Help on getting started

[Old Texan]

I bought an original 4 rack several years ago along with an Auber WS. After only a couple of uses the smoker was stolen and just now going to get another. I have looked at several types online and so far the only thing I've decided is that it will be a Bradley. I still have my Auber but no instructions at all with it.  We moved a few years ago and I assume they got lost in the move somehow.
So I'm basically a newbie with a desire to get set up.  Any advise would be appreciated. Also is that auber out of date now with newer ones easier to use?  I remember having problems getting it setup before.

[cathouse willy]

You didn't say which ws model you have but the manuals are on Auberins web site, here.

https://www.auberins.com/index.php?main_page=page&id=34

[Old Texan]

My smoker is due to arrive tomorrow. What's the easiest thing to start with?  Why do I have to keep putting in the verification information just to post?

[Habanero Smoker]

Hi Old Texan;

The verification is to make sure you are not a spammer. After about your tenth login you will no longer have to verify.

I believe the easiest meat to start with and to get gratification back the soonest would be either a small pork loin, or a couple of tenderloins, or chicken parts. These cuts are easy to prepare, and only take a few hours to smoke/roast. When smoking chicken with skin on, keep the Bradley top vent 3/4 to fully opened.

[Old Texan]

Is there a topic that tells when you should run the smoke when cooking the various meats?  Do you smoke it first or wait until it's finishing up?

[cathouse willy]

Cooked food won't absorb much smoke so when the oven and the smoke generator have preheated put in the food and start your smoke., I like SMOKEY stuff and I find 2-3 hrs is plenty.

[Old Texan]

okay thank you

[Orion]

Ribs are easy. Silver skin off, rub on, fridge 24 hours, warm ribs on counter 1 hour, preheat smoker and burner to 230. Ribs in, 3 hours smoke, change water bowl, 2 hours more heat, sauce ribs and 1 more hour. Test for done and go from there.

[Habanero Smoker]

I have a different opinion about smoke. There is smoke penetration, and smoke adhesion. Smoke penetration creates a chemical reaction on the surface of the meat, and can penetrate into the meat generally to 1/8" depth to as much as a 1/4".  Once the surface of the meat reaches 140°F, penetration no longer occurs. If the surface is still moist, smoke will continue to adhere to the surface.