Newbie from Ontario

[mike sawatsky]

Hello Everyone I am a newbie.  I have been reading the site for some time and have found it very helpful.  I love smoked food and am looking forward to sharing with you.  I currently have a little chief smoker.  It is great for fish and cheese but does not cut it for ribs, chicken, ect.  I think I am going to go with the Original Bradley to start and get the PID soon after.  I plan to use the smoker quite a bit because I love smoked food.  Any suggestions or recommendations you have are appreciated.

Thank you
Mike Sawatsky

[Quarlow]

You are on the right track Mike even though you are from Ontario.  ;D Just kidding. If you have any questions this is the place. Welcome to the forum.

[Smokey the Bear.]

Welcome fellow Ontarion, i am from Toronto and i have used the OBS for over 2 years and loving every tasty morsel of food that comes out of her. Treat her right and she will do the same.

[smokeNcanuck]

Welcome to the madness ;D ;D
If you have been lurking around the site for a while, than we don't need to tell you how great everyone is around here!
I would definitely go with a PID if you plant to make sausage, but be for warned it WILL consume you.
What part of Ontario are you from?  I am around the Goderich area (South Western)

[DTAggie]

Welcome mke.  I have had my OBS for about 12 months now.  You will love yours!

[mike sawatsky]

Thanks everyone.  I am Thunder Bay, Ontario.

Mike

[SouthernSmoked]

Welcome to the forum! Enjoy!!

[wyoduke]

Welcome Mike ,
this is a great site full of great people.

[kinyo]

Welcome to the forum!

Great to have you here!

[mike sawatsky]

Ok tonight I went out and bought a OBS.  I bought it for $299 and Canadian Tire price matched it so they also gave me $30 in Canadian Tire money back. I can not wait to try it out.  I think I am going to try chicken cordon Bleu.  Has anyone tried this recipe I found on youtube?
http://www.youtube.com/watch?v=W8rai_ArR5M
It looks good and fairly straight forward.
I will post pictures when finished.

Mike

[Indy Smoker]

Welcome Mike!

I haven't made that exact recipe plan.  I slice open a chicken breast and stuff, then wrap in bacon, haven't rolled one.  I'll bet you can't go wrong either way.
I suggest investing in a digital thermometer to check internal temp as a first addition.  Heck Bradley should include one in the box!
Try some ABT's too - you'll fall in love!

[mike sawatsky]

I have a digital thermometer already so I should be good. 
This might be a stupid question but what is a ABT?  I am new here and still do not know all of the lingo.

Thank you
Mike

[KyNola]

Mike,
Welcome aboard!  An ABT is an acronym for Atomic Buffalo Turd.  Take a jalapeno pepper, cut the top off of it and core it.  Then, stuff with your favorite goodies such as a kicked up cream cheese that has been spiked with your favorite rub.  Then wrap the whole thing in bacon and place in the smoker.  You can always slice the pepper in half lengthwise rather than cut the top off.  Then you just fill the jalapeno "boat", wrap in bacon and smoke away!  They are crazy good!

Be advised that the cheese filling will have a tendency to melt so you if you do the ones that are cored, you will want to figure out a way to put them in the smoker standing up or you can take a very thin slice of ham to use as a "cap" on the top of the pepper prior to wrapping in bacon.

Have fun and don't be shy about asking questions.

[beefmann]

welcome aboard,

you are on the right track, the 4 rack, PID,  Depending on how much of a load you put into the smoker you may  want to consider a larger heating  element 750 to 1000 watt and a blower to aid in recovery.
also buy a wireless thermometer .. possible dual probe. Remember to have the vent 3/4 to full open all the  time.

I own a 4 rack for 5 years now and love it,

[Indy Smoker]

KyNola has you covered on the ABT's. 
A word of advice for when you make these.  Alwary DOUBLE whatever you think you need because man do they go fast.