouthernSmoked]

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

http://www.susanminor.org

Remember we like pic's!!