I got my BS in Dec. '04 and I have a question about obtaining/maintaining the cooking temperature. I smoked some chicken breasts (ideas from this forum) and sausages yesterday. It was between 30-40 degrees F out – not really that cold. I turned on the smoker for an hour before I was going to need to get the meat on – it only got up to about 275-300. Working as quickly as possible, I put on 2 racks of bacon wrapped chicken (7 good sized breasts) and 2 racks of store bought Italian sausages and bratwurst. After 2 hours the temp still had not gotten up to 225, after 2.5 hours it maxed out at 200 degrees. I didn't open the door at all until the 2.5 hour mark. I had the vent just a little bit less then half open. Any suggestions or is it just too cold to hot smoke? Problem with heating unit or temperature gauge?
Thanks,
Shawn
Always trying to improve my technique
I see nothing wrong with the BS performance, considering the ambiant temperature, and you had a full load. The more you load the BS, the longer it will take to reach the temperature you want to smoke at. What temperature did you want to smoke at?
Shawn....Just a point to help you a little. Remember the "golden rule" which is "LOW and SLOW".........I will only speak for myself on the temp of the cabinet. I never cook or smoke anything over 210 deg. Yes it is more time consuming, but the end product is well worth the time factor. There is a great book out by Bill and Cheryl Jamison called "Smoke & Spice". This is a must read book as far as I'm concerned. Good luck and remember the golden rule.
humpa
Hey Doc...I'm down to 2 racks a day!!!
Shawn,
Just my own observations here. First, this is a low and slow type deall like humpa said, not something you can bake a cake in, not meant for that. Also, things like chicken , sometimes can take a while to come up to temp, "I Think", because of the amount of moisture in the product. What you have experienced sounds fine to me. Also one thing, did you let the meat sit out for a wwhile before putting it in the BS? I put my vent at 1/4 to 1/3. You will find if you "really" load up the smoker, you will experiance the same thing.
Welcome and don't make yourself a stranger around here.
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
I was doing the bacon wrapped chicken breasts and I thought most of the posts called for 225 for 2 ¼ to 2 ½ hours. Maybe I am just trying to load too much – don't want to waist the smoke with you can have leftovers all week.
I understand the "low and slow", I was just trying to get the heat up for the breasts. In the end I think I over cooked them a bit – a little dry but still very good. I just got a new remote thermometer to make sure I don't overcook again.
I also know about S&S. I had an old copy that did not have some of the recipes I seem here, so I just ordered the newest release (2003). I have a whole collection of books – it might be hard to explain to my wife why I ordered a second copy of a book already on the shelf?
Thanks for the input!
Shawn
Always trying to improve my technique
Your BS was functioning fine, and 200 degrees is not that bad if your target temp. was 225. By all means load the BS up, just allow for longer cooking times. In addition, if you were using the door thermometer, that is not very accurate.
MW;
Poultry with skin has the most adverst affect on the temperature. It is the skin that contains the highest precentage of water. I don't believe that skinless chicken would have the same effect.
Shawn,
A remote thermometer is you best investment. To me there is no one item that can help you more. It will improve your out come and give you a baseline for sucess or failure where you can adjust accordingly.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Poultry with skin has the most adverst affect on the temperature. It is the skin that contains the highest precentage of water. I don't believe that skinless chicken would have the same effect.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">HAB,thats what I thought. I think I will do a little experiment next time when I do chicken. When I do chicken I have always come to expect the extended time to come to temp.
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Shawn,
If time is a concern cook at night. I almost always do butts or brisket over night. This way if I need more time depending on what the Maverick dual probe says I still have the remainder of the morning. Then wrapping in seran wrap, foil, towel and in the cooler will still be hot when you want to serve it. I know your not cooking these items but the idea is the same.
BigRED
Shawn,
Along the same vein as the cold smoking ice trick, if the outside temp is cold, put HOT tap water in the drip bowl.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Your follow-up and comments are great - and really appreciated!
Chez,
I did start with hot water - soo hot I had trouble carrying it without gloves. I should add that I used your BuddaPucks and bisketts from your variety pack.
BigRed and others,
How long will a butt/brisket stay warm when wrapped? Also, I have one of those new "plug in coolers". They plug into a car outlet (or house with adapter) and can either provide electronic cooling or heating. Could I extend the "hold" time without effecting the final taste?
Everyone has been answering my questions, so I am going to just keep asking[:)]. (I don't really like those little face things, but I wanted to make sure everyone knows I appreciate the advice!)
Shawn
Always trying to improve my technique
i foiled toweled coolered a rib roast once... took it out at 130... after 3hrs it was still 130...
i ftc a pork loin once... took it out at 160... it was 150 after 5hrs...
i ftc a brisket once... took it out at 190deg... it was still hot and and steamy juicy 7hrs later...
the ftc freaks me out...
more without prejudice later...
owrstrich
owrstrich has it descibed quite well, FTC can hold meat for a "freaking" long time, I almost always FTC everything I smoke. To me it never hurts, except for something like some chicken items. Lately, thanks to BigSmoke, I've chugging a little apple juice to my pork products and briskets before I seal them with foil, this had made a differance. Hang in there Shawn, you will get the hang of your BS in a very short order.
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Quote<i>Originally posted by Shawn_In_Training</i>
<br />Your follow-up and comments are great - and really appreciated!
Chez,
I did start with hot water - soo hot I had trouble carrying it without gloves. I should add that I used your BuddaPucks and bisketts from your variety pack.
BigRed and others,
How long will a butt/brisket stay warm when wrapped? Also, I have one of those new "plug in coolers". They plug into a car outlet (or house with adapter) and can either provide electronic cooling or heating. Could I extend the "hold" time without effecting the final taste?
Everyone has been answering my questions, so I am going to just keep asking[:)]. (I don't really like those little face things, but I wanted to make sure everyone knows I appreciate the advice!)
Shawn
Always trying to improve my technique
Shawn,
The last butt I did took off at 1:00 PM wrapped it in saran wrap, wrapped in foil, wrapped in old towel and put it in a Coleman cooler.
Went to son's house for dinner (of course we had to bring it. Pulled butt our at 7:00 PM or so and could not pull the pork by hand because it was still too hot!!! Not a lot of folks use the saran wrap but I feel it keeps the meat more moist and keeps the heat in longer. Experiment yourself to see what is best for you.
BigRED
Hi just another question from a newbie. I understand quite well the low and slow concepts. It was very cold in Utah yesterday doing just a 5 # 1/2 pork shoulder and the slider/controller seemed not to be the bottle-neck of the proceedure. The 500 watts of the heating element plus the 125 watts of the smoker seemed to be overwhelmed in the wind/ambient temp for the BSS. It still turned out pretty good but I had to change the Guru to 300 degrees to finish it after 13 hours. Would there be any possibility to get or use a 750 or 1000 watt heating element for the BS? Winter conditions don't seem to dampen my desire for smoking. My wife does add that I have a penchant for "boy heat"[:)] inside and outside while I'm cooking. Michael
Michael,
Define very cold & what was the windchill?
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Define very cold & what was the windchill?
Hi the temp was about 22f but the wind was 20mph.
I used a sheet of styrofoam as a wind break but it didn't help much.
What are your thoughts about the possibilities of a 750 or 1000 watt element still coupled to the GURU? This in the context of still low and slow rather than so slow as to be not at all.
Michael
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by mgg</i>
<br />Define very cold & what was the windchill?
Hi the temp was about 22f but the wind was 20mph.
I used a sheet of styrofoam as a wind break but it didn't help much.
What are your thoughts about the possibilities of a 750 or 1000 watt element still coupled to the GURU? This in the context of still low and slow rather than so slow as to be not at all.
Michael<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<center>(http://home.midsouth.rr.com/doncurrie/images/piggray.jpg)</center>
<font color="maroon"> I was just lurking here on this topic. Temperature is not really a problem here in Arkansas (usually)! I was wondering for you guys in really cold climates if one of those spaceage blankets wrapped around the BS would help? I'm thinking of the kind that has a foil like material.
Just wondering....
</font id="maroon">
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It was about 30° F. all night on last smoke...cabinet pretty well insulated, and no problem with respect to cold.
Bill
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by mgg</i>
<br />Define very cold & what was the windchill?
Hi the temp was about 22f but the wind was 20mph.
I used a sheet of styrofoam as a wind break but it didn't help much.
What are your thoughts about the possibilities of a 750 or 1000 watt element still coupled to the GURU? This in the context of still low and slow rather than so slow as to be not at all.
Michael
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">I smoke during the winter & it's not uncommon to be below 10F with a bit of wind to boot. I don't have a problem maintaining temp, understanding that it will take a couple more hours than in the summer. 13 hours for a 5 lb butt sounds pretty long, even at those ambient temps. You weren't smoking 20 lbs of something else along with it, were you?
I think you may have a setting on the Guru wrong, but since I don't own one, will respectfully defer to nsxbill for his opinion.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
On the weekend I tossed in a small 4# butt at 9:00 AM at 200 F and the weather here was -pause- gotta go to metric conversion calculator- 23 F and it took a full 12 hrs to hit internal of 200 F. We had grilled cheese sandwiches for supper. [V] I fully expected to have time to FTC before dinner time. I thought that this smaller piece of meat would take much less time but was proven wrong- again.
Cold Smoke
Hi all,
I am still wondering for various reasons and variables if indeed a 750 watt or a 1000 watt element wouldn't have it's place in various situations. Also, if such a thing is even available? I did have an epiphany this weekend when I discovered that the GURU was cycling the burner as well as the element every 6 seconds or so. I figured it out after a few drinks that I could isolate the two from each other to keep the bisquette advancer working constantly and still keep the temperature even.
Michael
I would contact Fred Pirkle to discuss the Rator and the output you are looking for. He designed the Raptor for use on the Bradley, but also on other Electric smokers. He will know the specifics. Contact him via his website http://www.thebbqguru.com. I am sure he will get back to you.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Hi thanks NSX Bill,
I was reading about the Raptor and it should easily control an element up to 1500 watts. I'm wondering if anyone out in the Forum might know where I might purchase an heating element of say 750 watts. I'm looking for one similar to the 500 watt one that I purchased from Chez. It was easy enough to replace and I'm hoping for a little more wattage at least until Spring finally arrives [:D] here in Utah.
Michael
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by mgg</i>
<br />Hi thanks NSX Bill,
I was reading about the Raptor and it should easily control an element up to 1500 watts. I'm wondering if anyone out in the Forum might know where I might purchase an heating element of say 750 watts. I'm looking for one similar to the 500 watt one that I purchased from Chez. It was easy enough to replace and I'm hoping for a little more wattage at least until Spring finally arrives [:D] here in Utah.
Michael
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Interesting - are you thinking about replacing the bulb with a higher wattage, or changing out the ceramic fixture as well? I'd be concerned about increasing the wattage of the bulb without knowing what the recommendations are of the fixture.
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
Thanks to all for the input. I have used my BS several more times with better results. Maybe I just have more realistic expectations. My BS still tops the list of "favorite new toys you got for Christmas".
I have another related question. I have seen some posts about possible putting a brick or other large object on the bottom rack to help hold the heat when the doors are opened. I am considering putting 1 or 2 bread sized pans of water on the side(s) of the bottom rack. This would/could provide benefits in both heat retention and moisture within the smoker. Has anyone tried this with the brick or the water? Comments?
Thanks,
Shawn
Always trying to improve my technique
Adding moister to the BS will only keep your cabinet temperature down. If you are doing poultry with skin, it will make the skin rubbery or leathery. Also too much moisture in the BS will cause liquid to flow out of the door seals, just above your temperature control. This could cause additional problems if water seeps into the area that houses electrical wiring. It is better to use stone, brick or clay.
I am one that believes moist heat does not equal moist meat. If that was the case then boiling meat would make the most tender and moist meat, which boiling does not.
Hi whitetailfan,
I was thinking of just changing the bulb if possible. But, I am not totally opposed in voiding the warrantee and modifying the BSS quite a bit. When the wind gets howling I need a different set-up.
Michael
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Habanero Smoker</i>
<br />Adding moister to the BS will only keep your cabinet temperature down. If you are doing poultry with skin, it will make the skin rubbery or leathery. Also too much moisture in the BS will cause liquid to flow out of the door seals, just above your temperature control. This could cause additional problems if water seeps into the area that houses electrical wiring. It is better to use stone, brick or clay.
I am one that believes moist heat does not equal moist meat. If that was the case then boiling meat would make the most tender and moist meat, which boiling does not.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Hab~~~Man you are so right...This one of the only things that a owner of a <b><font color="red"><s>[}:)]cookshack[}:)]</s> </font id="red"> </b> can Identify with, they have no choice with the moisture```they experiance the "Rubber Chicken Sydrome"
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Ok - sounds like the water pans are out.
What about the brick idea - has anyone tried the brick? I think you would need to wrap it in foil to keep the drippings out and any bad tastes in. I saw the posts about the heating element – I am not quite ready to void the warranty on my brand new toy.
Shawn
Always trying to improve my technique
One or two people have tried using firebrick with good results. Just do a search for the phrase "fire brick".
Shawn,
I forgot to mention that I use a brick in my BS. The size of the brick just fits under the V-pan and there is just enough room to fit the water pan. It does seem to bring the temperature up faster after heat lost due to opening the door.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Habanero Smoker</i>
<br />I am one that believes moist heat does not equal moist meat. If that was the case then boiling meat would make the most tender and moist meat, which boiling does not.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">You know, I agree with that statement entirely, but I don't think I've ever seen it stated so succinctly![8D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Here is a link to what one member did to increase the heating capability on their BS. Using a Salamander, a unit that is used to broil at high temp in restaurants, the heat quickly comes back to heat, and is completely controlled by the Raptor and Competitor BBQ Guru... Pretty cool, and when my unit heating element fails, or my warranty expires, I might consider this in mine. "Necessity is the mother of invention." http://forum.bradleysmoker.co.uk/forum/topic.asp?TOPIC_ID=794&SearchTerms=salamander
Something to ponder!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
I am not sure I am ready for the Salamander, but the pictures look pretty cool.
The fire brick keeps sounding better and better. I understand that I don't need to keep opening the door to check the meat while cooking. My issue is the initial loading. By the time I get all the meat in and get the Maverick thermometer set up I have lost most the cabinet heat.
Where do I purchase the fire brick? Do you let it heat up in the BS or in the oven and transfer to the BS? Anything else to add?
Thanks to all!
Shawn
Always trying to improve my technique
Shawn,
The brick is nothing special, as far as I know it is just a brick.
The original member who introduced it used to heat it up in the oven. I have never tried that myself, but I do subscribe to the theory. What I use is six barbecue/grill ceramic rocks placed along both sides of the bottom tray. They eventually retain heat of the cabinet, and allow for faster recovery.
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
I used to work in a foundry and a firebrick is actually an insulator which is what you don't want. I went to a brick manufacturer and purchased what would fit in the Bradley. I even preheat them in the microwave.
Brad
Car54
Does the preheated brick help retain heat?
gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)
Yes, the preheat does help to retain the heat. The more mass(bricks) that you can preheat, the faster the Bradley comes back up to temp. when you have to open the door.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigRed</i>
<br />Shawn,
If time is a concern cook at night. I almost always do butts or brisket over night. This way if I need more time depending on what the Maverick dual probe says I still have the remainder of the morning. Then wrapping in seran wrap, foil, towel and in the cooler will still be hot when you want to serve it. I know your not cooking these items but the idea is the same.
BigRED
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
When you say cvooler, do you mean a dry cooler, or put in a refrigerator ?
Floss,.
Like a picnic or styro type cooler. NO ICE just use it for the insulation properties..
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...