A newbie from SW Virginia

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shyzabrau

Smoking Fanatic
Original poster
Mar 29, 2017
803
168
Troutville, Virginia
Howdy folks!

I was browsing through this forum while I was smoking 9 pounds of andouille in my Bradley digital (cherry wood). Four hours of smoke and it is now poaching with the water between 155 and 160.

I love smoking meat and only recently graduated from an El Cheapo Brinkmann that I used for a decade at least.

Until I can custom-design and build my own smoker, I like the Bradley because of the control (although it seemed to creep above the setpoint far more than I would like) and the ability to set it up quickly just to do a small batch.

I look forward to learning from this wealth of knowledge.

I really am interested in cured meats, but have been concerned about the risks, etc. Hopefully this group can put my fears aside and I can get going on that project...
 
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