Hello From Seattle, Wa

[rx8drvr]

I am new to the Smoking Meat Club, just bought a Digital Bradley Smoker and am very excited to give it a try.  Looking forward to Salmon season in the Puget Sound area so I can go nuts.  I bought a few Sockeye Filets to practice on and have to admit it came out pretty good, at least I think so.  Using a Brine that was developed over many years by an Alaska fisherman friend of mine.  I have to admit that his Salmon tastes better, guess I have to do some fine tuning.

After going through Smoking Meat.com I am excited to try so may things.  Jeff makes it sound so easy, I plan on finding out.  I look forward to asking for tips on many subjects.  Who knows, maybe I will be able to share a few as well.

I do have a question, Jason, my Alaska fisherman friend, uses a little chief smoker.  In his instructions he says to use two trays of chips and then finish off with just heat.  Can anyone tell me how many pucks that equates to in a Bradley Smoker?  Thank you in advance for any advice you can share.

I am 55 years old, happily married and I am a Field Service Engineer for GE Aviation, supporting Boeing and their aircraft.  Love the Seattle area, have lived here for almost 30 years. 

Have a great day

Tim

 

[roller]

 

[s2k9k]

Hi Tim! 

 [color= rgb(24, 24, 24)]to SMF!!! We're happy you found us! You've come to the right place, there's lot's of great people here who love to share and help each other out![/color]

Would you do us a favor and update your profile to include your location, Thanks!

You might want to check out Jeff's Free 5 day E-course, it will teach you all the basics and a whole lot more: http://www.smoking-meat.com/smoking-basics-ecourse.html

 

[scarbelly]

Hello and 

 to SMF - glad to have you here 

 

[rx8drvr]

Thank you for the welcome, I will be tapping many shoulders I am sure.  I will take the advice to take the ecourse from S2K9K. 

Happy smoking

 

[bar-b-que blues]

to SMF!