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Author Topic: A quick note to the New Members and Visitor's  (Read 54809 times)

Offline manfromplaid

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Re: A quick note to the New Members and Visitor's
« Reply #150 on: April 26, 2015, 05:25:49 pm »
try   unplug the cords and reseat them  wiggle around to make sure they are in tight.  common problem  there is also a troubleshoot post on here  do a search and check.

Offline KyNola

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Re: A quick note to the New Members and Visitor's
« Reply #151 on: April 26, 2015, 07:08:11 pm »
Randy, the E1 code means the thin sensor code that goes from the smoke generator to the tower is not making good contact.  Try reversing the cord and plug it in firmly.

Offline Habanero Smoker

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Re: A quick note to the New Members and Visitor's
« Reply #152 on: April 27, 2015, 01:33:59 am »
Hi new to this forum. Need some help. I have a Bradley digital smokes. When I power it up I get a error 1 code. Can any one tell me what this means.

Hi;

Welcome to the forum.

The following link may be useful to you for future trouble shooting. It also provides a lot of tips.
Bradley FAQ's


     I
         don't
                   inhale.
  ::)

Offline Buckhunter41

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Re: A quick note to the New Members and Visitor's
« Reply #153 on: November 25, 2015, 04:34:39 pm »
Just ordered my Bradley digital smoker. Started processing my own game meat last year due to processing fees. Can't wait to make smoked deer sausage next week.

Sent from my XT1254 using Tapatalk


Offline hawleybuzz

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Re: A quick note to the New Members and Visitor's
« Reply #154 on: December 01, 2015, 08:55:14 am »
Hiya all,
I`m a "newby" based in Kent County UK (Garden of  England)
Have been cold smoking for a few years now ,Mainly Fish, ie Trout.Which is carried out in open air on cool nights.
Just now I`m about to try Hot Smoking a bone-in Boston Butt. Any help or advice will be very welcome. As us "Limey`s" know nothing about this style of cooking.
I have on order a butt of 3/3.5 kgs ( maybe 6/7 lbs)
In reading dozens of the posts on this site it seems as though air temperature has some effect on cooking time!
And as we are just heading for Winter Time here in uk I am wondering about where to smoke. indoors ie ,Shed or maybe Glass house. In my shed this would be unbearable with the output of smoke,but in a glass house this can be cotrolled by the opening of windows & doors also the ambient temp would be somewhat milder.
How am I doing my friends. going to leave it there to see what reaction I get. Be nice, thas all I ask.

Offline Wildcat

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Re: A quick note to the New Members and Visitor's
« Reply #155 on: December 02, 2015, 01:41:57 pm »
Do it outdoors. Just try to shield it from the wind. Bston butt is probably the easiest and most forgiving thing to smoke. Trim most of the fat off. Let it sit at room temp for an hour or two. Rub with olive oil or mustard, then apply spice rub. I personally like Iceman's Oinker rub on butts the best. Smoke for 4 hours (I like apple) at a cabinet temp of 200 to 230 F. I prefer 205. Then you can either continue to cook at same temp in smoker without smoke or transfer to house oven until meat passes the fork test. Depending on how hot the cooking temp is, the internal meat temp will be somewhere between 175 and 190 F when done. It will probably take between 12 and 18 hours. When done loosley tent with foil and let it rest until cool enough to handle. If it is not time to eat you can FTC for 3 to 5 hours with ease. This is for pulled pork. A little different for sliced.
« Last Edit: December 02, 2015, 01:45:59 pm by Wildcat »
Life is short. Smile while you still have teeth.



CLICK HERE for Recipe Site:  http://www.susanminor.org/

Offline KyNola

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Re: A quick note to the New Members and Visitor's
« Reply #156 on: December 03, 2015, 06:51:08 am »
Great advice from WC!

Offline Chappy

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Re: A quick note to the New Members and Visitor's
« Reply #157 on: January 19, 2016, 03:53:24 am »
Hi everybody, greetings from the UK.  Just taken delivery of my OBS 4 rack digital smoker. Spending a bit of time reading up before I start smoking. Hope to season the unit tonight and get cooking at the weekend 😄
“If we're not supposed to eat animals, how come they're made out of meat"?

Offline Locky78

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Re: A quick note to the New Members and Visitor's
« Reply #158 on: May 22, 2016, 07:03:42 pm »
Gday,
My name Locky. I live in New Zealand and have recently bought a digital 6 rack smoker. I used to have a Hark chest smoker but only used that for smoking fish and cheese. I can't wait to be smoking ribs chicken beef etc etc. I'd love some receipes from you guys. I'm yet to look through the forum, thought I'd introduce myself first.

Offline Gafala

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Re: A quick note to the New Members and Visitor's
« Reply #159 on: May 22, 2016, 07:53:54 pm »
Gday,
My name Locky. I live in New Zealand and have recently bought a digital 6 rack smoker. I used to have a Hark chest smoker but only used that for smoking fish and cheese. I can't wait to be smoking ribs chicken beef etc etc. I'd love some recipes from you guys. I'm yet to look through he forum, thought I'd introduce myself first.

Here is a link to our recipes.

http://www.susanminor.org/
Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24”
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

Offline Drfallon

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Re: A quick note to the New Members and Visitor's
« Reply #160 on: July 22, 2017, 03:33:19 am »
Hi there, newbie with a 6 rack digital Bradley Smoker bought yesterday.  Haven't had my first cook but recommended to check this out.  Located in Canberra Australia in the middle of winter. Looking forward to my smoking experiences.

Offline TedEbear

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Re: A quick note to the New Members and Visitor's
« Reply #161 on: July 23, 2017, 05:57:36 am »
Here is a link to our recipes.

http://www.susanminor.org/

Have you clicked on that lately? The website is no longer up.
 

Offline Habanero Smoker

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Re: A quick note to the New Members and Visitor's
« Reply #162 on: July 23, 2017, 12:56:01 pm »
Here is a link to our recipes.

http://www.susanminor.org/

Have you clicked on that lately? The website is no longer up.

I didn't catch it at first, but Gafala's post is over 14 months old.


     I
         don't
                   inhale.
  ::)