New Bradley User

[Karaokegod01]

Hello my name is Heath Walker  and I am 34 from Millstadt Illinois about 15 minutes from St. Louis Mo and I just ordered my new Bradley Smoker a couple days ago not here yet though :( I was using a cheap Brickmann smoker and did not like it at all because my whole day was spent making sure the Temps were where they needed to be. I ordered 2 boxes of Biscuits or however you spell it. Any advise anyone could give me on this device would be great!!  What should I smoke first? I read in another post something about seasoning the smoker before use can someone explain that to me? I have read nothing but good reviews on this 4 rack smoker and can not wait to get going. Also I bought the book peace love and BBQ because I heard it was a great book so if anyone can comment on that also that would be great.

[squirtthecat]

Welcome!  I'm right up I-55...   Near Springfield.

That is supposed to be a really good book.  Lots of recipes.

[mikecorn.1]

Welcome. Lots of stuff I'm sure youve seen.

Yard bird is always nice to start. Even better when you wrap it in BACON.

Heres one thing. Keep the vent open.

More folks will be by with other info. Gots to get back to work. :-)


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- Sent from my iPhone using Tapatalk

[ghost9mm]

Hi and welcome to the forum, we have some very knowledgeable people here that will go out of there way to help you anyway they can...
here are a couple of links that can help...


http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=766#post766

http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s&p=748#post748

[SiFumar]

Welcome!  I did chicken for my first smoke. Turned out great!  It was a whole chicken that I spatch cocked.  Skin tends to be rubbery, but if you throw on a grill it crisps up...and is very tasty.  Chickens are cheap to practice with.  I also have the book you mentioned.  Lots of recipes but also lots of ideas and interesting stories.  Enjoy the smoke!

[beefmann]

welcome aboard heath,

when you get your smoker, follow the instructions by washing the metal trays , the interior and then season it with the vent  wide open ( and keep it wide open during any  smoking  cooking process )

items to also get as soon as possible,
1) maverick ET 732 wireless thermometer
2) auber pid

additional bisquetts i recommend a box of 48 of all to try and find out  which ones you  like and then buy boxes of 120, its cheaper in the long run.

do some experiments with various rubs  sometimes the K.I.S.S rule works best
Keep
It
Simple
Silly

my favourite rub now is
paprika
granulated garlic
ground pepper
ground mustard

i use this on most  everything beef, pork Chicken, Turkey and have not done any fish yet though others  have,

one item you will need to learn is let the smoker do the work for you , no peaking  every 20 minutes  as the peak will let all the   heat out and it takes time to recover, Also  owning a bradley smoker is a low ( 200 - 225 F) temp, Slow ( 10 lbs of meat = 10 to 12 hour ) cook and some times  longer. 3 weeks ago I did 24 lbs of pork in my 4 rack and from start to finish it took 22 1/2 hours  to get the meat to an IT ( internal temp ) of 180 

[classicrockgriller]

Welcome to the Forum and have fun.

[muebe]

to the forum!

[SouthernSmoked]

Welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

[Karaokegod01]

welcome aboard heath,

when you get your smoker, follow the instructions by washing the metal trays , the interior and then season it with the vent  wide open ( and keep it wide open during any  smoking  cooking process )

items to also get as soon as possible,
1) maverick ET 732 wireless thermometer
2) auber pid

additional bisquetts i recommend a box of 48 of all to try and find out  which ones you  like and then buy boxes of 120, its cheaper in the long run.

do some experiments with various rubs  sometimes the K.I.S.S rule works best
Keep
It
Simple
Silly

my favourite rub now is
paprika
granulated garlic
ground pepper
ground mustard

i use this on most  everything beef, pork Chicken, Turkey and have not done any fish yet though others  have,

one item you will need to learn is let the smoker do the work for you , no peaking  every 20 minutes  as the peak will let all the   heat out and it takes time to recover, Also  owning a bradley smoker is a low ( 200 - 225 F) temp, Slow ( 10 lbs of meat = 10 to 12 hour ) cook and some times  longer. 3 weeks ago I did 24 lbs of pork in my 4 rack and from start to finish it took 22 1/2 hours  to get the meat to an IT ( internal temp ) of 180

Again my question is when you say wash they trays I know what you meant there but not sure what you mean when you say season the smoker with the vent open. BTW my smoker will be here in about 10 hours Woo Hoo

[Habanero Smoker]

Welcome to the forum.

The Bradley is a good choice. Though the Brinkmann Gourmet and the Meco water smokers are two of my other favorite smokers. The problem they would not last more than three seasons.  :)