Quick question... I have seen a couple pictures here of those that have put bricks in the bottom of their smokers. Why is this done? Does it help retain the heat inside? Thanks!
Yes they do retain the heat. Some members use them.
nepas
I have a brick in mine wrapped in foil. I think it helps out when trying to retain heat. You can place it right next to the water bowl and doesn't take up much space.
BCD
The last time I used my OBS, I was only using the bottom two racks. I wrapped a couple of bricks in foil, and put them on the top rack.
I found that it recovered much faster, because of the increased thermal mass. I will have to try one beside the water bowl as noted above.
Obviously it takes longer to heat up in the first place, as the bricks have to come up to temp, but they hold their heat better than air, particularly if you have to open to baste, change water, etc.
I keep 2 bricks in my smoker all the time. not wrapped, they have been seasoned heavily and crusted. They are in one whole paver and three wedges such that they fit in the lower pan with the water bowl. They do indeed help in recovery temps when I need to open up and also help reduce swings in long Butt and Brisket cooks. so far I have the same bricks in almost 2 years in place. I have a few in backup but might not need them. The main ones are are good. Just need to make sure to pre-heat long enough.
I like the idea of using bricks to retain heat.
I should have thought of that myself as I use bricks as a timing method. When cooking Sea Gull I put a brick in the pot and boil away. When you can pierce the brick with a fork the Sea Gull is done to perfection. :o
I learned about using bricks on this forum and gave it a try.
I use one brick to the right of the water bowl and I do believe it really helps the smoker recover quickly.
It definitely has made smoking in cold temps much easier.
Carolyn
I have 2 foil wrapped bricks.
One under the puck runway and one on the other side of the water bowl.
It seems to help with temp recovery after a door opening.
I had never used bricks but there was one time I tried to do 4 racks of baby backs in the smoker and the temp never really ever did recover well enough. Ever since then I've been using a couple of bricks and it definitely helps!
Quote from: Roadking on May 05, 2009, 08:14:38 AM
I like the idea of using bricks to retain heat.
I should have thought of that myself as I use bricks as a timing method. When cooking Sea Gull I put a brick in the pot and boil away. When you can pierce the brick with a fork the Sea Gull is done to perfection. :o
Roadking, thats quite funny, liked it.
JFG
Quote from: Roadking on May 05, 2009, 08:14:38 AM
I like the idea of using bricks to retain heat.
I should have thought of that myself as I use bricks as a timing method. When cooking Sea Gull I put a brick in the pot and boil away. When you can pierce the brick with a fork the Sea Gull is done to perfection. :o
:D :D :D
Did you toss him an Alka Seltzer before you smoked him so you dont get heart burn :D :D and it would give him some salt pre marinade. :D ;D
nepas
So any kind of special bricks I should use? Why do some use the foil? Did ya need to clean them first or just pop it in there? I will goto Lowes tomorrow and get some. I really need a PID too, I'm so sick of running out to move the slider up and down.
I wrap regular bricks from lowes in foil to keep them from getting covering in whatever drips past the V tray.
I change the foil every couple of smokes.
So, when you put the brick in the Bradley, how long do you preheat it for??
Okeejohn
I just put the bricks in when I pre-heat the smoker.
I usually pre-heat for 30 to 45 minutes, sometimes an hour.
Try putting the bricks on your gas grill and get them good and hot. Then transfer them to the bradley. Preheating is done in no time.
Now theres a good idea. thanks. :)
Has anybody tried using a Lodge (or whatever fits) griddle in the bottom of the Bradley? I was wondering if the heavy cast iron would act like a nice, flat heat sink..
Of course, I can buy a trunk full of bricks from Lowes for what a Lodge would cost..
Answered my own question.
I'm going to look into that. Nothing holds heat or cooks like cast iron !!
That sounds like a winner. It's just getting one the right dimensions.
A Cast iron V tray, now that would be sweet.
Quote from: FLBentRider on July 26, 2009, 11:29:39 AM
That sounds like a winner. It's just getting one the right dimensions.
A Cast iron V tray, now that would be sweet.
I'm heading to a farm store in a while... I'll check their lodge collection. A big skillet would work good - if the handle didn't get in the way.
Check this out. I have one like this but all cast iron. Dont know if it will fit. Will have to wait till i get home from work. ;D Yes i'm at work today. ;D We dont use it. Maybe i can chop the handles off of it. ;D Let see if the boss will let me. My mother in law gave it to her to make tortillas. Dont use it because we have a ceramic top stove.
http://i428.photobucket.com/albums/qq10/mikecorn_1/6d786b6c684a64624368726f786a3377-1.jpg[/img]](http://i428.photobucket.com/albums/qq10/mikecorn_1/6d786b6c684a64624368726f786a3377-1.jpg) (http://[img)
Anyone have their drip pan handy? What are the dimensions? (don't want to open the door of mine to check)
I would measure a rack from your smoker, the outside dims should be about right.
11" x 14", w/ some wiggle room. (had to open the door to rotate some trays of turkey legs)
Heading out now to reconnoiter..
This will work..
(http://lh3.ggpht.com/_CbvAIVzmFFM/SmzOulr009I/AAAAAAAA5AY/0sklTLzZ3yg/s720/0726091525-01.jpg)
10 x 10 by 1.5" deep - w/ ridges. It was a little heavier than the others, an has more mass to it than the round skillets. The griddle was 11 x 17". Would take a blow torch/plasma cutter to get it to fit.
I just lopped the handle off w/ my hacksaw. Perfect!
Will try it later w/ a small ham. Nice test to see how fast the cabinet temps recover.
I'll put a foil cake pan in it to hold the water. I don't think the bowl provided will clear the biscuit feeder now..
Hey, can u post a pic of the final assembly so we can see how its going to fit in the smoker.
Quote from: mikecorn.1 on July 26, 2009, 02:53:32 PM
Hey, can u post a pic of the final assembly so we can see how its going to fit in the smoker.
Certainly!
If it flops, I'm not out much. I had a store credit to burn up at that place...
i have some flat pieces of cast iron we got in a load of junk years ago, wanna say they are 10" by 10", might have to try them once i get my obs in.
I'll have to say - so far so good! Pics coming shortly - perhaps in a new post - after I pull them from my phone.
I put the 10x10 lodge skillet (sans handle) on the bottom pan, and put a 9x9 foil pan in it to hold hot water and catch the burnt pucks. 9x9 full of water filled the original Bradley pan to the brim, if not more.
I brought the door thermo to 225 or so. I've been cooking all day, so the box was hot.
I opened it up and put a fairly cold 4lb ham in the middle. (and turned the biscuit burner on - forgot to do that during pre-heat)
The door temp dropped, but came back to 190 within minutes. 45 minutes later, it was hanging at 200. (and I adjusted the slider to keep it there)