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New Smoker

post #1 of 4
Thread Starter 

Hello,    Male, 63, live in WV, will answer to KB.  Have hunted and fished since I was a kid.   Experience level; I have been smoking meat since 6:30 this morning.  Wife bought me a Bradley 4 Rack smoker for my birthday last month.  Not real sure I am doing this correctly.  Yesterday while venison marinated I tried to season the smoker.  I had it outside, temp was 55 degrees.  The smoker temperature never reached the suggested 150 mark.  135 was the best it could do.  Today it is in the garage where the temp is 72.  I had it set for 140 for one hour to dry meat before smoking.  I now have it set for 160 for a two hour smoke.  I had to be away when the one hour period came to an end and it shut itself off.  I started the smoke sequence.  After 1/2 hour the temp is up to 110.  Seems to be a very slow process.  What am I doing wrong?


Good to meet ya'll.  I am sure I will learn a lot.



post #2 of 4

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.

post #3 of 4

texas.gif  Good afternoon and welcome to the forum, from a finally cooling down East Texas. Lots of great people and tons of information.  


Maybe someone will jump in that is familiar with you smoker




post #4 of 4

KB :welcome1: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...


If you will post that question in the electric smoker area someone will know the answer to your question.

Happy smoken.

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