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#41
The Digital Smokers (BTDS76P & BTDS108P) / Smoker due to winter?
Last post by lauryfriese9 - April 01, 2024, 03:20:56 AMI live in Nebraska and was wondering when you are unable to use your smoker due to winter?
#42
The Digital Smokers (BTDS76P & BTDS108P) / Re: Outdoor Temperature
Last post by Habanero Smoker - April 01, 2024, 03:18:40 AMHi erikamills;
Welcome to the forum.
Yes! You can still achieve good results, even in colder weather. But it depends on how cold it is. Your cook times may be longer, because the smoker's 500w element takes much longer to get to your set temperature. If it is too cold, it may not reach your set temperature. Colder weather is a good time to cold smoke.
There are ambient cold temperatures that will prevent your smoker from functioning. This is especially true for the digital models. The P10 will not operate if the ambient temperature is below 17F, and I expect that will be similar for the other digitals. The original Bradley's can operate at a slightly lower temperature.
Welcome to the forum.
Yes! You can still achieve good results, even in colder weather. But it depends on how cold it is. Your cook times may be longer, because the smoker's 500w element takes much longer to get to your set temperature. If it is too cold, it may not reach your set temperature. Colder weather is a good time to cold smoke.
There are ambient cold temperatures that will prevent your smoker from functioning. This is especially true for the digital models. The P10 will not operate if the ambient temperature is below 17F, and I expect that will be similar for the other digitals. The original Bradley's can operate at a slightly lower temperature.
#43
Introduce Yourself / Re: New Bradley owner
Last post by Vight1961 - April 01, 2024, 03:00:42 AMYou can use a larger pan of water which can help maintain humidity for a longer period of time. I see many people often do this by placing a larger foil pan on the bottom rack to increase the water capacity. This can help you avoid having to refill the water pan frequently.
#44
The Digital Smokers (BTDS76P & BTDS108P) / Re: Outdoor Temperature
Last post by erikamills - March 31, 2024, 08:03:19 PMWhile outdoor temperature can have an impact on the smoking process, it is possible to achieve good results even in colder weather.
#45
Cold Smoking / Smoking Cheese: How long is to...
Last post by Nibs50 - March 30, 2024, 03:42:08 PMHi folks!
We smoke a lot of cheeses here on our digital Bradley smoker and have been doing it for many years, with good results. We usually smoke our cheeses for 2 hours using either apple, maple or hickory - depending on the cheese - and vacuum seal and rest for a couple of months.
I read a few online smoking forums in addition to this one, and have found something that intrigues me. One user in another forum smokes his cheeses for a minimum of 12 hours - he also utilizes a cold attachment/Bradley smoker setup and uses the Bradley apple bisquettes. This user submitted photos of his smoked cheese and I must admit - the coloring on his smoked cheeses is wonderful, but I am skeptical about the smoking time, which, to me, seems excessive.
Does anyone smoke their cheeses for more than 2 hours? Has anyone tried smoking for 12 hours? What were your results like?
We smoke a lot of cheeses here on our digital Bradley smoker and have been doing it for many years, with good results. We usually smoke our cheeses for 2 hours using either apple, maple or hickory - depending on the cheese - and vacuum seal and rest for a couple of months.
I read a few online smoking forums in addition to this one, and have found something that intrigues me. One user in another forum smokes his cheeses for a minimum of 12 hours - he also utilizes a cold attachment/Bradley smoker setup and uses the Bradley apple bisquettes. This user submitted photos of his smoked cheese and I must admit - the coloring on his smoked cheeses is wonderful, but I am skeptical about the smoking time, which, to me, seems excessive.
Does anyone smoke their cheeses for more than 2 hours? Has anyone tried smoking for 12 hours? What were your results like?
#46
Meat / Re: Smoked pork shoulder
Last post by Habanero Smoker - March 27, 2024, 03:01:32 AMI would be interested in the outcome.
The key is a moist surface. If by chance, the surface is not most when you take it out of the oven to place it in the smoker, you should spritz it. Plain water will be fine.
I have a few types of charcoal and pellet cookers, but I will only use my Bradley when I make pulled pork. :-)
The key is a moist surface. If by chance, the surface is not most when you take it out of the oven to place it in the smoker, you should spritz it. Plain water will be fine.
I have a few types of charcoal and pellet cookers, but I will only use my Bradley when I make pulled pork. :-)
#47
Hot Smoking and Barbecuing / Re: Small Piece of Brisket
Last post by Nardozzi - March 27, 2024, 02:20:53 AMSome members will lay bacon on a rack, and place that above the rack that contains the brisket. The fat from the bacon drips on the brisket below, and baste it as it cooks. I've never tried this, since it will alter the taste of the brisket.
#48
Introduce Yourself / Re: Hey
Last post by NellyAurora - March 27, 2024, 01:49:49 AMQuote from: rhon4 on January 15, 2024, 03:05:11 AMHello all. I'm new to smoking, got a Bradley for my birthday. Tried a few things and getting to know my smoker. I've done some good stuff and some heardle 80s that were ok but dry. I'm here to learn and get some recipes to try.
Welcome. Let's explore recipes together.
#49
Meat / Re: Smoked pork shoulder
Last post by jaydeestude - March 26, 2024, 06:21:25 PMThanks. Lots of good information. Might still try, just as a experiment.
#50
Meat / Re: Smoked pork shoulder
Last post by Habanero Smoker - March 26, 2024, 02:09:47 PMSmoke reacts to meat in two basic ways; smoke penetration, and smoke adhesion.
Smoke penetration is when the compounds in the smoke will interact with the meat proteins and sugars, and actually penetrate the meat. At a certain temperature, the meat will no longer absorb the smoke compounds. Most say this temperature is 140F, at the surface. Under ideal conditions, you may get 1/4-inch smoke penetration. My theory is; that since there is a chemical reaction going on, there will definitely be a slight change in flavor, then if the smoke just adhered to the surface. Just a side note; there is one school of thought that when you apply rubs, that will hinder smoke penetration
Smoke adhesion is when the smoke compounds adhere to the surface of the meat. Though smoke will not penetrate more than 1/4-inch, you can still have smoke adhere to the surface of the meat; as long as the surface has moisture. Other than just bonding to the surface, there is no other chemical reaction, between the meat and smoke. Keep in mind that smoking meat too long will create a bitter acrid taste.
To answer your question, will the smoke penetrate; that answer would most likely be no. The surface of the meat would be beyond 140F. At 140F, the structure of the protein molecules changes. After several hours in the oven, the meat surface should still be moist, so when you place it in the smoker the smoke should adhere to the surface, and that should give you some smoke flavor. If it is not moist, the smoke will not adhere as much.
When I smoke pork butts, I smoke them fully in the smoker. Before I pull the meat, I shave the bark off, chopped that up and mix it in with the rest of the pulled pork. The bark has a lot of smoke flavor, and doing it this way, distributes the smoke flavor throughout the pulled pork.
So if you apply smoke at the end of the cook, and that smoke adheres to the surface of the butt, you should have some smoke flavor, but it would most likely be less and have a slightly different taste.
Another way you can smoke your butts fully in the smoker, and cut down on the cook time is to foil your butts after the bark is set. What I mean, when you can scrape the surface of the meat with the back of your fingernail, and the bark doesn't come off, it is set. This is generally with the internal temperature reaches the 165F - 170F mark. At this point you can wrap it in foil (or butcher paper if you prefer), and this will cut down on the overall time it will take to finish. If the bark is not set, and you wrap it, all your seasonings will be "washed" off.
Smoke penetration is when the compounds in the smoke will interact with the meat proteins and sugars, and actually penetrate the meat. At a certain temperature, the meat will no longer absorb the smoke compounds. Most say this temperature is 140F, at the surface. Under ideal conditions, you may get 1/4-inch smoke penetration. My theory is; that since there is a chemical reaction going on, there will definitely be a slight change in flavor, then if the smoke just adhered to the surface. Just a side note; there is one school of thought that when you apply rubs, that will hinder smoke penetration
Smoke adhesion is when the smoke compounds adhere to the surface of the meat. Though smoke will not penetrate more than 1/4-inch, you can still have smoke adhere to the surface of the meat; as long as the surface has moisture. Other than just bonding to the surface, there is no other chemical reaction, between the meat and smoke. Keep in mind that smoking meat too long will create a bitter acrid taste.
To answer your question, will the smoke penetrate; that answer would most likely be no. The surface of the meat would be beyond 140F. At 140F, the structure of the protein molecules changes. After several hours in the oven, the meat surface should still be moist, so when you place it in the smoker the smoke should adhere to the surface, and that should give you some smoke flavor. If it is not moist, the smoke will not adhere as much.
When I smoke pork butts, I smoke them fully in the smoker. Before I pull the meat, I shave the bark off, chopped that up and mix it in with the rest of the pulled pork. The bark has a lot of smoke flavor, and doing it this way, distributes the smoke flavor throughout the pulled pork.
So if you apply smoke at the end of the cook, and that smoke adheres to the surface of the butt, you should have some smoke flavor, but it would most likely be less and have a slightly different taste.
Another way you can smoke your butts fully in the smoker, and cut down on the cook time is to foil your butts after the bark is set. What I mean, when you can scrape the surface of the meat with the back of your fingernail, and the bark doesn't come off, it is set. This is generally with the internal temperature reaches the 165F - 170F mark. At this point you can wrap it in foil (or butcher paper if you prefer), and this will cut down on the overall time it will take to finish. If the bark is not set, and you wrap it, all your seasonings will be "washed" off.