Newbie - Watcher - Just saying Thank You All

[Smoke_Lover]

Hi Guys;

I have been reading the posts here for about three weeks.  I was researching what smoker to buy and decided on the Bradley DBS 6 rack 108 Liter.  I bought it June 1st and have tried it twice as of today.  I haven't had much time but just had to play with the new toy, so did not marinade overnight, and rushed it a bit.  Still the Chicken breast with 5 hours of apple smoke  :P , wow that was smokey, turned out tender and juicy.  Better after a day or two in the frdge. 

Last night I smoked 3, 4-5lb racks of spareribs, using a local restuarant's rub, named Famous Daves.  Just to play it safe.  Took Icerat4's advice 4 hrs smoke, used Mesquite, and 6 hrs oven all at about 210f.  I did not do the apple juice, just wrapped in foil. Was still very good but I have to follow his full recipe, sounds great.

Still have to get some Bubba Pucks, if possible, and a couple digital thermometers.  This was a huge purchase for me and hope to learn a lot More from all of you.

Tomorrow, I will be smoking 3.5lb pork butt that is in a marinade, I believe is Habenaro Smokers.  With 2 cups apple Cider Vinegar, brown sugar, garlic, pepper, salt and onion powder.  I will try a rub that I got out of a book from The Loveless Cafe, in Memphis, Tenn..  I have used it without a smoker and love it.  Also an alsome seasoning salt.  If interested let me know, I do not want to break any copyrights.

Later
Smoke Lover  Bigtime ;D

[HCT]

Hi Smoke Lover, welcome to the forum. As you know by now this place is one of a kind and can't be beat. Enjoy your new smoker and just sit back and absorb everything these great people have to offer. Oh, what about the seaoning salt? ;D
Mike   

[West Coast Kansan]

S L welcome here. Post your adventures and above all have fun.   ;D

[hillbillysmoker]

Welcome to the forum.  This is a great place to share adventures, ask questions, or just draw from the wealth of knowledge.  Hope that you will visit often and share with us your adventures.

[Habanero Smoker]

Welcome to the forum.

I would like to claim that marinade, but it doesn't look like mine. It may be BigSmoker's recipe. The next butts and brisket I smoke; I'm planing on brining first to see how it comes out.

Good luck with you smoke.

[Wildcat]

Welcome to the forum and congrats on your purchase.  Continue to enjoy the smokes, it only gets better from here.

[Smoke_Lover]

Here is the Loveless Seasoned Salt recipe.  I just love it.  This is from the book "The Loveless Cafe" by Jane and Michael Stern.  They also have a Wet Brine and a Dry Rub if you like this one.

1 cup Kosher Salt
1/3 cup Garlic Salt
3 TBLS  Celery Salt
2 TBLS Dry Mustard
1/2 TBLS Rubbed Sage
1 TS Dried Rosemary
1 1/2 TBLS Dried Oregano
1 TS Dried Thyme

I personaly used Garlic powder instead of Garlic salt.  I also put it in the Food Proccessor to blend the spices.

Sorry Hab I tried to find the original post to see who posted, but I have looked through so many my head is spinning<smoking> :D.

Any who, I am putting the Butt on the BS today with the Loveless Rub, will know how the cider works out tomorrow.

Loveless Dry Rub

1 12oz Box light brown sugar
1 1/2 cups granulated garlic
1 cup black pepper
1 cup thyme
2 cups chopped fresh oregano
2 cups Loveless Seasoned Salt
1 cup chili powder
1/4 cup celery salt
1/4 cup fennel seed
1/4 cup paprika

So many meats to smoke with so many different recipes.  I may gain 100lbs.

Later Guys

[HCT]

Thanks S_L  :D