Hello everyone,
I'm a grilling/bbqing/smoking enthusiast from Calgary Alberta. I've been lurking on this forum for a while and I won't be replacing my smoker set-up just yet, but it seems the Smokin-it would be the first choice for someone buying today for home use. I look forward to asking questions and it seems some posters on this forum have experience with other smokers so we can compare the pros and cons.
I've used all kinds of tools for meat and other foods, my go-to staples for the Bradley are beef jerky, pork ribs, pulled pork and brisket, and I've rarely had success with fish or seafood such as smoking oysters or salmon. My present setup is:
-A Weber Genesis (about 7 years old)
-A Big Green Egg (about 4 years old)
-A Bradley Digital Smoker (about 12 years old)
-A top draft food dehydrator
To make life easier for temperature control, I use a DigiQ with the BGE, an Auber PID with the Bradley, and for all purposes love the Thermapen when checking temps to make sure.
I look forward to joining in your discussions and I hope to be able to provide advice about smoking and BBQing in general here.
I'm a grilling/bbqing/smoking enthusiast from Calgary Alberta. I've been lurking on this forum for a while and I won't be replacing my smoker set-up just yet, but it seems the Smokin-it would be the first choice for someone buying today for home use. I look forward to asking questions and it seems some posters on this forum have experience with other smokers so we can compare the pros and cons.
I've used all kinds of tools for meat and other foods, my go-to staples for the Bradley are beef jerky, pork ribs, pulled pork and brisket, and I've rarely had success with fish or seafood such as smoking oysters or salmon. My present setup is:
-A Weber Genesis (about 7 years old)
-A Big Green Egg (about 4 years old)
-A Bradley Digital Smoker (about 12 years old)
-A top draft food dehydrator
To make life easier for temperature control, I use a DigiQ with the BGE, an Auber PID with the Bradley, and for all purposes love the Thermapen when checking temps to make sure.
I look forward to joining in your discussions and I hope to be able to provide advice about smoking and BBQing in general here.