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Seasoned Chef, but new to smoking in CA

post #1 of 9
Thread Starter 

Hi,  I just got my first Bradley electric smoker and your recipes and book will be a great start for learning how to smoke. 

Any input on sausage making (not using commercial spice mixes) and ultimately cold smoked hams (i.e. the original black forest ham which is NOT cooked ham and then smoked) would be appreciated.

Thank you,
 

post #2 of 9
Hi Rotweiler. Welcome to the forum. I use a Bradley 4 rack digital and really like it. You'll find that wind is your bigggest enemy. I place a home made wind break on top, around the vent and a piece of 4" PVC pipe over the puck feeded and that usually solves the wind problem. I know nothing about sausage making and very little about cold smoking at this point, so I can't help you there, but I am sure someone will be around to help you soon. Until then, use the forum search feature and you will probably get most of the info you need. Happy smoking.
Roy
post #3 of 9
Welcome, glad ya joined us ! As far as the sausage making just gettin into that myself here shortly... Try checking out this link... Should help ya out !

http://www.smokingmeatforums.com/f/130/sausage

Here's ya a ham thread to check out as well !

http://www.smokingmeatforums.com/t/134415/country-cured-ham-from-go-to-show-q-view-updated-6-10-13

Justin
post #4 of 9

Hey

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.  BTW we can always use another chef here--you guys all have a different take on things.

Gary

post #5 of 9

Welcome Chef, to the forum, glad you joined up. Looking forward to your future post and pictures.

 

Gary S

post #6 of 9
Thread Starter 

Thanks everyone for the warm welcome - what a great bunch of people here :-)
 

Unfortunately I bought the smaller version of the Bradley smoker;  (I still get confused with inches vs. the metric system ...)

So I read not to place aluminum foil in the smoker, but planned on using aluminum pans for pork butt and such things.  Am I right to assume that as long as the smoke is not blocked from rising that will be just fine?

 

Thanks again,

Lars


Edited by Rotweiler2 - 4/15/14 at 3:02pm
post #7 of 9
Welcome to the forums. It is always good to see another Cali member practicing the ancient arts of the Smoke.
post #8 of 9
I'm not familiar with the no foil recommendation, but
I've smoked in shallow disposable aluminum pans with fine results. With or without pans I try to leave some room between and around pieces or pans on the racks to allow the smoke to circulate. A lot of people wrap things in foil after they get to certain temps to keep the meat from drying out and the pans make that a quick, easy and less messy job. Bottom line...I usually put stuff right on the racks, but sometimes pans are perfect. Curious, when you say you bought the smaller version, do you mean the compact 2 rack model? I'd be interested in knowing how you like it after a while.
Roy
post #9 of 9
Thread Starter 
Quote:
Originally Posted by MJ Ryder View Post

Welcome to the forums. It is always good to see another Cali member practicing the ancient arts of the Smoke.

Thanks MJ. Just put my first piece of meat (pork loin) and some potatoes in the smoker.  I'll pull it out at 145F and wrap it in foil so it doesn't get too dry. Using maple wood at 235F and I plan on adding some home made peach jam to the BBQ sauce - very curious how it will come out :-)

 

Next comes the Easter ham and lamb on Sunday, all very exciting :-)

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