BRADLEY SMOKER | "Taste the Great Outdoors"

Bradley Smokers => The Black Bradley Smoker (BTIS1) => Topic started by: johnintx1 on March 03, 2005, 02:54:15 AM

Title: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: johnintx1 on March 03, 2005, 02:54:15 AM
I seasoned my new S.S.B.S.I put in 10 lbs cheap chicken leg quarters. smoked then 3 hours @ 190 cabnit door temp,with 6 pucks. they came out pretty good.
next day i smoked 10 lbs leg quarters for 4 hours @ 190 temp with 6 pucks and the leg seperated from the thigh while trying to pick then up of the racks!!!!!
So the extra 1 hour of cooking time really made the difference. unit worked great, no problems at all. Family really loved the flavor.
I love this Bradley smoker!! Simple to use and very good food.


Just do it! Smoke on!!
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: simmy on March 03, 2005, 03:49:43 AM
Well John It looks like the research you did paid off???[:D] Much better than the wal-mart smoker[:)]

Steve
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: Kummok on March 03, 2005, 06:04:48 AM
Is Bradley smoking COOL or what, John!!!Your enthusiasm is truly inspiring...looking forward to more of your smoking experiences reports![:p][:p][:D]

35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: Habanero Smoker on March 03, 2005, 10:27:51 AM
My experience with smoking chicken, is that it will not cook that fast at 190 degrees. Should be interesting to see what your Marverick will read, compared to the BS gauge.
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: Oldman on March 03, 2005, 11:14:17 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Much better than the wal-mart smoker<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">What is that? Oh I know...a another disposable item... [^]

Olds
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http://rminor.com
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: johnintx1 on March 03, 2005, 11:13:38 PM
Received the maverick today,I wont be able to use it untill fri night. yes i will compare the bradley temp to the mav. temp to see how close it reads. I read about alot of problems with some people and the bradley while i was researching this smoker.. but i got one anyway,cause it had a 1 year warr. most others are only 90 days.
I have no regreats! Best food i ever had, and the easiest to smoke and clean up! Very happy with the unit.

Just do it! Smoke on!!
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: JJC on March 04, 2005, 03:57:09 AM
Hi John,

Glad you're happy with the BS!  You can't really use website to accurately determine the frequency of problems with a unit because the poeple that frequent a product's website are not a representative sample of the whole population of product owners.  If you compare the number of people reporting problems and the severity of the issues on the Bradley Forum compared with other smokers, you would be pleasantly surprised at how much less frequent and serious the issues are with the BS. [8D]

John
Newton MA
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: psdubl07 on March 04, 2005, 04:42:49 PM
John, glad they turned out for you!

My guess is your Maverick will generally read about 20 degrees hotter than the Bradley thermometer.  This is the discrepancy I find on mine consistently.  Once you get it all dialed in though it's smooth sailing. [8D]
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: johnintx1 on March 05, 2005, 01:04:15 AM
thanks for all the help and comments.
After marinading 24 hours,I have a 10 lb brisket cut in half on 2 racks and a 5 lb pork butt cut in half side by side on 1 rack and a 2 lb meatloaf on the bottom rack. 4 hours of smoke pucks in the tube. I think the meat loaf will be done in the 4 hours or less on the bottom shelf where it is hottest. Even if its not ,I will remove the meatloaf so I can go to bed.I have the maverick set with alarm on for the meat and the unit temp. limits i want.Put it all on at 630pm fri. night. Planning on the meatloaf coming out within the first 4 hours,then going to bed. I figure the brisket and pork butt will smoke first 4 hours,then cook all night while Iam sleeping being ready in the morning for a total of 12-14 hours including the smoke session of 4 hours, so Iam thinking it will all be done 830-1030 am,then I plan on 2-4 hours of FTC,and serving it all for a lunch with friend n family noonish or around 1 pm !!
Will report on progress and final product ASAP.
After 45 min. the internal temp of the brisket reads 72,the box temp shows 195 on the maverick and ...yes the bradley reads 20 degrees lower than the maverick. Good to have this really great thing called the Maverick dual probe, remote temp. gauge.
 
Update 1030 pm,internal brisket temp 145, smoker temp 210.




Just do it! Smoke on!!
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: johnintx1 on March 05, 2005, 01:26:43 PM
30 degree over night temp here in the panhandle of Texas.
At 720 am ,internal brisket food temp 170 f, somker temp 215f. Meat loaf stayed in all night,took just a little peak now and all looks great,good color,ect...total cooking time as of 720 am is 13 hours. pork butt cut in half on top shelf, side by side.A Brisket, cut in half on next 2 shelfs, meatloaf on bottom shelf in a stainless steel meatloaf basket ,an accessorie from brinkmann smoker catolog. And, the maverick temp probe sat right by my bed all night,which I pushed the backlight button to check temps several times during the night,a great little gadget.

Just do it! Smoke on!!
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: BigSmoker on March 05, 2005, 01:40:48 PM
I have never cooked meatloaf in my Bradley but this is a link to a really good recipe for meatloaf if anyone is interested.
Meatloaf (http://"http://www.bamaque.com/webstat/Nikkig%20&%20Boccie's%20Meatloaf.htm")
Brisket has been cooking all night and ribs just went on a few minutes ago with 3 hrs of pecan.  I've got to order more pucks ASAP.  Now I'm going to look for the recipe for the smoked onions.  I got a feeling a nice batch of homemade baked beans with smoked onions and roasted garlic are in my near future.

Jeff

(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
 (http://"www.bbqshopping.com")
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: johnintx1 on March 05, 2005, 01:47:43 PM
Thank you all!!

Just do it! Smoke on!!
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: Oldman on March 05, 2005, 03:21:09 PM
<b>BigSmoker</b>

You almost got it correctly. You need to add the quotation marks ("  ".)  One at the beginning of the address. <b><font color="red">"</font id="red"></b>http
and the other at end of the address.
htm<b><font color="red">"</font id="red"></b>

Then you will be good to go~~!


Olds
(http://www.dow-mgc.org/smilies/Launch47.gif)

http://rminor.com
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: BigSmoker on March 05, 2005, 04:23:36 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Oldman</i>
<br /><b>BigSmoker</b>

You almost got it correctly. You need to add the quotation marks ("  ".)  One at the beginning of the address. <b><font color="red">"</font id="red"></b>http
and the other at end of the address.
htm<b><font color="red">"</font id="red"></b>

Then you will be good to go~~!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Thanks Olds, I knew that from your previous posting about this subject.  I forgot to check after I posted[:I]

Jeff

(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
 (http://"www.bbqshopping.com")
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: MallardWacker on March 07, 2005, 07:39:54 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />  Now I'm going to look for the recipe for the smoked onions.  I got a feeling a nice batch of homemade baked beans with smoked onions and roasted garlic are in my near future.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">EXCELLENT IDEA!

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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...

Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: BigSmoker on March 08, 2005, 04:42:32 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />  Now I'm going to look for the recipe for the smoked onions.  I got a feeling a nice batch of homemade baked beans with smoked onions and roasted garlic are in my near future.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">EXCELLENT IDEA!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

The beans turned out good[:p] as well as the ribs and the ever popular top rack of bacon.

Jeff

(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
 (http://"www.bbqshopping.com")
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: MallardWacker on March 08, 2005, 05:54:15 PM
Jeff,

You might of changed my mine on a couple things.  I have always wanted to put a good sized pan of cheap Pork ad Beans on the third rack below my briskets or butts then just chop some of the meat up and put it in them ans see what happens.  But if I smoke some onions and garlic does that give good smoke flavor to a pot O' BBQ beans?  Catch my drift here.

(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: BigSmoker on March 08, 2005, 07:05:04 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />Jeff,

You might of changed my mine on a couple things.  I have always wanted to put a good sized pan of cheap Pork ad Beans on the third rack below my briskets or butts then just chop some of the meat up and put it in them ans see what happens.  But if I smoke some onions and garlic does that give good smoke flavor to a pot O' BBQ beans?  Catch my drift here.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Heres what I did.  1 bag small red beans.  Put beans in pressure cooker and cover with 2 inches of water.  Bring to a boil and leave for a couple of minutes.  Turn off gas(or electric) and let steam disapate on its on(don't open the valve to let the steam out).  Wait about 15 minutes then strain the water off the beans and rinse throughly also checking for small pebbles.  This first step takes away from the after effects of beans[;)].  Put the beans back in the pressure cooker and cover with another 2 inches of water along with your desired amount of salt(I just pour it in until it looks right sorry no measuring), whole cloves of roasted garlic(again this is up to you.  I used 3 cloves of elephant garlic(probally 8-10 regular cloves)and any other spices you like, a couple slices of raw bacon and a whole quartered smoked onion(you can chop this finer if you want).  I kept it simple with no other added spices.  Bring back to a boil on high heat and let it really steam for about 3-5 minutes then turn off the heat and let the steam again come out on its own.  Once all the steam is gone say 15 minutes again drain the beans but don't rinse.  Pour the beans in a glass baking dish and mix in brown sugar and ketchup until your desired consistency.  Also add some preparred mustard or mustard powder.  Bake at 350°f for 30-40 minutes until bubbly.  Then eat um up.  If you want a stronger smoke flavor(most of my folks like a subtle smoke flavor) definitely add some smoked brisket or like you said slide them in the smoker during the last hour or so of the smoke period.  Try it both ways but it was just right to me without any extra smoke time or smoked meat(I call the ones with meat in them Ranch Beans).

Jeff

(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
 (http://"www.bbqshopping.com")
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: MallardWacker on March 08, 2005, 08:02:22 PM
Copied and printed, Thanks!

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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...

Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: BigSmoker on March 08, 2005, 08:43:41 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />Copied and printed, Thanks!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
No problem[:)].  After you open the pressure cooker the second time the beans should be about completely done but not mushy.

Jeff

(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
 (http://"www.bbqshopping.com")
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: JJC on March 09, 2005, 02:24:44 AM
Jeff, that recipe sounds delicious [:p]!  It's on my list for my first weekend back from vaca!

BTW, those Dizzy Pig rubs are absolutely great.  Even got my wife to try the Red Eye on a steak, and even though she hardly ever likes her steak coated or covered with anything, she really enjoyed the subtle coffee flavor of the Red Eye.

John
Newton MA
Title: Re: 1st,2nd & 3rd Smoke were all Excellent!!!
Post by: BigSmoker on March 09, 2005, 06:57:33 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by JJC</i>
<br />Jeff, that recipe sounds delicious [:p]!  It's on my list for my first weekend back from vaca!

BTW, those Dizzy Pig rubs are absolutely great.  Even got my wife to try the Red Eye on a steak, and even though she hardly ever likes her steak coated or covered with anything, she really enjoyed the subtle coffee flavor of the Red Eye.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

John,
I'm glad you are enjoying them.  Have fun on your vacation[:D].

Jeff

(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
 (http://"www.bbqshopping.com")
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.