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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 06-06-2011, 07:26 PM   #1
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The Official Smoker Thread

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.

http://www.susanminor.org/forums/

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.



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Old 06-06-2011, 08:43 PM   #2
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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.

PS: great thread
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Old 06-06-2011, 08:48 PM   #3
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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.

Last edited by murd0c; 06-06-2011 at 09:16 PM.
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Old 06-06-2011, 09:20 PM   #4
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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.
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Old 06-06-2011, 10:16 PM   #5
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Lol trust me shit spills and you will have to refill the water pan so over night smoes u might have to wake up once or twice to refill

And damn that's cheap for 120 pucks, did they get that much cheaper?
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Old 06-06-2011, 10:20 PM   #6
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Nope I'm a Distributor so I get them for cost
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Old 06-07-2011, 04:51 PM   #7
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Quote:
Originally Posted by murd0c View Post
Nope I'm a Distributor so I get them for cost
whats revscenes price?

seen lots of similar models go for around $499
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Old 06-07-2011, 06:14 PM   #8
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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??

Anybody on Revscene have any ideas?
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Old 06-07-2011, 07:40 PM   #9
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get the food grade oil drums better know as a "UDS"

or you can buy my old propane smoker for $50
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Old 06-07-2011, 10:09 PM   #10
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Quote:
Originally Posted by nsmb View Post
whats revscenes price?

seen lots of similar models go for around $499
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
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Old 06-07-2011, 11:12 PM   #11
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Found the Indian Candy recipe I'm going to use

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Old 06-07-2011, 11:19 PM   #12
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wow that cheap for that machine?


I'll trade you my sous vide machine for your smoking machine

haha
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Old 06-07-2011, 11:21 PM   #13
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like I said I got a deal I could not pass up
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Old 06-07-2011, 11:24 PM   #14
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Damn, tell me how it turns out if not sell me some smoked snacks
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Old 06-07-2011, 11:32 PM   #15
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Going to see if I can get a 6lb pork butt and may try to make pulled pork this weekend.

I don't know of many real good butchers. Just found this one close to my place

http://www.sportscitybutcher.com/

the best one around is the Mad Butcher. I've got lamb, pig etc from him and it has great prices and awesome quality. Just shitty he's in Abby.

http://www.themadbutcherbc.com/
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Old 06-07-2011, 11:58 PM   #16
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Damn, I want to try to get a sickkkk slab of Prime Rib from them but they are so far.

maybe I should try sports city butcher and check it out.

I don't mind to buy some candied salmon from you when you are done
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Old 06-09-2011, 04:24 PM   #17
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Gonna do.a grassfed brisket. Rs potluck?
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Old 06-09-2011, 09:03 PM   #18
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i avoid butchers...they charge way too much for meat

how much are you guys buying your briskets for?
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Old 06-15-2011, 02:09 PM   #19
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I just picked up a 5lb pork butt from Hoppscotts meants in pitt meadows. Will have some good pics for you guys this weekend
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Old 06-15-2011, 07:40 PM   #20
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did you get yourself a meat thermometer?
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Old 06-15-2011, 09:15 PM   #21
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Quote:
Originally Posted by beatdownvictim View Post
did you get yourself a meat thermometer?
Yep I got the Bradley smoker meat thermometer.

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

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Old 06-15-2011, 09:47 PM   #22
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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!

1.60/lb for my pork butts
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Old 06-15-2011, 10:04 PM   #23
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Yep I got the bone out pork butt. Will do a boiling water test. Thanks for the good idea.
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Old 06-16-2011, 10:25 PM   #24
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Here's the start of my first smoke.

This is the recipe I'm using from Bradley Smoker

Hickory Smoked Pulled Pork

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 100C and 120C (220F and 250F). Using Hickory flavor bisquettes smoke /cook for approximately 8 hours or until the meat reaches a minimum internal temperature of 70C (160F). 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.



wrapped up and in the fridge it goes

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Old 06-17-2011, 11:38 PM   #25
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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
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