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Post by hunter on Sept 16, 2018 17:47:06 GMT -5
I just picked up my first smoker,a used bradley and first need to get some wood chip bisques. Any pointers as for using the smoker and also your favorite flavor of wood chips. Thinking of possibly jerky, smoked meets ect. I need to get a user manual- recipe book for this thing Any pointers or recommendations would be appreciated
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Post by dannoboone on Sept 17, 2018 9:46:57 GMT -5
Can't help out much except for the wood chips. We like the old tried and true flavor of hickory.
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Post by AJ on Sept 17, 2018 19:51:31 GMT -5
Congrats on your first smoker. The thing to remember with smoking meat is temp not time determines when it is done. As far as what wood to use, here is a basic guideline: Salmon = Alder/apple Pork butt / picnic shoulder / ribs = apple/hickory/pecan/oak/peach/cherry Chicken = hickory/apple/pecan/alder/maple Beef = Mesquite/hickory/pecan/oak/cherry Check out the Bradley forums
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Post by ¾KlickHunter™ on Sept 17, 2018 21:17:27 GMT -5
Here are decent time guidelines for smoking. The best thing to remember is to allow 1-2hrs cushion on big cuts like brisket and pork butt. It’s easy to rest the meat in a cooler when it’s done early, a lot harder to keep guests happy when a piece of meat runs over on time. www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf
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Post by tar12 on Sept 18, 2018 16:57:55 GMT -5
As AJ said it is all about INTERNAL TEMPS!....I would strongly suggest that you get something to monitor internal tamps...Fireboard makes a excellent although pricey...but IMO worth every penny! The app allows you to set in the comfort of your home and monitor the temps via wifi...there are cheaper units out there but the Fireboard is my pick.. www.fireboard.com/shop/fireboard-fbx11-thermometer/
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Post by hunter on Sept 18, 2018 18:16:03 GMT -5
Thanks for all the pointers and suggestions, hopefully get to try it out this weekend
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Post by sparkman on Sept 25, 2018 5:33:06 GMT -5
I had the Bradley, never used the "pucks". I just made foil packets with whatever chips I wanted to use...just place them on the "hot plate" the puck would rest on inside...works well..
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Post by hunter on Sept 25, 2018 11:48:18 GMT -5
Sparkman A little more info on the foil packets, how big, how thick, do you leave the top of foil open, Do you dampen the chips and anything else you can add
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Post by sparkman on Sept 30, 2018 18:58:38 GMT -5
Soak chips, & I made a partially open top packet. Anout 5 x 3 ".or so..
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Post by hvhunter1 on Oct 10, 2018 14:59:07 GMT -5
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