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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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This is just a FWIW that might be of interest to anyone considering the
mail order purchasing of a Bradley smoker. I bought a Bradley smoker last fall, and was very impressed with how well it was packaged to survive the UPS/FedEx/Airborne "experience." Recently, I purchased another and had it shipped to my son in another state. Like mine, his arrived in absolutely perfect condition. My son is a Director in one of the largest global manufacturing companies, having come thorough the materials management side. His comments to me about the Bradley dealt so much with its intelligent and thorough packaging that I thought it was worth mentioning. Anyone who has concern about damage during shipping, should take some comfort. He has wings marinating as I write this, and his first Bradley-cooked feast will be tonight. Although I also got him the BBQ Guru Competitor kit for the Bradley, his first smoke will be merely using the Bradley controls. His serious work will begin next week when he does his first Butt, though being a Texan, I'm sure a brisket won't be far behind. For him, I typed up my own recipe for rub and mop, and also gave him my best formula of time, temp, meat temp and smoke. Hopefully, he can take what works for me and expand on it. Nonny -- ---Nonnymus--- You don’t stand any taller by trying to make others appear shorter. |
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