- Welcome to BRADLEY SMOKER | "Taste the Great Outdoors".
Recent posts
#1
Introduce Yourself / Re: Hello from the Home Office...
Last post by Habanero Smoker - Today at 02:34:50 PMHi BCJake,
Welcome to the forum.
Feel free to ask questions.
Welcome to the forum.
Feel free to ask questions.
#2
Introduce Yourself / Re: Hello from the Home Office...
Last post by Edward176 - Today at 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.
#3
Introduce Yourself / Hello from the Home Office Pro...
Last post by BCJake - Today at 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!
#4
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.
#5
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.
#6
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?
#7
Sausage Making / Re: Storing unsmoked sausage
Last post by Habanero Smoker - April 19, 2024, 03:34:42 PMThe USDA says for uncooked sausage (even with cure) only 1 - 2 days, but I've have held sausage for up to 5 days, before I had a chance to smoke them.
If you are making stuffed sausage, and you let it sit in the refrigerator, prior to stuffing; you may find it very difficult to stuff.
If you are making stuffed sausage, and you let it sit in the refrigerator, prior to stuffing; you may find it very difficult to stuff.
#8
Sausage Making / Storing unsmoked sausage
Last post by Charkey - April 19, 2024, 07:36:18 AMHow long can I store unsmoked sausage in the fridge before smoking. It is already mixed with seasoning and cure and stuffed in casings.
#9
The New Bradley Professional Smoker (BS1019) / Re: How to Put Together the Li...
Last post by Habanero Smoker - April 19, 2024, 03:08:50 AMHi Zamora;
Welcome to the forum.
Those pieces are confusing if there are no clear directions. In your manual, there is an internal components diagram that shows the location of both items.
First, that small bowl is called the condensation bowl. That is to catch any condensation that builds up around the vent from dripping on your food. This is called "Black Rain". After assembling the inside cabinet components, you should have assembled a wire rack that runs horizontally across the top or the rack support. That bowl goes in a slot of that wire rack, just under the vent opening. In my manual, it is shown on page 9, and it is identified as number 7 in the diagram.
The black oval piece, is called the "Smoke Diffuser". You will find it on that same page, and it is identified as number 3.
If you have any further questions, please feel free to ask.
Welcome to the forum.
Those pieces are confusing if there are no clear directions. In your manual, there is an internal components diagram that shows the location of both items.
First, that small bowl is called the condensation bowl. That is to catch any condensation that builds up around the vent from dripping on your food. This is called "Black Rain". After assembling the inside cabinet components, you should have assembled a wire rack that runs horizontally across the top or the rack support. That bowl goes in a slot of that wire rack, just under the vent opening. In my manual, it is shown on page 9, and it is identified as number 7 in the diagram.
The black oval piece, is called the "Smoke Diffuser". You will find it on that same page, and it is identified as number 3.
If you have any further questions, please feel free to ask.
#10
The New Bradley Professional Smoker (BS1019) / How to Put Together the Little...
Last post by Zamora - April 19, 2024, 02:11:24 AMJust got my P10 in the mail. A little light on the directions. I am utterly bewildered as to the proper placement of a little silver bowl (about 4 inches in diameter) and a black metal oval adorned with vent slots. geometry dash breeze