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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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Thoughts on Bradley Smoker
My digital Bradley is now a couple months old and I've had a little
experience with it. As some of you may recall, I'm not new to barbecuing, but am now in a situation where real estate is very limited and I no longer want to fiddle with charcoal or preburn. I have a very decent gas grill and have built my own IR cooker for sear cooking. The Bradley is the third addition to my arsenal, and I wouldn't trade it for anything. The Bradley arrived in perfect condition. The unit was packaged about as well as anyone could ask- to me that is just another sign of quality. It assembled in about 2 minutes with excellent instructions. Recipes or helpful suggestions are a bit lacking, but since I've cooked a couple pounds of meat in my life, I had a few recipes of my own to play around with. The Bradley is for folks who want to crank out a consistent result. It takes a lot, but not all, of the art out of smoking meat. It leaves you with control of temperature and the duration of smoke (independently), and of course you have complete control of marinades, rubs, mops, brines and cures. When we have company, and that's frequently, I had a conflict between cooking them some good fare and showing them around town. With the Bradley, you can set it and jump in the car, returning later to perfectly cooked and smoked meat. When I discuss the following, please do not consider it to be criticism of the Bradley, but just my own thoughts of alternatives that "tweak" an already good system. 1) I have a Power Raptor and Competitor controller on order. The digital controls of the Bradley are good, but lack any logic control. As with an oven, you pick a temperature and duration for cooking. With the Power Raptor and Competitor controls, you set a hood temperature and meat temperature. As the meat temperature approaches the hood temperature, the hood temperature is reduced until the two meet at the meat's setpoint. Then, the temperature is changed to a holding temperature. This will only increase my ability to "set and forget" the Bradley. 2) Setting of the damper is probably the biggest learning curve for the Bradley. The damper is what you use to control the humidity inside the hood. Like the R2D2, there's a water pan in the Bradley. The purpose of the pan is to catch the smoked out wood pucks and extinguish them. However, I've found I can toss in some orange or apple juice and flavor the smoke a tad, as with the R2D2. Once I got comfortable using a steamy hood to begin with, then drying it out by opening the damper fully to give a crust to the meat, I was quite happy. I may even motorize this one day, just for the fun of it. 3) I wish that the heating element (500 VA) was larger. During freezing weather here, I felt that the Bradley struggled a tad when first loaded and possibly even later on. I see no reason why I couldn't toss in either a second element or a bigger one, and might do so. I cannot say what the power switching capability of the factory controls are, but the Power Raptor is good for 1500 or so watts, as I recall, so it's a moot point. -- -Nonnymus- Please stop Californicating Nevada In the periodic table, as in politics, the unstable elements tend to hang out on the far left, with some to the far right as well. |
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Thoughts on Bradley Smoker
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Thoughts on Bradley Smoker
I believe you are correct. I think that the on/off cycle is switched as
a function of the temperature inputs, and thus is "proportional," so to speak. Rather than heating up until a temp is reached, then allowing the hood to cool down until more heat is needed, the Power Raptor switches on (or off) more or less frequently, depending on the need for heat. It's an on/off equivalent of a rheostat, so to speak. That should give a lot tighter control of the temperature in the hood. With the Digital Bradley controls alone, I generally see about +- 5f swing around the setpoint. That's no big deal, but what the heck. <grin> I'm sure that I could also build something that would work, but having no parts on hand, I'd have to locate and purchase everything. To me, if someone has already built what I (think I) want and it's not unreasonably priced, I'll just get it and be happy. Nonny yetanotherBob wrote: > In article >, > says... > > ---snip--- > >> 1) I have a Power Raptor and Competitor controller on order. >> > ---snip--- > > I'd be interested in reading your thoughts on the Power Raptor > interface, specifically whether it's worth the money. It seems like > it's something that could be built fairly easily, although I may well > have an oversimplified view of what it's actually doing (i.e., turning > the heating element on and off in response to input from the Guru > Competitor logic unit). > > Good luck with your new, soon to be automated, rig. > Bob -- -Nonnymus- Please stop Californicating Nevada In the periodic table, as in politics, the unstable elements tend to hang out on the far left, with some to the far right as well. |
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Thoughts on Bradley Smoker
OK, thanks for the insights. If the Bradley thermostat is actually
accurate, +/- 5 degrees around a set point seems quite good. I don't know whether the Guru's even have that sort of responsiveness, given that they originally were set up to drive fans that provided draft for wood/charcoal heat sources. In any event, they do provide the unique cooking temperature ramping control, which I was surprised to learn that the "digital" Bradley did not include. Do you happen to know offhand whether the Power Raptor also powers the Guru Competitor, or do you still have to use the wall wart power supply? BTW, the phrase in your post, "a lot tighter control of the temperature in the hood" made me visualize something a gang detail detective in Los Angeles might say. In a previous barbecue incarnation, did you perhaps burn "logz" or "stickz" to get the requisite heat in the hood? ;-) Bob ======================== In article >, says... > > I believe you are correct. I think that the on/off cycle is switched as > a function of the temperature inputs, and thus is "proportional," so to > speak. Rather than heating up until a temp is reached, then allowing > the hood to cool down until more heat is needed, the Power Raptor > switches on (or off) more or less frequently, depending on the need for > heat. It's an on/off equivalent of a rheostat, so to speak. That should > give a lot tighter control of the temperature in the hood. With the > Digital Bradley controls alone, I generally see about +- 5f swing around > the setpoint. That's no big deal, but what the heck. <grin> > > I'm sure that I could also build something that would work, but having > no parts on hand, I'd have to locate and purchase everything. To me, if > someone has already built what I (think I) want and it's not > unreasonably priced, I'll just get it and be happy. > > Nonny > |
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Thoughts on Bradley Smoker
Ha- nope, to my generation, the "hood" is what fits over a barbecue pit.
I don't have my Power Raptor yet, but believe that it merely requires a variable DC input from one of the controllers. My guess is that either takes a wall wart to supply control voltages. Nonny yetanotherBob wrote: > OK, thanks for the insights. If the Bradley thermostat is actually > accurate, +/- 5 degrees around a set point seems quite good. > > I don't know whether the Guru's even have that sort of responsiveness, > given that they originally were set up to drive fans that provided draft > for wood/charcoal heat sources. In any event, they do provide the > unique cooking temperature ramping control, which I was surprised to > learn that the "digital" Bradley did not include. > > Do you happen to know offhand whether the Power Raptor also powers the > Guru Competitor, or do you still have to use the wall wart power supply? > > BTW, the phrase in your post, "a lot tighter control of the temperature > in the hood" made me visualize something a gang detail detective in Los > Angeles might say. In a previous barbecue incarnation, did you perhaps > burn "logz" or "stickz" to get the requisite heat in the hood? ;-) > > Bob > ======================== > In article >, > says... >> I believe you are correct. I think that the on/off cycle is switched as >> a function of the temperature inputs, and thus is "proportional," so to >> speak. Rather than heating up until a temp is reached, then allowing >> the hood to cool down until more heat is needed, the Power Raptor >> switches on (or off) more or less frequently, depending on the need for >> heat. It's an on/off equivalent of a rheostat, so to speak. That should >> give a lot tighter control of the temperature in the hood. With the >> Digital Bradley controls alone, I generally see about +- 5f swing around >> the setpoint. That's no big deal, but what the heck. <grin> >> >> I'm sure that I could also build something that would work, but having >> no parts on hand, I'd have to locate and purchase everything. To me, if >> someone has already built what I (think I) want and it's not >> unreasonably priced, I'll just get it and be happy. >> >> Nonny >> -- -Nonnymus- Please stop Californicating Nevada In the periodic table, as in politics, the unstable elements tend to hang out on the far left, with some to the far right as well. |
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Thoughts on Bradley Smoker
"Nonnymus" > wrote in message news > My digital Bradley is now a couple months old and I've had a little > experience with it. As some of you may recall, I'm not new to barbecuing, > but am now in a situation where real estate is very limited and I no > longer want to fiddle with charcoal or preburn. I have a very decent gas > grill and have built my own IR cooker for sear cooking. The Bradley is > the third addition to my arsenal, and I wouldn't trade it for anything. > > The Bradley arrived in perfect condition. The unit was packaged about as > well as anyone could ask- to me that is just another sign of quality. It > assembled in about 2 minutes with excellent instructions. Recipes or > helpful suggestions are a bit lacking, but since I've cooked a couple > pounds of meat in my life, I had a few recipes of my own to play around > with. > > The Bradley is for folks who want to crank out a consistent result. It > takes a lot, but not all, of the art out of smoking meat. It leaves you > with control of temperature and the duration of smoke (independently), and > of course you have complete control of marinades, rubs, mops, brines and > cures. > > When we have company, and that's frequently, I had a conflict between > cooking them some good fare and showing them around town. With the > Bradley, you can set it and jump in the car, returning later to perfectly > cooked and smoked meat. When I discuss the following, please do not > consider it to be criticism of the Bradley, but just my own thoughts of > alternatives that "tweak" an already good system. > > 1) I have a Power Raptor and Competitor controller on order. The digital > controls of the Bradley are good, but lack any logic control. As with an > oven, you pick a temperature and duration for cooking. With the Power > Raptor and Competitor controls, you set a hood temperature and meat > temperature. As the meat temperature approaches the hood temperature, the > hood temperature is reduced until the two meet at the meat's setpoint. > Then, the temperature is changed to a holding temperature. This will only > increase my ability to "set and forget" the Bradley. > > 2) Setting of the damper is probably the biggest learning curve for the > Bradley. The damper is what you use to control the humidity inside the > hood. Like the R2D2, there's a water pan in the Bradley. The purpose of > the pan is to catch the smoked out wood pucks and extinguish them. > However, I've found I can toss in some orange or apple juice and flavor > the smoke a tad, as with the R2D2. Once I got comfortable using a steamy > hood to begin with, then drying it out by opening the damper fully to give > a crust to the meat, I was quite happy. I may even motorize this one day, > just for the fun of it. > > 3) I wish that the heating element (500 VA) was larger. During freezing > weather here, I felt that the Bradley struggled a tad when first loaded > and possibly even later on. I see no reason why I couldn't toss in either > a second element or a bigger one, and might do so. I cannot say what the > power switching capability of the factory controls are, but the Power > Raptor is good for 1500 or so watts, as I recall, so it's a moot point. How cold do you consider freezing? I've got -14C here overnight, and -8C during the day. My freezer is stocked with smoked goods, but I've been considering the Bradley for fresh consistency. Do you think it would perform well in the shed with my well works? Since that area is minimally heated, I've been toying with the idea of putting an over the stovetop vent out there to accomodate an electric smoker. High winds are a big concern here in Newfoundland. I've also heard there is no smoke ring when you use these. I wonder if I could fake that effect with small amounts of lump charcoal dust on the pucks? > > -- > -Nonnymus- > > Please stop Californicating Nevada > > In the periodic table, as in politics, > the unstable elements tend to hang out on > the far left, with some to the far right as well. |
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Thoughts on Bradley Smoker
D. Winsor wrote:
> How cold do you consider freezing? I've got -14C here overnight, and -8C > during the day. My freezer is stocked with smoked goods, but I've been > considering the Bradley for fresh consistency. Do you think it would > perform well in the shed with my well works? Since that area is minimally > heated, I've been toying with the idea of putting an over the stovetop vent > out there to accomodate an electric smoker. High winds are a big concern > here in Newfoundland. That's what I hear from friends in the area. WINDY. Pretty as a picture, though. If you're in the market for an electric smoker and you're in a cold/windy area, you'd want a unit with a lot of heating power and, more importantly, maximum insulation. Bradley is not that high on the scale for either of those. It's somewhere in the middle. A common complaint about the Bradley is that it doesn't get hot enough. That's obviously compounded when operating in very cold environments. > I've also heard there is no smoke ring when you use these. I wonder if I > could fake that effect with small amounts of lump charcoal dust on the > pucks? No smoke ring with an electric box smoker, unfortunately. You're on the right track with your solution. One trick is to put a chuck of charcoal near the heating element so it gives off smoke. This creates a visible smoke ring. You can also give it a light rub of nitrite cure before cooking (tenderquick, prague powder). That will create the same effect. Since smoke ring is purely cosmetic I don't bother. Personal preference there. -- Reg |
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Thoughts on Bradley Smoker-smoke ring
I have a pet theory about smoke rings in meat, but will defer to the
wisdom here in the newsgroup. My theory is that the smoke ring is not caused by smoke, but rather carbon monoxide given off by the incomplete combustion of the wood or charcoal. If you have ever seen a person who died from carbon monoxide poisoning, you would understand what I am saying. They have a deep red, purplish color- a nice "smoke ring," so to speak. Someday, if someone has a cylinder of CO, it might be fun to place a Boston Butt in a trash sack outdoors and flow in CO for a few hours to see if the meat gets a "smoke ring." Based upon my pet theory, I bet I could do this with my Bradley and a cylinder of CO, but am to lazy to give it a try. Nonny Reg wrote: > D. Winsor wrote: > >> How cold do you consider freezing? I've got -14C here overnight, and >> -8C during the day. My freezer is stocked with smoked goods, but I've >> been considering the Bradley for fresh consistency. Do you think it >> would perform well in the shed with my well works? Since that area is >> minimally heated, I've been toying with the idea of putting an over >> the stovetop vent out there to accomodate an electric smoker. High >> winds are a big concern here in Newfoundland. > > That's what I hear from friends in the area. WINDY. Pretty > as a picture, though. > > If you're in the market for an electric smoker and you're > in a cold/windy area, you'd want a unit with a lot of heating > power and, more importantly, maximum insulation. Bradley is not > that high on the scale for either of those. It's somewhere > in the middle. > > A common complaint about the Bradley is that it doesn't > get hot enough. That's obviously compounded when operating > in very cold environments. > >> I've also heard there is no smoke ring when you use these. I wonder >> if I could fake that effect with small amounts of lump charcoal dust >> on the pucks? > > No smoke ring with an electric box smoker, unfortunately. > You're on the right track with your solution. One trick > is to put a chuck of charcoal near the heating element > so it gives off smoke. This creates a visible smoke ring. > > You can also give it a light rub of nitrite cure before > cooking (tenderquick, prague powder). That will create the > same effect. Since smoke ring is purely cosmetic I don't > bother. Personal preference there. > -- -Nonnymus- Please stop Californicating Nevada In the periodic table, as in politics, the unstable elements tend to hang out on the far left, with some to the far right as well. |
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Thoughts on Bradley Smoker
"Reg" > wrote in message et... > D. Winsor wrote: > >> How cold do you consider freezing? I've got -14C here overnight, and -8C >> during the day. My freezer is stocked with smoked goods, but I've been >> considering the Bradley for fresh consistency. Do you think it would >> perform well in the shed with my well works? Since that area is >> minimally heated, I've been toying with the idea of putting an over the >> stovetop vent out there to accomodate an electric smoker. High winds are >> a big concern here in Newfoundland. > > That's what I hear from friends in the area. WINDY. Pretty > as a picture, though. > > If you're in the market for an electric smoker and you're > in a cold/windy area, you'd want a unit with a lot of heating > power and, more importantly, maximum insulation. Bradley is not > that high on the scale for either of those. It's somewhere > in the middle. > > A common complaint about the Bradley is that it doesn't > get hot enough. That's obviously compounded when operating > in very cold environments. I've also been looking at Cookshack options to, but I've got a plan to upgrade the Bradley and then utilise the smoke generator on an old but functioning fridge to make a true cold smoker. Besides, Crappy Tire puts the basic Bradley on sale here regularly for $289 CDN. What with Crappy Tire points and money I can buy the smoker unit for about the $200 CDN they want for just the smoke generator. I thinking about the Bradley as my first electric smoker. Perhaps it'll be my first indoor vented smoker too. > >> I've also heard there is no smoke ring when you use these. I wonder if I >> could fake that effect with small amounts of lump charcoal dust on the >> pucks? > > No smoke ring with an electric box smoker, unfortunately. > You're on the right track with your solution. One trick > is to put a chuck of charcoal near the heating element > so it gives off smoke. This creates a visible smoke ring. > > You can also give it a light rub of nitrite cure before > cooking (tenderquick, prague powder). That will create the > same effect. Since smoke ring is purely cosmetic I don't > bother. Personal preference there. A smoke ring looks so damn good on brisket. I may give the powder trick a try when I take the plunge. I'm learning a lot from Nonymous and his posting right now. I seem to be also paralleling his sausage making efforts. > > -- > Reg > |
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Thoughts on Bradley Smoker-smoke ring
"Nonnymus" > wrote in message ... >I have a pet theory about smoke rings in meat, but will defer to the wisdom >here in the newsgroup. My theory is that the smoke ring is not caused by >smoke, but rather carbon monoxide given off by the incomplete combustion of >the wood or charcoal. If you have ever seen a person who died from carbon >monoxide poisoning, you would understand what I am saying. They have a >deep red, purplish color- a nice "smoke ring," so to speak. Someday, if >someone has a cylinder of CO, it might be fun to place a Boston Butt in a >trash sack outdoors and flow in CO for a few hours to see if the meat gets >a "smoke ring." > > Based upon my pet theory, I bet I could do this with my Bradley and a > cylinder of CO, but am to lazy to give it a try. I've heard this before. I may well have heard it here from you, but I've definitely heard this. Do you think a stove hood would vent your Bradley adequately? Especially consider that I'm not thinking of venting a living area to accomodate this. > > Nonny > > Reg wrote: >> D. Winsor wrote: >> >>> How cold do you consider freezing? I've got -14C here overnight, >>> and -8C during the day. My freezer is stocked with smoked goods, but >>> I've been considering the Bradley for fresh consistency. Do you think >>> it would perform well in the shed with my well works? Since that area >>> is minimally heated, I've been toying with the idea of putting an over >>> the stovetop vent out there to accomodate an electric smoker. High >>> winds are a big concern here in Newfoundland. >> >> That's what I hear from friends in the area. WINDY. Pretty >> as a picture, though. >> >> If you're in the market for an electric smoker and you're >> in a cold/windy area, you'd want a unit with a lot of heating >> power and, more importantly, maximum insulation. Bradley is not >> that high on the scale for either of those. It's somewhere >> in the middle. >> >> A common complaint about the Bradley is that it doesn't >> get hot enough. That's obviously compounded when operating >> in very cold environments. >> >>> I've also heard there is no smoke ring when you use these. I wonder if >>> I could fake that effect with small amounts of lump charcoal dust on the >>> pucks? >> >> No smoke ring with an electric box smoker, unfortunately. >> You're on the right track with your solution. One trick >> is to put a chuck of charcoal near the heating element >> so it gives off smoke. This creates a visible smoke ring. >> >> You can also give it a light rub of nitrite cure before >> cooking (tenderquick, prague powder). That will create the >> same effect. Since smoke ring is purely cosmetic I don't >> bother. Personal preference there. >> > > -- > -Nonnymus- > > Please stop Californicating Nevada > > In the periodic table, as in politics, > the unstable elements tend to hang out on > the far left, with some to the far right as well. |
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Thoughts on Bradley Smoker-smoke ring
Nonnymus wrote:
> I have a pet theory about smoke rings in meat, but will defer to the > wisdom here in the newsgroup. My theory is that the smoke ring is not > caused by smoke, but rather carbon monoxide given off by the incomplete > combustion of the wood or charcoal. If you have ever seen a person who > died from carbon monoxide poisoning, you would understand what I am > saying. They have a deep red, purplish color- a nice "smoke ring," so > to speak. Someday, if someone has a cylinder of CO, it might be fun to > place a Boston Butt in a trash sack outdoors and flow in CO for a few > hours to see if the meat gets a "smoke ring." > This thread shows a smoke ring experiment, including some decent pictures. <http://forum.cookshack.com/eve/forums/a/tpc/f/2991028883/m/7861049883?r=7861049883#7861049883> In this case the smoke ring was "artifically" created in two ways - Adding charcoal in with the wood - Rubbing the meat with a nitrate/nitrite cure That seems easier than using CO, but what the heck. If you ever try it post the results. It'll be one more datapoint to learn from. -- Reg |
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Thoughts on Bradley Smoker
D. Winsor wrote:
> I've also been looking at Cookshack options to, but I've got a plan to > upgrade the Bradley and then utilise the smoke generator on an old but > functioning fridge to make a true cold smoker. Besides, Crappy Tire puts > the basic Bradley on sale here regularly for $289 CDN. What with Crappy > Tire points and money I can buy the smoker unit for about the $200 CDN they > want for just the smoke generator. I thinking about the Bradley as my first > electric smoker. Perhaps it'll be my first indoor vented smoker too. That's what I use the Bradley for too... cold smoking with just the smoke generator. It's makes for the best cold smoker on the market right now, bar none. Expensive, about a $1/hour USD to run, but superior in every way. Now, if you're using the full Bradley unit, i.e. with the oven chamber, and you're in a really cold/windy area, you might end up with a cold smoker whether you like it or not. Crank the oven up to max, and it's still basically a cold smoker If you're cost conscious, do some math and make sure you know how much it will cost you to use in the long run, which is what really counts. For the Bradley I spend about $1000+ USD per year on expendables (read: goddamn pucks), but it more than pays for itself in labor savings. The pucks are tax deductable to me. My first Bradley smoke box wasn't a fridge or anything, it was made out of sheetrock and duct tape. Took about 15 minutes to build, and it worked like a charm. It was years before I felt the need to build something more permanent. > A smoke ring looks so damn good on brisket. I may give the powder trick a > try when I take the plunge. I'm learning a lot from Nonymous and his > posting right now. I seem to be also paralleling his sausage making > efforts. The "powdered puck" solution seems a bit convoluted to me. You pay a lot for the puck things, then you have to bend over backwards to get the rig to burn charcoal along with the pucks? Worst of both worlds it would seem. You could just get a conventional electric box smoker that employs a wood box. Put the charcoal in the wood box along with the wood. Problem solved, for a lot less money (dont't forget: pucks = recurring costs). But if you really want the Bradley for it's other features, I can sure understand not wanting to own two units. If you try the powdered puck thing please us know how it works. One caveat I'd have is that you risk gumming up the generator with the dust. Be advised they're not very robust. -- Reg |
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Thoughts on Bradley Smoker-smoke ring
Nonnymus wrote:
> I have a pet theory about smoke rings in meat, but will defer to the > wisdom here in the newsgroup. My theory is that the smoke ring is not > caused by smoke, but rather carbon monoxide given off by the > incomplete combustion of the wood or charcoal. Smoke ring is caused by the nitrates and nitrites contained in wood smoke reacting to myoglobin in muscle tissue. CO has nothing to do with it at all. -- Dave www.davebbq.com |
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Thoughts on Bradley Smoker
First of all, you have to keep in mind that the Bradley was designed to be a
"Low and Slow" cooker, hence the unit shuts down when temps reach in excess of 320F. So while I agree that it doesn't get too hot, it was never designed to be a high temp cooker. I checked out lots of smokers before settling on the Bradley, and for the money, its the best smoker available imho. It is much better insulated than most smokers, and the heating element seems sufficient to me, and I routinely BBQ in sub freezing temps, with little to no problems. If you can't maintain temps in your Bradley, I would argue that you are either opening the door too much or simply need to insert a mass to hold heat such as a brick, which will fit nicely next to the water bowl. Simply place the brick in your oven, set the temp to 250 or 300 for a little while, then move the brick to your Bradley. Also, filling the water bowl with HOT water seems to help the Bradley reach/maintain temps. On long smokes, I will also replace the water bowl with one of those aluminum foil roasting pans. One of those pans will hold more (hot) water than the bowl will. Lets you smoke for longer periods without worrying about the water drying up, or the bowl overflowing with spent pucks. A Maverick smoker thermometer is an invaluable tool in combination with a Bradley imho. Really helps to keep the door closed when you know exactly what your cabinet and internal meat temps are. Also, the aluminum dummy pucks when used in a set of three, can eliminate the need to open the door when the smoking process is down, plus it saves you from wasting 2 wood bisquettes each time you use your Bradley. Check out ebay for the aluminum pucks. "Reg" > wrote in message et... > > If you're in the market for an electric smoker and you're > in a cold/windy area, you'd want a unit with a lot of heating > power and, more importantly, maximum insulation. Bradley is not > that high on the scale for either of those. It's somewhere > in the middle. > > A common complaint about the Bradley is that it doesn't > get hot enough. That's obviously compounded when operating > in very cold environments. > Reg > |
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Thoughts on Bradley Smoker-smoke ring
"Dave Bugg" > wrote in message
news > Nonnymus wrote: > > I have a pet theory about smoke rings in meat, but will defer to the > > wisdom here in the newsgroup. My theory is that the smoke ring is > > not caused by smoke, but rather carbon monoxide given off by the > > incomplete combustion of the wood or charcoal. > > Smoke ring is caused by the nitrates and nitrites contained in wood > smoke reacting to myoglobin in muscle tissue. CO has nothing to do > with it at all. > -- > Dave > www.davebbq.com Exactly. I can make a beautiful "smoke ring" with Tender Quick®, even if it's cooked in the oven (not that I'd do this)> ;-) BOB |
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Thoughts on Bradley Smoker
Matt wrote:
> First of all, you have to keep in mind that the Bradley was designed to be a > "Low and Slow" cooker, hence the unit shuts down when temps reach in excess > of 320F. So while I agree that it doesn't get too hot, it was never > designed to be a high temp cooker. I checked out lots of smokers before > settling on the Bradley, and for the money, its the best smoker available > imho. It is much better insulated than most smokers, and the heating > element seems sufficient to me, and I routinely BBQ in sub freezing temps, > with little to no problems. Better insulated than which smokers? I've owned Cookshack, Smokintex, Southern Pride, Bradley, and several other of the insulated oven type smokers over the years. Of all of them, Bradley is the poorest in terms of insulation and it's ability to keep temperature. It's also not built as well as the others. -- Reg |
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