Hello Everybody, after watching amazing-looking meat coming out of smokers on Diners, Drive-ins & Dives on the Food Network channel over here in Southampton, England (UK), I just had to try this myself. I found a BBQ supplier and after a lot of indecision settled on a Bradley Original Smoker. Although the first trials turned out good..... brisket, pork shoulders, chicken wings & jalapeño peppers stuffed with Philly, I was having a lot of trouble keeping the temperature steady. I checked out a few forums & bought a PID temperature controller and relay etc on Amazon and wired it up. I've only used it once like this so far and I found it 100% better. For next Saturday I've picked up 14 lbs of rolled vacuum-packed brisket and i'll make up my own dry rub. ' can't wait to taste the result! :sausage: :drool
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