jerseyhunter

Here's one of mine, I highly reccomend it.

http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=232

pa257

A lot of recipes and tips on the Bradley forum. I would say99% of the recipes, times, temps and wood can be duplicated on most smokers. Here is the link.

http://forum.bradleysmoker.com/

skeeter 7MM

I have visited thisgroupfor a long while, though as Irecall discussions about receipes, times, gadgets, wood, etc.

http://groups.yahoo.com/group/smokeymountain/

Mine came with a video and manual that gave basic suggestions to using the products.

I use mostly hickory. Though often do a blend of hickory and mesquite when i want a BBQ hint to the finished product. I have used apple, cherry, maple and alder as well.

First tips:
dripping/water pan wrap in foil prior to filling, it will make clean up easier. Plus lengthen its lifespan.
spray pam on the racks

Good Luck and enjoy

DougMD

Thanks!

TimberCreek

Build one!
http://www.wedlinydomowe.com/concrete-smoker.htm

tschebel

Hey Doug and anyone else interested, Ive been a member at this other forum for quitesometime ...... Lots of recipes,advice, and helpful hints......as well as very kind and helpfull people...all about smoking meats and stuff...give it a shot.
I found it after my good friends bought me a Smokey Mtn. for my birthday a few years back.

http://www.smokingmeatforums.com/

Good luck !!

BlackLab

Thanks always looking for new ideas and recipes

DougMD

I joined! Even bought Jeff's rub and sauce recipes.

So tomorrow morning I will be doing goose breast and deer ham. I marinade all in Italian dressing, then tomorrow morning will sprinkle with a steak spice and wrap in bacon. I'm hoping the rub won't run off with the marinade still being on the meat pretty thick.

I was going to do it this morning, but figured another day in marinade will do it some good.

BTW, my deer ham and goose breast are not thick. I figure on running the low side of the temp range for that reason (around 210 or so), so it will smoke a good while before having to come off.

The Rifleman

My neighbor died two years ago and he left 3 smokers in his garage.

One was the gas - Mastersbuilt like one other forum member has.

I could have bought any of them for less than $30!

Kids were dumb and didn't know what they had and they put them out all summer in their yard sales and nobody bought any of them.

I didn't have any place to store them and so all I bought was the gas hose extension. $5.00

I'm kind of sorry now that I didn't buy one of them, means to being how expensive they are when new.

But Jerky is a pain in the butt and the Amish makes it for $1.50 a pound - dried weight, when I get my deer processed - $35.00

So it wouldn't make sense for me to spend hours cutting meat, then money on ingredients and then hours putting it in the smoker and taking it out - just to have jerky.

The other side of the coin is the last two years, the Amish screwed something up in my meat order. Pepper sticks that were petrified and jerky that was like shoe leather.

They always manage to screw something up.

They ought to have a test that they should have to take and pass- before they can cut meat!