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#1
The New Bradley Professional Smoker (BS1019) / Re: Cleaning P10
Last post by Habanero Smoker - May 23, 2024, 02:42:28 PMIn addition of what you do, I clean the drip tray, and diffuser after every smoke - along with the water bowl and grease bowl. I also visually check the shelving, to see if they need cleaning.
This is just a guideline; the frequency will depend on how often you use your P10. I take apart the bisquette dispenser at least once a year, and give that a good cleaning. If I'm using the premium bisquettes, they seem to produce a resin, so I may clean the dispenser two or three times a year, if I use that type of bisquette frequently. I clean the exterior once a year or when needed.
That build up on the walls is called seasoning and there is no need to clean that off; and it is better to leave it on. If the seasoning begins to flake, then you should use a wadded-up ball of foil, and gently scrub the sides to remove any loose flaking. A plastic putty scraper works well also. If there is any grease or food particles attached to the walls, that needs to be removed after you finish each cook.
I almost forgot. I often clean the temperature sensor probe with isopropyl alcohol and a piece of a green Scot Brite pad.
One other thing. I wipe down the display panel and rotary dial, with a paper towel dampend with Simply Green, after every cook, ot shortly after.
This is just a guideline; the frequency will depend on how often you use your P10. I take apart the bisquette dispenser at least once a year, and give that a good cleaning. If I'm using the premium bisquettes, they seem to produce a resin, so I may clean the dispenser two or three times a year, if I use that type of bisquette frequently. I clean the exterior once a year or when needed.
That build up on the walls is called seasoning and there is no need to clean that off; and it is better to leave it on. If the seasoning begins to flake, then you should use a wadded-up ball of foil, and gently scrub the sides to remove any loose flaking. A plastic putty scraper works well also. If there is any grease or food particles attached to the walls, that needs to be removed after you finish each cook.
I almost forgot. I often clean the temperature sensor probe with isopropyl alcohol and a piece of a green Scot Brite pad.
One other thing. I wipe down the display panel and rotary dial, with a paper towel dampend with Simply Green, after every cook, ot shortly after.
#2
The New Bradley Professional Smoker (BS1019) / Cleaning P10
Last post by smokin_jer - May 23, 2024, 12:29:36 PMI've had the P10 for 3 years now. I clean the racks each time. I clean the smoking "distributor" and the tray about 2 times a year.
I haven't really cleaned the walls as they have developed a smoke "enamel".
I could scrape it off but it seems pretty well set. Wiping with a paper towel really does nothing and hardly gets dirty
How often, what and how. Should the P10 be cleaned ?
I haven't really cleaned the walls as they have developed a smoke "enamel".
I could scrape it off but it seems pretty well set. Wiping with a paper towel really does nothing and hardly gets dirty
How often, what and how. Should the P10 be cleaned ?
#3
Introduce Yourself / Re: New Bradley owner
Last post by Lucy Coffee - May 16, 2024, 12:00:17 AMHello and welcome to the forum! It is common practice for smokers to use aluminum foil pans instead of water pans in Bradley smokers. You can certainly use a larger foil tray to hold more water, which will help maintain humidity and regulate temperature throughout the smoking process, especially for overnight cooking like pork butts. Four hour water changes are recommended
#4
Introduce Yourself / Re: Hello from the Home Office...
Last post by manxman - May 10, 2024, 11:55:56 PMWelcome to the forum BCJake.
#5
Introduce Yourself / Re: Hello from the Home Office...
Last post by Habanero Smoker - May 05, 2024, 02:34:50 PMHi BCJake,
Welcome to the forum.
Feel free to ask questions.
Welcome to the forum.
Feel free to ask questions.
#6
Introduce Yourself / Re: Hello from the Home Office...
Last post by Edward176 - May 05, 2024, 01:39:42 PMHello BCJake and welcome to the forum. Like you, I came in with little to no knowledge on smoking, and on how to use my Bradley. 10 years later I smoke almost every week, thanks in part to the advice and guidance of these guys here. Lots of knowledge and good advice found here. Enjoy.
#7
Introduce Yourself / Hello from the Home Office Pro...
Last post by BCJake - May 05, 2024, 09:13:55 AMI am just getting into smoking, having purchased an original analogue 4rack BS611. I've smoked a pork shoulder (Butt) confusing??? On my broil king propane BBQ, and want to do more, using the proper equipment. I have many question, and look forward to learning lots!
#8
Hot Smoking and Barbecuing / Re: Smoking cured sausage to I...
Last post by laurawoods - May 03, 2024, 01:09:43 AMHolding your sausage at 140F for 9 minutes ensures safety even with ground meats, eliminating the need for high heat that renders fat. If you still want 152F internal, gradually increase smoker temperature to 160F after reaching 140F to balance smoke flavor and minimize fat rendering.
#9
Non-Smoked Recipes / Re: Nola style cooking in Kent...
Last post by dsmiley - April 26, 2024, 04:14:16 PMOkay, admittedly a little late but... had this awesome recipe tonight! For years we have spent the month of March on the Gulf Coast in the Waveland to Gulfport, MS area and never had Red Beans and Rice 'cause you know, there are other great things on the menu there. So while we're no where near crawfish or gumbo in Maine we made this and it has been added to our southern cookbook rotation. Thank you, KyNola and Jan.
#10
Introduce Yourself / Re: Unable to change temperatu...
Last post by saltiel - April 26, 2024, 07:21:28 AMI have the same issue. Did you ever figure out how to get it to work?