Hey folks, new here
I've been debating getting a smoker for a while. I have a Ducane gas grill, which works great for things like steaks or rotisserie cooking, but I'll never be able to get ribs or pulled pork how I want it.
I'm just not sure how complicated this is going to be. I see things like PID, and I wonder why I need that, and why isn't it just included with this smoker.
Here is ideally what I'd like to do. Get up early on a Saturday, put some ribs in the smoker and spend the rest of my day drinking beer until its ready. Is it hard to use?
What I don't want is something like the Weber, where I have to light coals and all that.
First off Welcome to the fun
As far as the "set it and forget it" the Bradley is the one for you.
The PID is not really needed for anything but some stuff like sausage or fish, I have done all of the above with out one and had no problems.
I do have a PID on mine now but its not for the temp control as much as for the added heating element.
The Bradley is very complex. Usually takes a long time and many beers to smoke a butt. ;D
Seriously, it is very simple. Fill the feed tube with the correct amount of wood pucks for the time you want to apply smoke, plug it in and add the meat. Does require some monitoring, but very little and not very often. You can smoke easily without any electronics other than a temperature probe, and you can do so even without the probe if need be.
For greater ease and to minimize temperature fluctuations, I added a PID, a Maverick ET-73 meat and cabinet monitor, another meat monitor, and a couple of Bubba Pucks. The Bubba's will save you some money in wood pucks in the long run.
Think about the all the extras in car terminology ...
A mustang is a lot of fun stock. They are fun driving cars and if you get a GT, you got a lot of power. Now, a stock one is 315 HP. My buddy has one fully blown at 650 HP. He's got all the gadgets and doesn't mind tweaking his every weekend. Does that mean that I don't get as much enjoyment out of mine as he does? Most likley not. I'm not a tweaker (right now anyway :P ). He is.
You can just do the basics and have great food. Or, it could turn in to a hobby that you fidget with often. Either way, the Bradley is a great choice.
Welcome to the forum bozer.
Bingo, as already said, the Bradley will be your best friend. Tell your wife, friends how hard you will have to work to smoke them the bestest smoked meal they will have had. But then you sit back, watch the game and consume beverages. You can be a hero without the pain.
The Bradley is nothing but a tool, that you can get with options, depending on how much precise control you want. The only other thing other than an Original Bradley that would be needed to produce great smoked meats is a remote reading thermometer such as the different Mavericks. Using just those two tools, you can consistently make just about any smoked anything most might want to - ribs, dino bones, brisket, pork shoulders, clods, fatties, ABT's, Moinkballs, Shrooms, chuckies, fish, etc..... Going to a Digital, or adding a PID or both, just gives you more control over the temperature. That may just be bling, it might cause you to be more confident, or it may just be needed due to doing Salmon or some sausages. Cold smoking (less than 100 deg) lox, cheese, etc.... does quite often require a cold smoke unit, that could be nothing more than a cardboard box and some flexible aluminum duct. A PID is not included, because it is just not a needed necessary requirement for producing the smoked meats that most consumers will produce.
It's the best option short of spending $1,000's for one of the ones like a BBQ joint might use!
You guys are getting me excited. I just wish the stainless steel one was the same price (My other grill is SS). It's hard for me to justify that price difference to the wife.
So this PID device thing a majing... I won't really need that for ribs or for pulled pork? I'm in NYC btw, and theres not much BBQ'ing going on out here (just grilling).
Is the PID thing cheap?
You wont need the PID for cooking anything as long as you have a reliable thermometer inside the smoking chamber and adjust your temp as the product cooks. then if you want or can justify you can get a PID later as the addiction sets in. The ready built ones are about $130.00 plus shiping.
Ok getting close---
So I'm thinking of ordering from amazon. Anything else I need to get while I'm ordering? Can you recommend the right thermometer (Seems odd it doesn't come with a thermometer?)
The thing I like about this smoker is it reminds me of my Keurig one cup coffe making machine.
Just checked this morning for another post and for inclusion on my Father's Day/53rd B'day/30th Anniversary Wish List. The Programmable one for the Bradley is $149.95 plus shipping (probably around $12 to $16).
Quote from: bozer on June 08, 2009, 12:41:29 PM
Ok getting close---
So I'm thinking of ordering from amazon. Anything else I need to get while I'm ordering? Can you recommend the right thermometer (Seems odd it doesn't come with a thermometer?)
The thing I like about this smoker is it reminds me of my Keurig one cup coffe making machine.
It comes with a thermometer on the door, but as most others on any smoker, their use is dubious unless you really know your smoker and know what it does when the door says 250 deg and you meat is on the second shelf. As a newbie, no way you would know that! So a dual probe thermometer such as a Maverick ET73 or the ET72 would be what most would recommend. That way one probe can monitor cabinet temp, while the other is stuck in the meat and monitors IT. or you can stick both in different pieces of meat and monitor both meat IT's. The Mavericks seem to be relatively problem free, and have a better wireless range than most. A nice toy, err.... tool to have would be an instant read thermometer for those times you have 25 chicken thighs and want to be sure they are each up to temp. The Thermapen is the one I would recommend - kinda pricey, but really, really quick - like a second or two. That quickness counts when you have the door open and loosing heat.
http://www.ikitchen.com/maresmth.html
Ok you mean that? Pretty cool!
So what do you stick a thermometer in your meat, then go in the house and only need to watch that thing?
Bozer,
I've beeen running a BDS 4 rack for over 2 years. I don't have a PID. Have considered it for salmon and sausages. You can definitely produce great food without one. Invest in a good dual proble thermometer. Many here use the Maverick ET-73. Works great and has a remote receiver where you can sit in the house and see the temp of your meat and the internal temperature of the smoker cabinet. You should also get some Bubba pucks. These are aluminum disks milled to the same size as the wood pucks. They are placed as the last items in the tower that holds the pucks to drive the last wood puck on to the burner plate. I use 3 of them. Some use 2 and then place one more wood puck on top of the bubba pucks.
Enjoy! Look forward to you being part of our group here.
KyNola
The Bradley does come with a thermometer but its in the wrong location and not as accurate as the Maverick ET 73. The nice thing about the 73 is you have one probe for the meat and one for the cabnet. Just put the cabnet prob under the meat but try to put the cable so no grease drips on it. The probes DONT like it when the cable gets wet.
Ok Caneyscud beat me to it but I'll post anyway
Forget the ET's
Get a Thermapen Bubba Pucks and a PID and your set.
nepas
So here is what I need to buy right now:
OBS
Maverick
Some different types of wood? (does the OBS come with this?)
Not sure about bubba pucks, do I really need those right away?
Can I get this all on Amazon?
You might want to check with Tiny Tim he is having a sale.
Go to the home page and go to the bottom and check the smokers for sale.
I think He has everything you will need. If he don't check with Yard and Pool.
They are both members here.
Thanks. Checked it out. I want the Stainless Steel one, but its going for over $400, and the black one is $288 on amazon. I think I'm going to just go with the black.
So anyway..
I need an OBS
A Maverick
And do I need to buy the wood things now too?
Anything else?
Really appreciate all the help. I will be all over these forums once I get this, I'm sure.
Yep, buy the wood pucks now because the first thing you have to do is season the smoker before you can cook anything in it and you have to have the wood pucks to season and cook.
KyNola
What KyNola said
I like Pecan on just about everything
Alder or Apple on poltry
Hickory on BACON MMMMMMMMM BACON
Quote from: bozer on June 08, 2009, 12:41:29 PM
Ok getting close---
So I'm thinking of ordering from amazon. Anything else I need to get while I'm ordering? Can you recommend the right thermometer (Seems odd it doesn't come with a thermometer?)
The thing I like about this smoker is it reminds me of my Keurig one cup coffe making machine.
Welcome Bozer!
If you love your Keurig then you will love your Bradley. It's easy just like the Keurig.
I couldn't justify the cost of the stainless either. The OBS next to my stainless grill doesn't bother me much. Most of the time the OBS is covered with the black cover anyways. :D
If you are going to leave it outside I would recommend a cover also.
Deb
Quote from: bozer on June 08, 2009, 11:42:39 AM
You guys are getting me excited. I just wish the stainless steel one was the same price (My other grill is SS). It's hard for me to justify that price difference to the wife.
So this PID device thing a majing... I won't really need that for ribs or for pulled pork? I'm in NYC btw, and theres not much BBQ'ing going on out here (just grilling).
Is the PID thing cheap?
Hi bozer;
Welcome to the forum.
I'm upstate, but I know there are a bunch of BBQ joints in the City, burrows and suburbs. I also believe there are a few KCBS sanctioned event coming up in the near future. If you find the time check out one or more of those events.
iKitchen has terrible service. They have the best prices, but you may has to wait weeks to get your order. The customer service is also poor. If you want it right away, you better off trying another source.
As far a the Keurig, they are great. I just obtained my 1,000 points and traded it in for the $80 discount on the Platinum Brewing system. It should be arriving on Friday.
Quote from: Habanero Smoker on June 08, 2009, 02:22:35 PM
As far a the Keurig, they are great. I just obtained my 1,000 points and traded it in for the $80 discount on the Platinum Brewing system. It should be arriving on Friday.
Habs, Do you buy from Keurig? I have been buying from Green Mountain but it might be time to check the pricing again. Especially since they are the same company & I don't get any points. Mine is 4 1/2 years old (and used everyday) and still going strong but I imagine I will need a new one eventually.
OBS, cover (highly recommended), maverick if you want and wood. I haven't gotten around to the Bubba pucks yet, but it does save you money pretty quickly so they are a good idea.
If this is kind of a one shot deal - get all you can now because you won't be able to drop a few bucks here and there - then get it all. I just got the smoker, cover and some wood pucks. I have had some very tasty food without the extra equipment. The Mrs. isn't easily being convinced I need anything else since what we've had so far has been good!
I've used Hickory on brisket and ribs so far. I also picked up some Special Blend. I noticed too late I was out of hickory, on a holiday no less, and the only place open that had the pucks was a Scheels. Imagine that, they were sold out of hickory. So I picked up some SB and used it on three briskets. I was not disappointed at all. I know there is a link somewhere here or on susanminor.org that lists the recommended woods with certain types of food. But, you'll find quickly that your own taste buds are the best judge.
Dive in and welcome to the family!
Quote from: deb415611 on June 08, 2009, 03:47:39 PM
Quote from: Habanero Smoker on June 08, 2009, 02:22:35 PM
As far a the Keurig, they are great. I just obtained my 1,000 points and traded it in for the $80 discount on the Platinum Brewing system. It should be arriving on Friday.
Habs, Do you buy from Keurig? I have been buying from Green Mountain but it might be time to check the pricing again. Especially since they are the same company & I don't get any points. Mine is 4 1/2 years old (and used everyday) and still going strong but I imagine I will need a new one eventually.
I've only had my Keurig for about 1.5 years, and it is great. The extra cost in coffee is worth the convenience. The Keurig club is different then Green Mountains. You earn 1 point for each k-cup, but you can only get the points if you buy more then four boxes of 24 at the same time (mix or match), also that will qualify your for free shipping. Under 500 points you get a 10% discount, but again you must place a minimum order of 4 boxes of 24; over 500 is a 15% discount. Keurig also has a larger selection of k-cups on hand.
The points are saved into two categories, Life to Date Points and Available Points. The Life to Date Points always accumulate and go towards your discount. The Available Points are the points you can cash in. For example I had 1,025 Available Points, Keurig current program is that you can cash in 1,000 points, and get the $180.00 Platinum for $100.00 and free shipping. So now I still have 1,025 Life to Date Points, but only 25 points available to cash in at a later date. I hope they will be offering something else to cash in the points.
I just joined the Green Mt. Express club; because there are some Green Mt. k-cups you can't get from Keurig, like the French Toast, and their current Perfect Peach. They give you a good price, but you have to enroll in the automatic shipment, Keurig you don't. So with Green Mt. I have to remember to go in and clear my order, prior to them refilling and shipping it.
Sorry! I didn't mean to hijack this thread, but as you can see I love my Keurig.
Quote from: Habanero Smoker on June 09, 2009, 02:59:13 AM
Quote from: deb415611 on June 08, 2009, 03:47:39 PM
Quote from: Habanero Smoker on June 08, 2009, 02:22:35 PM
As far a the Keurig, they are great. I just obtained my 1,000 points and traded it in for the $80 discount on the Platinum Brewing system. It should be arriving on Friday.
Habs, Do you buy from Keurig? I have been buying from Green Mountain but it might be time to check the pricing again. Especially since they are the same company & I don't get any points. Mine is 4 1/2 years old (and used everyday) and still going strong but I imagine I will need a new one eventually.
I've only had my Keurig for about 1.5 years, and it is great. The extra cost in coffee is worth the convenience. The Keurig club is different then Green Mountains. You earn 1 point for each k-cup, but you can only get the points if you buy more then four boxes of 24 at the same time (mix or match), also that will qualify your for free shipping. Under 500 points you get a 10% discount, but again you must place a minimum order of 4 boxes of 24; over 500 is a 15% discount. Keurig also has a larger selection of k-cups on hand.
The points are saved into two categories, Life to Date Points and Available Points. The Life to Date Points always accumulate and go towards your discount. The Available Points are the points you can cash in. For example I had 1,025 Available Points, Keurig current program is that you can cash in 1,000 points, and get the $180.00 Platinum for $100.00 and free shipping. So now I still have 1,025 Life to Date Points, but only 25 points available to cash in at a later date. I hope they will be offering something else to cash in the points.
I just joined the Green Mt. Express club; because there are some Green Mt. k-cups you can't get from Keurig, like the French Toast, and their current Perfect Peach. They give you a good price, but you have to enroll in the automatic shipment, Keurig you don't. So with Green Mt. I have to remember to go in and clear my order, prior to them refilling and shipping it.
Sorry! I didn't mean to hijack this thread, but as you can see I love my Keurig.
Thanks Habs. I didn't mean to further hijack I love my Keurig too ;D It looks like Keurig is about $1 more expensive than the Green Mountain Express for the first 20 boxes but you earn the points so if you plan on getting a coffee maker in the future it ends up being cheaper. For me I think I have to decide if my current coffee maker is going to last for 40 boxes .
Your's lasting for 4.5 years is encouraging. I live alone so it took me 1.5 years to get to 1,000 points. At Christmas I would groan every time someone would give me k-cups as a gift.
Quote from: Habanero Smoker on June 09, 2009, 03:27:22 AM
Your's lasting for 4.5 years is encouraging. I live alone so it took me 1.5 years to get to 1,000 points. At Christmas I would groan every time someone would give me k-cups as a gift.
I am the only one that really uses it but I work from home so it gets a good workout. My parent's got one about a month after mine and they just replaced it last month.
Quote from: Habanero Smoker on June 09, 2009, 03:27:22 AM
........ I would groan every time someone would give me k-cups as a gift.
I can't believe I'm about to say this! And I have no idea about what you are talking about, but if a k-cup is anything like a d-cup (http://i94.photobucket.com/albums/l95/43something/MSN-Emoticon-133-1.gif)
Ok one more question before I pull the trigger on this order --
What would you guys recommend as far as the wood?
I was thinking of getting this 60 variety pack, but then I realized maybe some of the wood would be for things I don't plan on smoking.
Right now my number 1 priority is RIBS. Tender, juicy ribs that I can't make on my current grill. After that I will try pulled pork.
That being said, perhaps I can save some doe by not buying the 60 pack? What would you guys recommend.
I've removed the thermometer for now.. Trying to get the price down enough while still being able to make me some RIBS.
I would recommend going with the OBS vice the one in stainless. I have the stainless and it is pretty, but I do not believe the quality of the stainless is worth the extra money if you are limiting your budget. Go with the OBS and get the Maverick and Bubba Pucks.
As for wood - it really depends on your taste. If you are not sure and are keeping spending down, apple is mild enough to use on anything, yet strong enough to taste a good smoke flavor. If you can budget enough, you may want to consider oak for your beef projects. Later on, when the budget allows, you can experiment on the other woods.
If you have tasted and liked barbecue from certain places use those woods first. If you were in Texas, it would be Oak, Mesquite, or Hickory. If South of the Mason Dixie, but East of the Mississippi - Hickory (Pecan is a similar taste and is used in Texas and the Far South some). North of Mason Dixie - ummmmm do they do BBQ there? The MidWest - corncobs. West Coast who knows what they are smoking - maybe some sorta Zin-mer-cab grapevine blended with musk!
Seriously - that is a dangerous question and you'll see why soon. Hickory or Oak or Mesquite would be good ones to start with - in that order. Probably most barbecues are done over those three. Unless you'll be doing fish with a lighter smoke, or you like a lighter smoke and then maybe Alder, Apple or Maple.
I use Pecan on about everything.
To me it has a nutty kind of taste and more mellow than Hickory.
For Beef I absolutely love the Crown Royal and Jim Beam pucks, I haven't tried the regular Oak yet but I assume it won't be much different. Mesquite's and Hickory are also great on Beef.
Quote from: bozer on June 09, 2009, 09:21:22 AM
Ok one more question before I pull the trigger on this order --
What would you guys recommend as far as the wood?
I was thinking of getting this 60 variety pack, but then I realized maybe some of the wood would be for things I don't plan on smoking.
Right now my number 1 priority is RIBS. Tender, juicy ribs that I can't make on my current grill. After that I will try pulled pork.
That being said, perhaps I can save some doe by not buying the 60 pack? What would you guys recommend.
I've removed the thermometer for now.. Trying to get the price down enough while still being able to make me some RIBS.
Alder wood is perfect for all meat and fowl.
nepas
Thanks guys. I just found the link to the recipes, then my head exploded.
AMAZING
I'm ordering this bad boy
Hey guys, I think we just got Bozer! :D
Congrats Bozer!
KyNola
One more question (I promise)
Will I be able to make ribs in this thing, without having to finish them in my oven?
I've seen a few posts mentioning putting them in my oven to finish them, but I could do that now with a regular grill.
Welcome to the forum Bozer!
I'm not allowed to comment on which wood to use..........Mesquite! ;D
And ribs are not a problem at all, a little tricky at first, but you'll get the hang of it!
C
The Bradley is essentially a low temp oven tha has the ability to produce a pure clean smoke.
I know there are people that do all of the cooking right in the smoker. I personally haven't tried yet. What I do like about finishing in the oven is the guarantee (maybe just in my head) that the ribs will be tender and moist. Plus, it looks like more work for a good show of just how laborious making ribs are :)
Caneyscud - i am doing my part to make sure there IS some BBQ in the Midwest!
Quote from: bozer on June 09, 2009, 02:45:11 PM
One more question (I promise)
Will I be able to make ribs in this thing, without having to finish them in my oven?
I've seen a few posts mentioning putting them in my oven to finish them, but I could do that now with a regular grill.
I have never finished anything in the oven. IMO why would you want to use something that uses almost twice the KW, heat up the house and make the AC kick on more?
But that's just me.
Quote from: bozer on June 09, 2009, 02:45:11 PM
One more question (I promise)
Will I be able to make ribs in this thing, without having to finish them in my oven?
I've seen a few posts mentioning putting them in my oven to finish them, but I could do that now with a regular grill.
Welcome Aboard Bozer!! As for ribs I make them all the time in my DBS4. Heres a link to how I make mine to help get you started. How to make Ribs in a Bradley (http://www.susanminor.org/forums/showthread.php?t=581)
Quote from: OU812 on June 10, 2009, 06:38:36 AM
Quote from: bozer on June 09, 2009, 02:45:11 PM
One more question (I promise)
Will I be able to make ribs in this thing, without having to finish them in my oven?
I've seen a few posts mentioning putting them in my oven to finish them, but I could do that now with a regular grill.
I have never finished anything in the oven. IMO why would you want to use something that uses almost twice the KW, heat up the house and make the AC kick on more?
But that's just me.
Amen to that. Additionally, why clean up more equipment than necessary.
The only times I have transfered anything from the Bradley to the oven is to make room for more grub!
Quote from: Wildcat on June 10, 2009, 02:48:51 PM
Quote from: OU812 on June 10, 2009, 06:38:36 AM
Quote from: bozer on June 09, 2009, 02:45:11 PM
One more question (I promise)
Will I be able to make ribs in this thing, without having to finish them in my oven?
I've seen a few posts mentioning putting them in my oven to finish them, but I could do that now with a regular grill.
I have never finished anything in the oven. IMO why would you want to use something that uses almost twice the KW, heat up the house and make the AC kick on more?
But that's just me.
Amen to that. Additionally, why clean up more equipment than necessary.
OU and Cat, don't take offense to this but for those of us that do use the oven I will offer this rebuttal:
My oven does not add any heat to the house as the door is very well sealed and the heat will stay inside the oven for a long time. Others may have more heat leakage, but they will have to make that decision. I haven't had the AC on much at all this year, none of it oven related, so not a problem there either.
Power consumption statement may be a bit off. It is a little more complicated than this but if you are obtaining the same heat with 500 watts, the Bradley uses 120 V to heat. The house oven uses 240 v. Double the voltage is halving the current, so in essence, cheaper to operate. The electricians are now going but what about..... Yup, cycle times and all that other stuff is the complicated part that doesn't allow the math to be a simple 1/2 the cost to operate which is why I am not going there. However, in general, higher voltage equipment, are more efficient and therefore cheaper to operate in the long run.
Cleanup more equipment? Nope. Foil pan in the oven, requires no clean up. In fact, less clean up. By not baking on the grease and goo onto the racks and the V-Tray, their cleanup is much faster and easier. So I don't believe I have to be a purist by the "Start to Finish" in what ever I am using. I use the best, most convenient tool for the job. Oh, yeah, I don't have a PID for super accurate temp control and my oven holds temps much better. If I had one, maybe I would opt to stay longer in the Bradley, but then that is another investment I choose not to spend money on since I have an oven that will do the job.
Now there are things that the Bradley will work better on than in the oven. Beef Jerky is one. Because there is so much liquid expelled in the drying of beef for jerky, the Bradley with the V-Tray funnels the liquid to the water bowl. That would be a mess in the oven. Now to take my point further about the best tool, a dehydrator after the smoke in the Bradley is a better finish with more ease, but yes, now you have to clean the trays, so more work, but a better more consistent finish.
With all that being said, sometimes I get lazy and don't transfer to the oven. Just depends on what I feel like doing.
So to answer your question Bozer, Yes you can finish in the Bradley. What you do and how you do it is a choice for what is right for you.
No offense taken Giz, but obviously something bothered you and I apologize for that.
I really do not know about which uses more electricity, or if it causes the AC to come on more often or not and I personally really do not care. I rarely purchase disposable pans so for me there would be a pan to clean if I used the house oven (which would be no big deal). I personally only transfer to the oven when weather requires it. If I was serving a large crowd I am sure this would be different. We generally either cook outside or inside or go out. There is nothing wrong with transferring to the house oven, I simply prefer not to.
The point that was being made here is that YES, you can cook from start to fininsh in the Bradley.
Gizmo,
TOUCHE
I dont have the AC on yet eather and dont turn it on till the other half cant take it any more. I colud live without it.
And what Wildcat said. ;D
I wasn't bothered, just didn't want to offend anyone with a some what opposing opinion.
OU, I am the AC nut more than my other half. I believe I am half polar bear at times. Comes from too many years in climate controlled spaces for electronics.
OPTIONS OPEN ;)
Quote from: Gizmo on June 11, 2009, 11:13:15 AM
I believe I am half polar bear at times.
Hell... I am half polar bear Giz! :o
I have no idea how you guys (you too LQ) handle the heat you do. My thermostat has heat and cool, no off button! ;D
Mike
Back in the Old Days!
Walked 2 miles to school in 100 deg. to a school with no A/C, walked home in 105 deg heat to a house that had no A/C but had asbestos shingles, asbestos siding, and asbestos flooring where I gnawed on trimwork that had lead paint on it and actually played in the dirt and mud outside without SPF 30. How did I live?
And I'm old style when it comes to barbecue, because that is how we always did it back home - no foil, no sugar, no oven usually! Is it better - debatable - it's just the way, I am familiar with and I am hard-headed. But there are time that I will use foil and the oven if needed.
Quote from: Caneyscud on June 12, 2009, 07:48:23 AM
Back in the Old Days!
Walked 2 miles to school in 100 deg. to a school with no A/C, walked home in 105 deg heat to a house that had no A/C
I remember those days and it was uphill both ways. ;D Well - it seemed like it. ;)
Ok folks
I ordered it. It should be here within next day or so.
I invited my dad over for father's day and want to make ribs.
Can someone link me to the easiest to make RIBS that will come out so good I'll be happy I made this purchase?
I'm thinking baby back ribs. My wife makes an awesome batch of Mac n Cheese to go with it
Quote from: bozer on June 15, 2009, 10:43:21 AM
Ok folks
I ordered it. It should be here within next day or so.
I invited my dad over for father's day and want to make ribs.
Can someone link me to the easiest to make RIBS that will come out so good I'll be happy I made this purchase?
I'm thinking baby back ribs. My wife makes an awesome batch of Mac n Cheese to go with it
Bozer, I make a guide to help you get started it is over on the recipe site. Here is a direct link for you How to Smoke Ribs in a Bradley (http://www.susanminor.org/forums/showthread.php?t=581)
Thank you very much. I'm honestly scared Im going to ruin the ribs first try out. I kind of expect that =(
Hoping your method is idiot proof
BTw.. I neeed to season it first? I presume I can do that Saturday and then do my ribs sunday?
Yup, you need to season it first. Doing that on Saturday to smoke on Sunday works.
If you follow the link form 10.5 for those ribs, they will be fantastic.
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/CanadianBacon005.jpg)
These are some I made Saturday. Best ribs I ever made.
Have fun with it.
Bozer,
10.5's method is on the money. Follow his lead and you won't go wrong.
KyNola
Congrads on your new toy or should I say tool.
Yes you do neeed to season it first.
Heck you can season your smoker in the morn and by the afternoon you can be smoking.
10.5 Has it nailed on his directions over at the recipe site.
The thing about ribs is,
"THERE DONE WHEN THERE DONE"
Does the Bradley come with seasoning instructions? I presume so. Man, Amazon Prime is awesome. It's already shipped!
Yes the Bradley does come with instructions on how to season your smoker.
Be very very carefull this smoking thing is addictive. ;D
Here is a link to better instructions.
http://www.susanminor.org/forums/showthread.php?t=484 (http://www.susanminor.org/forums/showthread.php?t=484)
Quote from: Wildcat on June 12, 2009, 09:04:10 AM
Quote from: Caneyscud on June 12, 2009, 07:48:23 AM
Back in the Old Days!
Walked 2 miles to school in 100 deg. to a school with no A/C, walked home in 105 deg heat to a house that had no A/C
I remember those days and it was uphill both ways. ;D Well - it seemed like it. ;)
for us it was uphill both ways but in the snow with holes in our shoes :D
Quote from: deb415611 on June 15, 2009, 01:58:59 PM
Quote from: Wildcat on June 12, 2009, 09:04:10 AM
Quote from: Caneyscud on June 12, 2009, 07:48:23 AM
Back in the Old Days!
Walked 2 miles to school in 100 deg. to a school with no A/C, walked home in 105 deg heat to a house that had no A/C
I remember those days and it was uphill both ways. ;D Well - it seemed like it. ;)
for us it was uphill both ways but in the snow with holes in our shoes :D
You guys had shoes Deb???? :o :o
Man... some people get all the brakes! ::) :D
Mike
Quote from: Mr Walleye on June 15, 2009, 02:12:17 PM
Quote from: deb415611 on June 15, 2009, 01:58:59 PM
Quote from: Wildcat on June 12, 2009, 09:04:10 AM
Quote from: Caneyscud on June 12, 2009, 07:48:23 AM
Back in the Old Days!
Walked 2 miles to school in 100 deg. to a school with no A/C, walked home in 105 deg heat to a house that had no A/C
I remember those days and it was uphill both ways. ;D Well - it seemed like it. ;)
for us it was uphill both ways but in the snow with holes in our shoes :D
You guys had shoes Deb???? :o :o
Man... some people get all the bracks! ::) :D
Mike
Actually I think it was my grandmother's story, I'm not that old ;D
I am, but I did have one shoe.
Apparently its going to be raining for the next two weeks in the NYC area =(
life is cruel
Quote from: bozer on June 17, 2009, 08:18:26 AM
Apparently its going to be raining for the next two weeks in the NYC area =(
life is cruel
what you do is find a 4 or 5 hr window of non-rain, smoke something and then finish in oven :D
I think I might just pit it in the living room. lol
I got a question.
Going to use 10.5's recipe for Baby Back ribs (I like those better)
Is it ok to use 2 racks worth with the same recipe? Or do you need to increase temps or something with more food?
Also, when you smoke say corn on the cob or something else, how do you do it all at the same time? I'd imagine you'd cook the corn first on a regular grill and then just give it some extra smoke in the bradley?
Bozer, I haven't tried it yet- probably next weekend when my parents are visiting , but here is the recipe from the recipe site.
http://www.susanminor.org/forums/showthread.php?t=497
Sadly its been sitting in my kitchen for over a week now, raining every day =(
I want to use it so bad
Quote from: bozer on June 17, 2009, 10:32:41 AM
I got a question.
Going to use 10.5's recipe for Baby Back ribs (I like those better)
Is it ok to use 2 racks worth with the same recipe? Or do you need to increase temps or something with more food?
Also, when you smoke say corn on the cob or something else, how do you do it all at the same time? I'd imagine you'd cook the corn first on a regular grill and then just give it some extra smoke in the bradley?
Yes I have put 3 racks of ribs in the smoker. I haven't done sweet corn in the BDS as of yet.
Do you need to increase the time or temperature when adding more then one rack?
Increase the time not the temp.
Quote from: bozer on June 23, 2009, 08:18:22 AM
Sadly its been sitting in my kitchen for over a week now, raining every day =(
I want to use it so bad
Do you have a garage? You could open the door for circulation and just put it in a couple of feet out of the rain!
I have a covered porch on the front of my house that goes out about 8 feet, as long as its not rainy sideways I am out there smoking all the time, my neighbors laugh every time they see my checking on my smoker in the rain, and they love the smell rolling through the neighborhood.
You could also make a small area with a tarp and some tent poles.
Rain is one thing that doesn't stop me from smoking.
Bozer, "I feel your pain!" We had that earlier in the year!
Quote from: smokeitall on June 23, 2009, 11:36:03 AM
Quote from: bozer on June 23, 2009, 08:18:22 AM
Sadly its been sitting in my kitchen for over a week now, raining every day =(
I want to use it so bad
Do you have a garage? You could open the door for circulation and just put it in a couple of feet out of the rain!
I've done this as well. My neighbor across the street was standing at his viewing window looking quite confused as I was pulling both vehicles out of the garage - in a massive downpour. :D I think he finally figured it out went the smoke started rolling out of the Bradley.
So this weekend was the first where it wasn't raining. Finally go to open up the Bradley box so I can season it. Rip the box open like a kid at Christmas and there's a HUGE dent in the front of it =(
I debate with myself for a few minutes if I should just use it or send it back, considering the dent won't have any factor in the food, just looks ugly. Ended up getting in touch with Amazon, they're sending me a new one and I'm shipping it back.
Somebody I guess from UPS kicked it =(
Still haven't had a chance to try it out
That's too bad bozer, once you get that thing going you won't regret it. I just bought mine about a month ago and I love it.
I got the new one, already unboxed it.. perfect!
Can't wait to use this thing! Going to do 10.5's ribs Friday morning.
You are going to love those ribs. Just give yer self plenty of time and have a cold one or two! :D
Good thing you got everything b4 the weekend, it will be a good one around here. Just remember the ribs are done when there done don't try to hurry.
Slow and Low but most of all Have Fun.
Ribs marinating in rub over night
Bradley fullly assembled, about to season it
Power it on, and I kid you not, it starts raining
Turn it offf, rain stops. I put the cover on it and now I'm just sitting not knowing what to do
Need to invest in some sort of a hangar
God I hate this summer so far. Its the rainiest June ever on the east coast (NY anyway)
Ok its seasoning now.
OMG so much smoke. My neighbors are going to hate me. In NY the yards are really small.
Do I need to advance pucks on my own or will they do that on their own?
It should be advancing pucks automatically. I can't remember if you got an OBS or a DBS, but if DBS, you will have to turn the smoke generator on before they will advance. I usually turn the smoke generator on for awhile - say 15-20 for it to get how, then load the pucks. Then you will have to advance the puck manually 3 times to get a puck on the hot generator plate.
Can't figure out how to post image, but here is a link to my meal:
http://www.shackpics.com/files/DSC_2639JPG_mcpotxz4yoycqs1g58m9.jpg
Great success!!
These are without a doubt the best ribs I've ever made. I've learned a few things in the process too.
God I can't wait to eat the left overs (I made 2 racks worth).
My wife made home made mac n cheese and some brussel sprouts to go with it.
What is the best way to warm these bad boys up? I can't believe how much smoke flavor there was.
I used baby back ribs, Dinosaur BBQ rub, then 3 different types of sauces on each rack (I split them so there was 4 racks)
I wonder is pork spareribs would be better. I think I could have maybe cooked it an hour more just to make it a bit more tender, but they were falling apart on me so perhaps not.
I like to wrap in foil with a bit of water, apple juice, or Jack Daniels and into the oven for 30 minutes or so. Can finish on the grill after taking them out. Alternative is to toss them on the grill from the start and warm them up. This may make them a little dry if they were not real juicy to begin with.
For some reason I couldn't browse right to the pictures on that site. But, I was curious to see just how good those ribs turned out. So I started browsing the recent pics and I found your photo. Look out magazine covers! That spread looks fantastic. Here's a link to the pic that I found.
(http://www.shackpics.com/files/DSC_2639JPG_mcpotxz4yoycqs1g58m9_thumb.jpg) (http://www.shackpics.com/viewer.x?file=DSC_2639JPG_mcpotxz4yoycqs1g58m9.jpg)
Nom, nom, nom ... You are a better man than I cuz I would have been just inhaling those ribs instead of taking the pic!
The tenderness really comes from the oven or FTC time. If you had baby backs that weren't tender, it may just be the pig (someone said that on this site before and I feel obligated to copy it). But, as a rule, 3 hours of smoke, 1 hour in the oven and the slathering on the grill is all it takes. Regardless, I'm still jealous I didn't make ribs this weekend!