New NW Bradley Owner

[Jimmy]

First off I want thank all of the members for the vast amount of knowledge I have gained from reading you posts...

Secondly I want to thank all of you for almost getting me committed to the crazy house, when my wife came home and caught me wrapping a perfectly good brick in tin foil, she said I think those welding fumes have finally cooked your brain, I said but but but it helps to retain the heat in the smoker, luckily she bought it or I would be in a tight white coat by now instead of smoking my first
pork butt in the BDS...   

Anyway I've been in the Pacific Northwest for all of my 45 years and love it here. My smoke history is 2 bullet smokers, long gone, a custom off-set smoke trailer and 2 Traeger's and now one BDS..  So far I am loving the simple convenience of this smoker. My whole family likes the spicy side of food so last night I smoked up some habanero peppers and included them in the my rub.

[FLBentRider]

W E L C O M E  to the Forum Jimmy!

Tell her to put the straight Jacket down, and slowly back away.

Wait until you won't let her eat it until you photograph it so you can post it here.... That always gets "the look"

If you haven't found our recipe site, you can click on the ribs at the bottom of this post.

[Jimmy]

Thanks..  I love all the recipes on here...

Here is a pic of the BDS being seasoned and my first PButt in it. Still nice and shiny inside...

[FLBentRider]

Nice setup.

[HawkeyeSmokes]

Welcome to the forum Jimmy. Looks like you did your homework and have a great looking setup. If the welding fumes didn't get ya, the fumes from the Bradley will!!!  :D Most of us are missing a few bricks so might as well wrap em and put them in the smoker.  ;D

[Smokin Soon]

Great looking first cook Jimmy! Make sure we get some great follow up pics. Looks like you are equipped for a new adventure!  ;D

[mikecorn.1]

Nice smoker, looks just like mine.  ;D There is a link at the bottom of my post that has answers to frequently asked questions.

[Jimmy]

Thanks everybody...

3 hours on the smoker... Looking good so far..  ;D  Smoker temp holding steady at 210 with the Auber PID and IT@ 134 right now...

I can't say enough about Auber PID unit, works exactly as advertised, set temp is 210 and it goes from 209 to 211, it has yet to veer more than 1 degree from the set temp, them are some smart people over there!! 

Here is a pic of the PB @ 3hours along with the pig skin for the dog...

[Caribou]

Looks awesome Jimmy!
Welcome to the forum.
Carolyn

[mikeradio]

Welcome Jimmy

Very impressive

Cheers

Mike

[Jimmy]

Thanks again everybody...  Couldn't have done it without all your help...
I just got it all pulled or rather picked up off the bottom of the of the pan. :)

Looks like PP sammys for lunch... ;D

   

[FLBentRider]

Looks real good Jimmy.

I had leftover PP for lunch...

[Mr Walleye]

Lookin' good Jimmy!  :P  ;)

Welcome to the forum... You're off to an awesome start!

Mike

[Jimmy]

Lookin' good Jimmy!   

Welcome to the forum... You're off to an awesome start!

Mike

Yeah thanks to you guys it was an awsome first smoke on the Bradley... Had some family over and no one even noticed it was cooked on a different smoker until I mentioned it..   I though it turned out awsome, especially since it was so easy..  Trim pork butt, rub pork butt, throw in fridge over night, preheat Bradley, set temps on the PID, set alarm on the Maverick, wake up at 6am and throw in cooler... ;D   I think I can manage some BBQ every week now!!!

[Caneyscud]

Good looking PP there Jimmy.  Not bad for a first smoke on the Bradley!  What kind of custom offset do you have?