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Can't wait to get started

Started by Beaver Believer, February 10, 2010, 09:07:56 PM

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ArnieM

#15
February 12, 2010, 06:28:24 AM
Hi Beaver and welcome to the forum.  Good luck on your first smoke in the Bradley.
-- Arnie

Where there's smoke, there's food.

Beaver Believer

#16
February 12, 2010, 10:11:16 PM
KevinG,

Sorry but no.  It is from Oregon State University.  Go Beavs!!!!!

Beaver Believer

#17
February 13, 2010, 04:45:06 PM
Smoker puchased
Cleaned it up
Currently seasoning.

Everything seems to be working the way it should.

Thanks Bradley!!!

Paddlinpaul

#18
February 15, 2010, 01:39:43 PM
You are going to love it. I just cold smoked 7lbs of cured Atlantic salmon, 2lbs of old cheddar, 2 lbs of medium cheddar and threw in 1/2lb of cream cheese for kicks yesterday. Salmon is awesome, have to wait about 2 weeks from what I've read to try the cheese.
With my Bradley, no one tells me to quit smoking!

Beaver Believer

#19
February 17, 2010, 06:42:51 PM
Which recipe did you use for the salmon?  It is probably what i'm going to do next?

Paddlinpaul

#20
February 17, 2010, 06:47:34 PM
I did the Smoked Gravlox (twice now) out of the Bradly Smoker Cookbook.  came with my OBS and is available on their website. I used alder for 3 full hours.
With my Bradley, no one tells me to quit smoking!
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