BRADLEY SMOKER | "Taste the Great Outdoors"

Bradley Smokers => The Digital Smokers (BTDS76P & BTDS108P) => Topic started by: cherrybergher on May 26, 2016, 12:59:20 pm

Title: Advice Please
Post by: cherrybergher on May 26, 2016, 12:59:20 pm
I have the digital four rack and I have a few questions. 

-I would like to get some bricks for heat retention, and i'm unsure if there is a specific type (ie, firebrick) or will and type of brick from home depot suffice?
-Are the magic mats any good? Do they have any impact on heat retention or loss? or are they strictly for cooking ease?

I'm in a wheelchair and have some mobility issues, so any advice on streamlining the process (ie changing the water) or any advice at all would be greatly appreciated

Thanks
Title: Re: Advice Please
Post by: Gafala on May 26, 2016, 01:55:20 pm
I don't use bricks but I have heard that you wrap them in foil and pre heat them in you house oven, I have never heard of magic mats but most mats are used to make cleanup easer or for small pieces of meat.
Title: Re: Advice Please
Post by: Habanero Smoker on May 27, 2016, 02:02:54 am
Hi cherrybergher;

Welcome to the forum.

Any standard size brick should work. As mentioned by Gafala, wrap it in foil.

As far as the water bowl, you may want to stay with the standard water bowl that came with your Bradley. Some have replaced the water bowl with an aluminum pan that will last for the entire cook without changing the water pan. Removing that type of pan would be difficult for you, unless you have someone who could change out the pan after the cook. The water bowl that comes with it, would be easier to change though it will be more frequent. I suggest you have a leak proof metal contain near the smoker, so you can empty the hot bowl right there. After the discarded water and fat have cooled down, it will be safer to dump. Also have a one gallon jug or water nearby to replenish the bowl. That way you won't have to travel for the kitchen to the smoker with a bowl filled with water.

If by magic mats you are referring to sheets of silicon that lay on the grill surface or can be used to line pan bottoms, I would avoid using them. If you cover the whole tray, it would be the same as using foil to cover the tray. Covering the tray may prevent smoke and heat from circulating, which could cause a fire. The other problem I see with them, is that grease will accumulate on them and it will find a way to flow off the mats. If the grease flows down the back wall onto the element, that will cause a fire. Or when you are trying to remove a tray, the hot grease may flow on you.

Many of us use frogmats they are a fiberglass screen that is coated in Teflon. Since they are a screen mesh, heat and smoke easily circulates through them. There is still clean up but a lot less. There are many posts on this forum with tips on cleaning the racks, such as the best detergent, soaking and using a dishwasher. 

Another suggestion, though you need to be careful with, is to cook in foil pans. The type of pan you would want to use, is one that will leaves at least 25% of the rack surface clear so smoke and heat can adequately circulate. You don't want to use pans that will completely block the flow of heat. If possible use pans with low sides some more smoke and heat will circulate around the meat.

Tips and troubleshooting:
Bradley FAQ's (http://www.susanminor.org/forums/showthread.php?960-Bradley-Smoker-FAQ-s&p=1409#post1409)
Title: Re: Advice Please
Post by: cherrybergher on May 27, 2016, 06:56:45 pm
thanks for all the great advice.  I did my seasoning of the smoker tonight and I'll be doing back ribs tomorrow.  The machine worked flawlessly.   8)
Title: Re: Advice Please
Post by: Habanero Smoker on May 28, 2016, 01:50:32 am
Great! Let us know how your first cook turns out.
Title: Re: Advice Please
Post by: cherrybergher on May 28, 2016, 05:31:31 am
There is a threat of rain today the forecast changed overnight, so I may be forced to finish them in the house oven.  To crutch or not to crutch that is the question now? :-\
Title: Re: Advice Please
Post by: TedEbear on May 28, 2016, 08:25:32 am
I usually do the Texas Crutch but there are different opinions when it comes to ribs.  Read the discussion below.

The Texas Crutch: Wrap in Foil to Tenderize and Speed Cooking (http://amazingribs.com/tips_and_technique/texas_crutch.html)
Title: Re: Advice Please
Post by: cherrybergher on May 28, 2016, 04:32:54 pm
My first ribs were a success!
8lbs back ribs, rubbed, smoked with apple, finished with Blues Pig sauce

Mother Nature held off and we were able to get 6 hours of cooking (4 of which were smoking).  They weren't perfect but they were very good, my wife said they were the best she's ever had.  We found that the smaller, leaner racks that we placed on the upper trays, we good, just slightly tougher than the bigger meatier racks on the bottom two trays.

We rotated all trays once from to back only.  Meaning we never took the trays for the bottom and put them on top and vice versa.  I decided against the crutch this time.  I thought it would be easier given it was our first time and we spritzed all racks a few times throughout.  We added sauce at 1 hr intervals for the last two hours.  My thermometer hasn't been shipped to me yet so I couldn't get an accurate chamber reading.  The digital smoking unit read the chamber was at 240F on the preheat, then the ribs went in and sucked the temp down to about 180 (expected) and gradually got it back up to about 214F after the first spritz.  We then raised te set temp to 300F and the chamber temp settled in around 237F for roughly the last 2.5 hrs.

So if anyone has any thoughts on how I could have kept the two top trays a bit juicer, I'm all ears

I tried to upload the photos via photobucket as some members have posted about, but i'm having trouble sharing.  It's saying it can't copy them.  Any pointers?
Title: Re: Advice Please
Post by: TedEbear on May 28, 2016, 06:18:57 pm
Glad to hear that everything turned out relatively well.   :)

To post pics on the forum, you can u/l them to Photobucket.  It's a free site.  If you're new to Photbucket, it is best to create separate folders for different themes such as Food, Hobbies, Sports, Vacation, etc.  You don't have to do this but it makes it MUCH easier to find the pics you're looking for years from now by keeping things organized.  Also, after you create your folder(s) be sure that you upload the pics to the correct one.  It's easy to get that messed up.  Ask me how I know. 

Anyhow, after you u/l your pic, click on it on Photobucket and look at the right sidebar.  Left click anywhere in the IMG box and the contents will automatically be copied onto your clipboard.  Then just paste those contents into a message on here.  You can click on the Preview button at the bottom right of your message to see that it worked before you post it.

(http://i23.photobucket.com/albums/b355/roadijeff/Miscellaneous/img-box_zps85d98e31.jpg)

Title: Re: Advice Please
Post by: tskeeter on May 28, 2016, 06:42:41 pm
My first ribs were a success!
8lbs back ribs, rubbed, smoked with apple, finished with Blues Pig sauce

Mother Nature held off and we were able to get 6 hours of cooking (4 of which were smoking).  They weren't perfect but they were very good, my wife said they were the best she's ever had.  We found that the smaller, leaner racks that we placed on the upper trays, we good, just slightly tougher than the bigger meatier racks on the bottom two trays.

We rotated all trays once from to back only.  Meaning we never took the trays for the bottom and put them on top and vice versa.  I decided against the crutch this time.  I thought it would be easier given it was our first time and we spritzed all racks a few times throughout.  We added sauce at 1 hr intervals for the last two hours.  My thermometer hasn't been shipped to me yet so I couldn't get an accurate chamber reading.  The digital smoking unit read the chamber was at 240F on the preheat, then the ribs went in and sucked the temp down to about 180 (expected) and gradually got it back up to about 214F after the first spritz.  We then raised te set temp to 300F and the chamber temp settled in around 237F for roughly the last 2.5 hrs.

So if anyone has any thoughts on how I could have kept the two top trays a bit juicer, I'm all ears

I tried to upload the photos via photobucket as some members have posted about, but i'm having trouble sharing.  It's saying it can't copy them.  Any pointers?

CB, Bradley smokers experience some significant temperature stratification.  Lower racks, close to the heating element, are warmer than the upper racks.  Don't remember the difference a forum member documented, but my sense is it was in the 15 to 20 degree range.  I suspect that the ribs you had on the upper racks were slightly tough because they were not as well done as the Ribs on the lower racks.
Title: Re: Advice Please
Post by: Habanero Smoker on May 29, 2016, 12:48:53 am
Sounds like a fairly decent maiden cook.

For most foods, I recommend rotating front to back, and bottom to top; for a more even cook for all trays. Often the meat will decide when it wants to "give-up"; so even rotating, one tray will often finish before the other.

For ribs, it is difficult to get a good internal meat temperature measurement, but there are a few ways to test for doneness. I like to use the bamboo skewer test. When you can insert and remove the skewer with very little resistance; they are bite off the bone ready. If it can be inserted like a hot knife going through butter; they are fall off the bone ready. Be careful at this stage, they can go from fall off the bone to mushy very quickly. There is a bend test: you use tongs to grab the ribs at one end, and if the ribs crack at the bend point they are done. One other test is the twist test. With protected hands, you grab a bone and twist. If it come out easily they are done. Another is judging how far back the meat has pulled back, and how much bone is exposed. I don't find that test as reliable as one of the others.

Spritzing is a good idea, but remember every time you open the smoker you are adding cooking time. So adjust your cooking time accordingly.
Title: Re: Advice Please
Post by: cherrybergher on May 29, 2016, 07:13:46 am
So here are the pics, that I tried to post last night.  Thanks TedEbear  ;)

(http://i1082.photobucket.com/albums/j368/javathedog08/IMG_7369.JPG_zpslmzfitdp.jpeg) (http://s1082.photobucket.com/user/javathedog08/media/IMG_7369.JPG_zpslmzfitdp.jpeg.html)


(http://i1082.photobucket.com/albums/j368/javathedog08/IMG_7371.JPG_zpsdee4oweh.jpeg) (http://s1082.photobucket.com/user/javathedog08/media/IMG_7371.JPG_zpsdee4oweh.jpeg.html)

(http://i1082.photobucket.com/albums/j368/javathedog08/IMG_7368.JPG_zpszsd8vgp6.jpeg) (http://s1082.photobucket.com/user/javathedog08/media/IMG_7368.JPG_zpszsd8vgp6.jpeg.html)

I really appreciate all of the advice, I thought that there may indeed be bit of a temp. swing from top to bottom.  I'll be able to get a better handle on the oven temp when my probe thermometer arrives. 

Habanero, I went with the bamboo test. as i've had good results with the toothpick test when baking.  I was concerned about the heat loss thats why we took it easy on the spritzing. 

Can anyone tell me what colour smoked pucks in the water bowl should be mine were black and considerably smaller than when I started so I think I'm ok?  All of the equipment functioned correctly so we didn't get any pics of that this time.
 



Title: Re: Advice Please
Post by: Salmonsmoker on May 29, 2016, 10:41:17 am
cherrybergher, welcome to the forum. An addition to Hab's suggestion to use foil pans for ease of cleanup is to place a rack inside the pan, so that you elevate what  you're cooking off the bottom of the pan. If you can get as high as the sides of the pan you will get better heat and smoke circulation as the pan sides can act as a shield from radiant and convective heat. It will also keep your food from sitting in liquids and getting soggy.
Title: Re: Advice Please
Post by: tskeeter on May 29, 2016, 11:12:04 am
The ideal is to have a completely charred puck.  Not to turn the puck to ashes.  Sounds like your experience was dead on.

Over time, you will notice that some pucks don't char completely.  Not anything to get excited about.  It happens fairly frequently.  Documented causes of less than complete char are cold weather (winter smoking), type of wood, and possibly, some variation in how densely a puck was compressed.
Title: Re: Advice Please
Post by: cherrybergher on May 29, 2016, 04:40:41 pm
tskeeter, thanks for the notes on the pucks, I appreciate it, it really helps a lot.   Salmonsmoker, that's a great idea about the trays.  When I do pork butt would it be a good idea to put a water tray on an empty rack below the butt to help maintain the temp and also catch some drippings so the vtray doesn't get too greasy and cause flare ups? or would that negatively affect heat circulation and make the meat soggy?

Thoughts or ideas from anyone welcome
Thanks
Title: Re: Advice Please
Post by: tskeeter on May 29, 2016, 06:20:41 pm
tskeeter, thanks for the notes on the pucks, I appreciate it, it really helps a lot.   Salmonsmoker, that's a great idea about the trays.  When I do pork butt would it be a good idea to put a water tray on an empty rack below the butt to help maintain the temp and also catch some drippings so the vtray doesn't get too greasy and cause flare ups? or would that negatively affect heat circulation and make the meat soggy?

Thoughts or ideas from anyone welcome
Thanks

CB, Iput a foil "drip tray" on the rack under pork shoulders.  To avoid trapping heat and smoke below the drip tray, I fold down the rim of the foil pan and partially collapse the sides of the pan toward the center of the pan. 
Title: Re: Advice Please
Post by: cherrybergher on May 30, 2016, 10:19:09 am
Thanks tskeeter will do
Title: Re: Advice Please
Post by: Habanero Smoker on May 30, 2016, 12:48:52 pm
You cooked up quite a bunch of ribs.
Title: Re: Advice Please
Post by: cherrybergher on May 31, 2016, 04:55:08 am
Thanks Habanero Smoker everyone was quite pleased.  I got a bit nervous and excited during the last 15 mins or so of the cook, just wondering if the ribs would work out.  To my glee and everyone's enjoyment they sure did.

It was about 8lbs of back ribs to start off with and I cut each rack in half so they fit on the trays.  After everyone was done, there was maybe a full rack left, which was eaten for breakfast.  That's what happens when you have 3 teenage boys in the house.

Next time i'll likely only smoke for three hours, and I'll use apple again. Next up on father's day weekend, pork butt

Title: Re: Advice Please
Post by: cherrybergher on June 02, 2016, 04:27:39 pm
Tonight we tried smoked chicken legs with 2hrs of smoke, apple, and Jan's Rub.  They came out fantastic.  This is a shot of them just as the majority of them went on the grill to crisp the skin.  The ones in the top of the shot came off a bit darker, but still good.

(http://i1082.photobucket.com/albums/j368/javathedog08/IMG_7329_zpstvqbzy0h.jpeg) (http://s1082.photobucket.com/user/javathedog08/media/IMG_7329_zpstvqbzy0h.jpeg.html)

I'm wondering if anyone knows of a Canadian source other than amazon where I could get some "A" (or alligator) rack clips, if that type works for the BDS 4 rack.  Or maybe there's something better.  Next up ABT's this weekend, everyone in the house is excited

Advice and suggestions always welcome
Thanks!!
Title: Re: Advice Please
Post by: Habanero Smoker on June 03, 2016, 01:50:39 am
Nice job on the chicken legs.

I don't have any advice on where in Canada you can purchase an "A" clip, but I've learned that they are not all universal. For example, the one Thermoworks sells only fits their probes (or maybe a few others that have a small diameter). The holes are too small for my Maverick probes. The Maverick "A" clip, accepts most probes. The "A" clips seem to work best for me. Alligator clips do work well, and it makes it easier to relocate the probes if you have to, but if the alligator clip was not factory assembled, they have a tendency to detach from the probe.

You can try to google "thermometer clips for grills"; but you may get many odd hits. ;D

Title: Re: Advice Please
Post by: cherrybergher on June 04, 2016, 06:35:41 pm
Thanks  Habanero, I'll keep that in mind for sure.  BTW, we did some ABT's tonight and they came out truly excellent
Title: Re: Advice Please
Post by: cherrybergher on June 14, 2016, 11:19:49 am
Ok the my first pork butt will happening some time this week.  I went to the butcher today and he had no boston butts so I got this 6lb shoulder for about 23.00.  I think that's an ok price for a local business.  He told me that it's a bit lean. So i've attached pics to get your thoughts.

My plan thus far is pretty simple 2 a.m. start

-rub 12-24hrs in advance, starting with a bit of mustard
-bring meat to room temp while smoker is preheating to about 280ish
-put shoulder on rack 2 and extra water/drip tray on rack 3 (smaller than the bradley rack to allow for proper circulation)
-smoke for 3ish hrs and try and cook between 225 and 250 (monitor with my igrill2 probe in the cabinet down close to the meat to get an accurate cooking temp)
-after 3hrs drain bradley bowl, refill, spritz pork, check secondary drip an to ensure enough liquid.
-shut the door continue cooking between 225-250, expect a stall at 140ish and just sit tight (beverage and ipad handy)
-monitor IT with probe and remove shoulder at about 190-195
-spritz, brown sugar (maybe) FTC for min 1 hr
-concoct some type of dipping sauce with booze and dripping during FTC

after the minimum FTC unwrap and consume.  My thought is that I shouldn't be too worried about spritzing more than twice because of the FTC, and the internal temp of 190 should mean it's still plenty moist?  thoughts

top of shoulder

(http://i1082.photobucket.com/albums/j368/javathedog08/IMG_7447_zpszwectbqd.jpg) (http://s1082.photobucket.com/user/javathedog08/media/IMG_7447_zpszwectbqd.jpg.html)

bottom of shoulder

(http://i1082.photobucket.com/albums/j368/javathedog08/IMG_7446_zps2hbrl24t.jpg) (http://s1082.photobucket.com/user/javathedog08/media/IMG_7446_zps2hbrl24t.jpg.html)

Advice and suggestions welcome!
Title: Re: Advice Please
Post by: watchdog56 on June 14, 2016, 11:56:43 am
Sounds like a good game plan but I would expect your stay to be around 155-165 for a couple of hours. If need be you can ft. for up to 3 hours and it will still be plenty warm.
Title: Re: Advice Please
Post by: Habanero Smoker on June 14, 2016, 12:48:20 pm
The butt is part of the shoulder. Different areas refer to it differently by name. It looks like the butt end, just cut a little differently.

I agree. It looks like a good plan. Before putting it in the refrigerator, I will wrap it tightly with plastic wrap. At the beginning the salt will draw out the moisture in the meat, if you keep the drawn out liquid close to the meat, after a period of time the salt will begin to draw the moisture back into the meat.
Title: Re: Advice Please
Post by: cherrybergher on June 17, 2016, 12:05:43 pm
Thanks for the advice, and it was good and tasty also.  I wouldn't change much of what I did.  But I could use some advice, If the drip trays (bradley and the extra, hot water every time) go dry deep into the cook like 8hrs.  Should I just not worry about it and trust the internal temp.  I made it through the stall and then I made the mistake of opening the cabinet door at about hr 9.5/10 because I was concerned about empty drip trays.  Should I have just left the drip trays empty? and kept the door closed my gut tell me yes, but because I had no idea at what point the trays had gone dry I had concerns about the final product.  Prior to opening the cabinet door my temperature (based on an ambient probe) was in the range of 220-255

Emptied and refilled twice
-first time @ 3hr mark to remove spent pucks etc
-second time @ 10 hrs 2 cups of water in the bradley bowl and about 1.25 cups in the extra drip tray

So at hr 12.5 it seemed like it had stalled again which I attributed to opening the cabinet.  Temp dropped to 205 and recovered to 220ish by hour 13.  At hour 13 the IT was 177, so we fork tested successfully.  When I bought it the butcher did tell me it was pretty lean, so I'm glad we forked when we did. We FTC'd for 90mins and it tasted really good.  I would just like to know about the drip trays for future long/bigger smokes

Thanks for the help and expertise

after foil
(http://i1082.photobucket.com/albums/j368/javathedog08/IMG_1568_zps32kc7pic.jpg) (http://s1082.photobucket.com/user/javathedog08/media/IMG_1568_zps32kc7pic.jpg.html)

pulled or shredded
(http://i1082.photobucket.com/albums/j368/javathedog08/IMG_1569_zps0ecpogmr.jpg) (http://s1082.photobucket.com/user/javathedog08/media/IMG_1569_zps0ecpogmr.jpg.html)

the bone
(http://i1082.photobucket.com/albums/j368/javathedog08/IMG_1570_zps9gtugo3r.jpg) (http://s1082.photobucket.com/user/javathedog08/media/IMG_1570_zps9gtugo3r.jpg.html)


Title: Re: Advice Please
Post by: Habanero Smoker on June 17, 2016, 12:59:11 pm
Looks like you made yourself some good pulled pork.

You can let the pan you placed in there to catch the drippings to go dry, without worrying about any safety issues. Some feel that if it goes dry it may impart a burnt flavor to the meat, but I feel it is not different from drippings dropping directly onto the drip tray.

I noticed that you stated:
"-second time @ 10 hrs 2 cups of water in the bradley bowl and about 1.25 cups in the extra drip tray".

If you did not empty the bowl, it is best to empty it then refill it; especially when smoking fatty cuts like butts and brisket. What is remaining in  the bowl when you get ready to change it is mostly grease.
Title: Re: Advice Please
Post by: cherrybergher on June 17, 2016, 01:10:38 pm
Thanks HS yes, sorry the second time the bowl and the trays were both empty, so next time I'll just not worry about the second refill and just let it go based on the cut of meat.  Appreciate the compliment on the butt.  Thanks for taking the time to help me out, I always appreciate the feedback
Title: Re: Advice Please
Post by: J-Lo on June 17, 2016, 03:54:40 pm
Cherry - great job on the pulled pork.  Going to try one this weekend myself.  Will follow your lead - thanks for the notes.
Title: Re: Advice Please
Post by: cherrybergher on June 17, 2016, 06:56:31 pm
J-lo as I yours on the brisket. Hopefully soon. The only thing I would do differently is that I would not open the cabinet a second time. Only once to dispose of the spent pucks at about the 3-4hr mark
Title: Re: Advice Please
Post by: cherrybergher on June 18, 2016, 08:21:24 pm
So today I learned a few valuable lessons, Never under estimate the value of your probe thermometer, and always when doing something bacon wrapped in addition to smoking some excellent sausage from the butcher, use a secondary drip tray.  i'm sitting in my backyard with my smoker,  i'm 2hrs into a 3hr cook and all is going well, my temp was holding nice and steady around 225.   When suddenly my temperature alarm (265) goes off on my probe after I hear some pronounced sizzling which I know is not good.  Poof the temps shoots up, and I discover an aspiring flame on the Vtray up against the back wall.  Lesson learned, take the time to add a secondary tray, and sometimes it pays to babysit it just a bit.  Fortunately, no damage to any part of the machine.

As a bonus the stuffed green bell peppers were excellent, and the sausage that I was doing in advance for fathers day was saved and was likely in the top 3 of the best I've ever done.  We're expecting thunderstorms here tomorrow so no smoking till early Monday when it's my 2nd pork butt.

Any questions, advice or suggestions on multi tasking like this are always welcome. ;)
Title: Re: Advice Please
Post by: Toker on June 18, 2016, 09:08:04 pm
Hi, this thing fixed this situation for me.

(http://i509.photobucket.com/albums/s335/tokerfrank/shield.fini.jpg) (http://s509.photobucket.com/user/tokerfrank/media/shield.fini.jpg.html)
Title: Re: Advice Please
Post by: cherrybergher on June 19, 2016, 05:53:06 am
That's terrific Toker, where did you get that tray from?
Title: Re: Advice Please
Post by: Toker on June 19, 2016, 08:53:35 am
Take the time to read this post http://forum.bradleysmoker.com/index.php?topic=24041.msg289371#msg289371
Title: Re: Advice Please
Post by: cherrybergher on June 20, 2016, 07:03:30 pm
Thanks very much Toker
Title: Re: Advice Please
Post by: Toker on June 20, 2016, 07:53:31 pm
It also helps to even the temp inside the tower.
Title: Re: Advice Please
Post by: cherrybergher on September 07, 2016, 12:22:17 pm
So the buttons on my digital display stopped working today, I contacted Bradley and they are sending me a new display.  Question is; how difficult is it to replace the display on a digital smoker, I have only used the unit perhaps a dozen times, and I'm just wondering if perhaps it is merely dirty.  I didn't want to open the generator before speaking with bradley fearing it may void my warranty. 

I reviewed the "how to" off of the susanarmor website and those directions seem straightforward

Otherwise all the components are working well, including all the other parts of the generator.

Any suggestions or advice always welcome
Title: Re: Advice Please
Post by: Habanero Smoker on September 07, 2016, 01:07:00 pm
It should be fairly easy. If you have downloaded the recipe site recipes, and GS Read, open the file. Navigate to

"Bradley Smoker FAQ's" -->
"Digital Smokers Model" -->
"Why won't my Digital Bradley Smoker turn on; (either the smoke generator or the main cabinet)?".

There will be some instructions there, plus links to how to open the generator.
Title: Re: Advice Please
Post by: cherrybergher on September 07, 2016, 01:13:30 pm
thanks habs, I'll give that section a look
Title: Re: Advice Please
Post by: TedEbear on September 07, 2016, 07:41:53 pm
The recipe site is still online, you just have to click on an archived version that includes the FAQ's.

Here's one:  Bradley Smoker FAQ's (https://web.archive.org/web/20151005021046/http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s)

Title: Re: Advice Please
Post by: Habanero Smoker on September 08, 2016, 02:13:08 am
You're welcome.

The reason I'm referring to other sources, and writing up the responses is because I don't know how long that backup will exist, and don't want to possibly create more broken links, if that alternate site is brought down.
Title: Re: Advice Please
Post by: cherrybergher on September 08, 2016, 05:30:16 pm
Thanks TedEBear
Title: Re: Advice Please
Post by: TedEbear on September 10, 2016, 02:51:38 pm
The reason I'm referring to other sources, and writing up the responses is because I don't know how long that backup will exist, and don't want to possibly create more broken links, if that alternate site is brought down.

I guess we could also give them links to the recipe files in this thread, which contain the actual recipes, FAQs, user modifications, pics, etc.  As long as Google Drive never goes away, the Recipe_v4 file that I uploaded there will always be available.  I'll never take it down.

Recipe_v4 (https://drive.google.com/file/d/0Bxke58Q2eXnBcXlFTWxaMnAtcnM/view)

Recipe_v5 (https://drive.google.com/file/d/0B7Dnl_qvQ1j1d3hjYkYwVmpYc1U/view)





Title: Re: Advice Please
Post by: Habanero Smoker on September 11, 2016, 01:39:39 am
The reason I'm referring to other sources, and writing up the responses is because I don't know how long that backup will exist, and don't want to possibly create more broken links, if that alternate site is brought down.

I guess we could also give them links to the recipe files in this thread, which contain the actual recipes, FAQs, user modifications, pics, etc.  As long as Google Drive never goes away, the Recipe_v4 file that I uploaded there will always be available.  I'll never take it down.

Recipe_v4 (https://drive.google.com/file/d/0Bxke58Q2eXnBcXlFTWxaMnAtcnM/view)

Recipe_v5 (https://drive.google.com/file/d/0B7Dnl_qvQ1j1d3hjYkYwVmpYc1U/view)

Just a reminder that those files are of no use unless the user also downloads and installs the GS Reader. Which should be done first.
GS Read v2.8 (https://drive.google.com/file/d/0B7Dnl_qvQ1j1bzN0QzZqek1vUW8/view)

After the recipe site went down I quickly remembered the phrase "Never say never." :(
Title: Re: Advice Please
Post by: cherrybergher on October 16, 2016, 06:56:42 pm
Wondering if you finish your pork butt in the house on 225-235 is it necessary to foil wrap at any point? or can I do it as I would do my butt in the bradley (no foil) for the entire cook?

When I do mine in the bradley, we just put it in and spritz once after aprox 3 hrs, and then shut the door and let the magic happen.

Any pointers welcome and appreciated

Thanks
Title: Re: Advice Please
Post by: Habanero Smoker on October 17, 2016, 02:01:30 am
At 225°F - 235°F, you do not need to foil or spritz.

Just additional advice. I've been a KCBS judge since 2009, and have seen a lot of changes going on in competition barbecue. Many teams are switching to "hot" and fast and getting very good results. "Hot" and fast could be temperatures ranging from 275°F - 325°F; so you may want to try a higher temperature once you transfer the butt into the kitchen oven, but with these temperatures you need to place the butt in a pan, and cover with foil. I know of one team that is barbecuing his back ribs at 350°F, and is winning; a lot.

I have hot in quotation marks, because in the culinary field (depending on source), any temperature up to 300°F is considered slow cooking. If you look are pulled pork recipes that are designed to cook in your kitchen oven, they are using temperatures of 325°F - 350°F
Title: Re: Advice Please
Post by: cherrybergher on October 17, 2016, 03:35:51 pm
Thanks as always Habs, I appreciate the insight very much
Title: Re: Advice Please
Post by: cherrybergher on May 30, 2017, 08:39:23 pm
So It's been just about a year, and I discovered this after I wasn't getting the usual response from my 4 rack today.  Fortunately, no expensive meat was lost as it was just stuffed peppers and some sausage (all edible)

(http://i1082.photobucket.com/albums/j368/javathedog08/IMG_1698_zpst6ozf3d8.jpg) (http://s1082.photobucket.com/user/javathedog08/media/IMG_1698_zpst6ozf3d8.jpg.html)

As you can see just over 100 after about 30mins

(http://i1082.photobucket.com/albums/j368/javathedog08/IMG_1699_zpsemculkqg.jpg) (http://s1082.photobucket.com/user/javathedog08/media/IMG_1699_zpsemculkqg.jpg.html)

I guess it's time for a replacement element, i'm just trying to source one locally before I order two (so I have a spare for next time) It doesn't sound difficult.  I found this on the recipe site FAQ.

Bradley Smoker FAQ's - Answers
Submitted by: Brian


Q. How do I change the heating element?

A. Compliments of Brian; Bradley Tech.
Replacing the heat element is a fairly easy task.
Start by UNPLUGING THE SMOKER FROM THE WALL OUTLET.

Open the smoker door and remove the four Phillip's head screws (two in each side of the white porcelain insulators)

Take a good look as to how the wire guard and reflector are installed and remove them. If you have a digital camera take a picture of how it is assembled prior to removing them.

Gently pull the heat element out slightly about 1 inch or so (don't pull to far or you will pull the wires off the plug in the rear of the tower)

Remove the nut on each end of the heat element and remove the element. If you have a multimeter, after removing the heat element you can check it. If you get a reading of 27 - 32 OHMs, your heat element is good. If it is good, something else is causing the problem.

To install the new element reverse the above steps.

BE CAREFULL WHEN TIGHTENING THE SCREWS ON THE INSULATORS THEY ONLY NEED TO BE SNUG.

If your new element does not work double check that you didn't pull a wire off the back plug.



I don't own a multi meter so hopefully this works.   If anyone has anything to add I'm all ears.  Thanks!

Title: Re: Advice Please
Post by: Habanero Smoker on May 31, 2017, 01:52:12 am
It is easy to change them.

I always thought that the element just blew out light a incandescent bulb, not generally fade out. At least the one failure I had just blew out. Though it seem you do have more darken areas on the end than usual.
Title: Re: Advice Please
Post by: cherrybergher on May 31, 2017, 05:37:18 am
It is easy to change them.

I always thought that the element just blew out light a incandescent bulb, not generally fade out. At least the one failure I had just blew out. Though it seem you do have more darken areas on the end than usual.

Thanks Habs, I'll let you know how I make out
Title: Re: Advice Please
Post by: TedEbear on May 31, 2017, 06:01:58 am
If you have a multimeter, remove the wire off one end and check the resistance across the element.  A good element will show around 27-32 ohms across it.

(http://i23.photobucket.com/albums/b355/roadijeff/Food/P6210380_zps303ebdb5.jpg)


Title: Re: Advice Please
Post by: cherrybergher on May 31, 2017, 07:55:23 am
Thanks for the pic Ted
Title: Re: Advice Please
Post by: cherrybergher on May 31, 2017, 12:09:15 pm
So my wife did a great job replacing what I now feel was a weak element from the factory when I fist got the smoker.  This is what 250 degrees looks like in about 35mins with no puck burner on

Thanks for the tips

(http://i1082.photobucket.com/albums/j368/javathedog08/IMG_1701_zpsy8dmme2l.jpg) (http://s1082.photobucket.com/user/javathedog08/media/IMG_1701_zpsy8dmme2l.jpg.html)
Title: Re: Advice Please
Post by: cherrybergher on July 10, 2017, 08:46:48 am
So I've had my digital 4 rack for just over a year.  I've done about 5 or 6 butts (of the 6, 2 were great the rest were just ok) all separately, till yesterday.

I did two simultainiously, (both 6.5lbs) this one in the picture took 11:40 mins started on the 3rd rack from the top

(for the first 7 hrs then I moved it down one spot after I took the bottom one out.  I think that was a that was a mistake)

I did the second one on the 4th rack, and it was at 200 degrees in just over 7 hrs but was underdone when we went to pull it after resting it.  My Igrill2 read the temp between 225-240, above the top butt.  So I estimated that it was likely hotter (260ish) for the lower one.  I didn't use a foil drip pan as I find them too heat restrictive.  The one in the picture turned out great.  Just a bit darker than I wanted (but tasted excellent, texture was ok too) 

Was it just a matter of that bottom butt getting too hot too fast, it didn't even stall? Is there a secret to doing them at the same time?  Or should I just do one at a time?

I welcome your input
(http://i1082.photobucket.com/albums/j368/javathedog08/IMG_1733_zpsfsc0rejf.jpg) (http://s1082.photobucket.com/user/javathedog08/media/IMG_1733_zpsfsc0rejf.jpg.html)
Title: Re: Advice Please
Post by: Habanero Smoker on July 10, 2017, 01:44:47 pm
If you are cooking multiples butts in the Bradley, rotating the butts top to bottom, and rotating the trays 180 degrees is very important. If doing more then one butt I would rotate every four hours, and change the water bowl, when I am awake. For overnights I would rotate before going to bed, and I would rarely sleep more than six hours when doing an overnight cook. Then check the butts, if not done, rotate again.

For cuts like butts, brisket and ribs, I go by doness not temperature. I use temperature as a guide, and will check for doness with a fork. If the fork slides in easily and twist, the butt is ready. A variation of this, many use the temperature probe, and when it slides in and out like a hot knife going through butter; they consider that done.
Title: Re: Advice Please
Post by: cherrybergher on July 10, 2017, 02:36:27 pm
Thanks for the tips Habs, very much appreciated, I've always been curious about multiple items.  I rotate for ribs, but have been curious about butts.  And would you wrap in foil also if you were staisfied with the color?
Title: Re: Advice Please
Post by: Habanero Smoker on July 11, 2017, 01:47:52 am
I'm kind of subjective when I smoke/roast my butts in the Bradley. It is one of the few items I will still barbeque in the Bradley. I just can't duplicate the flavor profiles I get smoking pork butts in the Bradley as I would using my charcoal cookers. Therefore; to get the flavors I want I never foil my butts when using the Bradley; but if you are having problems you mentioned, foiling will most likely help.

The method I use is to preheat the Bradley to 225°F - 250°F. Place the butt(s) in the Bradley, and set the temperature to 200°F. Smoke/roast - rotating if you have multiple butts. When the internal temperature reaches 175°F (measured in several areas) start testing for doness; using the fork method. When I had the single element; nine times out of ten they would be done at this point. Since adding the second element, I have to past 175°F, but usually don't have to go any higher than 180°F. I feel this give the pork a better texture, never dry or mushy. There may be a few fat pockets left that need to be discarded.

For pulled pork the color doesn't matter to me as much as the flavor of the bark. Before shredding the butt I "shave" the bark off. I next use a sharp knife, chop the bark into small pieces, and add the chopped bark back into the pulled pork. If I'm pulling multiple butts, after shaving the bark off, I place the bark in a food processor, and chop it until it is in smaller bits. I don't like chopping it too fine; maybe about 1/4" squares.
Title: Re: Advice Please
Post by: cherrybergher on July 11, 2017, 07:20:38 am
tremendous advice, thank you my friend