Greetings from eastern Canada

[Silvergrizz]

Proud new owner of a Digital 4 rack Bradley smoker. Have not used as yet, just got it set up last night. Plan on spending a little time reading here before firing up for the first time. Got a pork roast to try tomorrow morning. can't wait.  :)

[KyNola]

Welcome my friend.  Have you seasoned up your smoker yet?  If not I would go ahead and do that so you're all ready to go with that pork roast tomorrow morning.

Remember to keep that vent open.  If you close the vent moisture can't escape and that will hold your smoking/cooking temp down.

Don't be afraid to ask any questions no matter how simple they may sound.  We have all asked those same questions and we're more than happy to help you.

[Quarlow]

Welcome To the forum. Did you get your accessories yet. Hehe. You will soon be wanting Bubba pucks, remote Maverick thermo, frog mats, PID, cold smoke adapter, extra racks, dual elements, circulation fan mod and so on and so......huh what do you mean I should have waited to tell him...................well he needed to know........................he will thank me later........................oh ok I will go back to my corner. We love to have fun here and remember "no pics, didn't happen".

[JZ]

Your gonna love your new smoker and the amazing tastes that it produces.

Sorry Colin .... but he has to know that these accessories are not required.  ;)  Your smoker will work just fine without them.

Don't worry about all the accessories .... you don't NEED them but they can make the smoking experience better, depending on what you are doing. Just jump in and enjoy. After you have some experience with the smoker then you can decide which accessories you want. I have 2 smokers, an OBS that has been highly modified and the DBS; both are 4 rack models. I still really like the DBS and use it without modifications (other than a thermal blanket I put over it to help with temp recovery in the cold climate I live in). And don't be afraid to ask questions there are lots of good people on this forum that are always happy to help.

[Silvergrizz]

Thanks for the welcome guys, smoker not seasoned yet, few accessories on order from Bradley, (cover, seasonings, extra racks). Just got back from my search for Curing salt. Finally found a butcher that knew what I was talking about, but said I could only get it from the boss who wouldn't be in until Monday morning.  :(

[seb bot]

Hey Silvergrizz, welcome from another Canadian ( though on the other coast!)

Did you end up doing your pork roast today?


I only got my smoker about a month ago, but I've used it a few times now. Done a few batches of smoked almonds, a couple of chickens and some BB ribs. Smoker definitely does what it needs to out of the box, but I can see where extra gear and mods could be good.

Hoping to get a good remote thermometer and some frog mats sooner than later, but I'm a little hesitant to add any parts to the actual smoker while it's still under warranty.

JZ is right, just jump in and enjoy! There's tons of good info on the site here, and also lots of recipes at susanminor.org. Depending on how much you get into it and what you want to do, you may or may not find any need for extra gizmos down the road...

[mikecorn.1]

Welcome aboard. I would say the must haves are bubba pucs and remote thermometer for now. IMHO :)


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[Silvergrizz]

Picked up a remote thermometer, trying to order bubba pucks, have to call I guess, site would not let put in a Canadian address. Pork loin went in the oven a few minutes ago as I could not find any quick Kure/Tender Quick locally. Still have not seasoned unit, decided to wait for bubba pucks and continue reading all the great info on this site and the other site that was mentioned. Thanks for the welcome from the west coast. looking forward to sharing info and sources for us Canuks

[KyNola]

I'm confused.  Why did you not put the pork loin in your smoker?  Not sure what you had originally planned to do with that pork loin but if you were just going to smoke and cook it no cure would be required.

Curing meats is nothing to mess around with.  You can make some folks seriously ill if you use too much cure.

[Silvergrizz]

Guess I was too, been reading so many recipies, I got the notion that pork had to be cured before smoking. Didn't make sense to me since I was having such a tough time to find any curing salt. Did not have a particular recipie in mind, just saw a lot of references to this "quick Kure", so I figured I needed it. Did not want to take any chances, till I was sure about what I was doing. So, I guess I should stay away from curing for the present? Thanks

[Smoker John]

Welcome to the boards Silvergrizz

[Habanero Smoker]

Welcome again.

I left you a message on your other post.