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post #1 of 17
Thread Starter 

Hello I live here in NE Oregon. I just bought a Char Griller pellet grill.. I have a Bradley Smoker so I have smoked and do smoke in it.. Instead of buying a new BBQ I decided to spend the extra and try the pellet grill.. Not sure what I what I plan on cooking on it well everything of course..:biggrin:

 

Thanks T

post #2 of 17

Looks like you've got the beginnings of some mighty fine sausage and back strap there - assuming, of course, that is a recent kill.

As a fellow Pacific NW smoker, I will look forward to exchanging cold weather tips and tricks with you. I have worn out a couple of smoke generators on my Bradley and still love it.

post #3 of 17
Thread Starter 

Thank You Padacon, Yes that was last fall and he has made some nice jerky and back strap steaks.. Yes I have had to replace mine once so far..I do love them they are great smokers.. I am looking forward to exchanging tricks and tips with you..I see your up there where I am sure you smoke some fish as well in the Bradley?? I think they work great for smoking salmon and steelhead also..

post #4 of 17

I spent years smoking salmon, steelhead and albacore (my wife's favorite) on Big Chiefs and Little Chiefs before I got the Bradley. I had a little trouble with temp control with the Bradley (dry results) until I swapped out the Digital (kept as a spare) for the Original manual smoke generator and an Auber PID controller. The Auber lets you stage through 6 specific times and temps with precise control, which is critical for smoked fish, jerky and sausage. Great results. Is it a bit of overkill for what I mostly do on the Bradley (pork butts, brisket, whole chickens, etc.)? Of course it is, but I'm a guy and guys do things like that. Since you do circumvent the local butcher now and then in providing meat for your table and occasionally do jerky and sausage, you might think about an Auber or another temp controller.

By the way, Wallowa Lake and the Blue Mountains are among the most magical places anywhere.

I lived in Portland for 4 years in the late 70's. Great place and time in my life. Dirt biking was a winter sport. I did the High Desert 100 in Bend in the late 70's (one guy, maybe two, died in the first half-mile). I have drifted the Rogue three times and still go to Cannon Beach every chance I get. Oregon has a special place in my heart. 

post #5 of 17
Welcome, glad ya joined us ! BTW, nice muley in avatar !
post #6 of 17
Thread Starter 

Yes I have the non digital one.. I have ex in laws that live in Hoquiam and he was a guide there and Alaska and they smoke fish with there Bradley and are the ones who turned me onto them.. Yes I live at the foothills of the Blues and hunt them.. I can be in them hunting is about 15 mins out the doorthumb1.gif... Wallowa is just over the Mountains and your right it is a beautiful place.. We use to go up to Neah Bay and fish for a week.. The GF has a sister that lives up at Marysville so we get up that way every now and then..

All I really fish for anymore is Sturgeon down on the Columbia out of Hermiston because it's the closest place to put the boat in the water..

 

I think I am going to look into swapping out to the digital like you have.. I haven't tried any pork butts or brisket. I mainly just do jerky,cheese,fish and chicken in mine..

post #7 of 17
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Welcome, glad ya joined us ! BTW, nice muley in avatar !


Thank You

post #8 of 17

Hey T

 

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.

 

Gary

post #9 of 17

Hello and welcome from East Texas glad you joined up. Congrats on the new smoker. Looking forward to future post and pictures.

 

Gary S

post #10 of 17

Have you tried smoking sturgeon? Since it is fairly oily, like farm-raised steelhead and salmon, it should be good.

post #11 of 17
Thread Starter 

Thank you Gary & Gary...

Yes Padacon I have smoked it and yes it can be oily.. I haven't had a issue with it but I also watch it almost as much as I watch cheese when I smoke it..

post #12 of 17

The oil probably helps it retain more smoke flavor than a drier fish would. What wood have you tried - alder, for sure, but apple or cherry might be good for just a little sweetness or maple. I'm a fan of sturgeon, but we don't see it that often up here. Maybe I just don't know where to look.  

post #13 of 17
Thread Starter 
Quote:
Originally Posted by padacon View Post
 

The oil probably helps it retain more smoke flavor than a drier fish would. What wood have you tried - alder, for sure, but apple or cherry might be good for just a little sweetness or maple. I'm a fan of sturgeon, but we don't see it that often up here. Maybe I just don't know where to look.  


I like alder and apple mixed together.. Most of the time I use special blend and I found some northwest blend I like too..

post #14 of 17

The PID you are going to add to your Bradley will allow you to "stage" your smoking times and temps and make it a lot easier for you. You will be able to go have a beer and not spend so much time watching.

post #15 of 17

Do you smoke the sturgeon dry or stop when it is Native American Candy (we can't call it Squaw Candy any more). I usually prefer under-smoked (moist) fish, but it's not gonna last as long that way. On the other hand, in my house it's not gonna last long anyhow. It goes on salads, in stews, on eggs, in sandwiches, into the cat, etc.

post #16 of 17
Thread Starter 

I cook mine on the drier side but not dry.. When I was worked for the ex in laws up in Alaska at there guide service there was a lady who made us NA Candy and I didn't care for it.. Was really raw tasting in my opinion but then again it was Salmon ans to me it's more fishy tasting anyways..

post #17 of 17

I hear you - I always toss a little rib rub type seasoning in with the kosher salt, sugar, and garlic brine mix to tone that down a bit. 

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