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...
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...
