Newbie

[SgtSchultz]

Hi all,
Learning the system, and learning the smoker, have some background in bar-b-cueing and smoking, but so much more to learn.  My first forum I will probably start slowly, and persuse a bit to see what is out there.  Not to worry, I will be respectful and know how to ignore those that aren't.  My son-in-law, he's really cool, got me started on this, and if I can be half as good at cooking as he is, I will make many folks happy.

Just wanted to say hey, and now I will go read a bit.

I know Nutting!

SgtSchultz

[River Rat]

Welcome from Maryland. Everyone is here to help, don't be afraid to ask.

[tailfeathers]

Hello from South Dakota. Have fun, ask any questions you may have, and post pictures. We love pictures!

[NorthShoreMN]

Welcome from Minnesota

[Saber 4]

Welcome from Texas, lot's of friendly people here who love to see what you're doing and answer any of your questions.

[SiFumar]

Welcome from Nevada!  This is really a helpful site!  Is your son here? Ask questions and post pictures!

[SgtSchultz]

Wow, you guys are like all over the U.S. totally cool.  Just thought I'd mention, I tasted my third smoker results, from the 6-tray Bradley, this was some chicken tenders soaked in a brine, my son-in-laws rub, then smoked with mesquite..OMG, I am a good cook!  I can't believe I made something that delicious!!!

Better times ahead, but i think I;ll top off that meal with some orange sherbit (had lots of wine while smoking, we had beautiful weather today) now time for desert.

That was one awesome meal we just had!

[beefmann]

welcome aboard from  so calif

[ragweed]

Welcome to the forum from Nebraska.  Those tenders are just the beginning!  You've got ribs, brisket, pulled pork, turkey etc ahead of you.  Then there's bacon, pastrami, Canadian bacon, jerky and SAUSAGE.   ;D ;D

Read a lot, ask a lot, smoke low and slow and keep your top vent open!!

St. Charles, MO, eh?  I spent a few years working just north of you in White Hall, IL.  Great people , great time, great food!!

[tskeeter]

Welcome to the forums, Sarge.

One of the more interesting places I found my way to from here was www.susanminor.org, the Our Time Tested and Proved Recipes forum.  This is the repository for favorite recipes from this forum's most experienced smokers.  Chock full of great ideas, different approaches to similar recipes, preparation details that are absent from most smoking recipes, and technique advice for the recipe you are looking at, tailored for your Bradley smoker.  What I like is that most of the recipes are quite straight forward, rather than being unnecessarily complicated 47 step recipes, like you often see.  Recipes that set you up to make great products by focusing on the essentials.  In fact, my Sis called last night to get Habanero Smoker's Dry Cured Canadian Bacon recipe, that I've been using to great success to impress friends and family.   

[Northern_Hunting_Mom]

You can brush up on your forum reading but it will take weeks of full time dedicated research. I really like how this forum has shown me a lot about how to smoke non-meat foods.

[KyNola]

Welcome to the Forum.  Sounds like you did your homework and hit the ground running.  I commend you for taking the time to educate yourself about how the Bradley works.

Lots of good cooks ahead for you.

[pensrock]

Welcome to the forum Sgt. Schultz. Like to handle!  ;D
Welcome from Pa.

[River Rat]

Welcome from Maryland

[joaxe]

Welcome from SE PA!

Please share with us any recipes or pics of what you've smoked or it'll be...

..."30 days in the cooler!"

;D

Joe