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So I just picked up a a Bradley 4 rack digital smoker through work and I thought we need a official tread since it really is a art form. I haven't smoked any FOOD in my life but have always wanted to. From pulled pork to brisket, salmon to beef jerky I'm beyond excited about this.
I have been looking around on the net and found a great site with some of the best recipe's and knowledge around.
You have to sign up but I swear this is the holy grail of recipe sites.
Since I'm new to this I don't have much advise other then the regular marinate your meat and make sure you leave it out for 30-45min to bring your meat to room temp before you start your smoking.
Here's my bad boy, can't wait to get this started so I can post some pics of the smokey goodness. I picked up the salmon and jerky racks, the thermometer and recipe book. I'm really tempted to get the cold smoke adapter but I'm not sure yet.
I just leave my meat out for 5-10 mins before smoking, really doesn't make a difference int he long run in my experience!
season that sucker and start smoking, but have fun with the water pan...I hated dealing with water pans with my old smoker, it caught all the grease and rub that fell off..total pain in the ass to clean
How much can you get pucks for? IIRC when I was looking at bradley smokers long time ago the cheapest place for pucks was from ebay.
what do you mean by season it? I never knew I should season my smoker before hand. I heard the water bowl isn't the much of a issue at all, actually very little complaints. Not really worried about the grease I would rather want it go in the bowl then in my smoker which will make it a bitch to clean.
For pucks I can get them fairly cheap I'm thinking under $30 for the packs of 120.
Never mind I never knew you had to season the smoker.
Quote:
Q. How do I season my new Smoker?
A. The seasoning steps are also located in your operator's manual. The purpose of seasoning your smoker is to burn off manufacturing oils that give off bad odors and will produce distasteful flavors in the food of your first smoke if this step is skipped..
Wash / dry all the racks, drip tray, drip bowl rectangular tray and place in smoker.
Plug in smoker, turn on smoke generator, push temp slider control halfway to the right. For the digital set temperature to 150 degrees F (66 C).
Load the feeder tube with 5 bisquettes of your favorite wood (if you purchased the variety pack, I would go with "special blend) and fill the drip bowl half full of water bowl.
Press Bisquette Advance Button until a bisquette is on the burner (you will need to push the button 3 times).
Close door and open the Top Vent slightly.
Smoker should be at 150 degrees F. If the temperature is higher adjust the temperature heat control. Smoke the tower continuously until the bisquettes run out; after about one hour. Five (5) bisquettes will equal one hour of smoke - the last 2 bisquettes will not advance onto the Burner.
That looks awesome. I've wanted a smoker for the longest time, but can't justify shelling out that much money for one.
I've looked up some ideas on the internet for a homemade smoker and thus far have found ideas for a garbage can smoker, cardboard box smoker, and oil drum smoker.
I believe all the garbage cans that we can purchase locally would be galvanized metal. I know that it takes very high temperatures for this to be harmful, but I'm uncomfortable with taking that risk.
I want something more permanent than a cardboard box smoker
and where the hell am I going to find and cut an oil drum??
well I kinda scored on the one I got. My cost is $252 and my NL branch wrote it down to $88 since they had it for a couple years so shipped over here I got it for $140 ended picking up the cover, pucks, the salmon and jerky racks, thermometer and recipe book and paid $240 with tax for everything
I just don't have a clue what to make first dammit
and I think it would be against RS's rules for me to post up what I would sell them for sorry
This is the pork butt I got 5lbs for $3.99lb from Hopcott Premium Meats in Pitt Meadows. Man that place is a awesome butcher shop you can see where they cut the meat up in the back and they had this Pork Butt ready to go.
My question is should I take the string off and leave it off once I put rub on it or what would be best? I cant wait to smoke my first thing
its up to you about the string, but if you take it off the meat will just flatten out, looks like you got bone out pork butt, i prefer the bone in as its an easy indicator to see if your meat is done as well
btw calibrate your meat thermometer with the boiling water test!
Ingredients
• 3 kg (6 lb) pork butt roast
Rub:
• 30 ml (2 tbsp) paprika
• 10 ml (2 tsp) brown sugar
• 3 ml (1/2 tsp) onion salt
• 3 ml (1/2 tsp) celery salt
• 3 ml (1/2 tsp) garlic salt
• 3 ml (1/2 tsp) dry mustard
• 3 ml (1/2 tsp) ground black pepper
• 3 ml (1/2 tsp) cayenne pepper
• 3 ml (1/2 tsp) salt
Basting Sauce:
• 250 ml (1 c) apple cider vinegar
• 60 ml (1/4 c) water
• 30 ml (2 tbsp) Worcestershire sauce
• 15 ml (1 tbsp) coarsely ground pepper
• 15 ml (1 tbsp) coarse salt
• 10 ml (2 tsp) vegetable oil
Preparation
The night before serving mix together rub ingredients and massage into the pork roast. Cover with plastic and refrigerate overnight. Remove from refrigerator and let stand for 45 minutes to an hour.
Smoking Method
Preheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F). Using Hickory flavor bisquettes smoke /cook for approximately 8 hours or until the meat reaches a minimum internal temperature of 70°C (160°F). Mix together the sauce ingredients and baste the pork with sauce, setting aside remaining basting sauce. Continue smoke/cooking for an additional hour.
To Serve
To serve pull/shred the pork into slivers. Pile on hamburger or Kaiser buns and drizzle with remaining basting sauce.
I'm smoking it Sat morning so I thought I would put rub on it now so it absorbs nicely over the next 36hrs.
You'll want to rerun when u take it out of the fridge lots of liquid will seep out, I just start spritzong after 6 hours with apple juice
Btw those internal temps are really low 160 is when I'll see the stall bring it to 190 internal then let it rest that's y I said the meat thermometer is soo important
If u pull anything lower them 185 you will have a very tough time pulling Posted via RS Mobile
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ended picking up the cover, pucks, the salmon and jerky racks, thermometer and recipe book and paid $240 with tax for everything 
