Hello & Thanks!

Idasotan · August 16, 2009, 08:47:11 AM

Hello! I finally bought an OBS last night, and I'm seasoning it as I type! I wanted to first say "Thanks" to everyone on this forum - I've been reading a lot of posts, and I am very impressed with the friendliness of the group, as well as the effort people put into helping each other out! Thanks.

I am hoping to smoke something tonight (although, I probably won't plan dinner around it, in case I mess it up). I've been reading a lot of recipes, and most call for curing of at least overnight. Does anyone have anyone recipes for something to cook tonight that will only require a couple of hours of marinading? I'm open for anything, so any ideas would be great. As you can tell, I'm eager to get started!

Thanks again everyone!

Tom

Mr Walleye · August 16, 2009, 09:16:51 AM

Hi Tom and welcome to the forum.

Wow... the list is endless! ;)

First off, click on the smoker in the bottom of my post and have a look through the recipe site. Tons of great stuff there from all the fine folks here on the forum.

Some quick easy smokes that come to mind... Abts & Fattys...

Here's a great post on Stuffed Mater's. The ingredients are really endless on these & very simple.
http://forum.bradleysmoker.com/index.php?topic=10805.0

Mike

FLBentRider · August 16, 2009, 09:28:00 AM

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

A pork loin came to mind. I would just throw some rub on t, and put it in for 2-3 hours of smoke until an IT of 145F or so, depending on how you like your pork.

Caribou · August 16, 2009, 09:35:14 AM

Welcome to the forum Idasotan!
Carolyn

Tenpoint5 · August 16, 2009, 10:12:22 AM

Welcome Aboard Idasotan!!

westexasmoker · August 16, 2009, 10:27:58 AM

Welcome to the forum Idasotan!

Chicken is always a nice, and quick, first smoke!

C

Idasotan · August 16, 2009, 11:40:35 AM

Awesome! Thanks for the help. I think I'll go with a pork loin...I'll let you know how it turns out!

Tom

mikecorn.1 · August 16, 2009, 12:00:02 PM

Welcome, and dont forget to post some pics for us to look at.

FLBentRider · August 16, 2009, 12:32:37 PM

Good Luck with the Loin.

OU812 · August 17, 2009, 08:47:44 AM

Welcome to the fun

Watch out this smoking thing is addictive

So how did your maiden voyage turn out ?

muzzletim · August 17, 2009, 09:23:32 AM

Welcome to the forum, and good luck on your first smoke!

pkcdirect · August 17, 2009, 11:53:31 AM

Welcome to the forum, good luck with your first smoke, be sure to post lots of pics...

Idasotan · August 17, 2009, 09:01:13 PM

Well, I've managed to smoke two different things - pork loin and chicken breasts. Unfortunately I don't have pictures, but I thought I tell you how it went.

The pork loin was the first thing I smoked. I used mostly maple with a little bit of hickory (for no good reason, just thought I'd mix it up a bit). I left it in for about 3 1/2 -4 hours, which turned out to be a little long. I don't have a good meat thermometer yet, so I ended up overcooking them a bit. But, they still turned out pretty good. I used the Jan's Dry Rub recipe, which worked out well. All in all, not a bad first smoke. The wife even enjoyed the pork loin. She was a little hesitant (or rather, she laughed when I said I wanted to start smoking!) when I bought the OBS, but had stated that if she enjoyed what I cooked, she'd take it back. Needless to say, she's fully on board now.

Today I smoked chicken breasts wrapped in bacon. I marinated the chicken overnight in Zesty Italian Dressing, and then smoked them wrapped in bacon (I did put some Jan's Dry Rub on a couple of pieces). I used Alder for the chicken. They turned out very well. I kept them in for about 3 hours, and that seemed to be right on the money. The temp hung at about 225 the whole time, which was great. I'm not sure if everyone just adds the bacon to improve the taste, because it sure comes out soggy afterwards (and is OK to eat, but not great). I'd like to try smoking some bacon separately sometime.

Again, thanks for all the help. I've enjoyed the first two projects - next up is a turkey!
Tom

Gizmo · August 17, 2009, 09:04:45 PM

After the smoke on the chicken, toss them on a hot grill to crisp up the bacon and enjoy it even more.

Caneyscud · August 18, 2009, 05:28:59 AM

Tom,

Congrats, on the two good smokes and especially bringing the wife on board. Your job/hobby/obsession will be easier now! LOL. As far as the bacon, I suppose some do it for taste, but most probably add it in an attempt to keep the breast moist. I've smoked hundreds of chicken breasts and have never wrapped one in bacon. I love bacon and even given a chance I enjoy a mug of bacon drippings when I can ;D, but don't like it on everything - I like the taste of the meat, smoke and the rubs, to come through. Heck, I don't even like bacon on my hamburgers - guess, I'm weird. So feel free to leave it off and enjoy! If afraid of drying out the meat, just mop/baste a little. BTW, to keep my babe-magnet physique, I most always cook skin off - even if on the grill, the traeger or any of my other toyools. Only for contests do I leave the skin on (if the rules require it), and it is iffy if I can get it crispy in one of my non-Bradley smokers (depends on which one) without running through a grill.