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I also use the bradley. As far as easy to use I don't know if it gets any easier. In cold temps (below 0° c) I usually pre heat the meat in the oven for 20 minutes or so before putting it in the smoker because the heating element takes forever to recover if you fill the smoker with cold meat. That's only for sausages, ribs, and roasts. I haven't tried fish yet.
Can't , camera is on a holiday till the end of the month.Quote:
Originally Posted by smitty55
I went the other way and got a BBQ / Smoker that can do it all - went with a Kamado. You smoke, bake, sear, fry with temps anywhere from 100 to 1000degrees.
Definitely a different choice, but 100% glad I made it.
FishFrenzy
I have a propane and I like, but I wish I had an electric. A lot easier to control the temperature year around.
I use a TSC propane smoker. Last night I smoked a large pork loin plus a pork roast. Both were excellent. I had never smoked a pork roast before. I usually do deer sausage and pulled pork shoulders.
Mine comes with the smoke pan and a water pan for different techniques.
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