Hello everyone
I have been using a Bradley smoker for a number of years. I mostly cold smoke sockeye salmon. To get a good cold smoke, I have the Bradley hooked up to a refrigerator, which I turn on low when I am smoking. The smoke never gets hotter than about 70°F. It makes a very fine product.
last year, the puck advance mechanism quit working. Turned out that it was simply worn out. So I bought a new one. Now, it only waits about half the time that it should before advancing the next puck, so I end up with half burnt pucks lying on the floor. Although it makes for lots of smoke from the three or four pucks still burning on the floor, it seems like a terrible waste. I have seen the problem with continuous feeding. That's the problem that I used to have. Now it seems to work fine, it's just that it forwards the pucks before they are finished burning. I read one post where they put a bowl of water under the pucks. This is probably to reduce the temperature, but that's not my problem. I just don't want to waste the pucks. Anybody got any ideas?