smoking meat
05-30-2009, 12:02 PM
#1
Giant Nontypical
Thread Starter
Join Date: Sep 2005
Posts: 6,867
smoking meat
I am going monday to buy one of the 4 rack bradley smokers. My plan is to smoke some homemade can. bacon does anyone have a recipe for it. Then i am thinking a lean whole sirlion into pulled beef bbq. DOes any one have any tips for the bradley or recipes for the two projects i love smoked meat but have not done much smoking
05-30-2009, 12:41 PM
#2
Giant Nontypical
Join Date: Nov 2004
Posts: 5,425
RE: smoking meat
Good luck...I have been smoking with a Brinkman smoker for about 20 years and have always had good luck with it...About 2 years agoI had a client that sent me a Bradley...After using it 4 times, I wish he hadn't...It might just be me, but the Brinkman with real charcoal gives the meat a better taste...
05-30-2009, 05:20 PM
#3
Giant Nontypical
Thread Starter
Join Date: Sep 2005
Posts: 6,867
RE: smoking meat
I have a small round brinkman i used it to smoke some summer sausage. Had a heck of a time End up getting water in the charcoal on the third round of chips finished it off in the oven. 30 day return worst cast i take it back then figure something else out. maybe a gas one then.
ORIGINAL: nchawkeye
Good luck...I have been smoking with a Brinkman smoker for about 20 years and have always had good luck with it...About 2 years agoI had a client that sent me a Bradley...After using it 4 times, I wish he hadn't...It might just be me, but the Brinkman with real charcoal gives the meat a better taste...
Good luck...I have been smoking with a Brinkman smoker for about 20 years and have always had good luck with it...About 2 years agoI had a client that sent me a Bradley...After using it 4 times, I wish he hadn't...It might just be me, but the Brinkman with real charcoal gives the meat a better taste...
06-01-2009, 07:24 AM
#4
Nontypical Buck
Join Date: Aug 2005
Location: Cenral Illinois
Posts: 3,180
RE: smoking meat
I do a ton of smoking/BBQ and I use a Weber Smokey Mountain, its a charcoal smoker. I do have an Old Smokey electric that does an excellent job with fish. I did a little venny in the electric, and it was decent. Bradley is the Cadillac of the electric world, so I suspect you would have excellent results.
For your pulled beef, go with Chuck Roast, the sirloin tends to dry outa little by the time it gets pullable. I do pulled beef a lot, and chuck is the way to go.
For your pulled beef, go with Chuck Roast, the sirloin tends to dry outa little by the time it gets pullable. I do pulled beef a lot, and chuck is the way to go.
06-01-2009, 05:15 PM
#7
Nontypical Buck
Join Date: Apr 2006
Location: Winnipeg MB Canada
Posts: 1,094
RE: smoking meat
check out this site tim..... I go there from time to time and just read.... I've learned alot and tried a few of their recipe's too.
http://www.thesmokering.com/default.jsp
http://www.thesmokering.com/default.jsp
06-01-2009, 07:50 PM
#8
Giant Nontypical
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Join Date: Sep 2005
Posts: 6,867
RE: smoking meat
Thanks i read every review on cabelas there was like 5 1s and a fer 2s or 3 out of like 50 i think. I have my heart set on a sirlion. But i am not against taking someones advise when they know more then me. SO i think i will do both and let the cattle who show up to feed on it tell me which way to stick with. If nothing else i end up with alot of sirlion bbq to eat my self. 
ORIGINAL: YooperMike
I do a ton of smoking/BBQ and I use a Weber Smokey Mountain, its a charcoal smoker. I do have an Old Smokey electric that does an excellent job with fish. I did a little venny in the electric, and it was decent. Bradley is the Cadillac of the electric world, so I suspect you would have excellent results.
For your pulled beef, go with Chuck Roast, the sirloin tends to dry outa little by the time it gets pullable. I do pulled beef a lot, and chuck is the way to go.
I do a ton of smoking/BBQ and I use a Weber Smokey Mountain, its a charcoal smoker. I do have an Old Smokey electric that does an excellent job with fish. I did a little venny in the electric, and it was decent. Bradley is the Cadillac of the electric world, so I suspect you would have excellent results.
For your pulled beef, go with Chuck Roast, the sirloin tends to dry outa little by the time it gets pullable. I do pulled beef a lot, and chuck is the way to go.
06-01-2009, 07:51 PM
#9
Giant Nontypical
Thread Starter
Join Date: Sep 2005
Posts: 6,867
RE: smoking meat
thanks I will look now
ORIGINAL: sandilands
check out this site tim..... I go there from time to time and just read.... I've learned alot and tried a few of their recipe's too.
http://www.thesmokering.com/default.jsp
check out this site tim..... I go there from time to time and just read.... I've learned alot and tried a few of their recipe's too.
http://www.thesmokering.com/default.jsp
06-01-2009, 07:52 PM
#10
Giant Nontypical
Thread Starter
Join Date: Sep 2005
Posts: 6,867
RE: smoking meat
I tryed my brinkmans charcoal hated it. But rob i thought you did everything. 
ORIGINAL: Rob/PA Bowyer
I have a hard time keeping the meat lit.
j/k I don't smoke, despise it but LOVE smoked meat. Something I've never done.
I have a hard time keeping the meat lit.
j/k I don't smoke, despise it but LOVE smoked meat. Something I've never done.