Need some help

[Rosiec]

Just bought a bradley smoker today, it is a digital one.  I have never smoked anything at all so not really sure what I am doing here
Anyways here goes my project.

I have 2 roast we want to try, about 5lbs each.  Not sure how to go abouts doing this, I have 5 flavours of bisquettes. 
How would I set this up, so you cold smoke and then cook, or do they get done at the same time and about how many bisquettes do I need? 
Im a total JUNIOR with this whole process, any help or advice is GREATLY appreciated :)
Thank you

[Ka Honu]

While you're waiting for advice here, read the manual and season the smoker.  By then you should have plenty of great suggestions - but only if you tell us what kind/cut of meat your roasts are.  There's a fair amount of difference between smoking a beef shoulder and a pork tenderloin and we need to know before pointing you in the right direction.

[Rosiec]

Hi there,
I have started to season it about an hour ago.  Went and checked it, and it hasnt reached 150, So I put the temp up to 250, it said it needed 150, but it didnt reach much about 95.
I put another 2 pucks in and another 40 minutes on a higher temp

As for the cuts, I have 2 sirloin tip roasts.  I have spent a few hours online watching videos.  I guess my main question is if we should cold smoke meat before hot smoking or do we just hot smoke?
And is it safe to defrost meat for the smoker, and how long does smoked meat last for?

Thanks again :)

[beefmann]

welcome aboard.

you  never want to defrost meat in the bradley, The frozen meat would take out to much heat out of the smoker,   as for the process of smoking and cooking the  meat after the  smoker has been seasoned is  season the meat  normally then preheat your  smoker to 225 for  30 minutes,  place the meat on the rack / s and into the  smoker, start off with 3 hours of smoke  at this point the box will slowly climb back to 225 dont  worry about it. after the 3 hours of smoking continue cooking till the desired Internal Temperature. most like it between 140 and 165,

good luck and welcome aboard once again   

[Rosiec]

Ok, so when I put it on smoke, I do not put the oven temp on?  I just let the pucks smoke for 3 hrs, and then after 3 hours I put on the oven?  Just want to make sure I do this right.  I am just confused if you need to feed it the bisquettes the whole time the roast is in

[STLstyle]

You'll want to leave the heating element on the entire process at 225 or whatever temp you decide.  Turn the smoke gen on for the desired smoking amount (set 3:20 and hit puck advance twice for 3 hours smoke).

[Rosiec]

ok sounds good, so another question is what is the purpose of cold smoking, and how long does the meat last for in the fridge once it is finished?

[Ka Honu]

Most folks use cold smoke for "temperature-sensitive" foods like cheese, some fish, etc. - things you want to have smoke flavor but don't want to cook.  How long it lasts depends on what it is and how you store it.  Vacuum-sealed smoked cheese will last for months (if not years).  If you're adding some smoke to a steak before grilling, you probably want to grill it immediately or maybe refrigerate overnight.

One warning - once you start smoking or cooking any poultry, finish the job.  No breaks for refrigeration or whatever.  Far fewer friends and family members get food poisoning that way (and they seem to appreciate it).