Recent Posts

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Sausage Making / Re: Forgot the cure in my SS
« Last post by GusRobin on January 19, 2018, 07:32:19 pm »
"When in doubt, throw it out". It is just not worth the risk.
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General Discussions / Re: Temp setting compared to my therm pro
« Last post by mybad on January 19, 2018, 06:15:06 pm »
Mybad, wait until you buy the new WiFi, you will ask it one more time  😁

LOL thank you!
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General Discussions / Re: Temp setting compared to my therm pro
« Last post by Toker on January 19, 2018, 05:20:38 pm »
Mybad, wait until you buy the new WiFi, you will ask it one more time  😁
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General Discussions / Re: Temp setting compared to my therm pro
« Last post by mybad on January 19, 2018, 12:54:52 pm »
If you really need real temperature then, buy a pid. That’s the only way to fix your problem.

I owned my Bradley for a number of years, before purchasing a dual probe PID from Aubers.

I don't know why I waited so long! It is worth it's money in gold.
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General Discussions / Re: Temp setting compared to my therm pro
« Last post by Toker on January 19, 2018, 12:32:38 pm »
If you really need real temperature then, buy a pid. That’s the only way to fix your problem.


Envoyé de mon iPad en utilisant Tapatalk
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General Discussions / Re: How old is your Bradley?
« Last post by SmokinMoe on January 19, 2018, 11:45:06 am »
I have never had to replace anything on my Bradley, thankfully.
The pucks, to me, are just as important as the meat since you put a lot of money, time and effort into that, but that is my opinion. You do what you have to do!
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General Discussions / Re: Temp setting compared to my therm pro
« Last post by zueth on January 19, 2018, 08:46:15 am »
I do a TON of smoked salmon in my Bradley and have never needed to use the cold smoke adaptor, but I bet it would work.

I just put my Maverick ET-732 smoker temp probe in cabinet and use that to determine what temp I have oven set to.

I typically start at 120 and work my way up to 160 to finish
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Sausage Making / Re: Forgot the cure in my SS
« Last post by Salmonsmoker on January 19, 2018, 07:55:07 am »
Disregard my earlier statement. I neglected to think about the "in between" part of smoking temps. and what temp they were taken to. I know better. I'm with Habs on this too.
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Sausage Making / Re: Forgot the cure in my SS
« Last post by watchdog56 on January 19, 2018, 05:27:48 am »
I am with Hab's on this. I made a batch when I first started out and forgot to put the cure in it and ended up throwing 12 lbs away. Just did not want to chance it. Better safe than sorry I say.
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General Discussions / Re: Temp setting compared to my therm pro
« Last post by smitty on January 19, 2018, 04:41:01 am »
so the temperature sensor is located in the back top left where bradley puts it. I was maybe thinking that the sensor could be faulty, when I put my therm pro probes in I place them around the second rack area to get a read from there and then I have a cheap one that I put about mid cabinet and they seem to be reading about the same give or take a few degrees nothing that would be out of the normal if it is above the foods. Maybe the cold smoke attachment is a route to try and see if it is any better. I didn't think to just try and see if the "oven" without the smoke generator on would be closer I think I will try that today just to see.

thank you for the replies guys! happy smoking to you!
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