Recent posts

#21

General Discussions / Re: Digital upgrade

Last post by Habanero Smoker - April 10, 2024, 03:50:20 AM

Hi Charkey,

Welcome to the forum.

Theoretically it can be done, and if you are handy, and comfortable with working with electrical appliances, and drills. It will require additional parts, knowledge of wiring, knowledge of the wire diagram and placement of the sensor, drilling and more. Besides the purchase of the generator, you will need to purchase the digital temperature sensor.

I'm not sure if there are additional parts that may be needed. Go to the Bradley website and download the manual. That will show some information. Also, I don't have the digital, so I'm not sure if the generator support studs of the Original will match the slots of the digital generator.  So, you should check that out as well.

#22

Cold Smoking / Re: Cold smoke in new P 10

Last post by laurawoods - April 09, 2024, 06:19:56 PM

You can use a reliable thermometer to keep an eye on the smoker's internal temperature. Besides, you should experiment with shorter smoke times to see how much smoke you can achieve while staying within the cold smoking temperature range.

Buckshot Roulette

#23

General Discussions / Digital upgrade

Last post by Charkey - April 09, 2024, 06:04:48 PM

I have a black Bradley with the heat control on the bottom front. Can I replace my smoke controller with a digital unit for more precise heat control

#24

Hot Smoking and Barbecuing / Re: Smoking cured sausage to I...

Last post by natalie321 - April 09, 2024, 01:03:39 AM

The smoker temperature can be increased slightly 150-160F to reach 152F internal temp without rendering fat. You should focus on reaching a safe internal temperature 152F over following a strict 4-hour timeframe.

build now gg

#25

The NEW Bradley Original Smoker (BS611) / Re: Puck burner temp

Last post by Habanero Smoker - April 05, 2024, 02:52:16 AM

Sometimes it is very hard to tell. As I read this, it could go either way. Some are more obvious, such as a recent post about a member's smoker shutting down. It gave a list of trouble shooting tips, and in that list it was referring to the bisquettes as pellets. The tips that were listed, could also apply to a pellet grill.

#26

Vegetables, Cheese, Nuts / Re: Smoked Cream Cheese - Not ...

Last post by Habanero Smoker - April 05, 2024, 02:43:15 AM

Hi bekean,

Welcome to the forum.

I had fogotten about this. I may give it another try the next time I'm having a gathering.

#27

Vegetables, Cheese, Nuts / Re: Smoked Cream Cheese - Not ...

Last post by bekean - April 05, 2024, 12:24:37 AM

Using a neutral-flavored oil to coat the cream cheese before seasoning helps the seasonings adhere to the cheese and creates a flavorful crust during smoking. It's a good idea to use low-salt versions of your favorite seasonings, as cream cheese already contains salt.

subway surfers

#28

The NEW Bradley Original Smoker (BS611) / Re: Puck burner temp

Last post by Zamora - April 04, 2024, 07:03:16 PM

I think so

space bar clicker

#29

The NEW Bradley Original Smoker (BS611) / Re: Puck burner temp

Last post by TedEbear - April 04, 2024, 02:29:14 PM

Your detailed description of the puck burner's surface temperature and the observation of white-ish/gray smoke demonstrate your meticulous attention to detail. This level of precision and observation is crucial for troubleshooting and optimizing the performance of the burner. With your commitment to understanding the nuances of temperature and smoke production, you're well on your way to achieving that sought-after thin blue smoke, enhancing the overall quality of your culinary endeavors. Keep up the great work! 

Another AI bot?

#30

The NEW Bradley Original Smoker (BS611) / Re: Puck burner temp

Last post by failingfret - April 04, 2024, 02:12:44 AM

Hi Allgeometry dash unblocked   

I want to know what is the approximative surface temperature of the puck burner. Mine is around 300-315 degree celcius (roughly 575-600 f) and i get white-ish/gray smoke most of the time from various bisquette and i pretty sure inshould get a thin blue smoke. The burner element resistance is 130ohms at the connector

Your detailed description of the puck burner's surface temperature and the observation of white-ish/gray smoke demonstrate your meticulous attention to detail. This level of precision and observation is crucial for troubleshooting and optimizing the performance of the burner. With your commitment to understanding the nuances of temperature and smoke production, you're well on your way to achieving that sought-after thin blue smoke, enhancing the overall quality of your culinary endeavors. Keep up the great work!