Hello all,
Been using the Bradley for a short time now and new to the board. I have a question about the heating elements. In particular, do you have to have both elements on to get the inside temp to 200 or can you shut down the smoker part after 4 hours and let the main heater takeover and hold a 200/210 temp
Cheers Mark
Hi mschafer and welcome to the forum.
You can do either. If you are having trouble maintaining temps because of cold weather or wind you can leave the smoke generator on. Lots of people run both all the time.
Mike
I run both at the same time, if need be I'll adjust the temp slide.
Thanks for the reply's..
I have both heaters on with the top vent closed and the temp set at 210 with a 5lbs boston butt in for the last 7hrs the cabinet temp is stuck at 155 and the meat temp is 130. It's about 60 outside light wind and the unit is out of the sun. I was just expecting the cabinet temp to be hotter Could there be something wrong or is this normal?
MS
MS
You should open your vent some, usually at least a 1/3 of so. By having it closed will gum up your smoke generator. Also by having our vent closed the moisture can't escape and it (the moisture) absorbs the heat making it more difficult to reach your target temp.
Mike
MS
Also make sure your tower heater is turning red hot.
ike
Thanks Mike, That just occurred to me before you posted when I did it the temp dropped so I'm waiting to see if it will catch up. I'm still a little unsure why the cabinet temp is so low? any ideas.
Mark
Mike,
Tower heater bar does not look red.
Mark
mschafer,
Do you have the Original or digital? If Original, back the slider off a bit from full on and see if that makes a difference.
Arcs_n_Sparks
MS
What does your display show on the right side? (on the smoke generator)
You may want to try and unplug and replug the power wire going from the smoke generator to the tower.
Mike
Mike your a genius and I owe you some beers. earlier in the day the dog wondered out and I shooed him inside but he caught a foot on the cord I didn't think anything of it at the time but I just checked the cord and it was loose so it was running on the smoker alone, now the temp went up 60 degrees in 3 minutes.
Next question should I scrap the butt?
Mark
No problem Mark.
I don't know about the butt. It's not like it's ground meat or something like that which would be a lot worse. I've had big loads of butts that took a long time to get over the 140 mark. If it was me I'd probably continue on but it's your call, you don't want anybody sick either.
Hopefully some others will chime in here as well.
Mike
Mike,
I'll finish out the cooking process and see how it looks.
I'm serious about the beers, do you ever get to Ohio?
Mark
Great offer Mark! ;)
I don't get down that way much, but if I ever do... look out! :D
I just grabbed a cool one... I pretend it was from you. ;D
Hey Mark, Thanks for the beer!
Mike
Mike,
If it's not a cheap beer It's not my brand, Here's a PBR to ya. Thanks again
Mark
Mark
I'm having an Alexander Keiths India Pale Ale. Mmmmm.... great beer! ;)
Here's a link...
http://www.keiths.ca/?monthField=1&dateField=1&yearField=60
Mike
Mike,
Your a high class guy, sometimes quality is better than quantity.
Mark
Quote from: mschafer on May 18, 2008, 03:03:42 PM
Mike,
Your a high class guy, sometimes quality is better than quantity.
Mark
I think there would be some that argue with that comment! :D
I'm kinda partial to both! ::)
Mike
Mark
Hows your temp coming now?
Mike
Mike,
Internal temp is at 150 cabinet is holding at 210 I think it's a wait and see at this point but it's a big sigh of relief to know it was me and not the machine. I'll let the meat go and try again next week if need be.
Mark
I'm sure it'll be fine mschafer. You'll be chowing in no time.
Here's my plan check me if I'm wrong. Bring butt to 190 pull meat out, FTC till morning and separate meat and bag. Reheat and eat big for dinner.....then try again next weekend.
Mark
Quote from: Mr Walleye on May 18, 2008, 01:35:19 PM
No problem Mark.
I don't know about the butt. It's not like it's ground meat or something like that which would be a lot worse. I've had big loads of butts that took a long time to get over the 140 mark. If it was me I'd probably continue on but it's your call, you don't want anybody sick either.
Hopefully some others will chime in here as well.
Mike
Mike's has had big loads of butt's... ;D
I found that funny!! But would agree cook until done, and go from there! Sorry M!!
C
Mark welcome to the site and dont worry bout the plug I had the same thing happen when I first started. By the way I wouldnt worry bout the pork being bad...but ive been known to have an iron gut!!
Quote from: westexasmoker on May 18, 2008, 05:47:04 PM
Mike's has had big loads of butt's... ;D
I found that funny!! But would agree cook until done, and go from there! Sorry M!!
C
Yaa... now that i read that... I probably could have wrote that a little better. :o
Oh well... I got a big load of butt that follows me around all day! :D
Mike
I went ahead and tore it up about midnight, I will say that it was just ok, it will get eaten but I have higher expectations for the coming weekend. The wife is taking the kids to her moms and my fishing pals will be over with plenty of the cheap brew and maybe I will spring for some good stuff to toast the Walleye man. Thanks for all the help and encouragement folks
Mark