New from PA

[wc4572]

I just ordered my first Bradley 4 rack and some apple.  I don't even have it yet, but I've been doing a ton of reading on the board and in Charcuterie by Polcyn and Ruhlman.  I'm very excited to get started, but the tracking info says I have to wait until August 6th, which makes me sad.  Anyway, this place seems like a great resource and a great group of people, so thanks in advance.

I have no experience smoking food, but I do like to cook, bake and grill.  My wife and I are both teachers, so summers off, although this one is almost over.  I don't think she cares to do the smoking herself, but she'll help me eat it. 

[Saber 4]

Welcome from Texas, you have found a great place to learn and share your smoking journey. Search and read like you said you've been doing and ask lots of questions if you don't understand something. There are a lot of great people who love to share. You might read up on posting pictures using photobucket because we love pictures of your smokes. ;D

[Snoopy]

welcome, i was in the same boat as you. tried it once on a little chief and didn't like  the experience. have had mine about 3 weeks now i think and done at least 30 lbs of smoked greatness in it. was on here reading for 2 weeks before i got it and it was the best thing i could have done.

[Ketch22]

Welcome to the forum from NJ :)

[Slacker]

Welcome to the forum!

[rveal23]

Welcome from So. Cal. and you will become addicted to smoking once you start!

[pensrock]

Welcome from NCentral PA. Many great friends here and lots of people willing to help you with your questions, not to mention the great recipes.  :)

[pz]

...  I don't think she cares to do the smoking herself, but she'll help me eat it.

lol, my wife is the same; welcome from Idaho  ;)

[NePaSmoKer]

Welcome to the forum

Before you go into the Charcuterie In Ruhlman book why dont you do some fresh or smoked sausage. Their book is kinda advanced and mostly fermented or dry cured.

[Tenpoint5]

Welcome aboard. There are several husband and wife teams cooking on the forum. Just go slow and read the forum together. Get ideas and bounce them off each other. Take notes of how you do each cook at first then you will be able repeat your successes or remember what you wanted to change. Leave the vent 3/4 to full open especially with chicken

[wc4572]

Welcome to the forum

Before you go into the Charcuterie In Ruhlman book why dont you do some fresh or smoked sausage. Their book is kinda advanced and mostly fermented or dry cured.

Thanks.  I'm definitely starting with some pork butt or shoulder, some chicken and turkey legs to get my feet wet. 

I actually just like to read recipes and techniques so I can get a feel for things that work.  I love Harold McGee and Alton Brown so I can I understand why something worked or didn't work.  I was actually thinking of taking a sausage making course at the local community college...4 sessions, 2.5 hours each. 

[beefmann]

welcome aboard

[KyNola]

Speaking of reading recipes, be sure to visit the recipe website for Bradley owners. www.susanminor.org  The website is thanks to a long time member Raye Minor who hosts the website on his server.  Don't worry about signing in, it is no longer necessary.

[Habanero Smoker]

Welcome to the forum.

When the site was first set up, it was never necessary for one to sign in, but if you visit we encourage you to signup as a member. Some may encounter some difficulty signing up, but someone will assist you and we would appreciate your membership.

[mahto]

welcome from so cal