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Meat lover from Canada

post #1 of 11
Thread Starter 

Saying hi to everyone ... been lurking for a little while and figured it was time to join.  I have a problem and I'll admit it ... I love meat.  All different kinds of it and all different kinds of ways to cook it.  Just picked up a smoker today (bradley digi 4 rack) and looking forward to digging in.


I've tried all kinds of other stuff, love my grill (of course), rotisserie, done quite a lot of sous vide as well over the last couple of years but until now I haven't entered the world of smoke ... but happily tomorrow is a new day with some new toys :)


I've been using the search feature quite a bit lately (yep some of us do use it!) and found some great info.  Looking forward to seasoning the new beastie tomorrow and then firing off a smoke or two in it.  First up is either some pork tenderloin or maybe an 8.5 lb chunk of pork butt for some pulled pork (or both!)  If it stays cool enough I might try some cheese as well -- it will be hard to convince the wife that we should be waiting 3 weeks to eat it after vac packing it though ;) 



Probably going to do some larger smokes at first and then vacuum pack and possibly freeze some for later usage.  Have a VP112 vac sealer that's done very well for me and not afraid to use it.  Also have other good cooking gear (I take this fairly seriously for a home cooking geek) ... decent Maverick wireless thermometer, a thermapen .. will probably toss my oven thermometer in the new smoker (at least for a bit) and see how accurate and even things are, etc.


I prefer rubs to brine (mostly, it depends) ... but I've just always had better results with rubs and I love mixing up my own.  Now I just have to decide whether to brine or rub the tenderloins tomorrow ... or to do both :)


Happy smoking everyone, I'll try and get pics posted of some of the adventures :)

post #2 of 11

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #3 of 11

Hello and welcome to the forum, from a sunny and hot East Texas. You will find lots of great information and good people here.


Gary S

post #4 of 11
Thread Starter 

Thanks peeps, looking forward to it.  Just having some coffee and then it's off to season my beast!  Woooop! :)  Once I get a few more posts under my belt I'll update my sig with all my toys.

post #5 of 11

Welcome to the forum! Congrats on the new smoker...looking forward to seeing pics of your upcoming smokes!

post #6 of 11
Thread Starter 

And so it begins ...



post #7 of 11
Looking good!
post #8 of 11
Thread Starter 

Some pork tenderloin I picked up yesterday ... smoking with Apple wood and a rub of my own making ... will see how things turn out!  Going to prep the taters and toss them in soon :)  Just passed 100F on the meat.  Will probably whip up something to mop on the meat for the last 30 min or so .. I think I have some red pepper jelly somewhere ... if not I'm sure I have something that will do :D  Will probably do a final sear on the grill -- or maybe I'll pull out the torch!

post #9 of 11
Thread Starter 

Hmm interesting ... these tenderloins are coming up to temp faster than I expected!  1 hour and they just hit 122F, I think I might back down the oven temp a bit (currently at 220F) and do something different with the taters :/

post #10 of 11

Welcome from a fellow Canadian, Gerk.




I am also a Bradley owner and have had some great Q from it. I also made myself a WSM Mini recently.


I love the look of your tenderloins and thanks for the Qview. I look forward to more posts!



post #11 of 11

Welcome to the group !!!

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