Never smoked before

stlbites.com · March 02, 2009, 12:33:11 PM

Bill Burge - St. Louis food blogger, food lover, former cook...

I picked up a Bradley Saturday to smoke a ham I'd been brining for ten days from a red wattle hog I'd sought out, purchased, had fed out and slaughtered (just a few days prior to the brining). I wanted a smoker that would yield good results without the hassle of tending flames through the night. The Bradley was slightly more than I wanted to spend, but seemed like the obvious choice.

Picked up a floor model at Bass Pro for $270 w/ a box of alderwood so I couldn't be more happy as the ham is now smoked and I'm happy with the result. I'm sure I'll only do better next time as I could have cut back on the brine slightly.

Can't wait to get some more use in of this great product.

Wildcat · March 02, 2009, 01:11:10 PM

Congradulations on your purchase and first smoke. You will love your Bradley. Welcome to the forum. Click on the link at the bottom of my post to check out the receipe site. Lots of information there.

FLBentRider · March 02, 2009, 01:30:16 PM

W E L C O M E to the Forum stlbites.com!

What WildCat said....

Keep the vent more open than you'd think, cook by Internal Temp, not time, ask questions...

Do you have any pictures of that Ham ?

Roadking · March 02, 2009, 02:53:47 PM

WELCOME to the forum. You can also cut your brining time in half by injecting the brine into your probuct. Use the 10% method 10 lb. ham you would inject 1 lb. of your brine into the ham. Spread the brine through out not in one place. 1 liquid pound equals a pint, so 20 lb. ham uses 1 quart.

Tenpoint5 · March 02, 2009, 03:03:47 PM

Welcome aboard Bill, Lots of good information and people here willing to help you out with your new toyool!!

Mr Walleye · March 02, 2009, 03:45:47 PM

Hi Bill and welcome to the forum.

Lots of great folks here and even more great food! ;)

Mike

West Coast Kansan · March 02, 2009, 04:12:12 PM

Smoke rolls, post your results and questions. This is a good place to share it all

Smokin Soon · March 02, 2009, 08:59:49 PM

Bill, hope you have the time to cruise around the forum and read a bit. A wealth of info here and on the recipe sight. Welcome to the forum!

Gizmo · March 02, 2009, 09:30:42 PM

Welcome aboard Bill.
Looking forward to hearing about your smoking adventures.

KyNola · March 03, 2009, 06:13:46 AM

Welcome aboard Bill!

KyNola

Caneyscud · March 03, 2009, 06:32:06 AM

Welcome Bill

Lots of good people and good information on this forum. Just hitch up and hang on and have fun. OBTW a little secret-------the natives get restless if there are no pictures. Just a warning!

Shakespeare
The Bard of Hot Aire
Threadkiller Extraordinaire'

HCT · March 13, 2009, 07:29:36 AM

Welcome to the forum Bill.

josbocc · March 15, 2009, 11:00:09 AM

Bill,

Welcome to the forum. Make sure to check back frequently as there are always new techniques and tips to try. Remember, there's never a dumb question, please ask. Someone will have an answer for you, and will be happy to provide it.

Jeff