Harry Demidavicius wrote:

> On Tue, 18 Sep 2007 11:33:19 -0700, "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.
>
> Apples and oranges, Dave. The Bradley is a one trick pony in my
> stable. I've only done fish so far - Copper River Salmon [sockeye
> this time] and trout. Both have turned out superbly. And Drop-dead
> easy.
>
> The K's will grill [#3] or slow cook [#7] or can go to blast furnace
> range. I cannot tell you at this time how a brisket will taste from
> the Bradley - but will report in. I like all my Cookers.
>
> I haven't gone there yet, but don't think Bradley can rise above much
> 250. My Seattle friend has done great Leg-of-Lambs [Legs of Lamb/Legs
> of Lambs] and swears by them. We'll be there for US Thanksgiving and
> I expect he will demo this.

That would be a great opportunity for a photo series.

--
Dave
www.davebbq.com