New Bradley owner checking in

[[email protected]]

Just recieved a standard Bradley smoker this winter and used it yesterday to make a 4 pound pork loin. Brine for 24 hrs, aluminum wrapped brick in bottom (live in Upstate NY, 35 degrees), apple wood pucks with a custom brown sugar and spice rub. Wow. It took a bit to get set up correctly but after that the smoker did all of the work. It came out wonderful. Family loved it. Pulled at 145° and double wrapped in foil. Awesome. Looking forward to brisket and ribs soon.

[rnmac]

Welcome to the forum jasonloid2011. That sounded like a tasty chunk of pork you did there.
Your off to a good start.

[Edward176]

Welcome to the Forum jasonloid2011. Glad to hear your first smoke went well and was equally well received by your family. Here's to many more successful smokes. :)

[williamjarrett]

This thread did not fully disclose all details related to the issue. Thank you for adding it, anyway! I appreciate your opinion!

[TedEbear]

This thread did not fully disclose all details related to the issue. Thank you for adding it, anyway! I appreciate your opinion!

Issue with what?