using the forum

[annette b]

I posted a requesst for a recommended recipe book/instructions on smoking. one respose was to post to the forum and i'd receive a lot of help. That's well and good but not always convenient. I am new to using the forum as well as owning a smoker. i had hoped someone could suggest something.
And am I expected to submit pictures of what I am going to smoke? One response talked about no pictures, oh well
Some of the replies to my topic left me surprised and curious.

[classicrockgriller]

Do you have to post pictures .... NO! But the people that are helping you like them.

If you want help on a certain thing to smoke, we'll help .... with or with out pics.

So what do you WANT to smoke?

[classicrockgriller]

try this link to see if that is what you are looking for.

http://www.bradleysmoker.com/booksandvideos.asp

[deb415611]

Welcome Annette,

Pictures are optional but we do love to see pictures!   The guys joke around about if there are no pictures then it didn't really happen -- I think this is what the no picture reference was about - not that you can't post them.  

I think that someone gave you a link to the recipe site - it is a member's site that is a compilation of many of the great recipes that have been posted here.   Here is a direct link to the faq section -    http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s  it has a faq on posting pictures and lots of other great info.

As the guys said in the other thread don't be afraid to post questions - we all started where you are.  This site is different from some others  - you'll never get an answer that says do a search it's already been talked about.  We love to answer questions.  

Deb  

[KyNola]

Sorry Annette, that's probably my fault.  Here is the link to a recipe website that is specifically for the Bradley with nearly all of the recipes on it contributed by members of the forum.

www.susanminor.org

If you have questions after visiting the recipe website, please feel free to call on us.  The recipe website has a FAQ section that may provide you with info as well.

[Sailor]

Welcome to the forum.  There is tons of help here.  Just ask away and someone will jump in to help.  Personally I love to see photos of the smokes.  Makes me want to try something new.  Also makes me hungry.   ;D

[GusRobin]

Yeah was just kidding on the pictures, all will help with or without pictures ;D

As was posted, there is a recipe site.

http://www.susanminor.org/forums/index.php

The comments about posting were do to the fact that sometimes there are things in recipes that may need clarifications, or you may not have the right spices or equipment. In such cases, posting will get you great help, almost instantaneously.

So feel free to post without feeling obligated to post pictures,or just use the recipe site. Just remember, help is just a post away.

[classicrockgriller]

On this site: http://www.bradleysmoker.com/booksandvideos.asp there are books that you can buy.

Bradley Smoking and Cooking Outdoors (VHS)

Bradley Smoking and Cooking Outdoors (DVD)

Bradley Recipe Collection - Vol.1

Memphis Blues BBQ House (book)

Mastering the Craft of Smoking Food (book)

Smoke and Spice (book)

BBQ Secrets (book)

[classicrockgriller]

And in the recipe section are a list of additional book

http://www.susanminor.org/forums/showthread.php?102-Reference-Books

[annette b]

thanks one and all. happy to get the responses.
i want to smoke a boneless pork loin, which by the way is small.
could someone tell me what Quik Kure is? I have to alter recipes due to the small quantity I smoke

[classicrockgriller]

If you are going to "Hot" smoke a pork lion, you do not need to add quick kure.

Smoke it at 225* till an IT of 160 to 165.

Slice it and eat it.

[ArnieM]

Hi annette and welcome to the forum.  Yeah, we like pics but you won't be penalized without them.

I'd add to CRG's post to say wrap it in foil and let it rest for at least a half hour before the slice and eat part.

I've also done it to an IT of 140-145, wrapped it and let it rest then sliced the loin into chops and put 'em on the grill to finish 'em off.  You can go naked, some S&P or your favorite BBQ sauce.

Books are nice but you might get faster responses for "How do I?" here on the forum.  Enjoy.

[NePaSmoKer]

Crappers  :D

Ya mean i gotta post pictures to prove i'm smokin  :D  ;D

[Habanero Smoker]

Hi annette;

Welcome to the forum.

I'm not familiar with Quik Kure, but it is a compound including sodium nitrite, salt and maybe sugar or other ingredients. It is used for curing meat, or protecting sausage when using low cooking temperatures. The following link explains some of the common cures that are used in the U.S.A.
Curing Salts

If you just want to roast the loin, season it as if you where going to cook it in the oven and smoke/roast at 225°F in the smoker. I only take my pork to 145°F.

To help you navigate around the forum, click on the "HELP" tab. That will assist you in understanding how to post, search and use many other features.

[annette b]

thanks habanero smoker. your response helped a lot.