Never used a smoker before.......

[luv_ma_bbq]

Hi everyone,

I've been jealous of eating amazingly smoked ribs at friends' houses and finally decided to pick up a Bradley smoker (apparently you all make one of the best) Model BS611.

I've never smoked meat before, and have started looking into some best practices on initiating a new smoker and I'm a bit intimidated with all this information....

anyone got any simple best practices that you think I should do as soon as I unpack the smoker this weekend?

thank you kindly for you advice.

[rveal23]

Welcome from So Cal

This is great advice that many members have given new smokers

first things  first'''

1) season your  smoker with the top vent  wide  open
2) ask  questions
3) visit the  recipe side
http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes
4) enjoy your smoking and new friends / family
5) post pictures of the whole process. We love pictures!

remember... top  vent open.... top  vent  open...  top  vent  open....  oh  yeah,,,  top  vent open

[beefmann]

welcome aboard

it can be intimidating at first and it is understandable...  tis being your first smoker, first smoking experience, IT will become easier over time... you are on the right  track by coming hare and getting  information.

a few things  to get as  soon as possible ... hopefully  before your first smoke

1) a remote  thermometer, Target has  one in the  $ 15 to $ 20 range,,,  wireless is  preferred like the maverick et 732
2) frog mats... makes  cleaning  easier
3) take a  look at the recipe site that rveal 23  provided
4) season your  smoker
5 ) do your first  smoke
6) purchase puck savers (3)
7) bear claws for  shredding  meat
i recommend for your first  smoke   do a  pulled pork roast and try the following

make jans  rub ( from the  recipe site )
apply to the  pork roast, let stand in fridge over  night
preheat your  smoke generator and  box, box tenp set to  225 F and top  vent open
load bisquets for a 3 hour smoke ( load 11, 9 will be burnt and last  two  remains on the tongue of the generator )
load your  meat after 30  minute  pre heat,,, at this  point the box temp will drop quite a bit...  if it was at  225 at the time of the  load and your roast is at  room  temp . the box temp  will be around 160 to  180 for a good  while, as the meat cooks and come up to  temp your box temp  will  rise as well...  dont  sweat this  issue... cook the roast to an IT ( internal temp ) of 190 to  195 and  shred  with a  knife and folk... add in your favorite BBq sauce and  enjoy

also during the  smoking  process keep the water  bowl full of water,,, after  the smoke has  finished change out the  bowl, empty it then  add in a flavored drink,  soda,  juice drink,  adult beverage,  it makes a big  difference

and done  be afraid to ask  questions,,,  we all  were  new at  one time

[Saber 4]

Welcome from Texas and ditto to all of the above, I spent a lot of time searching and reading posts here, asking questions and then when I got my smoker arrived I was ready to go and it's been all good ever since, these guys will have good answers for all the questions you have. :)

[luv_ma_bbq]

Hey thanks everyone, this is great. I really appreciate it.  I'm reading that a lot of people buy the Auber PID, is it worth it?

[Shasta bob]

I would use my smoker with out it, it really helps keep my BRADLEY smoker temp up. Just my two cents.

[Snoopy]

Welcome from WA. I was a brand new smoker as well and haven't had a bad smoke yet, i think the bradley is very forgiving for newbies. follow beefmans suggestions, and read read read, i was on here for at least 2 weeks before i got mine and it helped me a lot.

[pondee]

Hi:

beefmann:

What are "frog mats"?  Thanks

[SiFumar]

Welcome!  Frog mats are mats that are non stick mats. Most have got them here: http://www.yardandpool.com/High-Temperature-Jerky-Drying-Screen-p/hitempjrky.htm

They aren't necessarily just for jerky...they help prevent all meats from sticking.