New guy

B-Mosh · March 05, 2014, 11:54:16 PM

Hello

About to receive my Bradley smoker tomorrow. Look forward to good bbq. Mixed reviews from what i've read. hopefully its mostly user error. every bad review has mentioned good cust service though.
Live in AZ and summers around the corner, I dont think temp will be a prob when it'll be 110 outside :)

River Rat · March 06, 2014, 04:52:53 AM

Welcome from Maryland. Great advice and a people here. If you have any questions/problems everyone is here to help.

beefmann · March 06, 2014, 08:17:14 AM

welcome aboard, lots of good people, good information and help, Bradley has some of the best customer support along with knowledgeable users here on the forum.. if you are having a problem either ask here or call bradley

from so. calif.

tskeeter · March 06, 2014, 02:20:10 PM

Welcome to the forums, B-Mosh. If you keep in mind that a Bradley is primarily a smoker, not a cooker, you avoid a lot of the consternation that some buyers encounter.

If you haven't found your way there yet, the recipe site is a great source of ideas and information. I think it's well worth checking out.

http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes&s=c0674ab85da51b4d54ef49e8cfe27f2f

ragweed · March 06, 2014, 02:21:30 PM

Welcome to the forum from Nebraska.

B-Mosh · March 06, 2014, 05:30:33 PM

thank you all.

@tskeeter Sure did go there. Gonna try Jans rub recipe and SoFlaQuers carolina mustard sauce first and go from there.

thanks again

NorthShoreMN · March 06, 2014, 05:32:22 PM

Welcome from Minnesota

tailfeathers · March 06, 2014, 06:29:06 PM

Hello from South Dakota!

Saber 4 · March 06, 2014, 07:51:05 PM

Welcome from Texas

B-Mosh · March 07, 2014, 12:31:47 AM

So I am seasoning the smoker for the first time, doing as instructed in the book for the most part..

After reading a bunch of posts on here, Mostly everyone has an aftermarket thermometer. Maverick or Auber from what I've read. Is this a must? I plan on doing some rib runs and then progress to butt and brisket after some practice. During seasoning I let it sit at the 150º mark for a good 15 mins and then for the last 15 i turned it all the way up to see what the stock thermometer would read, which was about 210º before I turned it off.
Can I cook some ribs tomorrow morning w/o the thermometer?? Im getting really anxious. :(
Got my jans rub done and some viper BBQ sauce ready to go!! Both taste real good already by themselves lol.

Tenpoint5 · March 07, 2014, 02:32:09 AM

This should get you started with ribs without the need for a thermometer. It is not Gospel as they say but it will get you started then you can make adjustments from there.

http://forum.bradleysmoker.com/index.php?topic=10182.0

B-Mosh · March 07, 2014, 07:48:50 AM

Perfect, thanks tenpoint5!

TNRockyraccoon · March 07, 2014, 08:18:10 AM

Welcome to the pit B.

As for the mixed reviews....I'd imagine for every bad review that you read on here there are 100 great reviews from people who don't visit the site to post them. The forum tends to be a place for the addicted (to smoked cooking) and those needing help with customer service. So I think you will see or here about more issues here because many issues can be solved right here by the many wise and experienced Bradley fans.

I think you will fall in live with your new smoker very soon.

tskeeter · March 07, 2014, 09:01:56 AM

Quote from: B-Mosh on March 06, 2014, 05:30:33 PM
thank you all.

@tskeeter Sure did go there. Gonna try Jans rub recipe and SoFlaQuers carolina mustard sauce first and go from there.

thanks again

Haven't tried SoFla's mustard sauce, but use Jan's on my pork shoulder. It's awesome! (By the way, Jan's was developed as a chicken rub and is the go to for many forum members. I think someone even told of using it on his eggs. I haven't seen a spicy Jan's oatmeal recipe yet, though.)

Another great, easy recipe from the recipe site is Hab's dry rub Canadian Bacon (I see reports that Mallard Whacker's maple version is great, too). I've got a couple of loins curing now for a Sunday smoke. The last 25 pounds seemed to disappear in just a few months. With pork loin at $2.39 a pound here, the DIY version is twice as good at half the price of the commercial stuff.

Grouperman941 · March 07, 2014, 10:27:54 AM

Quote from: Tenpoint5 on March 07, 2014, 02:32:09 AM
This should get you started with ribs without the need for a thermometer. It is not Gospel as they say but it will get you started then you can make adjustments from there.

http://forum.bradleysmoker.com/index.php?topic=10182.0

You can also get a cheapo digital thermometer from the grocery store. They work just fine, but they are not very durable (or wireless).

New guy

beefmann