Discussion in 'Roll Call' started by nawkrem, Nov 14, 2014.

  1. nawkrem

    nawkrem Newbie

    Hi from South Dakota. I live by the Missouri River on the border of Nebraska. My boyfriend just bought a digital Bradley smoker and we have been having so much fun figuring everything out. We are amazed at all the variables there are when smoking something. We have been practicing with whole chickens but we are having trouble getting them completely cooked in the middle. We made country ribs last weekend and they were excellent.
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...

    Get yourself a good remote temp gauge. Cook to IT not by time. A yard bird 165° in the breast

    170° in the thigh
    Happy smoken.
  3. [​IMG]   Good afternoon and welcome to the forum, from another  Cold  day in East Texas. Lots of great people with tons of                    information on just about  everything 


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