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Hello from Sacramento, CA

post #1 of 3
Thread Starter 

Hello all.  I bought a bradley 4 rack original smoker in February and have been reading a lot of posts both at the Bradley forums and here.  So far, I've done smoked salmon (bearcarver's step by step was great), canadian bacon (another bearcarver recipe), as well as almonds, cheese (I looked at several cheese posts since I was nervous about this one), smoked sturgeon, and sausage.  So far, it's been great.  I'm waiting for for the cheese to mellow out, as its only been a week since I smoked it.  The temperatures have been going up, and I don't know if I'll be able to cold smoke here in northern california in the summer.

post #2 of 3

texas.gif  Good afternoon and welcome to the forum, from a nice, warm and windy day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

post #3 of 3
Hello.

I am up in the Chico area, a bit north of you but similar temperature range. I have found that you can get away with doing short run cold smokes (maybe for 2 hours) even during the summer.

Start early in the morning (dawn or even before) and have a couple milk jugs or 2 liter bottles full of ice ready to stick in the smoker with your food. Unless it is a triple digit day you should be able to keep your smoker in the 70s for a few hours.
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