BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: smokeinmyeyes on January 20, 2010, 08:55:00 AM

Title: smoking time vs cooking time
Post by: smokeinmyeyes on January 20, 2010, 08:55:00 AM
Being a brand new smoker I have been trying to read thru the forums and anyplace I can to find tips and recipes. I have seen on several occasions that you don't always smoke for the entire cooking time. I have the Bradely Recipe Collection and every recipe lists in the Smoking Method section a smoke/cook time. For instance, a Hickory Smoked Pulled Pork is smoked/cooked for 8 hours or 160 degree internal temperature.  That's 24 biscuits. Do I really smoke for the full 8 hours or is this an experimental thing to determine how much smoke I want?
Title: Re: smoking time vs cooking time
Post by: OU812 on January 20, 2010, 08:59:02 AM
You only need to smoke 3 to 4 hr on pork butt the rest of the time is just cooking.

The time table is just a ball park, ALWAYS go by the internal temp of the product your cooking.
Title: Re: smoking time vs cooking time
Post by: FLBentRider on January 20, 2010, 09:00:44 AM
Most people only run the smoke for one to four hours. depending on your taste.

Pulled pork to 160F is not going to be tender at all.

I take mine to 190-205F

A pork shoulder roast (pork butt) takes 14-24 hours, including the smoke time.
Title: Re: smoking time vs cooking time
Post by: Pachanga on January 20, 2010, 09:01:57 AM
The wood type will dictate how long you generate smoke.

Try this link from Olds for tips.

http://www.susanminor.org/forums/showthread.php?p=36#post36

Good luck and slow smoking,

Pachanga
Title: Re: smoking time vs cooking time
Post by: OU812 on January 20, 2010, 09:02:40 AM
Also pulled pork will take closer to 18 hr with a cabnet temp of 220 F and finish with a IT of 185 to 200 F

The 8 hr with a IT of 160 would be mighty tuff for pulled pork.
Title: Re: smoking time vs cooking time
Post by: HawkeyeSmokes on January 20, 2010, 09:03:37 AM
Welcome to the forum smokeinmyeyes. Check out the recipe site. Old's Place (http://www.susanminor.org/forums/)

And FLB is correct, about 4 hours of smoke on a pork butt and then cook until an IT of 190 to 205.

And remember to keep your vent open.  ;D
Title: Re: smoking time vs cooking time
Post by: smokeinmyeyes on January 20, 2010, 09:10:32 AM
I can see I'm gonna like this place.  I better get into the habit of looking here for recipes and variations before I actually smoke. And you guy's are quick with the replies. Must be a bunch of retired folks. Although I'm supposedly working.
Title: Re: smoking time vs cooking time
Post by: OU812 on January 20, 2010, 09:13:50 AM
Quote from: smokeinmyeyes on January 20, 2010, 09:10:32 AM
I can see I'm gonna like this place.  I better get into the habit of looking here for recipes and variations before I actually smoke. And you guy's are quick with the replies. Must be a bunch of retired folks. Although I'm supposedly working.

I'm supposedly working too. Just pop in here between things.
Title: Re: smoking time vs cooking time
Post by: FLBentRider on January 20, 2010, 09:14:19 AM
Quote from: smokeinmyeyes on January 20, 2010, 09:10:32 AM
Must be a bunch of retired folks.

I WISH!! I'm not even close!
Title: Re: smoking time vs cooking time
Post by: squirtthecat on January 20, 2010, 09:15:19 AM
Quote from: smokeinmyeyes on January 20, 2010, 09:10:32 AM
Must be a bunch of retired folks

We prefer to think of ourselves as 'multitaskers'..   ;)
Title: Re: smoking time vs cooking time
Post by: OU812 on January 20, 2010, 09:53:24 AM
What squirt said.  ::)
Title: Re: smoking time vs cooking time
Post by: KevinG on January 20, 2010, 10:31:30 AM
Quote from: OU812 on January 20, 2010, 09:13:50 AM
Quote from: smokeinmyeyes on January 20, 2010, 09:10:32 AM
I can see I'm gonna like this place.  I better get into the habit of looking here for recipes and variations before I actually smoke. And you guy's are quick with the replies. Must be a bunch of retired folks. Although I'm supposedly working.

I'm supposedly working too. Just pop in here between things.

Ditto
Title: Re: smoking time vs cooking time
Post by: Caneyscud on January 20, 2010, 01:12:11 PM
Quote from: KevinG on January 20, 2010, 10:31:30 AM
Quote from: OU812 on January 20, 2010, 09:13:50 AM
Quote from: smokeinmyeyes on January 20, 2010, 09:10:32 AM
I can see I'm gonna like this place.  I better get into the habit of looking here for recipes and variations before I actually smoke. And you guy's are quick with the replies. Must be a bunch of retired folks. Although I'm supposedly working.

I'm supposedly working too. Just pop in here between things.

Ditto
Ditto
Title: Re: smoking time vs cooking time
Post by: hal4uk on January 20, 2010, 05:24:15 PM
Big DITTO.
Title: Re: smoking time vs cooking time
Post by: classicrockgriller on January 20, 2010, 09:13:16 PM
I pop in here in between watching Cartoons and the Western Channel. ;D

Welcome to the forum  sime.

And you will like it her.
Title: Re: smoking time vs cooking time
Post by: hal4uk on January 20, 2010, 09:17:39 PM
Quote from: classicrockgriller on January 20, 2010, 09:13:16 PM
I pop in here in between watching Cartoons and the Western Channel. ;D
"You're burnin' daylight...  Pilgrim"...
Title: Re: smoking time vs cooking time
Post by: smokeinmyeyes on January 21, 2010, 01:00:42 PM
AAAARGH............  I just picked up my new SS Bradley and the whole bottom rear was crushed in.  RATS!!!!  So back it went.  I was really annoyed and called Bradley because I thought the packing was sort of lacking but the nice young lady told me the package should have had foam in the bottom and straps around the box that can be used to lift it.  None of which were there.  I think this was a returned unit and then shipped out to me.  So since they dont make the SS version any longer I'm going to call Cabelas in CT or PA to see if they have a digital one in stock and take the day and go pick it up.  At least I can see it and not wait a week for shipping only to find the next one damaged.  I might also mention that I ordered it through Wally World. Its really getting tough to hold the drool back listening to all you guys. I'm OK now, blood pressure coming down, breath in........
Title: Re: smoking time vs cooking time
Post by: OU812 on January 21, 2010, 01:21:18 PM
That sucks you have to go through all that just cause the shipping guys dont care what happens to other peoples stuff.
Title: Re: smoking time vs cooking time
Post by: hal4uk on January 21, 2010, 04:02:39 PM
Dang, Smoke...  I hate it when "stuff" like that happens.
Good luck at Cabela's.  Let us know what you get.
Title: Re: smoking time vs cooking time
Post by: classicrockgriller on January 21, 2010, 04:31:42 PM
Smoke, had something similar happen to me , except the people I ordered

my first one thru went out of business two days after I ordered it.

So all is not lost, it just builds the anticipation a little higher.
Title: Re: smoking time vs cooking time
Post by: smokeinmyeyes on January 28, 2010, 10:12:23 AM
Well I'm happier than a pig in a waller........... The new digital arrived in one piece.  Got it set up quick last night before I had to go out shooting so I'll break it in tonight.  Nice looking piece of equipment, hope it works as well as it looks. Was hoping to make some jerky for a card game Friday but I'll never make it in time now.  Which brings up a question.....There was a post I read a week or so ago where someone had a problem with his meat smelling like burnt rubber. Ended up being the door seals. One of you experts diagnosed the problem as having no water in the bowl and a fire started with the smoldering biscuits which overheated the rubber door seal.  In reading the recipe for jerky on the Bradley site, they say to smoke with no water in the pan. Sounds like a problem brewing here. I don't want a fire in my nice new shiny smoker so whats your take on no water when smoking jerky?
Title: Re: smoking time vs cooking time
Post by: smokeinmyeyes on January 28, 2010, 10:15:19 AM
I didn't realize there was a special jerky forum so I'll ask about the water over there.
Title: Re: smoking time vs cooking time
Post by: KyNola on January 28, 2010, 10:16:44 AM
Should be fine.  Doesn't take a lot of smoke for jerky, hence few pucks in the dry bowl and you do jerky at a pretty low temp as you're drying not cooking.  After the smoke period, you could always remove the bowl, empty the spent pucks and put the bowl back in (dry) to catch any drippings from the V-tray.

KyNola
Title: Re: smoking time vs cooking time
Post by: OU812 on January 28, 2010, 10:22:14 AM
Rotate the racks, top to bottom front to back at the same time.
Title: Re: smoking time vs cooking time
Post by: smokeinmyeyes on January 30, 2010, 02:25:13 PM
Well I gotta tell you, This BDS is slicker than snot on a doorknob. I finally got around to seasoning it, it's only 14 degrees and windy out there so I did it in the garage and at least limited the wind. Wasn't sure about the smoke but it wasnt too bad. It's a seperate garage so I wasnt gettimg smoke in the house. An exhaust would be nice tho. Didnt figure it was going to make the 170 I set for the temp but it went all the way to 193 the first time up. It then went down to 158. But as the up/down cycle continued the deviation got less. So the 3rd time it went up to 183 and down to 163 before starting up again. Temperature came up initially a lot faster than I was figuring on after reading all the posts about slow recovery times and such. Anyway I'm happy.  Just ordered some Bubba pucks and four pieces of frogmat.  The Reveo vacuum meat tumbler is next. I ordered the pucks and mats from YardandPool,com but the Reveo will come from Walmart. The price there is only $132.74 and if you have it shipped to the local Walmart and pick it up the shipping is free. Gotta go get some dead animal and get some jerky going for SuperBowl Sunday then maybe some ribs or pulled pork. SHOOT!! hang on while I wipe the drool from my keyboard. There, hate it when I start slobbering like an old Saint Bernard.  Let ya know how things turn out.
Title: Re: smoking time vs cooking time
Post by: Tenpoint5 on January 30, 2010, 06:42:31 PM
Quote from: smokeinmyeyes on January 30, 2010, 02:25:13 PM
Well I gotta tell you, This BDS is slicker than snot on a doorknob. I finally got around to seasoning it, it's only 14 degrees and windy out there so I did it in the garage and at least limited the wind. Wasn't sure about the smoke but it wasnt too bad. It's a seperate garage so I wasnt gettimg smoke in the house. An exhaust would be nice tho. Didnt figure it was going to make the 170 I set for the temp but it went all the way to 193 the first time up. It then went down to 158. But as the up/down cycle continued the deviation got less. So the 3rd time it went up to 183 and down to 163 before starting up again. Temperature came up initially a lot faster than I was figuring on after reading all the posts about slow recovery times and such. Anyway I'm happy.  Just ordered some Bubba pucks and four pieces of frogmat.  The Reveo vacuum meat tumbler is next. I ordered the pucks and mats from YardandPool,com but the Reveo will come from Walmart. The price there is only $132.74 and if you have it shipped to the local Walmart and pick it up the shipping is free. Gotta go get some dead animal and get some jerky going for SuperBowl Sunday then maybe some ribs or pulled pork. SHOOT!! hang on while I wipe the drool from my keyboard. There, hate it when I start slobbering like an old Saint Bernard.  Let ya know how things turn out.
This boy ain't even done a cook yet and he's hooked reel him in.
Title: Re: smoking time vs cooking time
Post by: MPTubbs on January 30, 2010, 07:47:22 PM
Yep...I remember being that excited when I opened my box with my new toy in it!

                                                    ;D
Title: Re: smoking time vs cooking time
Post by: Gizmo on January 30, 2010, 09:34:39 PM
Quote from: smokeinmyeyes on January 30, 2010, 02:25:13 PM
Didnt figure it was going to make the 170 I set for the temp but it went all the way to 193 the first time up. It then went down to 158. But as the up/down cycle continued the deviation got less. So the 3rd time it went up to 183 and down to 163 before starting up again. Temperature came up initially a lot faster than I was figuring on after reading all the posts about slow recovery times and such.

I would suggest preheating the smoker for 30 minutes or more before loading it with food.  Set the oven temperature at 320 deg and let the cabinet get to 260 or more before putting in your food.  This will help in the heat recovery from opening the door.  During the preheat, also turn on the smoke generator without any pucks loaded.  This will preheat the puck burner and the first puck will burn better.  Once the cabinet recovers to your desired temperature, reduce the heat down to your desired temperature.
Title: Re: smoking time vs cooking time
Post by: smokeinmyeyes on February 03, 2010, 09:56:53 AM
Well my first batch of jerky came out last night and the second batch just went in. Tasty little critters. Came out pretty good. Used a dry rub on half and the Bradley recipe in their recipe collection on the rest. Let both marinate a bit over 24 hrs.  Like Gizmo said, I pre-heated but not quite that high but will next time and turned the puck burner on also. When I loaded it up I reset the temp and times and fed a puck on the burner. But now another question.....should I set the smoke timer for just the time needed to finish the pucks - I had 6 pucks for 2 hours - or let the smoker element go for as long as the oven is on?  I thought that it may be easier to keep the temp up when it's cold out if both heaters were going.  Now I gotta find me a pork butt and some ribs. I saw a huge pork butt on the corner of Broadway and Franklin  the other day for sale but I don't think thats what I needed. Better check Hannaford & Shoprite again.  The butcher in Shoprite told me a pork butt or picnic cut is the from the front shoulder. What sense does that make?  The term Butthead just lost all meaning.  Oh well....... I be back
Title: Re: smoking time vs cooking time
Post by: FLBentRider on February 03, 2010, 10:03:42 AM
The picnic cut is one end of the shoulder, the butt is the other end.

You want the butt end of the shoulder:

(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/pork.jpg)
Title: Re: smoking time vs cooking time
Post by: smokeinmyeyes on February 03, 2010, 10:20:53 AM
Well that's interesting...I would have gotten the wrong cut.  Thanks BentRider
Title: Re: smoking time vs cooking time
Post by: FLBentRider on February 03, 2010, 10:33:49 AM
Members here have used the picnic shoulder for pulled pork, but it lends itself more to slicing than pulling.
Title: Re: smoking time vs cooking time
Post by: hal4uk on February 03, 2010, 04:45:23 PM
Quote from: smokeinmyeyes on February 03, 2010, 10:20:53 AM
Well that's interesting...I would have gotten the wrong cut.  Thanks BentRider

You can use the butt, the picnic, or the WHOLE pork shoulder (like a lot of BBQ joints do)...
But FLB told ya right - for pulled pork - you want the BUTT.