I am going monday to pick up a bradley 4 rack smoker.
Two projects are in mind. Project one is a pork lion done for canadian bacon. Can you give me a idea of how to pull this off. like what brine to use? Is Apple ok for it. Any other tips would be great. I am new here so thanks for the help this will be my first real attampt to smoke. The summer sausge i did two weeks ago bombed on the charcoal smoker so i am going electric

Welcome aboard Big Tim... Take a look in the Bacon room and read up on some of the CB threads there.. Take a look Here (http://www.smoked-meat.com/forum/forumdisplay.php?f=12)..

thanks i found it after posting. Welcome aboard Big Tim... Take a look in the Bacon room and read up on some of the CB threads there.. Take a look Here (http://www.smoked-meat.com/forum/forumdisplay.php?f=12)..