Recent posts

#91

Sausage Making / Re: Sausage temp

Last post by mysteryquote - March 04, 2024, 08:10:07 PM

To get the desired dark mahogany coloration in the sausage, it is best to begin with a low temperature, about 130°F, to dry the exterior of the casings. There will be no smoke for the first hour. If you want your smoke to taste its finest, maintain the temperature around 140°F when you apply it. It may be raised to 170°F once the smoke has been sprayed.

coreball

#92

The Digital Smokers (BTDS76P & BTDS108P) / Re: Why does the timer only go...

Last post by arteryofficer - March 04, 2024, 01:28:58 AM

Something similar happened to me. You can only set a maximum time of 10 hours with the P10. Although the user is not permitted to do so, the P10 has the capacity to show for more than 10 hours.

#93

Accessories / Re: BRADLEY SMOKER EMBLEM/ LOG...

Last post by Habanero Smoker - February 29, 2024, 06:41:35 AM

Hi brookekylie31;

Have you tried contacting Bradley Customer Service.
Toll-Free Canada: 1-855-772-3539
Toll-Free United States: 1-866-508-7514
or contact us by email at: [email protected].

If they are not able to help, there are online companies that will make vinyl sticker/decals/magnets. You will have to make sure that they are heat resistance. Also these companies may be reluctant to reproduce a company logo. I listed a couple of sites that will do custom labels. I believe the first one listed doesn't require a minimum order. I'm not sure about the other.

Custom Stickers

Custom Decals

I'm sure there are many more than what I've listed that may provide more options.

#94

Accessories / BRADLEY SMOKER EMBLEM/ LOGO DE...

Last post by brookekylie31 - February 28, 2024, 06:41:36 PM

GOOD AFTERNOON
Just wondering where I could get if at all available, a Bradley Smoker decal or emblem. My husband sprayed over the smoker in a heat proof spray, but sprayed over the Bradley logo.

so far no one is able to help. :(

#95

Introduce Yourself / Re: New Bradley owner

Last post by betterwound - February 25, 2024, 07:11:07 PM

Hello everyone.
New to the forum, have a bradley 4 rack digital smoker. Attempting to do a pork butt this weekend, but want to do it overnight. Any suggestions on the water pan replacement? has anyone made an adjustment with a foil pan that can hold more water?

Even if you use a foil pan, you still have to change the water, and I changed it every 4 hours
dordle

#96

The Digital Smokers (BTDS76P & BTDS108P) / Re: E1 Error Message

Last post by Habanero Smoker - February 25, 2024, 02:41:51 PM

Hi Sterlca;

Welcome to the forum.

Thanks for the additional information on how to fix an E1 error.

#97

The Digital Smokers (BTDS76P & BTDS108P) / Re: E1 Error Message

Last post by Sterlca - February 25, 2024, 05:59:57 AM

I had the E1 error this morning. Located in Canada and it was -10 deg C here this morning.  My smoker is located in an unheated shed. After playing with the small sensor wire I could make it so the error was intermittent, but the still unusable.  I cleaned both pins/sockets and added dielectric grease.  Solved my issue.  I suspect the cold contributed to the bad connection.

#98

Sausage Making / Re: Whats a good beef/pork rat...

Last post by lisahall - February 24, 2024, 12:45:53 AM

I was also looking for the same summer sausage thread. Now got answer. Thank you for posting. 

 

#99

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

Last post by dikkiedik - February 23, 2024, 10:47:11 PM

Will look into the links provided! Thanks a bunch :)

#100

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

Last post by Habanero Smoker - February 22, 2024, 03:17:51 AM

It polish. I've posted the link below. When I was searching for the English version, I saw a post on Reddit that the English version is occassionally back on line. I haven't tried google's translator, that may help.

Wedliny Domowe

Its the forum of this website. This website is very useful for sausage making and curing meats. The only flaw is that you may have to dig around to find an answer to a specific question.
Meats and Sausages