Hello From Gulf Coast

[Bear55]

I received my original Bradley as a gift about 4 months ago and since then I have smoked something at least once a week.  I've done butts, briskets, cheese, chicken with almost incredible results except the first time with the cheese.  I hope to make my own sausage and bacon as well and look forward to any advice or pitfalls.

Thanks 

[STLstyle]

Welcome


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[beefmann]

welcome aboard and a great way to start... we love to see pictures

[classicrockgriller]

Welcome to Forum.

What part of the Gulf Coast?

If you have questions just ask.

[mikecorn.1]

Welcome aboard, from south Texas.


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[BAM1]

Welcome to your new support group

[ragweed]

Welcome, from Nebraska!

[KyNola]

Welcome!  You will like it here.

[Ketch22]

Welcome to the forum :)

[OldHickory]

Welcome to the forum from Central California.

[SiFumar]

Welcome from Southern NV!

[Caneyscud]

Welcome Bear. 

Was down your way last year for some fishing and a ministry - I met a couple of really good smokers down there - one used to work in the brisket belt of Central Texas  - and had brisket down dead right. 

[Big_George]

Welcome aboard I too am new to the Bradley and just getting started.  If you plan on doing Cheese I'd recommend you get the cold smoke attachment I ordered my the day after I got the smoker and have used it several times for cheese and fish. 

If you are interested in bacon and sausage I'd recommend you check out "Great Sausage Recipies and Meat Curing" by Rytek Kutas.  This book has been called the bible of modern sausage making.  I have prchased several books but always seem to come back to this one.  His honey bacon is great I've been making it for two years now and have not bought bacon from the store since.   ;D