Thank you TulsaJeff for the warm welcome and Hello to you fellow smokers! I live in Michigan and love to smoke and grill a variety of foods. Domestic and wild game meats, veggies, fish, etc. I would consider my experience on the grill as experience but by no means and expert. My skill on a smoker is less experienced but not a novice. I, for years, used a Brinkman electric 2 rack smoker with some success. I recently have increased my interest in smoking meats, partially I am sure, due to the BBQ pitmaster series. I recently purchased a digital six rack electric Bradley Smoker for xmas. My first try at cornish hens turned out just okay. I was trying to smoke in 15 degree weather. I fabricated a 1" thick insulating jacket for the entire smoker out of R-4 rated silver backed insulation panels assuming this would stave off the cold. Well, to my dismay, is still could not maintain a temperature more than 220 degree when the receipe called for 240 degree. The hens took about an hour longer than original cook time called for. Chaulk that up to trial and error. I am excited to meet the membership and expand my knowledge and experience smoking several types of food. I am looking forward to learning from the expertise I have already seen displayed in the forums. I recently purchased a remote meat thermometer and a probe thermometer to install through the door to monitor the temp in upper areas of the chamber to add to my level of monitor/control even though my Bradley has a temp probe near the element.
I plan on doing some boiled eggs, swiss chees and ring bologna this weekend.
Happy smoking!
I plan on doing some boiled eggs, swiss chees and ring bologna this weekend.
Happy smoking!
