New to Smoking Forum

Discussion in 'Roll Call' started by kully, Mar 15, 2012.

  1. Hi Everyone. Kully here......

    New to the Forum and new to the REAL Art of Smoking Meats. Just retired and purchased a new Bradley Smoker, 6 rack Digitial.

    I have done some smoking on my BBQ, but have stories to tell!! Hope to meet great people, find some great recipes and get LOTS OF TIPS on everything. I live in Leader, Saskatchewan, Canada.I have fishing camp in Northern Saskatchewan and looking for some great tips on smoking fish. Glad to be here.

  2. thoseguys26

    thoseguys26 Master of the Pit

    Looking forward to your stories and you will find exactly what you are looking for here. 
  3. Hello and welcome to SMF, I you will find lots of great people here and tons of great information. Congrats on your Bradley you will truly love it and you can get almost any flavor of wood you are looking for with it.
  4. jno51

    jno51 Smoking Fanatic

    Kully, Welcome to the Camp Fire my friend. You are at thr right place to learn all you want to about smoking meat and much more. GREAT FORUM and GREAT PEOPLE to boot. Fishing in Canada sounds awesome. "UP IN SMOKE" form Texas
  5. Hey Kully and welcome to SMF!
  6. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    [​IMG]  to SMF
  7. Welcome! Can't wait to hear your stories and see some qview of some smoked fish.


    Sent from my iPhone using Tapatalk
  8. Thanks to all for the welcome and glad to meet you all.

    I am going to try smoking some deer jerky over the weekend and have a recipe I am going to try. Anyone else have a good recipe I could try? I have about 35LBS of Mule deer that was feeding off of some alfalfa flats on my buddies ranch this fall. Looks like some great cuts. I would like to make a few different batches.


  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello Kully and [​IMG]to SMF
  10. Thanks a bunch alelover! Great tutorial you did.

    I will prob change out the molasses and add honey to mine. There seem ot be quite a few recipes online, but not knowing where and who they come from, I sometimes wonder what stamp of approval these recipes have. Not that they wouldn't work or taste good, but better off having a recipe from someone who a good track record, which I am sure you have.

    Thanks again.....


  11. Welcome Kully
  12. bmudd14474

    bmudd14474 Guest


    Welcome to SMF. Great group of guys here. Since your just getting into the smoking check out the free 5 day ecourse that TulsaJeff wrote. Its available HERE

  13. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF Kully . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge.
  14. Thanks for the Welcome from Smokin Texas, bmudd14474 and spkry. So far looks like a great group, willing to help out and pass on experiences and smoking knowledge. I have done some smoking of sausage, but only on the BBQ. With my new Bradley Smoker should be much easier. FIXME: needs styling from "post-user-info"

    Thanks again

  15. alelover.................

    Tried your recipe and WOW! Seasoned up the deer slices, let them sit for awhile and before I added the brine, my son wanted to fry some up to check the taste. Well..........great taste!! You could not tell it was deer. Had it sit in the brine over night and this AM till noon. Started smoking it about 1 hour ago. Can't wait to try it later today. I owe you one.

    Thanks again.

  16. venture

    venture Smoking Guru OTBS Member

    Welcome aboard, Kully!

    Good luck and good smoking.
  17. Thanks Venture, good to meet you.

    UPDATE: First time making Deer Jerky     Smoker: Bradley Digital 6 Rack     Temp: 12C

    Decided to smoke some jerky this past weekend. Great recipe from alelover, but........................not sure if the smoker was reading the correct temp, but I smoked for 1 hour and then set temp at 150F, readings inside said anywhere from 152-156F. So I think that's OK. But had it in the smoker for about 11 hours. It seemed like the jerky was still soft. I am thinking that the cuts were a tad thick, yet I cut them about 1/4 inch thick. Some dried very well and others not. Soaked in a brine mixture about 20 hours, patted dry, left out for about 30 minutes then into the smoker. Taste was great, yet the range of pieces were from very dry, (almost hard) to perfect to very soft. I did move the racks up and down every hour as well. Not sure what my problem might be with the difference in pieces, but it the first time and I guess I expected better from myself after following recipes and instructions. Is this something that happens most of the time? or am I doing something wrong here??

    Any help, ideas or tips much appreciated.

    I know I always want to do the best every time, but like many other things I now know SMOKING IS AN ART!!! LOL

    One thing I did do, was just before I put the some of the jerky into the smoker I sprinkled some Motts Clamato Rimmer (we use it on the glass rims when making Vodka Caesars) on one tray. It gave the jerky a very nice taste. I will do some with this spice again.


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