Dave Bugg wrote:

>
> How does the meat your Bradley produces compare in taste to your combustion
> smoker? I think Harry D. has a Bradley now, and since he has a long history
> using Kamados, I'd be interested to hear his comparison as well.
>
Sadly, all I can go on is memory, Dave. My comparison by recollection
is that the Bradley does a darn good job, but obviously no aesthetic
smoke ring. After moving here to a small lot, I started out with a gas
grill from Sam's Club and did offset using one burner for wood chips in
foil and the balance of the grate for ribs or butt. I DID get a small
smoke ring from the chips in foil, which would make me think that it's a
factor of the heat of the wood chips. Unlike the Bradley pucks, I also
got gray ash from the wood chips in foil.

My grill also has a little tray where you can actually burn or heat the
chips over a gas "log lighter"-type of burner. I don't like that and
seldom used it because the wood would always ignite, since there was no
regulation of combustion air to the wood as you'd have with chips in foil.

The problem with using a grill and even chips in foil is exactly what
you were talking about. The hood of a grill provides literally no
regulation of air flow and when doing low and slow in it, the meat dries
out. IMHO, if we were to list (maybe a good idea) the things that make
low and slow so successful, I'd put 1) controlled airflow in the smoking
chamber to balance off humidity and drying. . . right up there toward
the top.

Heck, when I get a chance I might even start a thread listing possible
"important" things for low and slow and maybe some of the pros can kick
in and make it something usable for all.

Nonny

--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.