Hello From NW Pennsylvania

[monstermanhbf]

Hello my name is Chris I'm 36 from PA and I've decided to get into smoking.  I mainly want to smoke cheese but having the ability to smoke meats,  fish and vegetables is even better. I'm not quite sure what brand or type of smoker I want to get just yet but I'm leaning towards and electric smoker.

Looking forward to meeting new people and learning as much as I can on the forum.

Thanks for adding me

Chris

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[TMB]

Welcome from Alabama!

[tskeeter]

Welcome from northern NV.

One of the things I like about the Bradley is the ability to cold smoke, using only the puck burner as a heat source.  I do cheese on a cool fall or spring morning and rarely have any issues keeping the cabinet temp down to about 80 or 90 degrees.

I've had a Bradley cold smoke attachment for several years, but it's still in the box.  Never found the need to unpack it.

[beefmann]

welcome aboard Chris,,,

lots of good people... lots of good information most are willing to  share and point you  in the right direction,,,, you  may get many different  techniques on a  question,, they  may cover some of the  same details,, ,and  in some cases a be a  little  different,,, you can take what you  like in the information and make your  own techniques that  works for you...

[monstermanhbf]

Welcome from northern NV.

One of the things I like about the Bradley is the ability to cold smoke, using only the puck burner as a heat source.  I do cheese on a cool fall or spring morning and rarely have any issues keeping the cabinet temp down to about 80 or 90 degrees.

I've had a Bradley cold smoke attachment for several years, but it's still in the box.  Never found the need to unpack it.

Could you maybe post a picture or link me to the set up you are using that sounds exactly what I need.

Thanks

Sent from my XT1254 using Tapatalk

[tskeeter]

Welcome from northern NV.

One of the things I like about the Bradley is the ability to cold smoke, using only the puck burner as a heat source.  I do cheese on a cool fall or spring morning and rarely have any issues keeping the cabinet temp down to about 80 or 90 degrees.

I've had a Bradley cold smoke attachment for several years, but it's still in the box.  Never found the need to unpack it.

Could you maybe post a picture or link me to the set up you are using that sounds exactly what I need.

Thanks

Sent from my XT1254 using Tapatalk

Monsterman, I'm using a Bradley six rack digital with a dual element mod and a PID to control the heating elements.  Since I only use the puck burner, not the heating elements, when smoking cheese, it's like running a stock six rack.  (All Bradley electrics use a separate smoke generator with an integral heating element to make the biscuit smoke.  The heating element in the smoke generator is often referred to as the puck burner.)

I gave away my Masterbuilt and bought the Bradley to get the advantage of the automated puck feeder.  It sure comes in handy for over night smokes when I do pulled pork and the like.

[monstermanhbf]

Monsterman, I'm using a Bradley six rack digital with a dual element mod and a PID to control the heating elements.  Since I only use the puck burner, not the heating elements, when smoking cheese, it's like running a stock six rack.  (All Bradley electrics use a separate smoke generator with an integral heating element to make the biscuit smoke.  The heating element in the smoke generator is often referred to as the puck burner.)

I gave away my Masterbuilt and bought the Bradley to get the advantage of the automated puck feeder.  It sure comes in handy for over night smokes when I do pulled pork and the like.

Cool I will check that model out thanks for all the info


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