Glad to finally post

DoYouSmellSmoke? · July 19, 2011, 08:08:33 PM

Hello all! I just got my OBS a few days ago, but I've been lurking here for a couple of weeks. Kind of been taking a crash course in smoking with a Bradley, benefiting from your collective knowledge. All of the posts that I've read have been amazingly informative and helpful. I appreciate it, and thank you.

I've used my OBS nearly every day since purchase with very satisfying results. I started out by smoking a whole chicken. I brined it for 4 hours and then into the smoker for 4 hours at 250 F, with 2 hours of pecan bisquettes. WOW!!! A beautiful golden brown finish,and the most flavorful, moist poultry I've ever tasted (although the skin had an awful flavor- not sure why). Now, I'm slightly offended that the deli counter at the local grocery store has the nerve to call their Smoked Turkey "Smoked". My eyes have been opened!

Next, I tried a rack of baby backs with hickory bisquettes. A revelation! On my first try, I produced the best ribs I've ever eaten. (I think that this is more of an indictment of the local rib joints than a testament to my smoking skills. After all, I don't have any smoking skills yet. I do notice that whenever I visit or drive past the local joints, I never see or smell any smoke. Hmmm. They're probably boilin' 'em!)

In short, like all of you, I am absolutely sold on the Bradley Smoker and look forward to reading your advice and tips, and am so glad to have found this forum. Cheers.

KyNola · July 19, 2011, 08:57:44 PM

DYSS,
Welcome to the forum! Sounds like you really hit the ground running. Congrats on your great success so far.

DTAggie · July 19, 2011, 09:23:15 PM

Reel him in. Hooked another!

KyNola · July 19, 2011, 09:27:13 PM

Quote from: DTAggie on July 19, 2011, 09:23:15 PM
Reel him in. Hooked another!

Yeah buddy! ;)

DoYouSmellSmoke? · July 19, 2011, 09:31:05 PM

Thanks for that, but just got a healthy dose of humility. I think I fell flat on my face and WAAAY oversmoked some Tillamook cheddar. Smells like it was salvaged from a house fire. I'll know for sure in a week or two. But it's all good. Now I know what not to do. Plus, I'm havin' fun.

classicrockgriller · July 19, 2011, 09:56:22 PM

Welcome and FYI, smoked cheese needs to be sealed anywhere from 21 days

to as long as you can stand it.

Smoked cheese is the Bombs in the Bradley.

I love it.

Quarlow · July 19, 2011, 10:01:48 PM

Welcome to the forum DYSS. You are know different than most who come here. I was a lurker for 6 months before I got my smoker.
Your cheese will be fine trust me. But you may want to wait for 4 to 6 weeks before you try it. Age is our best friend when it comes to cheese.

DoYouSmellSmoke? · July 19, 2011, 10:07:12 PM

Thanks, you two. After reading your posts, I've stashed it in the back of the refrigerator and am trying to forget it's there.

Quarlow · July 19, 2011, 10:12:21 PM

Use the force Luke. You must look deep within you not to devour it to soon. May the force be with you.

DoYouSmellSmoke? · July 19, 2011, 10:25:40 PM

"Smoked the cheese is, resist you must."

"Yes, Master, but what if I don't have the strength?"

"You must! Or fail you will!"

classicrockgriller · July 19, 2011, 10:29:56 PM

Quote from: DoYouSmellSmoke? on July 19, 2011, 10:25:40 PM
"Smoked the cheese is, resist you must."

"Yes, Master, but what if I don't have the strength?"

"You must! Or fail you will!"

If you feel you must try the cheese ...........

find a friend that smokes and lick their ash tray ...

then you will wait on the aging of the cheese.

Quarlow · July 19, 2011, 10:33:02 PM

I think you will fit in here just fine. And Sonny's analogy about the ashtray licking is true so that may help to keep you out till it is time.

muebe · July 19, 2011, 10:50:26 PM

to the fourm!

DoYouSmellSmoke? · July 19, 2011, 10:55:02 PM

Ohhh! I totally get it! It kinda smelled like an ashtray, too. I gave it 3 hours of cold pecan smoke. I'm thinking that it was probably too much, but I was looking for a significant change in color, and I certainly got it. I placed a foil tray filled with ice in the bottom of the smoke tower, but the OT crept up to close to 100F, so I put another ice filled tray in the center of the tower, and that kept temperature down to about 88-90F for the duration of the smoke. I used a Polder timer/thermometer with a wired probe dropped through the vent. I'm not sure how accurate it is, but it's all I have today. I have an Auber PID on the way and am planning to get a Maverick wireless in the near future, so I'm getting close to a good setup. I also plan to get a Bradley cold smoke adapter, but I'll probably hold off until next summer. Because I live in Alaska, cold smoking will be a piece of cake in just a few months.

Caribou · July 20, 2011, 06:23:07 AM

Welcome to the forum,
We're glad you're finally posting, too :)
Carolyn