Hey everyone, I have purchased a 6 rack DBS from a friend it is still in the box. I am interested in cold smoke for Haddock, also sausage so temp control is a concern. I have smoke with my own home made smoker but haven't used Bradley.. I got a good deal on unit so I am wondering if I should purchase a temp control unit right from the start.. Thanks for any help .. I have enjoyed reading your posts lots of great info
Welcome East Coast
That would depend on how much, and what type of sausage you plan on doing. I would suggest using it for a while to get a feel for the use, then decide if you need tighter temp control.
Thanks Gizmo your prob right... I still havent got all the kinks out of my old smoker yet but having fun trying ..lol
Welcome ECS,
I'm with Giz on this one. Get used to what you have before you make a decision on what's next.
KyNola
Welcome aboard.
I have the DBS4 and do sausage all the time without a pid, not saying I wouldn't like one, You just have to get used to your BS and how it works for you and adjust for things.
Welcome to the forum East Coast. I've never done sausage yet so I can't give you any sage advice on a controller. But, the sausage and bacon is on my to do list.
I have the OBS so I use the 'Armstrong' controller watch the temp and manually adjust. ;D
Hi ECS and welcome to the forum
I have the BDS 6 rack and I had it for a while before I went ahead and purchased the Auber PID. It just makes the temp control that much easier and allows temp ramping with very little intervention on your part.
HR
Welcome to the fun.
I have the DBS6 and have made lots of sausage and snack sticks in it with great success, you will need to rotate the racks top to bottom and front to back if you do a full load.
I have sense added a PID mainly for the ability to be able to set it and for get it. I dont have the programable unit but it works for me.
Like KyNola said you might want to learn the tricks of your smoker before you start to modify things.
Oh ya, the digital unit will shut off at 9 hr 40 min so you will need to reset the heating timer if your going to do a long cook.
ECS, welcome to the forum and sounds like you got a great deal on a great smoker.
Here are a cpl links to help you on your way to smoking success.
recipe site http://www.susanminor.org/forums/
FAQ
http://www.susanminor.org/forums/showthread.php?t=481
Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
And remember, we are here to help, just ask.
W E L C O M E to the Forum East Coast Smoke!
QuoteI am interested in cold smoke for Haddock,
I have the original BS, not the digital. I seem to remember that with the digital you need another cable to be able to separate the smoke generator from the cabinet in order to cold smoke? Someone will comment on this and put me right if not.
You can easily use a length of tumble dryer hose and cardboard box, see:
http://www.johnwatkins.co.uk/personalpages/coldsmoking.htm
The Bradley Cold Smoke add on is useful and I think it has an adaptor to plug into the digital cabinet to allow cold smoking without an additional cable.
Cold smoked haddock is easy, I usually use skinless fillets brined for 30 mins to an hour depending on thickness in 80 deg brine. Rinse briefly but thoroughly, pat dry with kitchen rolland leave overnight in the fridge. Smoke for 2 - 6 hours depending on taste at <80 deg F, oak is my favourite for smoked haddock.
Once smoked I tend to leave for 24 hours before eating, like cheese I think fish needs a while to mature post smoking. :)
Hope this helps.