Newbie and just bought DBS4 . so far so good.

[banff_springs]

Hey there fellow smokers. As you can see, I am new. Not only new to the forums but new to smoking too. I will have many questions to ask and hope I can get a helping hand. Am very anxious to cook/smoke anything and everything. I want to do it all. To date, I've been shown how to do beef jerky, just pulled a 4-lb boneless pork tenderloin using apple wood for 3 hours and am looking forward to doing up steak, ribs, chicken legs/things/breasts, a ham and a whole turkey. Any and all constructive critisizm is welcome.

Thank You   :) :)

[RossP]

Welcome to the forums banff_springs. I see you are in Cold Lake.
I spent 4 years there as a youth on the Base. Great place for
hunting and fishing. Don't be afraid to ask questions. There
are a lot of helpful members here.

Ross

[classicrockgriller]

Welcome and congradulation on your new smoker!

recipe site:
http://www.susanminor.org/forums/

You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s&p=748#post748

Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

The only critisizm I've seen offered on this forum is constructive critisizm.

Glad to have you aboard.

[FLBentRider]

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

[SouthernSmoked]

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

http://www.susanminor.org

Remember we like pic's!!

[punchlock]

Welcome Banf, you just found a great place with great people who will be more than willing to help you as you work through your smoking wish list.

[squirtthecat]

Welcome!

We were just up your way (Bannf, we stayed in Canmore) a couple summers ago...       

Beautiful country.  Insanely priced beer.   ;D

[banff_springs]

Thanks everyone. Feel very much at home already. Reference that Pork Tenderloin I spoke of earlier....it was off the hook. So juicy, cooked to perfection. Wife and kids even liked it (that's bonus points for me). Hopefully I can talk them into doing chicken and ribs on there next. Need to pick me up some Mesquite wood though. Bought everything but that one..

[banff_springs]

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

http://www.susanminor.org

Remember we like pic's!!

I'll be sure to remember that. I thought about doing it but, got caught up in the moment of actually "doing". Will post pic's next project.

[banff_springs]

Welcome!

We were just up your way (Bannf, we stayed in Canmore) a couple summers ago...       

Beautiful country.  Insanely priced beer.   ;D

Beer is good. I'm more of a spiced rum drinker myself...that and homemade wine (preferably my own). Thank You for the compliment.

[banff_springs]

Welcome Banf, you just found a great place with great people who will be more than willing to help you as you work through your smoking wish list.

I am looking into smoking some salmon. I'm not looking for complicated, just simple. I'd really like to have my first attempt turn out awesome so I have a base to start from. Any idea's?

Ribs and steak are going to be for sure my next victims of the DBS4. Anyone care to comment on which chips to use for which project?

[banff_springs]

Welcome to the forums banff_springs. I see you are in Cold Lake.
I spent 4 years there as a youth on the Base. Great place for
hunting and fishing. Don't be afraid to ask questions. There
are a lot of helpful members here.

Ross

I have been here 11 years now and loving it. Just picked up smoking as a new hobby from a good buddy of mine that sells Bradley Smokers (knew him for close to 8 years and didn't have a clue until one day he brought in some of his jerky to work).

[KevinG]

That's all it takes, just a sample and you're hooked! Welcome to the forum!

[GusRobin]

Except for cold smoking prior to throwing it on the grill, I don't smoke my steaks. Most steaks aren't meant for low and slow and are hard to keep from drying out (just my opinion)

[banff_springs]

Good to know. If you've cold smoked your steak, what cut of meat, how long and what flavour wood? I'm seriously thinking about trying it and really hope it turns out. Figure it's best to ask those that went before me and did the trial and error method already...right!?