I am relatively new to the smoking culture. My name is Tim and I have lived in Spokane, WA. for the last 5 years. Until lately I've only smoked fish, I.e.salmon, trout, & Steelhead. But I'm smoking my second brisket today using a Bradley verticle electric non digital unit. I also have one 55 gallon drum smoker and I'm building a second one currently. I've smoked bottom round roast, babyback ribs, and chicken with pretty good results. My biggest issue I'm having now is maintaining temperature in my Bradley. I have it hard piped outside with the top vent half open. I'm looking forward to becoming a better smoker and provide any info that has worked for me. Thanks!
