6 Rack Model arrived today!

[nolan]

My smoker arrived via UPS today and I am VERY satisfied with how well the unit was packed.  Not a single scratch or ding.  The door seals as if it were magnetized.  I wasn't prepared with meat, so all I could do tonight was season it.  I was impressed with how quickly the unit reached 150* and the alder smoke smelled fantastic.

I dry rubbed 10 lbs of spare ribs and 8 lbs of chicken.  Hopefully the rain will stay away tomorrow!

http://www.facebook.com/home.php?#!/photo.php?pid=1227605&id=1203458394&fbid=1408822059585
http://www.facebook.com/home.php?#!/photo.php?pid=1227669&id=1203458394&fbid=1408879461020
http://www.facebook.com/home.php?#!/photo.php?pid=1227671&id=1203458394&fbid=1408883861130
http://www.facebook.com/photo.php?pid=1227671&id=1203458394&fbid=1408883861130#!/photo.php?pid=1227684&id=1203458394&fbid=1408892101336

[classicrockgriller]

CONGRATS! Pkging is great on the Bradley's.

The door seal are magnetizied.

Face book photos don't work well for people to see.

Try photobucket.

Try this link to get your pictures going.

http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

I have a new 6rk that I haven't smoked in yet, but I will as soon as I get all the

things done to it I want to.

Again congrats.

[MPTubbs]

I've got one of those bad boys also.

Your gonna love it!

A big load like that will take a while to smoke/cook. So don't freek-out!

[squirtthecat]

Good deal, Mike.   Let us know how you like it..

All clear here in Springfield today..  60s and sun.

[nolan]

Thanks for the link to on-line photo storage.  I have a couple personal websites and a server where I could link from but I received a new Mac Book Pro from work and haven't figured out how to map network drives, etc. (yet).  I'll jump on the windows laptop later and get some better images posted.

I finally got to smoke some meat yesterday.  10 lbs of pork spare ribs  and 6 lbs of chicken.  I used Apple Wood and smoked for three hours and cooked at 220*.

For the chicken, I smoked for 3 hours, then basted both sides with butter and flipped and cooked for another 1 - 1.5 hours.
For the ribs, I smoked for 3 hours, then mopped, and let cook another 7 - 8 hours.

The chicken turned out perfect and the family completely devoured it.
The ribs turned our OK.  The meat was cooked fine and the smoke flavor was good, but I think the rub I used had too much salt in it.  Or perhaps being forced to let it marinate in the fridge for 48 hours had something to do with the salt taste.  Not sure but next time I'll opt for a more natural rub with less to no salt...

[Tommy3Putts]

Yeah Nolan I've cut way back on the amount of salt I'm using in my rub these days.  I still us it, but it's also present in other forms in other spice mixtures.  Most importantly my wife's tolerance for salt is pretty low. 

[nolan]

Here are some images of the break in:

It was raining, so I had to smoke on the front porch.




Brand new, on the patio.

[KevinG]

Interesting perspective, it makes the smoker look about 12 feet tall.

[Quarlow]

Oh man what's that shine, I can't see. Dude you got get ta smokin' in that thang. I remember that shine,but it seems so long ago. Like a legend or a myth or maybe even a fairytale. Just kidding. You will get rid of that terrible brightness soon enough. Have funny.

[classicrockgriller]

Besure and save that Photo of it new so you can look back at it when it turns dark.

Glad you had a great first smoke, but they just get better.

[nolan]

lol..  I've used it three times since the "shinny" pic was taken and its looking much darker inside.

I sure hope it gets better!  Although we loved the chicken, the ribs were too salty and the brisket had to be finished in the oven.  Experience will cure my issues ;-))  I can't wait for the weekend!  I'm going to smoke some salmon on Friday and butts or shoulder on Saturday.

[Quarlow]

Just make notes and list amounts of everything you add, how much smoke and the type, the temps so you can analyze what you did and what didn't work.