Now that you have taken the plunge with a Bradley go to their forum at http://forum.bradleysmoker.com/index.php.

A very knowledgeable bunch will help you out on all aspects of smoking and curing.


--
--------------------------------- --- -- -
Posted with NewsLeecher v3.7 Final
Web @ http://www.newsleecher.com/?usenet
------------------- ----- ---- -- -

Thanks.

Nonny

pipsqueek wrote:
Now that you have taken the plunge with a Bradley go to their forum at http://forum.bradleysmoker.com/index.php.

A very knowledgeable bunch will help you out on all aspects of smoking and curing.


--
--------------------------------- --- -- -
Posted with NewsLeecher v3.7 Final
Web @ http://www.newsleecher.com/?usenet
------------------- ----- ---- -- -


--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

Reg wrote:

Pete C. wrote:

While I'm pretty sure I could make my own wood pucks for the Bradly
smoker (I've got a well equipped shop and a 20 ton press),

I've seen some of your more detailed posts and I'm quite
sure you have skills in this area that I could only wish
for. You might be able to do it. However, I can say from
experience that there are nuances to the biscuit design
and fabrication that makes duplicating them a challenge.
Parameters a

- Dimensions
- Weight
- Burning characteristics, effected by type of wood, particle
size, degree of compression

The first two are critical because the feeder mechanism
is extremely intolerant of any variance. It jams easily,
especially when a higher number of wood biscuits are
stacked up in the hopper. And, using many biscuits at once
is an important part of the entire package. More biscuits
means longer unattended smoking time.

The last one is important because, among other things, the
heating element is surprisingly low power. The wood is
comprised of compressed particles designed to smoke at
just about 500 F at a very a small point of contact.
Even the way the ashes form up will eventually effect the
feeder. On the other side of the spectrum, they can't
heat too much or they'll catch fire.

Yep, sounds like a lot of tasty experimentation.

I'd probably be more likely to re-engineer the whole thing. An auger
type arrangement similar to what's used in pellet stoves to feed
standard wood chips and an optical sensor to monitor smoke generation
and control the chip feed rate.


I used to have two of the smoke generators but one
eventually failed. If it was still working I'd send
it to you in the hopes that you could figure out
how to pull this off. Success would definitely make
you popular in the Bradley world!

What failed on it? It's probably repairable.


the Cookshack
smokers do an excellent job. My favorite Jamaican restaurant had a large
commercial sized Cookshack and turned out fantastic jerk pork. I was
just about drooling every time I walked in the door it smelled so good.

Indeed. They're extremely popular with restaurants
and caterers. Many a roadside joint has one running
out back.


I ended up just getting the regular char-broil offset as seen at Depot
and Lowe's. It was cheap and convenient and works ok. I'll get to
modifying it once the warmer weather returns.

Pete C.

Something that surprises me a tad is that Bradley hasn't added a meat
thermometer probe to the digital smokers. With the meat probe, it would
be terrific for setting a target internal temperature and then turning
off the heat when it's reached. I might be tempted to do it with a
remote reading thermometer, and use the alarm output to drive a circuit
to open a relay, cutting power to the entire unit. I'm not an EE, but
think I could scrounge up a transistor circuit that would do just that.

--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

Nonnymus wrote:

Something that surprises me a tad is that Bradley hasn't added a meat
thermometer probe to the digital smokers. With the meat probe, it would
be terrific for setting a target internal temperature and then turning
off the heat when it's reached. I might be tempted to do it with a
remote reading thermometer, and use the alarm output to drive a circuit
to open a relay, cutting power to the entire unit. I'm not an EE, but
think I could scrounge up a transistor circuit that would do just that.

I've done a version of that with several of my electric
cookers. If you're going to go electric, you may as well
take advantage of the technology, and that feature really
is a timesaver.

Bradley hasn't offered that feature because it adds
significantly to the cost (there's more to it than one
might think). If they were to offer it, which they may
eventually be forced to out of competitive pressure,
they'll probably do so as a separate product at higher
cost. Cookshack did just that when they came out with
their Amerique unit as a higher end version of the
Smokette.

AmeriQue Smoker
http://www.cookshack.com/shopping/pgm-more_information.php?id=144&=SID

--
Reg

If you enjoy the taste of smoking or grilling with Real Wood, but like the
rest of us just don't have the time or space to coupe with a traditional
stick pit. Check out www.traegerindusties.com these are wood pellet cookers.
We are the local stocking rep in San Antonio.

We used the Big Tex grill in local competitions, placed 4th Place Balcones
Heights Sept 05 -- 3rd Place SA Rodeo Cook Off Jan 06 and 5th Place La
Vernia Aug 06

--
BarNone BBQ
Kenny M


"Nonnymus" wrote in message
...
Years ago, I became enamored of smoked meats, such as butt, sausage,
brisket and ribs. I certainly am not of a competitive quality cook, but
do OK by my own standards and have noticed that friends and family don't
make excuses when I invite them over for supper. Over the years, I've
built or bought many different smokers, from the R2D2-type up through a
very heavy steel one I welded up myself. I've cooked over briquettes,
lump and gas and have smoked with as many woods as I could lay my hands
on. Now, however, I've gone from living out in the boondocks, where I
could stack wood, and toss ashes to my heart's content to living in the
city, on a tiny lot that's mostly pool, spa and palms. From a practical
standpoint, I'm out of the real smoking end of cooking and relegated to a
gas grill, dampened chips in foil or a tray, and some really serious
char/rare cooking on a separate grill I built.

When I used to have plenty of time to tend the smoker, nowadays I'm at the
mercy of schedules and have some responsibilities I've not had in the
past. Without further explanation, I simply cannot do a decent job
smoking ribs or a butt overnight or all day. It's sad, but life is full
of transitions and the smart person will adapt.

Now, here's my question for this group: What experiences have you had
with an electric fed and temperature regulated smoker, such as sold by
Bass Pro Shops? http://tinyurl.com/yepbba From what I've seen and
heard, it's a pretty decent compromise for a person in my position. Now
that we're older and the kids are gone, my smoking is primarily for the
wife and me, with occasional bigger batches for visitors. I want
something I can "charge up," and forget while I tend to the new, other,
things in my life. From what I've seen, the temperature inside the smoker
is regulated by a digital thermostat and there's a second heating element
that fires off the wood or charcoal to provide the smoke. On my limited
real estate, I'd place the smoker on a concrete pad beside my gas grill/
infrared cooker, so it'd be right by a 120v GFCI outlet. The released
smoke would be minimal and probably would not irritate my neighbors too
much.

Looking back over the years, one thing I've not done personally is
sausage. I have a meat grinder on order and plan to play around making
some smoked sausage.

Please, remember that I appreciate the difference between a butt cooked in
a masonry smoker over pre-burned wood and what's produced on a gas grill.
I'm looking for something reliable that would produce an acceptable smoked
rack of ribs or butt, without a lot of intervention and hassle. Any
thoughts?
--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

Fat fingered the keyboard the web site is www.traegerindustries.com


--
BarNone BBQ
Kenny Morgenroth
(210) 845-9721 Cell
(210) 599-1649 Home
wrote in message
news
If you enjoy the taste of smoking or grilling with Real Wood, but like the
rest of us just don't have the time or space to coupe with a traditional
stick pit. Check out www.traegerindusties.com these are wood pellet
cookers. We are the local stocking rep in San Antonio.

We used the Big Tex grill in local competitions, placed 4th Place
Balcones Heights Sept 05 -- 3rd Place SA Rodeo Cook Off Jan 06 and 5th
Place La Vernia Aug 06

--
BarNone BBQ
Kenny M


"Nonnymus" wrote in message
...
Years ago, I became enamored of smoked meats, such as butt, sausage,
brisket and ribs. I certainly am not of a competitive quality cook, but
do OK by my own standards and have noticed that friends and family don't
make excuses when I invite them over for supper. Over the years, I've
built or bought many different smokers, from the R2D2-type up through a
very heavy steel one I welded up myself. I've cooked over briquettes,
lump and gas and have smoked with as many woods as I could lay my hands
on. Now, however, I've gone from living out in the boondocks, where I
could stack wood, and toss ashes to my heart's content to living in the
city, on a tiny lot that's mostly pool, spa and palms. From a practical
standpoint, I'm out of the real smoking end of cooking and relegated to a
gas grill, dampened chips in foil or a tray, and some really serious
char/rare cooking on a separate grill I built.

When I used to have plenty of time to tend the smoker, nowadays I'm at
the mercy of schedules and have some responsibilities I've not had in the
past. Without further explanation, I simply cannot do a decent job
smoking ribs or a butt overnight or all day. It's sad, but life is full
of transitions and the smart person will adapt.

Now, here's my question for this group: What experiences have you had
with an electric fed and temperature regulated smoker, such as sold by
Bass Pro Shops? http://tinyurl.com/yepbba From what I've seen and
heard, it's a pretty decent compromise for a person in my position. Now
that we're older and the kids are gone, my smoking is primarily for the
wife and me, with occasional bigger batches for visitors. I want
something I can "charge up," and forget while I tend to the new, other,
things in my life. From what I've seen, the temperature inside the
smoker is regulated by a digital thermostat and there's a second heating
element that fires off the wood or charcoal to provide the smoke. On my
limited real estate, I'd place the smoker on a concrete pad beside my gas
grill/ infrared cooker, so it'd be right by a 120v GFCI outlet. The
released smoke would be minimal and probably would not irritate my
neighbors too much.

Looking back over the years, one thing I've not done personally is
sausage. I have a meat grinder on order and plan to play around making
some smoked sausage.

Please, remember that I appreciate the difference between a butt cooked
in a masonry smoker over pre-burned wood and what's produced on a gas
grill. I'm looking for something reliable that would produce an
acceptable smoked rack of ribs or butt, without a lot of intervention and
hassle. Any thoughts?
--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

wrote in message
t
Fat fingered the keyboard the web site is www.traegerindustries.com


If you enjoy the taste of smoking or grilling with Real Wood, but
like the rest of us just don't have the time or space to coupe with
a traditional stick pit. Check out www.traegerindusties.com these
are wood pellet cookers. We are the local stocking rep in San
Antonio. We used the Big Tex grill in local competitions, placed 4th
Place
Balcones Heights Sept 05 -- 3rd Place SA Rodeo Cook Off Jan 06 and 5th
Place La Vernia Aug 06

--
BarNone BBQ
Kenny M


Since we're spamming, how about a Fast Eddie by CookShack?
http://cookshack.com/index.php?pr=Res_Home
It's possibly the best and most successful pellet smoker out there. I have
no interest in their sales (unlike you with the Traeger!), but I know
several people that cook compettvely on them. One just returned from
cooking in the invitational in both the Jack Daniels and the American Royal.
Another team (owns two FE 100's) is the current and for the fourth time, FBA
T.O.T.Y. (Team Of The Year).
Current winner at the Jack (CancerSucks, Chicago) also cooks on a Fast
Eddie.

BOB
and FE pellets are cheaper

I don't have a clue what you're talking about, and I'll be damed if I'll
scroll through a page of stuff to find out.

--
Brick(Youth is wasted on young people)

On Wed, 06 Dec 2006 02:40:20 GMT, wrote:

If you enjoy the taste of smoking or grilling with Real Wood, but like the
rest of us just don't have the time or space to coupe with a traditional
stick pit.

Get a sedan. Much more roomier than a coupe.

On Wed, 6 Dec 2006 03:26:55 GMT, wrote:

I don't have a clue what you're talking about, and I'll be damed if I'll
scroll through a page of stuff to find out.

Thanks for letting the world know that you've located your delete key.
Anything else you'd like to share with the class?

Apologize for the spamming,
New to the news group society, unware did not indend to offend.

Kenny M

" BOB" wrote in message
...
wrote in message
t
Fat fingered the keyboard the web site is www.traegerindustries.com


If you enjoy the taste of smoking or grilling with Real Wood, but
like the rest of us just don't have the time or space to coupe with
a traditional stick pit. Check out www.traegerindusties.com these
are wood pellet cookers. We are the local stocking rep in San
Antonio. We used the Big Tex grill in local competitions, placed 4th
Place
Balcones Heights Sept 05 -- 3rd Place SA Rodeo Cook Off Jan 06 and
5th
Place La Vernia Aug 06

--
BarNone BBQ
Kenny M


Since we're spamming, how about a Fast Eddie by CookShack?
http://cookshack.com/index.php?pr=Res_Home
It's possibly the best and most successful pellet smoker out there. I
have
no interest in their sales (unlike you with the Traeger!), but I know
several people that cook compettvely on them. One just returned from
cooking in the invitational in both the Jack Daniels and the American
Royal.
Another team (owns two FE 100's) is the current and for the fourth time,
FBA
T.O.T.Y. (Team Of The Year).
Current winner at the Jack (CancerSucks, Chicago) also cooks on a Fast
Eddie.

BOB
and FE pellets are cheaper

Apologize for the spamming,
New to the news group society, unware did not indend to offend.

Kenny M
wrote in message
.. .
I don't have a clue what you're talking about, and I'll be damed if I'll
scroll through a page of stuff to find out.

--
Brick(Youth is wasted on young people)

wrote in message
news
If you enjoy the taste of smoking or grilling with Real Wood, but like the
rest of us just don't have the time or space to coupe with a traditional
stick pit. Check out www.traegerindusties.com these are wood pellet
cookers. We are the local stocking rep in San Antonio.

We used the Big Tex grill in local competitions, placed 4th Place
Balcones Heights Sept 05 -- 3rd Place SA Rodeo Cook Off Jan 06 and 5th
Place La Vernia Aug 06

--
BarNone BBQ
Kenny M


"Nonnymus" wrote in message
...
Years ago, I became enamored of smoked meats, such as butt, sausage,
brisket and ribs. I certainly am not of a competitive quality cook, but
do OK by my own standards and have noticed that friends and family don't
make excuses when I invite them over for supper. Over the years, I've
built or bought many different smokers, from the R2D2-type up through a
very heavy steel one I welded up myself. I've cooked over briquettes,
lump and gas and have smoked with as many woods as I could lay my hands
on. Now, however, I've gone from living out in the boondocks, where I
could stack wood, and toss ashes to my heart's content to living in the
city, on a tiny lot that's mostly pool, spa and palms. From a practical
standpoint, I'm out of the real smoking end of cooking and relegated to a
gas grill, dampened chips in foil or a tray, and some really serious
char/rare cooking on a separate grill I built.

When I used to have plenty of time to tend the smoker, nowadays I'm at
the mercy of schedules and have some responsibilities I've not had in the
past. Without further explanation, I simply cannot do a decent job
smoking ribs or a butt overnight or all day. It's sad, but life is full
of transitions and the smart person will adapt.

Now, here's my question for this group: What experiences have you had
with an electric fed and temperature regulated smoker, such as sold by
Bass Pro Shops? http://tinyurl.com/yepbba From what I've seen and
heard, it's a pretty decent compromise for a person in my position. Now
that we're older and the kids are gone, my smoking is primarily for the
wife and me, with occasional bigger batches for visitors. I want
something I can "charge up," and forget while I tend to the new, other,
things in my life. From what I've seen, the temperature inside the
smoker is regulated by a digital thermostat and there's a second heating
element that fires off the wood or charcoal to provide the smoke. On my
limited real estate, I'd place the smoker on a concrete pad beside my gas
grill/ infrared cooker, so it'd be right by a 120v GFCI outlet. The
released smoke would be minimal and probably would not irritate my
neighbors too much.

Looking back over the years, one thing I've not done personally is
sausage. I have a meat grinder on order and plan to play around making
some smoked sausage.

Please, remember that I appreciate the difference between a butt cooked
in a masonry smoker over pre-burned wood and what's produced on a gas
grill. I'm looking for something reliable that would produce an
acceptable smoked rack of ribs or butt, without a lot of intervention and
hassle. Any thoughts?
--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

wrote in message
t...
Fat fingered the keyboard the web site is www.traegerindustries.com


--
BarNone BBQ
Kenny Morgenroth
(210) 845-9721 Cell
(210) 599-1649 Home
wrote in message
news
If you enjoy the taste of smoking or grilling with Real Wood, but like
the rest of us just don't have the time or space to coupe with a
traditional stick pit. Check out www.traegerindusties.com these are wood
pellet cookers. We are the local stocking rep in San Antonio.

We used the Big Tex grill in local competitions, placed 4th Place
Balcones Heights Sept 05 -- 3rd Place SA Rodeo Cook Off Jan 06 and 5th
Place La Vernia Aug 06

--
BarNone BBQ
Kenny M


"Nonnymus" wrote in message
...
Years ago, I became enamored of smoked meats, such as butt, sausage,
brisket and ribs. I certainly am not of a competitive quality cook, but
do OK by my own standards and have noticed that friends and family don't
make excuses when I invite them over for supper. Over the years, I've
built or bought many different smokers, from the R2D2-type up through a
very heavy steel one I welded up myself. I've cooked over briquettes,
lump and gas and have smoked with as many woods as I could lay my hands
on. Now, however, I've gone from living out in the boondocks, where I
could stack wood, and toss ashes to my heart's content to living in the
city, on a tiny lot that's mostly pool, spa and palms. From a practical
standpoint, I'm out of the real smoking end of cooking and relegated to
a gas grill, dampened chips in foil or a tray, and some really serious
char/rare cooking on a separate grill I built.

When I used to have plenty of time to tend the smoker, nowadays I'm at
the mercy of schedules and have some responsibilities I've not had in
the past. Without further explanation, I simply cannot do a decent job
smoking ribs or a butt overnight or all day. It's sad, but life is full
of transitions and the smart person will adapt.

Now, here's my question for this group: What experiences have you had
with an electric fed and temperature regulated smoker, such as sold by
Bass Pro Shops? http://tinyurl.com/yepbba From what I've seen and
heard, it's a pretty decent compromise for a person in my position. Now
that we're older and the kids are gone, my smoking is primarily for the
wife and me, with occasional bigger batches for visitors. I want
something I can "charge up," and forget while I tend to the new, other,
things in my life. From what I've seen, the temperature inside the
smoker is regulated by a digital thermostat and there's a second heating
element that fires off the wood or charcoal to provide the smoke. On my
limited real estate, I'd place the smoker on a concrete pad beside my
gas grill/ infrared cooker, so it'd be right by a 120v GFCI outlet. The
released smoke would be minimal and probably would not irritate my
neighbors too much.

Looking back over the years, one thing I've not done personally is
sausage. I have a meat grinder on order and plan to play around making
some smoked sausage.

Please, remember that I appreciate the difference between a butt cooked
in a masonry smoker over pre-burned wood and what's produced on a gas
grill. I'm looking for something reliable that would produce an
acceptable smoked rack of ribs or butt, without a lot of intervention
and hassle. Any thoughts?
--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.