Recent Posts

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Hi Karlos1969,

Welcome to the forum.

If your generator worked fine on your friends Bradley, and if you did not use your short cord when you swapped out the generators, i would guess the problem is with your short jumper cord, or the jumper cord connector on cabinet. Clean the plug ends, and connector with an electrical contact cleaner. You could use WD40, but that tends to leave a residue that can collect dust and other debris. If that doesn't work, the problem is most likely your cord, and it will need to be replaced.

Let us know how your problem was resolved.
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 >:(
Hi guys newby here
My smoker has decided to not display correct temp in smoker..instead it flashes various temps and makes a clicking noise as it jumps from 165c,0c and a few other numbers in between..
Previously I did have a E code which wouldn’t allow it to do anything which I think was poss a jammed bisque feed but has since rectified itself as I swapped my controller with a mates and it worked without issue on his smoker then I reinstalled it back on mine ..
Cheers in Advance
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Hot Smoking and Barbecuing / Re: 10 Pd Brisket and Pork Butt
« Last post by Ka Honu on January 16, 2020, 03:57:41 pm »
Unless you have a reason you want to separate it into parts or pieces, "hump" the brisket in the middle to fit the rack. As it cooks it will shrink enough to flatten itself. As Habs says, keep it away from the back wall.
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Hot Smoking and Barbecuing / Re: 10 Pd Brisket and Pork Butt
« Last post by Edward176 on January 16, 2020, 02:43:10 pm »
Hello Tommy18938 and welcome to the forum. Let us know how your smoke turns out!!
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Hot Smoking and Barbecuing / Re: 10 Pd Brisket and Pork Butt
« Last post by Habanero Smoker on January 16, 2020, 02:29:22 pm »
Hi Tommy18938;

Welcome to the forum.

If it is already trimmed, and doesn't fit on the rack you should be able to bend it so that it will fit on the rack. You can cut the brisket. If you haven't done so already, watch a few videos of trimming and separating the brisket into two cuts. The thing you need to be careful about is to make sure the brisket or the butt does not touch the back wall. If it touches the back wall grease will flow down the wall, onto the element and cause a fire.

It is alright to use the lower rack for the butt while the brisket is on one of the upper racks. Use your experience from your previous cooks, to get an idea of how long your cook will take. I find that briskets generally take longer than butts. The timing depends on how long it will take for your Bradley to get up to your target temperature. Once it gets to your target temperature the timing shouldn't be no longer than it would take to cook the largest piece.  For example, if you are smoke/roasting just a brisket, it may take two hours to get to your target temperature, and another 14 hours to finish - for a total of 16 hours. If you are smoke/roasting a brisket, and a butt; it may take 5 hours to get to your target temperature, then   an additional 14 hour for the brisket to finish; your butt should also be finished, if not sooner - for a total of 19 hours. Keep in mind the times I'm giving are just examples, your times may be longer. If you find yourself running short on time, you can transfer one or both pieces to the kitchen oven.

When smoking large fatty cuts of meat, change your water bowl at least every 3 hours, during the first 6 hours. Even if your water bowl looks full, it is most likely filled with fat.
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Hot Smoking and Barbecuing / 10 Pd Brisket and Pork Butt
« Last post by Tommy18938 on January 16, 2020, 12:20:54 pm »
Hello all,

I have an Original Bradley that I've used several times for smaller single item smokes. I'm working on a larger smoke this Saturday and have a 10 pd brisket and 8 pd pork butt. On the brisket, the rack is a little too small and I was wondering how to cut it or just stuff it in. I've seen a couple videos showing a brisket folded up on a smaller rack and wanted to know your thoughts.
Now with the brisket on a higher rack, is it ok to pop in the pork butt on a lower one. If it is, how do I time this out? Is it in total volume or per piece. I'm also using a remote thermopro for the brisket. (only have 1 probe)Thanks in advance for your help.
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The NEW Bradley Original Smoker (BS611) / Re: New Bradley
« Last post by Edward176 on January 14, 2020, 11:48:18 am »
Thanks again Hab! I was looking at keeping my Bradley now that I have an idea on what I'm doing:). It makes a lot of great tasting foods, sausage, kabanosy, hams, back bacon, smoked salmon, bacon, turkey, chicken, etc etc. I can't believe how well it works and how easy it is. I was looking at the Weber Smokey Mountain, but the Weber Charcoal Summit is definitely the Cadillac of smokers. I'll start dropping hints for my wife and kids, maybeeeeeeeeee??? 
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The NEW Bradley Original Smoker (BS611) / Re: New Bradley
« Last post by Habanero Smoker on January 14, 2020, 01:34:47 am »
Your welcome. The wood offsets are a good option, and probably will produce the best flavor, but being a BBQ judge, I've spoken with a lot of pitmasters and most say third party temperature controllers don't work well on them. So that is the main reason I never seriously looked into them.

As for the sausage; keep and use the Bradley for that. ;D There are many things the Bradley does well!!!!!

PS
I forgot to mention, if you are looking at the Green Egg or other ceramic grills, take a look at the Weber Charcoal Summit. They work the same way, much lighter, you don't have to worry about the ceramic cracking, and it comes with almost all the accessories you would need. The Amazing Rib site has a good article on it. It is worth the $300 or so, to get the model that has the cart.

Weber Charcoal Summit
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The NEW Bradley Original Smoker (BS611) / Re: New Bradley
« Last post by Edward176 on January 13, 2020, 10:24:03 pm »
Thanks for all the info Hab, its a lot to consider. I wasn't considering a pellet smoker as my neighbour has one and isn't happy with it at all. He loves the taste and smoke flavour better from my Bradley, so a pellet smoker is out. As for a charcoal or offset wood smoker I'm starting to lean in the direction of charcoal smokers. Charcoal and wood chunks seems the way to go, just haven't figured how to hang 15 lbs of sausage in a green egg just yet. Once again thank you.
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General Discussions / Re: The New Bradley P10 5
« Last post by Edward176 on January 13, 2020, 09:54:33 pm »
yeah, I was all excited till I read where it doesn't operate below -10°c (14°f), that'll shut me down for 2-4 months...
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