New Bradley owner in PA

nighthunter · December 13, 2009, 10:12:56 AM

Hello to everyone. I have been makeing some sausage for several years but without a smoker. My Christmas present this year is a digital 4 rack Bradley. My wife has already let me play with the smoker and I have done a 10 pound batch of kielbasa and a 10 pound batch of snack sticks. Both turned out beyond my expectations and were very easy to produce. I think I am going to really like this smokeing. Thanks for all the information you folks have posted. I am starting a batch of jalapeno summer sausage today.

Thanks again,
Ed

KevinG · December 13, 2009, 10:14:56 AM

Glad to hear it's turned out great for you! Keep up the good work and get some pictures posted so we can believe you. ;D

ArnieM · December 13, 2009, 10:52:23 AM

Welcome to the forum nighthunter. I'm happy you're pleased with the results. 20 pounds of sausage sounds like a bit more than "playing around" ;D

Tenpoint5 · December 13, 2009, 10:55:18 AM

Welcome Aboard Ed!!

FLBentRider · December 13, 2009, 11:39:47 AM

W E L C O M E to the Forum nighthunter!

OU812 · December 14, 2009, 09:02:09 AM

Welcome to the fun nighthunter.

Sounds like you have your new tool all figured out all ready.

I did up some Jalapeno Swiss Summer sausage this weekend also.

Hopefull Romantic · December 15, 2009, 12:10:51 AM

Welcome aboard Ed and have fun with you new smoker. Here is the link on how to post pictures. We all love them.

http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

Hady

nighthunter · December 16, 2009, 07:01:37 PM

The jalopeno summer sausage came out fantastic. I don't think it is going to last for too very long. I made a spacer for the top shelf of the smoker and gained almost 3 inches for the sausages to hang and not contact the heat shield. I just can't stop eating this stuff. Hung them at 140 for a little over an hour then increaser the heat to 160 and applied hickory smoke in that period for 2 hours. Then raised the temp to 190 for 8 hours till the sausage reached an IT of 160 degrees. I know its a few degrees than 156 but I'd rather be safe that sorry. Total smoker time was 12 1/2 hours. I'll get some pics to post in the near future.

Ed

classicrockgriller · December 16, 2009, 07:05:13 PM

hey nighthunter, welcome to the forum.

Yes, we do like pics.

OU812 · December 17, 2009, 08:25:14 AM

Quote from: nighthunter on December 16, 2009, 07:01:37 PM
I'll get some pics to post in the near future.

Ed

Looking forward to it.

Sounds like they turned out great.