Has anybody made something to hold the cold smoke adapter from bradley and the smoker itself? I'm thinking of making something but don't really want to reinvent the wheel here ya know? Would love to see some pictures if available. The search on this site...well, you know that already probably.
I'm thinking of some way that would then stow a cookie sheet or something under the smoker on rails that could pull out. My smoker always drips water and makes a good mess plus when you open the smoker and move meat around, ya get a lot of drips. The cookie sheet deal would be nice for that.
Thanks in advance.
-Christopher
Christopher,
as far as the cold smoke setup i don't think i will be much help.
others here with more experience will be along soon i am sure.
As far as dripping liquid while smoking you may want to check the vent on top to make sure
it is open far enough. i run with mine full open on most cooks, especially on fowl.
the vent full open will allow the moisture to escape instead of build up on the walls and door
of the smoker, it will also help reduce the risk of damage to the smoke generator.
Plus it does not make your smoker go cold as you might think. It will help to raise the temp actually.
REally? Had no idea. I will definitely try that. I usually keep it over halfway closed so this makes a lot of sense.
Thanks to both of you.
-Christopher
I learned fairly quickly to smoke with the vent 3/4 to full open as UIS said. Full open especially goes for anything with a high moisture content. I've taken to wiping down the vent area, inside and out, with paper towels after the smoker has cooled down some. A lot of 'yuk' can build up in that area and then drip down on the food while you're smoking.
I also remove the water bowl when the smoking is done. No need for extra moisture.
Quote from: ArnieM on September 21, 2009, 01:55:57 PM
..............I also remove the water bowl when the smoking is done. No need for extra moisture.
Be careful doing this especially when doing long smoke/cook sessions; it increases the potential of a grease fire.
Quote from: Habanero Smoker on September 21, 2009, 02:10:20 PM
Quote from: ArnieM on September 21, 2009, 01:55:57 PM
..............I also remove the water bowl when the smoking is done. No need for extra moisture.
Be careful doing this especially when doing long smoke/cook sessions; it increases the potential of a grease fire.
I agree with Hab's
I keep mine in there with water in it to catch the drippings, if I'm not using the foil roasting pan under the meat. Fat dripping in a empty Hot pan aint good
I also believe the water coming out your smoker is condensation not being allowed to rise out from the vent being closed to far
OK, I'll put the bowl back but with minimal water. I really doubt the grease would catch on fire when smoking at 220. However, you guys have a lot more experience than I do so I respect your views.
Quote from: ArnieM on September 21, 2009, 03:23:51 PM
I really doubt the grease would catch on fire when smoking at 220.
You'd be surprised! ::)
C
Quote from: westexasmoker on September 21, 2009, 03:50:51 PM
Quote from: ArnieM on September 21, 2009, 03:23:51 PM
I really doubt the grease would catch on fire when smoking at 220.
You'd be surprised! ::)
C
Words of wisdom from a very wise man! ;D
So, did anybody ever have any ideas for building a rack or something for this? I'm actually going to dig in with it today and try to come up with something.
-C
I just have my Bradley on a table with the cold smoke box under the table.
What every you make, you should keep the adapter below the smoker cabinet, to take advantage of the smoke's natural flow upward.