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Recipes in development / Re: Pickled sausages and eggs.
« Last post by Habanero Smoker on Today at 02:58:45 am »
When I pickle smoked foods, I now allow it to "bloom" for a few days. I don't think vacuum sealing is necessary. Just place the items in a sealable bag, and expel as much air as possible. If I don't allow it to bloom, it seems too much of the smoke that has adhered to the outside of the food dissolves into the brine, and is not drawn into the food. My theory is that this time may give the smoke more time to chemically change and provide a better bond with the food.

Don't throw the pickling juice out when the all the eggs and/or sausage is gone. You can use that pickling juice in a lot of recipes. Just taste it first. It may be too smoky to use as is, and may need to be mixed with other pickle juice to cut down on the strength of the smoke flavor. Use it in place of vinegar that is called for in recipes. As a marinade for vegetables and meats. Some people drink pickle juice. There is even a recipe for pickled chicken, in which you marinade the chicken in pickle juice, prior to cooking. I haven't done this recipe yet, but will try it; since I already use a recipe that brines chicken in a vinegar brine solution. Now that I'm writing this; I may try pickle juice the next time I grill some Cornell Chicken.
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Recipes in development / Re: Pickled sausages and eggs.
« Last post by rnmac on June 20, 2018, 07:53:11 pm »
The brine I am going to use was posted by Woodlawnsmoker and this is it.
18          extra large smoked eggs
4       C.    Apple Cider Vinegar
1       C.    Water
   ½    C.    White sugar
3          fresh, smoked jalapeno peppers
1          smoked large red onion
3          cloves smoked garlic, coarsely chopped
2          bay leaves
4          small red hot peppers from our garden
2       T.    Franks Red Hot sauce
1    ½   T.    Kosher Salt
1       t   Pickling Spice

I brought everything to a low boil, covered and let simmer for 10 minutes.  I cold-smoked the hard boiled eggs for 1 hour and 20 minutes, I used hickory.  I covered the eggs with the brine and into the fridge to get extra ripe for the boys.

I was thinking about mixing the eggs and sausages together. That's why I was wondering if I
needed to bloom either of them.
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Recipes in development / Re: Pickled sausages and eggs.
« Last post by Orion on June 20, 2018, 06:31:11 pm »
I think straight into the brine will give you the same results as waiting 2-5 days. I believe they are smoked at manufacture so your extra smoking will bump and liven it up a bit.

Perhaps you should try both methods and do a blind taste test with someone to see what they think.

Can you give us some idea what brine you are using?

 I know many years ago I would use the pickle brine from my home canned dill pickles. It was basically vinegar, salt, sugar, pickling spices and garlic cloves with a red cayenne pepper for heat. It was well aged too as the pickles always sat for a year before opening. I remember slicing the sausage diagonally about 2" long and it developing a real "snap" after a month in the brine. I just bought sausage and put it straight into the brine without  additional smoking but I think yours is a great idea.
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Recipes in development / Pickled sausages and eggs.
« Last post by rnmac on June 20, 2018, 02:31:04 pm »
Hello all.

I have some P.C. Original Smokies. They are a fully cooked pork sausage & pretty tasty on their own.
I am planning on smoking them along with some hard boiled eggs and then pickling them.

What I am wondering is if I should vac seal them for two to five days to let them bloom
before putting them in the brine or just put them in the jar right out of the smoker?
Once again, thanks in advance for any advice. Randy.
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Introduce Yourself / Re: I am NOT a Happy Camper ...
« Last post by TMB on June 19, 2018, 01:55:30 pm »
Sorry you have had issues, min is 9 years old and still going.   Only had to replace the element one time and clean the puck feeder one time other than that it's still chuggung along

Altough now I use an A-Mazing smoker tube for the smoke because of cost   
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Introduce Yourself / Re: I am NOT a Happy Camper ...
« Last post by Orion on June 19, 2018, 10:21:54 am »
I can understand your frustration.

5 years after purchase is a little long in expressing your dissatisfaction particularly if you had problems from the beginning.

As far as I know Bradley smokers are made in Canada and the head office is in BC. I could be wrong as I recall an announcement regarding production changes.

One thing I do know is that their customer service and response to questions and problems is second to none. I'm confident if you express your concerns in a diplomatic and civil manner to their customer service agents they will listen intently and resolve your situation to your satisfaction.
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Introduce Yourself / I am NOT a Happy Camper ...
« Last post by Mark Andersen on June 19, 2018, 09:25:17 am »
I was given  Bradley BTIS1 as a present from my mother in law.
I have had it for five years and I have had nothing but problems with it.
Almost immediately the plastic on the base of the smoke tower started to crack and fall apart.
The pucks refuse to feed properly, it'll feed them when it wants to.
I've had it disassembled more often to try and fix it than I have actually used it.
I'VE USED IT LESS THAN A DOZEN TIMES !!!
Considering the almost $500.0 CA, that my mother in law paid for it, I was suprised at how cheaply constructed this unit is.
There is a reason that American industry is failing and Bradley products are a SHINING EXAMPLE of why that is happening.
I would have returned it but my mother in law had lost her receipt for it.
Will I recommend Bradley Smokers to my friends and family - A RESOUNDING NO !!!
Rebuttal ?
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The Digital Smokers (BTDS76P & BTDS108P) / Re: 2nd Element, Fan and Burner Mod
« Last post by Orion on June 17, 2018, 08:15:48 pm »
One note, don't overtighten the tiny nuts on the element terminals. Just snug … probably about 15 inch pounds only.
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The Digital Smokers (BTDS76P & BTDS108P) / Re: 2nd Element, Fan and Burner Mod
« Last post by Orion on June 17, 2018, 08:13:34 pm »
Excellent questions Gorillamotors.

To connect the second element to the terminals on the first element you must use high temperature wire of at least 14 gauge.

I salvaged wire from underneath the stove top of a used range. The wires supplying the stove tops elements with current is what you want. It is easily recognized by the fibrous sheathing it uses for insulation. Not the wiring that is found in the back of the range which has a plain plastic insulation. If you look carefully you can find lengths of the appropriate wire that already has ring terminals on one end. Just undo the existing terminal and cut yourself a piece about 4 inches long. Then find another the same and salvage that in the same way.

Once your second element is roughly located in the smoker you can then cut your salvaged wires to the correct length and put a second ring terminal on each salvaged wire and there you have your jumpers.

Yes in regards to notching the ceramic blocks. While they were apart I used a die grinder to grind a small notch in both halves of each block assy to allow the new wire to pass through from the original element to the second element. Each half was notched half moon and when the two blocks were then reassembled it formed a small hole for the jumper wire.

Find yourself an old stove or go to an appliance repair shop and they will fix you up with 12 inches of high temp 14 gauge wire to create your jumpers.

I can tell by your wording that you totally grasp the concept and should have no problem finishing your mod. One thing I did was mark the ceramic blocks with a jiffy marker before disassembly to simplify reassembly. Take a picture or two if you feel its needed. Good luck GM and don't hesitate to ask any more questions. Happy smoking!   
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The clamps I used are: two 3/4" with the rubber sleeves removed. These I positioned and centered over the ceramic end caps on the 2nd element to more or less locate it correctly. These two are a loose fit to allow the ceramic ends to expand with heat and not crack.

The 3rd clamp is 3/8" and it is a snug fit on the element itself to ensure it does not shift. The attach hardware and standoffs are all 3/16" .
You should put an second fusible link inline with the second element to ensure it's current is disrupted in the event of an overheat or fire.

What wires do you use at each end of the second element to the first element? Where do you get them? Also, do you remove some of the ceramic material that holds the heating element in place (not on the heating element itself) to make way for the wiring?

Jim
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