Let me preface this post with an apology. Even I can see the board is loaded with newbie questions and I hate to contribute another. I got on this forum this past summer, got all excited, ordered all the right equipment, etc.. My problem, I work out of state on Nantucket. I get home to North Carolina every 3 months for a few weeks. I had bought this smoking gear so when I got home last (September) I could start smoking. Some of the gear didn't arrive on time. I was up in Alaska fly fishing for a week. Only had about ten days at home total and never got to use my shiny new smoker. So now I am back to square one. Driving home Thursday. But this time, all the equipment is in the garage waiting on me and I have 18 days at home with nothing planned. Well, nothing but smoking if God will allow it. I have the stainless OBS, 60 pack (variety bisquettes) x2, three bubba pucks, Maverick 73 thermometer, and the plug and play temp controller from Auber. Now I just need to figure out what to do with all these new toys. I have never even seen a smoker in action sadly. I am the guy that cooks new york strips on the grill every weekend. I cook a mean steak, but that is about all I know about cooking. Reading over the site tonight got so many questions stirring.
How do I hook up the PID to the Bradely?
Do I use a drip pan, put the meat on foil, or leave bare meat on the rack?
Do I go by the temp on the OBS at all or just go by what the Maverick says?
How will I know when the meat is done?
Is it safe to leave it unattended?
Will it melt the paint off my garage floor?
Will it burn the wood porch floor if I smoke on the screened porch?
Do I keep the Bradely clean after use or "season" it?
I know this all is simple to you guys, but I am scared to death ???
Also, if anyone is feeling particularly patient, could you suggest a simple recipe for boston butt and ribs? I am wanting to do both at least twice while I am home. Honestly, the thought of pulled pork sandwiches is why I got this smoker. Also, baby back ribs are a favorite of the wife. I refuse to boil them in vinegar and such, so we only eat them in restaurants. I want to learn how to properly smoke a boston butt and make some ribs.
If nobody replies, I understand :-\
Which Bradley do you have? If it's a digital, you plug the PID in to the outlet, and then plug the Bradley into the PID.
Use a temp probe to tell when the meat is done. That is the only way to tell when smoking.
Yes, it is safe to walk away.
After using, clean the V Tray and any racks used plus the water bowl. That's all!!
#1 it is plug n play follow the directions.
#2 you can use a drip pan if you want to make something out of the dripping,
if not the v tray will divert it into the water bowl.
#3 Maverick
#4 By the IT internal temp (the degree that is safe and the way you like your smoke cooked.)
#5 No! you have an duty to stay on site and drink many adult beverages. (yes after you get the feel for your smoker)
#6 No, when you touch the bradley outside box, you will hardly know it is hot on the inside.
I would put a catch cardboard, towel in front in case you get your smoke too close to the front of the racks and it drips out the front door.
#7 NO, same as #6
#8 You clean all removable parts. leave walls, doors, seasoned.
Do wipe the mag gasket and the top vent.
A couple links for you.
recipe site: http://www.susanminor.org/forums/
FAQ
http://www.susanminor.org/forums/showthread.php?t=481
I am sure other will chime in and help.
Like it has been said a thousand times, there is no stupid question, the stupid part is not asking the question.
PS, Welcome to the forum.
Quote from: HawkeyeSmokes on January 09, 2010, 10:29:23 PM
Which Bradley do you have?
I have the stainless 4 rack original.
http://www.bradleysmoker.com/stainless-steel-smoker.asp
Quote from: classicrockgriller on January 09, 2010, 10:40:41 PM
Like it has been said a thousand times, there is no stupid question, the stupid part is not asking the question.
I appreciate that :)
I am reading the links now and thank you for sharing them.
Oh, 10-4 on the adult beverages. ha ha...
Welcome to the forum DTR...
That Smokin' Monkey (ClassicRockGriller) told ya good...
He smoked some of the purdiest pork butts you will ever see today.
And like he said... there ain't any stupid questions here.
I've been eating hickory smoked BBQ since before I was even born, and I learn something new here every day.
I also learn something that's the same thing here every day:
There's a LOT of nice folks here.
Ohhh.. they're crazy as ematiated bats. But they're nice ;D
One is even amphibious... It takes all kinds.
Quote from: hal4uk on January 09, 2010, 11:18:27 PM
Welcome to the forum DTR...
That Smokin' Monkey (ClassicRockGriller) told ya good...
He smoked some of the purdiest pork butts you will ever see today.
And like he said... there ain't any stupid questions here.
I've been eating hickory smoked BBQ since before I was even born, and I learn something new here every day.
I also learn something that's the same thing here every day:
There's a LOT of nice folks here.
Ohhh.. they're crazy as ematiated bats. But they're nice ;D
One is even amphibious... It takes all kinds.
I am gettin to the point where I actually understand you.
Geez, I am a sic Monkey!
You might be the first.
In several recipes, including some for boston butts, I see where folks wrap the meat after it is cooked to the proper internal temp and put in a cooler for 1-2 hours. Why?
Example...
"When the pork loin reaches 155° F., remove it from the heat, wrap it in foil, then wrap in a towel and place in a cooler for at least 1-2 hours."
Welcome to this great forum!
We call it FTC foil towel cooler, you foil it place it under layer of tick towels and place the towels inside an empty cooler NOT previously cooled. It is use to rest the meat and to evenly distribute the meat juice inside of the meat. It's the final touch add tenderness of the meat.
Quote from: toker on January 10, 2010, 12:43:06 AM
Welcome to this great forum!
We call it FTC foil towel cooler, you foil it place it under layer of tick towels and place the towels inside an empty cooler NOT previously cooled. It is use to rest the meat and to evenly distribute the meat juice inside of the meat. It's the final touch add tenderness of the meat.
toker has you covered.
Might add that FTC does add cook time to your meat. On a large mass of meat (Butt) if it is done fast and properly, it
can add 4 to 8 degrees to the IT. So you do have to take this into consideration.
Thanks Toker! I do appreciate it. You actually answered two questions for me at once. I had seen FTC and wondered what it meant, but was hesitant to ask. Thank you. Do you really let it sit for 1-2 hours? That seems like a long time. Guess by being in the cooler it is still warm after the 1-2 hours. So dinner time is really the cooking time, plus 1-2 hours? Is this done with only certain types of meat? Pork shoulders, baby back ribs, pork tenderloin, for example? These are on my list of things to smoke in the coming weeks. Thanks for your patience and guidance.
Quote from: classicrockgriller on January 10, 2010, 12:50:33 AM
Might add that FTC does add cook time to your meat. On a large mass of meat (Butt) if it is done fast and properly, it
can add 4 to 8 degrees to the IT. So you do have to take this into consideration.
Good point. Wow! It adds up to 8 degrees? Man, I am surprised to hear that. So if internal temp (IT you call it, ha ha..) is to be 160, I should bring it off at around 155 if doing the FTC method?
BTW, thanks again for the links. I printed off about 50 pages of recipes:)
I don't have internet back home in NC since I am only there for about 2.5 months per year at present, so printing stuff off will give me a chance at success when I get home and put all my stuff together. Sadly, I am lost without the internet.
Correct!
I was totally intimidated about cooking "Big Meats" (Briskets, Pork butts) in the Bradley.
But because of low and slow you can make a mistake or two and no one knows but you.
On the thinner meats, ribs, pork tenderloins, some red meats, you have to be dialed in from the start.
FTC is generally use to keep the food warm until you are ready to serve it if you end cooking it earlier than you expect.
As far as how long to FTC it example; you cook until the internal temp is 170f you could FTC it until the internal temp goes down as 140F that is what we call the danger zone no matter how long and no matter the type of meat. It can stay warm much longer than 1-2 hours when FTC. Of course if you want to serve it before it goes down to 140 its up to you but the 140 internal seems to be the safest degree that you should keep it to after you get into the danger zone. The danger zone is from 40 to 140F I learned it here in this great forum.
Say I am doing a butt this weekend. After 10 plus hours I am very well hydrated and happy. I want the IT at 190, I take it out at 183-185, do the FTC, then let it rest. I just need to check it a bit and serve the meat (or put in fridge) while the meat is in the 150-160 range to error on the side of caution. If this is so, seems like 1-2 hours of FTC could be a bit too much depending on ambient air temps. Any thoughts appreciated. You guys/gals have no idea how much I appreciate the help. Thanks!
I don't think it is too much like i said you could keep it FTC until it goes down to 140 once i let it cool 5 hours without any problem at all. In my opinion, it is only too much if you let it cool cooler than 140F don't be afraid. But like i said if you want only 1-2 hours it's up to you.
If you want to, you can keep a prob attached to the meat through the foil and towel to monitor the degrees to tell you when taking it out of the FTC.
First I would want a butt for pulled pork to be closer to 195 to 200.
That is based on a cook temp of 220 to 230.
A butt is easier to pull when it is warm. Break the bark away and set it aside.
Pull your pork and shred. Then chop your bark and mix with the pulled pork.
Then frige it and re warm in oven on low temp till warm.
When I FTC, the ambient temp inside my house is usually around 70*
Don't FTC outside and expect temp to rise on your cooked meat.
I can't see the forest for the trees ::)
Of course I would put the cooler in the house. What was I thinking? That is why I was thinking it would cool so fast and get below 140. Being that it is around 20 outside back home at night, I was making it hard on myself. In the house, I can see where it would maintain it's IT much longer. Ok, so I cook this puppy to 195-200 IT, then FTC for up to 4-5 hours? I like the idea of keeping the temp probe in the meat while FTC. Very smart. That is why I am here. To learn. Thanks guys.
One thing, roughly what size boston butt should I buy? I have never seen one. Stop laughing. Seriously, 5 lb, 7 lb, 9+ lb, etc.. I would like to feed 6-8 people two good sized sandwiches each. Typical stuff, pulled pork sandwich with slaw and some sauce, fries on the side perhaps. I don't have a clue how big of a butt I would need. However, I do realize how big of an ass I sound like. Ha ha.. I won't be this stupid for long, I promise.
One more question for anyone feeling particularly nice today...
I read in several of the recipes for boston butts, that folks cook, sorry... smoke the butts at around 200-210 degrees for a good while, maybe 6 hours or more. Of that, sounds like the first 4 hours (12 briquettes) are actual smoking time. Then some recipes call for taking the temp up to nearly 300 degrees. My memory is faint on what I read months back, but does the original Bradely smoker go that high? Seems I had read that it would go in the 225-250 range tops. Just curious how I would be able to follow these recipes. I am sure I am the problem, but wanted to double check to be sure the smoker would cook/smoke at temps that high.
Thanks again
In my area my butcher sells 8-10 lbs butts. Anyway leftovers are always better the next day. :D
You will have about 20% shrinkage in a Butt that is smoked.
1/3lb sandwich is a hunk! Use that as a guide.
2/3 per person x 8 x 1.20 (7 to 9 lb Butt) (that should give you some to give away or eat later)
you can serve on dinner rolls and use less pork.
depends on adult beverages, what you serve before sandwiches, and what you are serving with sandwiches.
Awesome!
Thanks again for you time and thoughts this morning. You have been most helpful.
Wow. Just did some quick math. If I am doing this right...
9 lb butt shrinks 20% leaving 7.2 lb
7.2 divided by 0.25 (1/4 lb sandwiches) makes 28 sandwiches
That would be 2 each for 14 folk.
That is a lot of meat :o
Personally i would go higher than what you said maybe 220 all the way low and slow=tenderness. Also expect a lllooonnnggg cooking period maybe 20h a bit less but not much and like i said, left over are always better next day mine never last more than 3 days and we are never more than 3 to eat this amount.
Ok, 20 hours? So you guys are setting these things up and cooking overnight I take it. I thought 11-14 hours was a long time. Remember, I am a steaks on the grill guy. Man, that is a long time. I am game, just want to know how to do it properly. So you are saying set the cabinet temp to 220 and smoke for 4 hours, then continue cooking at 220 for 16 more hours, then FTC for a few hours?
I can not swear for the 20h for sure but more than 12 at least. Mine took 20h but each butts seems to be different and remember that around 160 it will stall for several hours between 2-4 hours it is normal that is what you want to break the internals tissue of the meat. The rest of your method looks OK. But if you want to after the smoking time is ended you could taking it into your house oven remember the Bradley is a over with smoke capability :D
Thanks for all the help Toker. I greatly appreciate it. I will be sure to post some pics of my success/failure. Can't wait to have folks over for good ole pulled pork sandwiches. Getting hungry just thinking about it. Not many to be found here on Cape Cod :D
No problem that is why the forum exist to help each others! ;D
I'm little late to the party here, but here is my $0.02
When I do pork butts I start the at least the day before with a rub, plastic wrap and a rest in the fridge. If I brine them I start 2 days earlier. (We'll get into brining later)
I start around 7-8 pm the night before, taking the butt(s) out of the fridge and pre-heating the smoker.
At 8-9 pm the food goes in the smoker. I usually do 4 butts at a time, ~32 lbs of meat.
Don't stress about the smoker coming back up to temp, it will take a while.
I apply 4 hours of smoke, Hickory or Oak, at 205F and continue to cook @205F until an IT of 200F.
Due to the nature of pork butts, I have had one butt reach the target IT as much as four hours earlier than the others.
They usually start hitting the target IT around 2-4pm the next day.
Each one goes into FTC until time to serve. I have FTC'd pork butts for up to 8 hours.
IMHO, shrinkage is more like 30-40%
It is much easier to pull hot than cold.
I take them out of FTC, open up the foil and let it rest about 10 minutes so I don't burn my fingers.
I separate the meat from the fat, leaving the meat in fairly large chunks. I will shred at serving time, but I find that if I shred the entire butt it will start to dry out when reheating.
Sauce is served on the side. IMHO if it turns out right sauce is optional, especially right out of FTC.
Thanks!
I was hoping you would chime in. Your PM back in August was quite helpful when I was getting my equipment and such picked out.
So I assume it is safe for this thing to run overnight without supervision. OK in the garage (concrete floor)? I am leery of this, but it seems to be required with such long cooking times.
Dan,
I'm even later to the party. Just read your PM but I was sure that my learned friends would have you covered. FLBR is dead on spot. There is absolutely nothing more I can add to what my friends have told you except for one thing. ;) Remember that when the Bradley is finished applying smoke that it is nothing more than a somewhat inefficient oven. I know you have an Auber PID that will hold your temps much tighter than the OBS without a PID will do but you can always transfer the butts to your house oven to finish the cook process. I do that quite often as I don't have a PID. I put them on a rack in a roasting pan uncovered, unwrapped and set the oven at around 200-225 and monitor their IT with the Maverick. Oh! One other thing, don't fret when the IT of the butts stalls somewhere between around 150-160. That's exactly what you want them to do. That's when the magic is happening in the butt and all of the fat and connective tissues are breaking down. Resist the urge to bump up the heat to make the IT move. It will start moving again eventually. Also, each butt will stall differently, some longer, some shorter.
Have fun, don't be afraid to come back here for follow up questions or just reassuring words. Let us know how it goes. We're all pulling for you!
KyNola
Thanks for all the input guys/gals. I appreciate it greatly. Heading home (NC) on Thursday and planning first smoke for the weekend. Likely doing one 9 lb boston butt. Will be sure to post some pictures when I can. Anyone reads this in the next 4 days and has any suggestions on smoking a butt, let me know. I will have internet access till Thur am at 0700.
Do you ever go to Shannon's Bamboo Grill?
If you get there, tell Shannon Hi for me. I just added his site on Facebook. I met him several years ago when my daughter lived on the Island. She was a regular there.
Shannons... I know the place but don't go there.
As for smoking the boston butt, I am giving lots of thought on cooking times/temps. This is the main issue at hand for me. I am thinking about how to leave it on overnight. This seems needed. If I use the Maverick 73, can I take the remote to bed and look at it to see the cabinet temp and IT of meat? Sounds logical. Is this how you guys do it? I am wondering if it is ok to leave this smoker running on the screened porch or garage while I sleep. Seems looking at the remote temp would give peace of mind that all is in good order. Is this logical?
Quote from: danattherock on January 10, 2010, 08:31:18 PM
As for smoking the boston butt, I am giving lots of thought on cooking times/temps. This is the main issue at hand for me. I am thinking about how to leave it on overnight. This seems needed. If I use the Maverick 73, can I take the remote to bed and look at it to see the cabinet temp and IT of meat? Sounds logical. Is this how you guys do it? I am wondering if it is ok to leave this smoker running on the screened porch or garage while I sleep. Seems looking at the remote temp would give peace of mind that all is in good order. Is this logical?
Yes it is. Just make sure you dump and change the water in the bowl before going to bed. The water will help keep and grease that drips down from the food from getting too hot and igniting. The remote with the alarms will help you to keep an eye on things even if they are both closed. :D
dana, Bradley designed the smoker with saftey in mind. If you do your part like Gizmo said (change the water, set your alarms on maverick) (youhave both a high and a low temp alarm). Then you will not have any problems.
Don't get paranoid before you ever turn the Bradley on. Run it thru it seasoned cycle and if you see something you don't like or don't understand, then come back and we'll help you figure it out.
But first you have to turn the on switch on before you get too excited.
Ha ha ha..
Point taken. ;)
Part of my concern is that when I am home doing this over the weekend, I won't have access to you guys/gals as we don't have internet back home. Only home 2.5 months per year at present. I have spent the last hour printing off this thread and a few PM's for reference later. I am glad to hear about the water/drip pan. I read in another thread about changing it every 6 hours. Thougth at first about replying to that thread (from Oct) but didn't want to dredge up an old post. Glad to hear about it here. So, I need to change the water (with hot clean water I assume) every 6 hours. How does this help things? Not sure what it does, but I will certainly do it. Just wanting some clarity.
Hey welcome to the forum and good luck with the butts. As for leaving it over night like giz said change the water before bed and you will be fine. Or you can do like CRG does and get some large tin pans big enough to fit in the bottom and just take the bowl out. Then fill the pan with water, juice or even beer and you will be good for all night no problem and you will sleep better knowing that it will go dry. You can set your smoker on the ground or a wooden bench, I set mine on the glass deck table outside. They are very safe. Don't forget to season it and always keep your vent open. On the cleaning they have you covered but after awhile you may get spots on the walls that will flake alittle. I just give the spots a little brushing with my fingers to knock it off and then blow the flakes out or vacuum them. Smoke on man.
P.S. If you have any questions while you are home with no internet just go to a friends or the public library and use their computers. You can even look up our e-mail adresses and send us who have our addresses posted to ask questions but there is always someone on here anyways.
Maybe for some peace of mind, borrow a friends laptop for the nite you smoke that has access to the net.
If you have a puter at home sign up for a 30 day free trial on a dial-up net provider.
If you want I'll give you my # and you can call me.
Quote from: classicrockgriller on January 10, 2010, 09:26:56 PM
Maybe for some peace of mind, borrow a friends laptop for the nite you smoke that has access to the net.
If you have a puter at home sign up for a 30 day free trial on a dial-up net provider.
If you want I'll give you my # and you can call me.
You know I knew he would do this. CRG is a great guy. Take a bow Sonny. You rock man.
My own personal "Smoke Hotline"??
Heck yeah man :D
PM me your number and time zone. I won't call unless it is an emergency of some sorts. Ha ha...
I really appreciate the gesture!
Dan
Quarlow,
Thanks for the tips. I appreciate it. Is the purpose of a large pan so that it holds more water? Assuming so, any idea on what size to get. House is not stocked well (new home) so I will need to buy a pan of some kind. And juice/beer/water/etc.. does it make a difference on flavor. Feel stupid asking what seems obvious, just curious.
Get a 13x9x2 disposible cake pan from Walmart (they come two in a pk for less than $3)
it will slid under your heat shield.
Dan, have sent you my #
On a butt, 1/2 water 1/2 apple juice.
Damn that CRG is fast. Some say it does effect the taste and I would not argue with the likes of these guys.
CRG,
Will do man. Thanks again, and again, and again, and ...
::)
Just got off the Yard and Pool site. Ordered some of the mesh high temp jerky racks. Sounds like it makes clean up easy. Ordered a 24 ounce tub of "Butt rub"... ha ha... and also got a 48 pack of the Jim Beam briquettes. Might try them on some 10.5 babyback ribs next week. For a free forum, sure seems to be pricey. Ha ha.. Can't wait to get started.
Got a few questions (imagine that)...
The "fat cap" I keep reading about on boston butts, do I need to be trimming some of the fat off before smoking a butt? Sounds like 1/4" to 1/2" is about ideal, but more than that can prevent "rendering" the fat. So I read in old threads anyway. Any info appreciated.
If smoking for the wife and I, say one butt or two slabs of babyback ribs, what shelf do I put the meat on? I have the OBS.
I read where many put the CT probe from the Maverick 73 under the bottom rack and off to the side so it doesn't get dripped on. Is this correct, or does it goe under the rack the meat is on? Or for that matter, should the meat be on the bottom rack?
Read a butt can dry out on the backside if you cook it 20 hours without moving/flipping. How often and in what orientation would you suggest moving/flipping to allow equal cooking of the butt?
I understand what FTC means, but not fully what it does. Are we keeping the meat warm until it is ready to be served or does this FTC do something else? Wondering if I should FTC to improve the quality of the finished product?
Do you move the IT probe during the cooking process. I read about "fat pockets" and how they can show an IT that doesn't truly reflect the actual meat temperature. Wondering how you would prevent this.
So you guys/gals use injectable marinades in butts, ribs, etc.. when smoking? I do this with steaks and chicken on the grill but was unsure of its efficacy in smoking meats.
Thanks for any and all suggestions (past and future) :)
If you have a PC, then you may want to download the recipe site. That not only has recipes, but a FAQ section that may be of use, since you will not be able to access the internet.
Recipe Download (http://www.susanminor.org/forums/showthread.php?t=536)
Thanks for the link, I do appreciate it. I don't have a laptop that I can take home. Just a desk top computer at my home (away from home) and the work computer I use often here as well. It is a pain not having a computer or internet access back in NC, but we can't justify the expense since we are only home for a few weeks every three months. Wonderful info though and I appreciate you taking the time to post the link. I will access it on my home computer (I am at work now) and that way I can save it for future reference. Tons of great recipes for sure. I read most of them in the last 48 hours and got tons of ideas. That is the problem with learning sometimes, the more you learn, the more questions arrise. A double edged sword of sorts. Ha ha...
-Dan
Quote from: danattherock on January 11, 2010, 02:03:19 AM
The "fat cap" I keep reading about on boston butts, do I need to be trimming some of the fat off before smoking a butt? Sounds like 1/4" to 1/2" is about ideal, but more than that can prevent "rendering" the fat. So I read in old threads anyway. Any info appreciated.
I almost never trim butts, unless the fat is really excessive, like more than 2 inches thick.
Quote from: danattherock on January 11, 2010, 02:03:19 AM
If smoking for the wife and I, say one butt or two slabs of babyback ribs, what shelf do I put the meat on? I have the OBS.
I would avoid the bottom shelf if you don't have a full load.
Quote from: danattherock on January 11, 2010, 02:03:19 AM
I read where many put the CT probe from the Maverick 73 under the bottom rack and off to the side so it doesn't get dripped on. Is this correct, or does it goe under the rack the meat is on? Or for that matter, should the meat be on the bottom rack?
I put mine under the lowest rack of meat off to the side.
Quote from: danattherock on January 11, 2010, 02:03:19 AM
Read a butt can dry out on the backside if you cook it 20 hours without moving/flipping. How often and in what orientation would you suggest moving/flipping to allow equal cooking of the butt?
I don't flip. I do rotate racks top to bottom and front to back. The back of the smoker tends to get hotter than the front. For butts I do this every four to six hours. I figure that the heat is moving into the meat so slowly that flipping is not needed.
Quote from: danattherock on January 11, 2010, 02:03:19 AM
I understand what FTC means, but not fully what it does. Are we keeping the meat warm until it is ready to be served or does this FTC do something else? Wondering if I should FTC to improve the quality of the finished product?
FTC does two things. It allows the meat to rest and continue to tenderize. It also allows you to stage your food until serving time.
Quote from: danattherock on January 11, 2010, 02:03:19 AM
Do you move the IT probe during the cooking process. I read about "fat pockets" and how they can show an IT that doesn't truly reflect the actual meat temperature. Wondering how you would prevent this.
I move the probe around every now and then, especially if I get a temp reading that doesn't seem right or fit in with the rest of the butts. Especially if it seems like it is "done" BEFORE you think it should be. The fat pockets run 10-15 degress hotter than the meat since fat is denser than meat. Your fingers will tell you this when you pull it. ;D
Quote from: danattherock on January 11, 2010, 02:03:19 AM
So you guys/gals use injectable marinades in butts, ribs, etc.. when smoking? I do this with steaks and chicken on the grill but was unsure of its efficacy in smoking meats.
I have not done the injectables. I have stuck with brines and rubs thus far. Other members here have done it with good results.
Good Luck!
Dan, coming into this late, and it looks as if my comrades have ya covered. Most important thing to remember is to have fun! And also remember there is not one correct or even one best way! The Bradley is a tool that you use to make what you want to make. It has it's limitations - and that is a good thing. You don't rush good BBQ, and the Bradley won't let you. Set that baby to somewhere betwee 220 and 250, load up some pucks, press the buttons and get to smoking. And don't quit smoking/cooking that thing until you get the IT you want. As you can tell, we all have our opinions, and it is fun to wade through them. Best advice is to pick one - any one and do it. Then you judge what you like or don't like about the outcome and note changes to make the next time. It is a never ending search for perfect "Q! One never reaches BBQ nirvana - you get close, but then she teases you and then she goes just out of reach again!
As for me, I just don't let it go completely unattended all night. I do set the temp alarms, but I will also set an alarm every hour or two and get up an check it. That is a holdover, from my stickburner cooking. Necessary to stoke the fire to keep it going. Amazing, once you get used to it, how much sleep and rest you can get doing the 1 hour alarms.
fat cap - really doesn't matter - I keep it simple - leave it on - easier - unless like FLBR said it is really thick - but don't think I've seen one that way in a long time
Shelf - as FLBR said - not the bottom - nothing wrong with the bottom, but it is hotter, especially toward the back (it is where the heating element is) and the back side could get over done if you done rotate it.
Themo probe. - doesn't really matter, cooking a butt is not an exact science so an exact temperature is not needed as long as you are in the 200 to 250 range for most of the cook. What is more important is the ending Internal Temperature (IT).
Flipping - not really necessary unless you see the back side ccoking too fast and that only usually occurs on the lowest rack. You can rotate, but the Bradley is a convection oven, cooks, by heated air, not by the element. With the open grill racks, the hot air can get all around the meat whether you flip or not. Just remember, to flip you have to open the door. What happens when you open the door is that all that hot air rushes out. So then you have to heat up more air to cook the meat. The less opening the door the better - therefor the remote themos. Again keep it simple
FTC - works, but no real need if you cook to a good IT. You should let the meat rest before cutting/pulling. I will C of the FTC at times do to timing. Remember this is not an exact science. I usually guesstimate how long a cook should take - guessing on the long side,- if time is critical (i.e. you have guests coming at 5:00 and they will be hungry). Sometimes the meat finishes sooner so it gets thrown into a cooler just to keep warm.
IT Probe - FLBR nailed it like the rest
Injections. - All a taste preference. - Up to you - If you want those tastes inside your meat go for it. I'm old school, a little rub and a lot or smoke is all I want! and sometimes I mop. Lots of people brine, inject, marinade, etc... Other than possibly tenderizing a little, the main reason for doing those things is to add flavors to the meat. If that is what you want, I'd pick one and try it. and change it the next time if you don't.
Have fun with this Dan.
FlBentRider and Caneyscud,
I sure appreciate the lengthly replies. I have the information I need to give it a go. Thanks to everyone here for their patience with yet another newb thread. It speaks volumes about the character of this forum and I will look forward to sharing pictures and stories here soon. I visit an Alaska Outdoors forum, a flyfishing forum, a photography forum, and a golfing forum aside from this one. I can honestly say I have never seen such consistently helpful and polite folks anywhere. You guys rock! Glad I found you:)
And special thanks to my "smoke hotline" team (CRG and FLbentrider). I won't trouble you guys unless I need to, but thank you both for giving me the option. Can't really convey here how much I appreciate it. Most kind of you guys.
Boston butt, ribs, and pork loin, on deck Jan 15-30th ...
Pics will be coming...
Dan
And just remember to have fun!
I've have the Butt Rub from Y&P as well - it's really good! I use it for any smoked experiments I take to work, as I have a diabetic friend/coworker.. It doesn't have any sugar to speak of.
Dan, you will do fine and I am up all kind of hours so call when you need to.
Working my last of three graveyard 12 hour shifts tonight. My wife and I are travel ER nurses. Driving home to NC Thursday at noon. I can almost see the smoke rolling out of my OBS. Silver bullet in hand of course. I have printed off all the PM's (thank you!!) and most thread replies here. Got it all organized in a manilla folder. My "smoke hotline" pals, (now three deep thanks to KyNola) are written on the front of the folder. I must admit, I am feeling pretty well prepared for my first smoke. You guys are actually going to be with me in a way as I smoke my first butt:) Can't wait to share some pictures with you. The very least I can do. Photography is a hobby of mine. I will take my DSLR and tripod home so I can get some quality shots. Taking my macro lens to show some juicy close ups. Ha ha.. Just wanted to say once again how much I appreciate the help here and in the PM's. You guys/gals are too much. Many thanks!
-Dan
Thats what we are all here for. Someone helped us now we are passing it on to you.
Smoke on Dan. 8)
Dan,
We've got your back son. Now go smoke a pork butt and some ribs and make that wife of yours proud.
BTW, thanks for all your wife and you do taking care of those of us who need it the most when we first come through those E.R. doors.
KyNola
Dan,
Are you ready to R U M M M B B B L L E E!
Let,s get it ON!
Quote from: danattherock on January 11, 2010, 06:13:11 PM
. I visit an Alaska Outdoors forum, a flyfishing forum, a photography forum, and a golfing forum aside from this one.
I was liking ya real well until the golfing forum was mentioned. ;D ;D ;D What fly fishing forum and what photography forum. Also two of my many interests. I like 'boo and black lenses.
Ha ha ha...
I like white lenses ;)
As for golf, growing up and living 15 minutes from Pinehurst,NC pretty much guarantees you play golf. Wonderful game once you get into it. However, Mark Twain did once say, "Golf is a good walk spoiled". Ha ha... But he didn't live in Pinehurst of course:)
Since you enjoy photography, I will share some images below.
As for flyfishing, love it man. We lived in NW Alaska (Nome and Kotzebue) for two years and got into it there. We take yearly float trips on remote rivers in arctic Alaska. Get a bush plane to drop us about 80 miles from the nearest village, float a week or two, float 40-60 miles of gin clear river, fish, camp when you want, etc.. Then get the bush plane to pick you up at the end and take you back to town. Tons of wildlife, brown bear, caribou, sheep, moose, etc... Best part, nobody else up there. Three of our float trips have been in arctic NW and total about 30 days on the water and we didn't see another person the whole time. Nothing like it man.
Below are some assorted pics from our float trips. Just snap shots from waterproof Pentax W30 and W60 point and shoots, but shows a bit of what we see on the remote floats...
http://www.flickr.com/photos/21144083@N02/sets/72157603727567944/show/
Below are some pictures from Alaska as well. More scenic landscapes and such that I got with my DSLR (Canon 40D). These images were from a trip in Alaska (Kenai Penninsula) this past Sept. Pretty area for sure, but too many people for my taste. The first half of the slideshow are landscapes and scenery pics around Homer and Seward, the second half was just point and shoot pics of flyfishing and friends of ours in Alaska we were camping/rafting with that week. Not our normal remote float trip, but it was fun. A social trip of sorts.
http://www.flickr.com/photos/21144083@N02/sets/72157622451000035/show/
Below are a few from Maine and New Hampshire 2 months back. Nice area...
http://www.flickr.com/photos/21144083@N02/sets/72157622515910831/show/
And a few from here on Nantucket...
http://www.flickr.com/photos/21144083@N02/sets/72157603675756905/show/
The photography forum I like is www.photo.net and www.photocamel.com
The flyfishing forum is www.alaskaflyfish.net but the flyfishing section in the below forum is the more active of the two.
The Alaska Outdoors Directory forum (flyfishing, outdoor photography, guns, hunting, camping, outdoor cooking, raft , canoe, etc...) is www.outdoorsdirectory.com This is a fantastic forum and the main one I frequent. I like the outdoors photography, gear, flyfishing, rafting, canoeing, and hiking forums especially. So many sub-forums to choose from there. I go by the same name "Danattherock" there of course. I got runner up for forum member of the year just last week in fact. Nothing to brag about really. Just means I spend too much time online. Ha ha.. Lots of great folks on that forum. The pics from the Sept trip on the Kenai were of my wife and I spending 10 days camping with some guys from this forum. We took the rafts down the Upper Kenai each day flyfishing for rainbows and spent night at the same camp where dutch ovens, lies, and cold beer rules the night. Good times. This is a very active forum as well with some 5,000+ active members. This is the site for all things outdoors, with an emphasis on Alaska of course.
-Dan
Wow nice pics. I think you'll fit in real nice here. ;D ;D
dana, I use to play golf a lot. Use to live in Jax, Fl and had access to 20+ golf courses within a 30 minute drive.
Have played TPC (Sawgrass) Harbour Town in Hilton Head
As I got older my game started deteriorating.
It finally got to the point where one day, The best two balls I hit were when I stepped on a rake in the sandtrap.
So I quit. :D
Quote from: classicrockgriller on January 13, 2010, 10:13:02 AM
It finally got to the point where one day, The best two balls I hit were when I stepped on a rake in the sandtrap.
So I quit. :D
;D ;D ;D ROTFFLMAO ;D :o ;D
Those are some GREAT pics, Dan!
Thanks for sharing.
Let's put it this way, most people don't want to be on a course with me - not even in a scramble. They usually say something about my golf grip really is similar to my baseball bat grip!
You know looking at the pics (great, great pics BTW) I couldn't tell the diff between the white lens ones and the P&S ones! ;D ;D
Been up to Alaska twice - on the peninsula both times, but never have fished freshwater - only salt. Not my choice, but had to acquiesce to my wife one time and the guys who paid for my trip the other. I did get some mighty tasty halibut, cod, shrimp, and crab to eat though. A float trip in AK is one of my main wishes I want to do before I get too old. Got several dozen rolls of transparencies of the trips somewhere.
Here's to living vicariously through the outdoors photos of others
Did live very near the Pecan Valley Golf Course and snuck under the fence during the Texas Open once and got to see Chi Chi the year he won it. -
67 I think it was - which made me 11.
I'm not real sure which end of a club to swing.
But I know Paula Creamer when I see her...
and this Aussie... http://www.annarawson.com/
Looks like you all got him steered in the right direction. Can't wait to see his picks and read how it all went when he returns.