Ok so this is supposed to be a food related blog so how about some food posts?
I recently became the proud new owner of a Bradley Smoker.
Now I have owned an old skool Brinkman smoker that my Dad gave me 8 years ago. This has served me well however it requires a LOT of attention. First off it's electric and you have to keep adding wood chips every 30 minutes or so and they have to be soaked in water so they do not catch fire and cause the temp to spike. Well they pretty much always catch fire at some point. If you are not nearby with your spray bottle of water handy the temp will jump causing precious juices to be lost.
I have had many fun nights over the past 8 years... Staying up all night... drinking and adding wood chips every 30 mintues. It generally takes 10-12 hours to smoke a 5-6 lb. boston butt so it is quite an investment. Beef ribs take even longer!
So now I say goodbye to the days of adding chips and staying up all night! The new smoker has a woodchip delivery system that not only adds fresh wood every 20 minutes but it burns evenly and cleanly which never catches fire and never spikes the temperature. The result is set it and forget it slow even smoking for up to 8 hours! Temperatures in the unit hover between 200-250F with the element on. Without it (cold smoke) it stays just above 100F.. perfect for cheese and fish!
Here is one of the Dream Dinners The Jewess prepeared. I ignored the cooking instructions and tossed the pork loin in the smoker for 3 hours. I added the beans after 2 hours. The result was succulent juicy pork loin with smokey black beans and rice mmm was it good:
I recently became the proud new owner of a Bradley Smoker.
Now I have owned an old skool Brinkman smoker that my Dad gave me 8 years ago. This has served me well however it requires a LOT of attention. First off it's electric and you have to keep adding wood chips every 30 minutes or so and they have to be soaked in water so they do not catch fire and cause the temp to spike. Well they pretty much always catch fire at some point. If you are not nearby with your spray bottle of water handy the temp will jump causing precious juices to be lost.
I have had many fun nights over the past 8 years... Staying up all night... drinking and adding wood chips every 30 mintues. It generally takes 10-12 hours to smoke a 5-6 lb. boston butt so it is quite an investment. Beef ribs take even longer!
So now I say goodbye to the days of adding chips and staying up all night! The new smoker has a woodchip delivery system that not only adds fresh wood every 20 minutes but it burns evenly and cleanly which never catches fire and never spikes the temperature. The result is set it and forget it slow even smoking for up to 8 hours! Temperatures in the unit hover between 200-250F with the element on. Without it (cold smoke) it stays just above 100F.. perfect for cheese and fish!
Here is one of the Dream Dinners The Jewess prepeared. I ignored the cooking instructions and tossed the pork loin in the smoker for 3 hours. I added the beans after 2 hours. The result was succulent juicy pork loin with smokey black beans and rice mmm was it good:
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