New Member Here

Roadking · February 15, 2009, 06:15:48 PM

Hello everyone. Just purchased a BS Digital looking forward to using it. This will be my 4th smoker I've had. Owned 2 outdoor walkin smokers when I was in my late teens and didn't do any smoking for about 15 years. Then got interested in sausage making and purchased a 20 pounder and used that for about 15 years and gave it to a friend.
My main use now is Kielbasa, franks, and breakfast.

pensrock · February 15, 2009, 06:18:18 PM

Welcome, be sure to check out the recipe site. There is a lot of useful information there.

Buck36 · February 15, 2009, 07:05:22 PM

Welcome to the forum Roadking. I am anxious to here about your sausage making methods. I haven't tried doing franks yet!

Roadking · February 15, 2009, 07:26:11 PM

Quote from: Buck36 on February 15, 2009, 07:05:22 PM
Welcome to the forum Roadking. I am anxious to here about your sausage making methods. I haven't tried doing franks yet!

Franks are easy. I use the recipe from "Great Sausage Recipes and Meat curing" by Rytek Kutus. The only thing I've altered is, I only smudge for a half hour and I don't use a steam cabinet. I'll take them and poach them in hot water (not boiling almost boiling) until the internal temp. is 138 degrees. I also emulsify my product in a food processor before stuffing.

canadiansmoker · February 17, 2009, 07:17:07 AM

Welcome aboard Roadking. You'll enjoy using the Bradley, and the folks here are great for advice.

Stephen

Smoking Duck · February 18, 2009, 02:52:04 AM

Welcome, Roadking! You'll feel like you're at home here. Sounds like you're on the right track as you have a great book. There are some great recipes floating around here and feel free to share yours as well.

SD

FLBentRider · February 18, 2009, 03:48:41 AM

W E L C O M E to the Forum Roadking!

I enjoy my Bradley. I know you will enjoy yours. Lots of good folks here.

Roadking · February 19, 2009, 09:32:26 AM

Well, the smoker was finally deliverd last night. Assembled it this morning and as I type she's in her seasoning mode. I also put in 3 of my temperature senors to check the accuracy of the onboard unit. She's running 6 degress hotter, I'm very happy with that.
OK, now let the games begin... ;D

Caneyscud · February 19, 2009, 11:15:35 AM

Pics man, Pics. Don't forget the pics of the food! We like Pics of good food! There are some of us that can't read and need the pics - plus the only time I clean my desk off is when I wipe off the drool - pics can be useful!

Shakespeare
The Bard of Hot Aire
Threadkiller Extraordinaire'

thegozzzz · February 19, 2009, 09:28:14 PM

Hey Roadking... I've always wanted to make sausages, In fact I'm waiting for delivery of my new meat grinder and sausage stuffer and can't wait to get started. I'm fairly new to this forum and know it's a great place to learn.

Roadking · February 20, 2009, 07:05:52 AM

Wife and I will be making fresh and smoked Kielbasa before Easter. We will probably make about 15 lbs. of each. Usually have to make more for the year, some how some of it disappears when my son visits.
The book I would suggest if you don't have it already is "Great Sausage Recipes and Meat curing" by Rytek Kutus, it's my bible. Another book I have that goes into depth a little more is "Polish Sausages and Authentic Recipes" by Stanley & Adam Marianski, Miroslaw Gebarowski.
I would suggest that you stay away from anything that uses cure #2 until you accomplish the sausages that you like that are fresh or smoked. Cure #2 sausages, the making of, takes a good knowledge of bacteria (the good and bad), great control of temperature and humidity. Mess it up and your either going to get sick or worse.

SmokyJoe · February 20, 2009, 09:00:54 AM

Keep us informed on the Kielbasa!!! Good luck with the new Bradley. :)

Roadking · February 20, 2009, 10:00:55 AM

Well, we fired up the Bradley for the first real smoke. We're doing "Smoked Chicken From mws", never cooked a bird in a smoker except with a cure. A little puzzling on the recipe about coating the bird with the dressing but we're going to follow the recipe and see how she does.

Why am I puzzled you asked? I've always had a dry product for smoking and with the oil coat I just can't grasp how the smoke will take. Hey, I'm always game for new things I've never tried.

By the way where is the spell check?

FLBentRider · February 20, 2009, 02:43:40 PM

When I do that chicken recipe, I somehow have always not done the dressing part. Not sure why. It turns out great without it.

I also use that brine and a Rub from the recipe site called "Jan's Rub" - It's good on everything.

Roadking · February 20, 2009, 05:10:05 PM

7-1/2 hours to cook the bird but it's done. We already had dinner so we'll have to wait until tomorrow to knock it off. She does look good though.
I'm really impressed with the temperature control on the smoker. We had 30-40 mile winds and the temp. was around 35 degrees and she held a temp. of 207-209 she was set at 210. Kept the vent wide open and placed a red house brick on the windward side of the vent. It did help to keep the heat from getting suck out.