BRADLEY SMOKER | "Taste the Great Outdoors"

Bradley Smokers => The Black Bradley Smoker (BTIS1) => Topic started by: Fair-chase on June 13, 2008, 05:49:47 am

Title: cooking with bricks
Post by: Fair-chase on June 13, 2008, 05:49:47 am
 I've tried this on the last three smokes,and I think it really helps, really helps when its cold outside.

 I used 3 bricks placed on an extra rack on the bottom shelf.

 I preheat to 350 and place on bottom rack when i put the meat in this helps the obs get to operating temp alot quicker.

 Before bricks when ever I opened the door it would take atleast 30 minutes for the obs to recover. The heat stored in the bricks really cuts down on recovery time .

 Also with the extra heat holding mass of the bricks I notice my obs and pid cycling a lot less.
Title: Re: cooking with bricks
Post by: FLBentRider on June 13, 2008, 06:25:11 am
I usually keep one or two foil-wrapped bricks handy for this purpose. I put one under the bisquette runway and one on the V-tray if it will fit.
Title: Re: cooking with bricks
Post by: West Coast Kansan on June 13, 2008, 07:23:34 pm
Using the whatever size foil pan that fills the bottom of the bradley filled with hot water also works well and has the capacity to not require changing on a long smoke.   Either way it is a great tip.  :)
Title: Re: cooking with bricks
Post by: hillbillysmoker on July 03, 2008, 10:04:18 am
I use old time flat irons in mine wrapped in foil. Also works well.
Title: Re: cooking with bricks
Post by: Duster on July 04, 2008, 12:39:33 pm
I have been useing feild stone stacked in around my water bowl, it seems to work great for me.
Title: Re: cooking with bricks
Post by: FLBentRider on July 04, 2008, 02:45:21 pm
It just occurred to me to perhaps use an old cast iron frying pan as a water bowl. It would have higher capacity for spent pucks, and make a great heat-retainer. It could be a problem to empty. Hot and heavy are good combos for some things, but not necessarily cooking....