My First Smoke

[No Fleas]

Hello from Brighton!

I just made Manxman's smoked mackerel recipe (http://forum.bradleysmoker.com/index.php?topic=1868.msg17975#msg17975) as my BDS test drive and I think they've turned out great.  I just have a couple of questions. 
1. It seems like there is sometimes a lot of smoke coming out of the vent and other times it seems like there hasn't been any for a while - is that right? should it be a consistent/constant amount of smoke?
2. How accurate is the BDS thermostat? can it be calibrated? I'd like a dual probe PID, but that may have to wait till next season or the next... I have a Digital Meat Probe on it's way in the meantime - opening the smoker door all the time seemed like a waste!
and 3. My other question follows on from the last one - it took my little mackerel fillets a long time to get up to 155º IT. I followed Manxman's recommendation - 1hr at 150º, 1hr at 200º, but after total time 2.5hrs I still hadn't reached an IT of more then 141º, so I bumped the oven temp up to 240º and took them out at 3 hours. Does that seem like par for the course or what?
I've spent a lot of time checking out this forum and am really glad to finally have my hands on a smoker to try out some of the great recipes and tips you all have accumulated.

-No Fleas

[Habanero Smoker]

Hi NoFleas;
Welcome to the forum.

1- The amount of smoke will vary. As the new bisquettes get pushed on the heater it will take awhile for it to begin smoking. That amount of smoke will increase initially, but as the bisquette burns it will diminish over the 20 minute period.

2- No! You cannot calibrate the digital temperature in the DBS. You can use another thermometer to calculate the difference in temperatures between the two. But a lot depends on the placement of the probe, and where the meat is positioned.

3- Many factors can influence the time it takes to completely cook. Ambient temperature, wind conditions, opening the door, and the size of your load. How large was your load?

[RossP]

Welcome No Fleas, I think Habs has got you covered on this one.

Ross

[SouthernSmoked]

Congratulations on your purchase and welcome to the forum...Enjoy!

[classicrockgriller]

Welcome and congrats on the Bradley.

[No Fleas]

Thanks Habanero Smoker for your quick reply! I had a very small 1st load, but I'm going to load it up over the weekend!

Thanks!

[beefmann]

welcome aboard no fleas