Recent Posts

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21
Thanks...had to look up a PID.   Would that be more accurate than using a longer cord with the digital model?
22
Yes you could but you will need a longer cables to connect your tower to the generator unless you buy a pid.
23
I have a 4 tray digital smoker.  I am interested in getting the cold smoke attachment, and also building a  cabinet for it where the configuration remains fixed with the cold smoker in use.  Would i still be able to hot smoke in this configuration?  What additional hardware would i need....i assume at least a longer cord?

--pk
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Introduce Yourself / Waves Hello from the North East of England
« Last post by kragbell on Today at 08:18:01 am »
Hi All -

Hoping this forum proves to be a rich resource for future smoking projects and hints / tips for getting best out of the smoker (modding or not!).

Picked up smoker Monday, Seasoned Friday, smoked a pork shoulder for pulled pork Saturday - baby sat it most of the time (12 hours) watching in alarm as the temperature rose & fell but the end result was very edible.

Will be easier once I'm happy setting & forgetting.

Cheers - Andy

EDITS already!  4 rack digital smoker - seasoned with Oak and cooked pork shoulder with Hickory (the two bisquette flavours I received with the smoker).
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The Digital Smokers (BTDS76P & BTDS108P) / Re: I dont unsterstand the heat issues
« Last post by TMB on April 28, 2017, 02:29:04 pm »
I cant explain how your bradley held a constant temperature in that extreme cold but what I would like to know is where on earth do you live that it gets that cold over night this time of year?
Me to?    ??? ??? ??? 

My OBS is straining if the temp drops below 40 degrees  here in Alabama :(    A small cook turns into an over night ordeal  ???
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The Digital Smokers (BTDS76P & BTDS108P) / Re: I dont unsterstand the heat issues
« Last post by Johnny on April 28, 2017, 12:11:34 pm »
I cant explain how your bradley held a constant temperature in that extreme cold but what I would like to know is where on earth do you live that it gets that cold over night this time of year?
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The Digital Smokers (BTDS76P & BTDS108P) / I dont unsterstand the heat issues
« Last post by Danc on April 28, 2017, 08:25:28 am »
Well this will be my first time responding to a post although Ive followed this forum for a couple years now.
After 3 years of sometimes rewarding and sometimes frustrating attempts at sausage making I have finally settled on 5 different sausage recipes that my family and friends all like . Some like enough to actually buy from me over the local shops.
Any way what I really want to comment on is the performance of the Bradley 6 rack digital smoker.
I have read many complaints and so many mods and just don't really understand given the results my 6 rack has consistently delivered for me.
I usually load my Bradley with 20 to 25 lbs of sausage rings or  chubs. I also usually expect 12 to 14 hours for a fool proof and consistant result.
I recently had the need for 25 lbs of Garlic Ham Rings  and the weather was not in my favor.
At 7 pm I heated the Bradley to 120  and the hung the sausage in for an hour.  I then raised temp to 130 and smoked for 40 minutes.(we prefer light smoke)  After 1 hour at 130  I then raised the temp to 150 and shut it up for the night.
The next morning at 8 am I checked  and the sausage had raised to 140 and the Bradley was sitting at 148.
I then raised to 160 and finished the sausage in about 2 hours.   Total 14 hours.  I am very satisfied with this performance.

Now comes the kicker.  My poor little Bradley did this on my back deck and the outside temperature was  WAIT FOR IT  Minus 32 Celsius  all night.
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Meat / Re: smoking a round roast
« Last post by Riders on April 28, 2017, 05:45:50 am »
I was actually going for a medium doneness not medium rare.The roast is about 6 inches at the thickest part. The meal will be served at 6pm tommorow night.. I will start at midnight tonight and go from there gives me i think enough time to do it right. Thanks for all the help will let everyone know how it goes. Either way it will be a meal to remember for sure. Thanks again.
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Hot Smoking and Barbecuing / Re: Pastrami error
« Last post by Hamlet 77 on April 28, 2017, 05:07:35 am »
The oven temp according to the recipe was 86 degrees C, realise that was my first error.

I realised there was an error somewhere as the reading on my Bradley probe said 72 degrees C.

Everything is still a learning experience with each new recipe I use, the final result was great, just not how I got there.
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The Digital Smokers (BTDS76P & BTDS108P) / Re: Frustrated So Far
« Last post by Hamlet 77 on April 28, 2017, 04:52:21 am »
In defence of the trouble free crew, I've had my 4 rack digital smoker a couple of months now and not a problem has been had, including spending the entire Easter weekend both hot and cold smoking, both meat and fish. I read the forum regularly and sometimes wonder if I have bought the right equipment, then I smoke a batch of chicken breasts and realise I am doing the right thing.
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