Forgive me for what has turned out to be a continuing series of newbie questions but I am new to all of this. I'm going back and forth on deciding to purchase the the Bradley or Weber Smokey Mountain. Is there a difference in taste between electric and charcoal smokers and will I be sacrificing taste for the conveinence of electric? How about appearance? For instance, does food brown on the Bradley like the WSM? Does chicken get that crisp skin? It seems that when I go on the WSM forum, people our as positive about that product as most everybody is on this forum. Once again, I really would appreciate your feedback.
I really like my Weber Genesis. Also have 2 kettles. I also have a Brinkman Water Smoker. I just ordered a Bradley SS because I really want a smoker, designed and dedicated to just that.
I have smoked and done indirect cooking with my Webers, and the food was ok, but not really controlled and cooked slowly to tenderness. My results varied. Mostly dry.
Brinkman better, but I anticipate the BS to be the real deal.
The key is the ability to cold smoke and crank that temp down to cook slow. It is what I want. You have to decide on what kind of items you will be smoking. If you just want steak and ribs that are parboiled and then cooked with a smoky flavor that are cooked quicky, opt for the Weber.
I plan on doing Salmon for my wife and ribs once in awhile to keep my cardiologist busy. I am going to be smoking homemade sausage,cheese, almonds, etc. I really don't see the ability to that in a Weber.
Bill
Please let the Weber thing go. If you want real grill flavor ceramic is the way to go. //www.primogrill.com. If you want smoke BS is the ultimate. I have owned Weber grills and Brinkman smokers. BS and Primo are superior. Weber is like smirnoff vodka. It's in the advertising. Lots of research on the internet is worth it. Happy Q'ing.
Jeff
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
david ....look at some of the pictures on here.....I think you'll see your crispy skin unless you smear mustard on it as a means to hold your rubb....mustard ads moisture......Chez had a thread about his pork butt where the skin was what people were looking for on his platter.....charcoal....wood.....electric....doesnt make skin crispy....what makes it crispy is HEATED air flowing through the smoker.....from what I see the Bradley with its vertical design has planty of air movement....
David, I personally feel that there is a difference in taste between the (1)charcoal like kingsford, (2) wood coals burnt down as the heat source, and (3) electric. I like the taste from the first two methods, but the ease of the Bradley outweighs everything else. I loved using my offset, but hated to keep checking the heat and worrying about temp spikes, getting more wood coals or charcoal ready,etc. I've owned the BS for about 7-8 months, and am in love with it. The flavor the BS imparts is nice. I do not think that you will be disappointed with it. Also, if you ever decide to do jerky, fish, cheese, etc you can with this. My own two bits.
I'm gonna get me one of those ceramic jobbies when I get settled up in Washington someday....
Primo/Big Green Egg....great for grilling and smoking too!
"A mans got to know his limitations"
Glendora, CA - USA!
David,
It's almost apples or oranges, not quite but close. Smoke for the smoke flavor. Charcoal for the charcoal flavor. Neither is wrong. I will tell you this though, since I have bought the BS the o'l grill has been cathching alot more dust, except for some hot dogs and the occasional chicken breast it's been a little idle. Really, the only thing I use charcoal for is Steaks and good Burgers. Sometimes I would like to think the BS does it all but sometimes it doesn't.
Man, about a 34oz Porterhouse on charcoal and a smoked baked potatoe with a mess of ABT's from the BS. <b><font color="blue">Hail Columbia!</font id="blue"></b>
SmokeOn,
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 agree with Mr. MallardWhacker,
A good steak still tastes better on the grill. Just about everything else goes into the smoker![:p]
<i><font color="blue"><b>Jack</i></font id="blue"></b>
Thank you all for the feedback. If I keep the BS on my deck, will we still be able to sit out there while it's smoking or does it throw so much smoke in the air that you wouldn't want to sit anywhere near it?[:)]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by David6340</i>
<br />Thank you all for the feedback. If I keep the BS on my deck, will we still be able to sit out there while it's smoking or does it throw so much smoke in the air that you wouldn't want to sit anywhere near it?[:)]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I'm new here and at smoking too, but here's my 2 cents.
With my very limited experience, I'll say the BS lets very little smoke out of it compared to other smokers using charcoal or wood. This was a pleasant surprise as I plan on using it year round and have plenty of room in the sun-porch I built last year. Out of the weather!
While seasoning I simply opened up the windows creating a flow of air and there was little smoke that accumulated in the sun-porch. That was about 3 hours of continuous smoke. I'm have asthma so this was very important to me.
Even with all my problems getting up and running, see my other posts[:(], the enthusiasm on the board for the Bradley has infected me![8D]
I'll add that the aroma of the BS in action is fantastic....and it keeps the skeeters at bay![;)]
<font color="red">Where there's smoke....there's meat!</font id="red">
Thanks Tominator. I had visions of my neighbors calling the fire department on me. I've been going back and fourth between the WSM and BS but I think because of this forum, I'm going to order the BS from Chez Bubba.
There's actually very little smoke- not much chance of getting dunked by a water-bomber courtesy of a concerned neighbor.[;)]
Cold Smoke
I agree with all that has been posted here. David I would like to share with you all of the items I cook out with. Each of them has a stong point. Each of them offers me something the others don't.
First the Bradley is a real mini smoke house. This is the true difference between it and the pack. For example I know I could cure, smoke and the hang the meat for two years in a cooler box. I would end up with an outstanding ham. There is no way I can do this with direct heat. It just is not possible. If you are looking to develope the art of true smoking of food then the Bradley is for you.
I have the Bradley
(http://susanminor.org/images/bradley.jpg)
I have the large Green Egg.
(http://www.bbq-grill-smokers.com/Eggs.jpg)
I have a commercial radiant 36" gas grill.
(http://www.dow-mgc.org/Rayeimages/grill.jpg)
I have design a direct wood grill, and it will made by fall. It will look something close to the one below. But without those dingy wheels, and vented in 3 place at the top of the lid.
(http://www.casualliving.com/Images/Mar2003/HPCAJUN.jpg)
This is a chicken I did in the Bradley. It is a smoked chicken. If I had wanted grill chicken I would have used my radiant grill. If I had wanted BBQ chicken I would have used my Green Egg. Again all of these items has a special purpose. Each has its own offering they bring to the table.
(http://www.dow-mgc.org/Rayeimages/foods/chicken_march.jpg)
Olds
I hope I didn't cause a stink. I had company last night and had one to many bourbons and then posted. I want everyone to know the BS smokes better than anything I've ever used before. I do love the ceramic for steaks though(just pulled off some juicy steaks). IMHO this is a great forum full of talent. Glad I found you fellers. Happy Q'ing.
Jeff
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Hi Olds,
Thanks very much for taking the time to give me a much appreciated BBQ 101. Hopefully some of this will start to rub off (so to speak) on me. You know, after looking at that delicious looking chicken, I'm ready to start smoking except I have not ordered my BS yet. One question; was the skin crisp? Thanks again for your help.
Dave[:)]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">One question; was the skin crisp? Thanks again for your help<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Best I remember it was. Normally we take the chicken and chop it up very very fine. Then added to our egg salad. Allow it to sit over night and then eat away. Or we make a spread with it. We also make a spread out of fish.
Olds
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> I hope I didn't cause a stink... I do love the ceramic for steaks <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
At the moment I use the Green Egg for most steaks; however, if it is very high quality aged beef I rather use my radiant grill.
Nope you caused no stink as fas as I'm concerned. [:D]
Olds:
I'm curious...what is the purpose of the direct wood grill? See, I'm thinking I want all kinds of experiences up there in Washington - BS/Egg/Gas/Charcoal/wood/pit.....
THanks
"A mans got to know his limitations"
Glendora, CA - USA!
In an egg style ceramic you will use some sort of charcole...brick or plank. The high flames needed to char out oak wood burn off the seal, and if too hot can crack the inside pieces of the cermaic grill. Next the biggest item and most important in my opinion is you do not have the distant needed between the oak char and grill top to take a 2 inch thick steak and cook it correctly. It will cook to fast in an egg style cooker. If you cut back on the amount of oak char it will not sear correctly and that once in a life time flavor is just not there. Even worse in trying to correct this problem you close the lid and stew the steak. High quality cooking over oak requires some char and still some wood-flaming--not flare up flame from drippings. There just is not enough space in an egg style for this to happen.
I can see without a doubt that once I get this unit built the egg will not be used as much unless I want to use charcol.
Olds:
Keep me in the loop as to how your project goes...I'm thinking after reading your last post, I may not wind up with the egg.....
"A mans got to know his limitations"
Glendora, CA - USA!
Sure Fuzzybear. However, it will be this fall before I do. I just put in a 55 head watering sytem and auto feeder for the yard and my next project is a water garden/ pond with a surrounding bog.
IMHO me thinks Olds has an old egg. I must say I have enjoyed my egg very much... That said I fired up a new Primo Oval today and found the oval to be far superior to the egg. The oval has an optional divided firebox and will cook indirect better than the egg. The oval has a 1 pc. firebox that is warranted for life against cracking. The shipping and parts are free if it ever does crack. You can raise the 2pc grill higher(it has legs) than the egg and even add another grill on top of that grill for an even higher grill surface. With a pizza stone you can bake the best pizza, bread and pretzels imaginable. Yall just let me know when your going to be in jawja and I'll be glad to fix you a steak(maybe cold smoked in the Bradley) that will make your mouth water.
Jeff
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Cool Olds, you can start a new "unrelated Bradley" thread![8D]
"A mans got to know his limitations"
Glendora, CA - USA!
Umm interesting... The unit I have I was told was made from the same stuff that is the skin of the space suttle.
Next, looking at this picture I see where the seal on the Primo Oval if subject to direct fire will burn with the best of them. See picture:
(http://www.primogrill.com/photos/ovalracks.jpg)
The upper racks are nice, but there is not enough depth to it to burn oak wood to a semi char without damage to the unit.
The Primo Oval is a nice unit, but I really don't see where it would ever come out over a direct wood burning unit for wood-grilling.
Perhaps you can take some pictures of your unit loaded with wood above the top as you char it down. It will be interesting to see if it burns up that felt and/ or cracks the insides.
I bet after the second or third time of a real hot burn it cracks that unit's guts. I stand behind the wood burning grill idea.
Again the Primo is a nice unit, but I believe you missed my point totally here.
Olds
Olds,
Yes I think we were going in two different directions. The ceramic units come with felt seals but most people replace them with a new ceramic tape or rutland fiberglass stove gasket after they burn up. Rutland says not to use their product because of food/fiberglass contact but I know lots who have. The newer high temp ceramic tape stuff will be the way to go for me. I talked to the owner at Primo and he told me to try your method and see what happens. He told me he bets it won't crack and if it does its has a lifetime warranty and he'll give me a new one. Right now I only have an oval at work so It'll be a while before I have the opportunity to test your theory. I do find your idea of the wood cooker/smoker intriguing. I would like to know how hot this fire burns and how long before you can cook on it. I make the circle on several forums daily and I'm sure some of the other folks I correspond with would be interested in this type cooker and how it works. Thanks for your insight as I love to learn about smoking/BBQ and new equipment.
Jeff
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Jeff,
Generally the wood takes at least a good hour to burn down if not more. I really agree the manufacture of your grill:
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Rutland says not to use their product because of food/fiberglass contact <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> In my field of work I would dig a hole to cook on before I uses fiberglass seals.
The one thing about the egg it has never crack on the body only the inside parts. Yours looks like their inside parts are metal. In fact I've now got egg on my face. Your unit looks the better of the two now that I review it.
Next if try the hard wood charred to coals. I know it will eat your seal. Does this mean your unit will not work...Of course not. It means you will be replacing the seal.
Please allow me to ask if you have ever cooked over an open pit with wood? If so you know the kind of temp that crack blocks and melt things. If I had your unit I would keep it. I just would not burn down to char hard woods to cook on with it. Plus the step up levels that unit has does not impress me....sorry. To bad we don't live in the same town. We could do some grilling together....of course I don't do dishes unless my wife tells me to....LOL! How about you?
The Green Egg has replacement also...but then I have better things to do then drive 40 miles to do that....I have better things to do like grill a steak, or using the BS for sauage.
Talk with ya soon!
Olds
Olds,
As long as i've been BBQ'ing my "Smoking" has been limited to a Brinkman water smoker. I've got to get rid of it now because since I got my BS it's never been used since. I have only cooked on an open pit a couple of times but I do remember the heat that came out of that thing. Where i live in GA. would probally need a backhoe to did a pit because of all the clay LOL. One nice thing about Primo is they have your replacement parts shipped to your home. No driving. Anyway I have got to try some of this homemade sausage it sounds great. Me do the dishes? Thanks for all the info it will help me in my business as well as in my personal grilling/smokin'
Jeff
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.