my first smoke

[jackets320]

did a turkey breast with cajun injection

and 2 racks of ribs using Don' Season All from Don's Specialty Meats in Carencro, Louisiana (this stuff is unbelievable)

set temp @ 200, smoked for 4 hours, took about 3 more hours for the turkey and 2 more hours  heat for the ribs.

all was the best i have every tasted.

bradley gets my vote as number 1!

[jackets320]

also a question to go with it..how about vegetables?  does any body do baked potatoes or squash, etc?

[westexasmoker]

Welcome to the forum jack

Congrats on your first smoke!  I've done all kinds of veggies in the BS, usually I just hit it with a lite smoke, just to infuse some flavor!

C

[FLBentRider]

W E L C O M E to the forum jackets320!

I have smoked green beans - I give them 1 puck of Hickory and then steam / saute as usual.

[West Coast Kansan]

Welcome J320, glad the first smoke went well.  The forum is a great place to ask questions and share your experiences.  Keep in touch.  ;D

[La Quinta]

Welcome Jackets!! I've smoked everything from potatos to eggplants...they don't need much smoke...just a wee hint is nice!!

[jackets320]

la quinta,

did you continue to cook in the bradly? if so, how long and at what temp? did wrap in foil when continuing to cook?

[La Quinta]

Nah Jackets...just gave them smoke then cooked as "normal". They come out quite tasty with that little bit of smoke...but the smoked potato skins are quite the opposite...you actually bake the potato in the oven (as normal) or...you could bake them in the Bradley (with no smoke yet)...scoop out the flesh...leaving the shells...and smoke the shells...then fill them with whatever you want...I love them...I fill them with cheese, scallions, bacon, put them back in the over to melt the cheese and warm the (pre-cooked bacon...guess I should have been clear on that) ...then top with whatever...sour cream...tomatos...salsa...you name it...

[westexasmoker]

Gots to try this smoked tater skins....Got a batch of smokey french fries going tonight....Cut into slices or long fries, soak in cold water for at least an hour to remove the starch, smoke for a bit, into the deep fryer till golden, drain on brown paper sack and season....just a nice hint of smoke!

C

[Smoking Duck]

I'm gonna go out on a limb here and say you smoked them with mesquite.  Am I right?  ::) ;D ;)

[westexasmoker]

Thats all I have....seems here in west texas I'm banned from buying any other flavor!   ;D  Ok well maybe not, but yep, mesquite wood of the gods! 

C

[La Quinta]

So...WTS...what's the point of removing the starch?

[Smoking Duck]

Limp fries?

[westexasmoker]

Oh thats just wrong....where's that blue pill....no remove the starch and you get a crisper, crunchier fry!  And its good for your health!  ;D Only if you'll use mesquite!

C

[La Quinta]

That's very interesting...thanks for the tip Mesquito Boy...gotta ask my hubby if they do that in England...I like fries crispier then limpy.