Bought First Bradley Smoker....HELP!!

[raf315810]

I have always wanted a smoker, so I dove right in and bought the ( 6 ) rack Bradley Electric Smoker,  I figured if I am going all in, I might as well go head first.  I have never smoked anything in my life before. So this is all new to me.  First, any tips on teh smoker or preparation is appreciated.  I am suppose to receive the smoker this week sometime.   But I would like to start off small with maybe some ribs. I have a few questions below.  Thanks for any advice coming back at me.

1.   Do I need any certain flavor of pucks for certain foods?  I bought the apple and hickory flavors.
2.  Do I need to add anything but water in the pan at the bottom of my smoker?  How much liquid should be in the pan?
3.  Do I smoke the meat first, then cook?  Or just the opposite?
4.  Is there a general rule of thumb as far as how long should I smoke and cook?  Such as, if I do ribs for 4 hours, do I smoke them for 2?  Half the smoke time for total cooking time?
5.  Can I buy a rubs or should I make my own?  Any suggestions on homemade mixtures or any store bought brands better?
6.  Do I add any type of BBQ sauce to the ribs while they are cooking or should I do that towards the end of my cooking time or even after they are done cooking?
7.   Is there a website for cooking instructions that shows me any tips on how long to smoke, cook, etc for my BRadley Smoker?

Thanks for any help back!!!

[Salmonsmoker]

Welcome raf, all your answers will be along shortly. There's a world of info here. I'm off to work so I don't have time at the moment. Apple and Hickory-pork, chicken to start.....

[mikecorn.1]

I have always wanted a smoker, so I dove right in and bought the ( 6 ) rack Bradley Electric Smoker,  I figured if I am going all in, I might as well go head first.  I have never smoked anything in my life before. So this is all new to me.  First, any tips on teh smoker or preparation is appreciated.  I am suppose to receive the smoker this week sometime.   But I would like to start off small with maybe some ribs. I have a few questions below.  Thanks for any advice coming back at me.

1.   Do I need any certain flavor of pucks for certain foods?  I bought the apple and hickory flavors.
2.  Do I need to add anything but water in the pan at the bottom of my smoker?  How much liquid should be in the pan?
3.  Do I smoke the meat first, then cook?  Or just the opposite?
4.  Is there a general rule of thumb as far as how long should I smoke and cook?  Such as, if I do ribs for 4 hours, do I smoke them for 2?  Half the smoke time for total cooking time?
5.  Can I buy a rubs or should I make my own?  Any suggestions on homemade mixtures or any store bought brands better?
6.  Do I add any type of BBQ sauce to the ribs while they are cooking or should I do that towards the end of my cooking time or even after they are done cooking?
7.   Is there a website for cooking instructions that shows me any tips on how long to smoke, cook, etc for my BRadley Smoker?

Thanks for any help back!!!

Welcome aboard.
Buy any flavor wood and experiment. I always just put water in the bowl. You can add juice if you like but I don't seem to get anything out of it (just me). Smoke at the beginning of the cook. I do 4 hours at the most on big pieces like brisket or butts. Chicken and other items 2 to 3. Some do even less on yard bird. You can buy or make rubs. Many here make Jans rub Made by a fellow members wife. (KyNola). I use Zacks brand rubs and spices a lot. There is also Carolina Treet bbq cooking sauce. It is goooood.   You can sauce or not sauce ribs at the end of the smoke. Experiment and see what you like. Here are some links that will help you out. Good luck.
Frequently asked questions

Our time tested and proven recipes

Within these sites, you will find info on cooking times, bisquette info and all sorts of stuff. Make some time and look thru it when you get a chance. I am also at work and don't have time to give you more info. Others will be by. Good luck.

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[KyNola]

Welcome to the forum!  Quick answers to your questions
1. Wood choice is personal preference.  I am a big fan of the two you purchased, particularly hickory.
2. Water in the pan is sufficient although some use fruit juices or their favorite cola drink.  The liquid in the pan is primarily to extinguish the burnt pucks and prevent dripping grease from catching fire.  Don't let it go dry.  General rule of thumb for me is to fill it.
3. Smoke the meat first.  When meat hits an internal temp of 140, it won't absorb smoke.
4. How long to smoke is also a matter of personal preference.  Since this is all new to you I would recommend you start using lighter smoking until you decide what you like.  Also, different meats take smoke better than others.  Poultry for instance is a smoke sponge.  Takes it very well.
5. There are many great rubs you can readily purchase.  Too many to mention and you can also make your own.  Try this one: http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub  It is one my wife Jan and I developed.  Some of the folks here seem to like it.
6. Again, saucing is a personal preference. Personally I do it towards the end of the cooking period.  Lately I have started adding sauce after they are just brought out of the smoker for more of a glaze.  You can always serve sauce on the side.
7. As for a website for help, you're already on the very best one.  Take a look at this one too www.susanminor.org  It is a recipe website developed by Bradley owners for Bradley owners.  Has tons of recipes and helpful info too.  Don't worry about logging in there.  It is no longer necessary.

Good luck my friend and don't hesitate to ask for help!

[Tenpoint5]

It sounds like your really itching to make ribs. Give this link a try. It has worked for a whole bunch of new Bradley owners. http://forum.bradleysmoker.com/index.php?topic=10182.0

[mikecorn.1]

Checking back ;D. See, lots of good folks here. Don't hesitate to ask anything. It's probably been asked and answered before; so someone will always have an answer or can find the answer for ya. :)


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[beefmann]

Welcome to the forum!  Quick answers to your questions
1. Wood choice is personal preference.  I am a big fan of the two you purchased, particularly hickory.
2. Water in the pan is sufficient although some use fruit juices or their favorite cola drink.  The liquid in the pan is primarily to extinguish the burnt pucks and prevent dripping grease from catching fire.  Don't let it go dry.  General rule of thumb for me is to fill it.
3. Smoke the meat first.  When meat hits an internal temp of 140, it won't absorb smoke.
4. How long to smoke is also a matter of personal preference.  Since this is all new to you I would recommend you start using lighter smoking until you decide what you like.  Also, different meats take smoke better than others.  Poultry for instance is a smoke sponge.  Takes it very well.
5. There are many great rubs you can readily purchase.  Too many to mention and you can also make your own.  Try this one: http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub  It is one my wife Jan and I developed.  Some of the folks here seem to like it.
6. Again, saucing is a personal preference. Personally I do it towards the end of the cooking period.  Lately I have started adding sauce after they are just brought out of the smoker for more of a glaze.  You can always serve sauce on the side.
7. As for a website for help, you're already on the very best one.  Take a look at this one too www.susanminor.org  It is a recipe website developed by Bradley owners for Bradley owners.  Has tons of recipes and helpful info too.  Don't worry about logging in there.  It is no longer necessary.

Good luck my friend and don't hesitate to ask for help!

x2 only thing i  would add is purchase the 12 pack or the 48 pack of each wood trying them all and finding your favorites then purchase in 120 packs to help keep costs down

btw welcome to the forum

[Habanero Smoker]

Hi

Welcome to the forum.

There is plenty of help on this forum to provide answers. Also the links that Mike pointed out are very useful it providing information on a lot of frequently asked questions, and may answer some you may not come across until later; or if it is important to find information quickly at 1:00 AM when you smoker is not working.

The below link may be particularly important to read prior to the arrival of your smoker:
What to do when waiting for your Bradley Smoker

[watchdog56]

One other thing I might add is keep your vent open all the way. I know it sounds weird but with it closed it keeps moisture in and keeps the temps cooler. I have mine open full time,no matter if I am doing sausage,ribs,butts,fish,jerky steaks or cheese.

Welcome to the forum. Don't be afraid to ask anything and take notes of what you do,temps, smoke time,recipe,outside weather. It helps for future reference.

[Smoker John]

Welcome to the forum

[dman4505]

Welcome, have fun and enjoy all great food your going to be fixing.
Also "There's no such thing as a stupid question" on this site.
Everyone here is more than willing to help if you hit a rough spot.

Don