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 :)