Recent Posts

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Accessories / Re: Curing cabinet
« Last post by Gafala on September 18, 2017, 09:43:17 am »
That would work I used a small soda refer for mine, and a custom PID cabinet for the controls. It works great when not in use as a curing cabinet I can still use it as a soda refer. I used three PID'S from Auber,  heat temperature controller , humidity controller ,cooling temperature controller and the cabinet is from Auber all of the electrical parts plugs are from Jamco in Belmont California all holes were made with hole punches and squared as needed with a nibbler punch. I don't have a drawing for the wiring I just know how to do things like that.

Accessories / Curing cabinet
« Last post by kmarr on September 18, 2017, 07:09:16 am »
Would a tall wine cooler work for a curing cabinet or do you need a frost free fridge
Thanks Kelly
Introduce Yourself / Re: Digital smoker: can only set to no more than four hours?
« Last post by Habanero Smoker on September 18, 2017, 01:33:36 am »
Hi Roy;

Welcome to the forum.

The digital can be set for 9 hours; I believe 9:40 hours to be exact. It looks like an electronic problem. You should either exchange it or call Bradley and they may send you out a new generator.
Introduce Yourself / Digital smoker: can only set to no more than four hours?
« Last post by Rthcool on September 17, 2017, 01:28:23 pm »
I have had an original version of the Bradley smoker for about 6 years. Just bought the digital version.
Seems that the cooking and smoking time can not be set to more than four hours.
Is that correct or am I missing something?
General Discussions / Re: caught fire
« Last post by Habanero Smoker on September 17, 2017, 02:06:36 am »
Hi howiess396;

Sorry to welcome you to the forum in this manner.

It's hard to give a response, without seeing pictures. A lot depends on how severe the fire was, and how much damage it had caused.
Poultry / Re: I'm a bit afraid of this turkey
« Last post by Habanero Smoker on September 17, 2017, 01:59:37 am »
I haven't smoked/slow roasted a turkey in the Bradley in a long time. I would say 30 - 40 minutes per pound is a good guesstimate. I cook until the internal temperature reaches 165°F at the deepest part of the thigh.

A lot depends on the temperature of the turkey when it is placed in the smoker, so let it sit on the counter an hour or two prior to cooking. How fast your smoker can recover and get back to your desired cooking temperature, would be one of the main factors. If you spatchcocked the turkey, or cooking vertically, or horizontally, all require different cooking times. If cooking it horizontally, not trussing the turkey will allow more heat to enter the cavity, thus cooking faster.

After preheating the Bradley set the vent wide open; for at least half the cook time, then you can adjust later - if needed. If it is not cooking fast enough, you can transfer to the kitchen oven and finish cooking at around 350°F - 375°F. This will also crisp up the skin. If it is finished early, you can cover tightly with foil and hold in the smoker at 200°F, for up to an hour. Then transfer to a preheated 375°F oven, for about 40 minutes or until the skin is crisp. I always finish my smoked turkeys in an oven at around 350°F - 375°F to crisp up the skin.

Poultry / Re: I'm a bit afraid of this turkey
« Last post by cathouse willy on September 16, 2017, 07:57:01 pm »
If your kids thought maple was too strong it's a safe bet that they'll find cherry even stronger. A 15 lb bird is not the best place to try a new smoke flavor.I'd stick with the apple.Just my 2 cents.
Poultry / Re: I'm a bit afraid of this turkey
« Last post by Cndngrl on September 16, 2017, 04:54:39 pm »
I've got the turkey hanging out in the brine in the fridge. And I'm ready to rock this bird tomorrow. But here's a last minute question(s). I'm figuring 30-40min per pound, does that sound about right? Also I normally do poultry with Apple. But hubs wants to try it with cherry? Anyone done turkey with cherry? I've tended to stick to Apple for poultry because it gives it a nice flavor, and the one time I tried maple the kids thought the maple was too strong. Any and all thoughts and options appreciated.
Fish / Re: Bradley Smoked Wild Alaskan Salmon
« Last post by Kummok on September 16, 2017, 12:39:39 pm »
Just saw your PM and gave more detailed answer via same...Smoke On!
Fish / Re: Bradley Smoked Wild Alaskan Salmon
« Last post by Kummok on September 16, 2017, 12:22:33 pm »
Glad to see the Silvers turned out well for you! They are a bit drier salmon so I shorten the pellicle forming time and the smoking time/temp for a more moist texture. I also double the brown sugar, don't rinse after bring and have cut down the time/temp considerably since this recipe was originally posted back in 2004...that will result in the more "candied" product that you expected...
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