I have a few questions of concern about the smoker that I just bought.I just finished a batch of German Sausage,the mix was a Hi Mountain Jerky product.As bad as it was looking like it was going to be,it turned out pretty good.This was the first time I used my BS.The directions said that I had to turn the heat up to 180 F until the internal temp. of the sausages reached 156 F.I had all 4 racks full and the heat dial cranked right up and the vent open just a bit but the highest temp. I could get it was 175 F.The temp.outside was around 32 F. I had to take them out and finish them in the oven to get them to that 156 F. When I emptied it the temp.shot up to 210.in a matter of miniutes and right as I turned it off it was reading 290 F. Is this all because I had too much on the racks,was it too cold outside or is this just normal.I had an idea that if I covered the whole smoker with a large box that this would help the temp. rise but it didn't work,niether did setting it in the sun.I would welcome any help on this topic.Thanks a bunch.
DLT
Red Deer,Alberta,Canada.
Gee DLT, I don't have an answer cause I've never completely filled my racks but I would expect that to be part of the answer...the more stuff you have inside, the longer it takes to reach temp...
"A mans got to know his limitations"
Glendora, CA - USA!
DLT,
I packed my Bradley with sausages,all four racks plus four extra racks inverted on the original racks. Never had a problem bringing it up to temp even when it was 20F outside.I do have it out of the wind. How long did you let it smoke? Did you keep the door shut?The temp will slowly rise.Are you using an extension cord? All these could be factors.
<i><font color="blue"><b>Jack</i></font id="blue"></b>
Bassman,
I Did have to use an extension cord,but it was only about 6 feet long.Ismoked the meat for about 3 hours.I think you answered my problem.You said that the temp. will slowly rise. I think that I opened the door too often. Being the first time that I have ever smoked something on my own,I was a little worried and figured it needed to be checked. Hopefully next time I will trust it and let it do its job. When you talk about inverting your racks does this mean you turn them over and set them on top of your original racks?
Thanks for your info Jack.
Darryl
DLT, I think you should get a thermometer with a probe on it so you won't have to open the door. Also, I think 3 hrs. is not long enough to bring it up to temp when it is full. Withv that much in it, it takes a long time to get hot. Good Luck
Yes DLT,
The extra racks are inverted and placed on the original racks,and it doubles your capacity. I bought 4 extra racks from Chez-Bubba. I agree with Mando, A remote thermometer takes all the guess work out of it. I have one with 2 probes,one for the internal meat temp. & one for the smoker temp.I figure it will keep the door thermometer honest.[:)]
<i><font color="blue"><b>Jack</i></font id="blue"></b>
Thanks Mando and Bassman.
The thermometer sounds like the thing to do.And I will be more pacient next time and leave the door shut.Thanks again guys.
Darryl.
DLT,
As you have figured out, opening the door will cause a lot of temperature loss, especially when you're in the early stages and the meat is cold. Rule of thumb is every time you open the door, add 45 minutes to the cook time.
Regarding the extension cord, length is a consideration but more important is it's gauge of wire. You have to have a heavy duty one capable of supplying plenty of juice.
It's a learning process, but once you have it down, you'll love it. That's why we're all here, to help the newbies avoid our mistakes & get to enjoying it faster. Ask away.
Kirk
http://www.chezbubba.com
Mistakes?[?]
What mistakes?[?]
Heck, I avoided one on my bird thanks to this website![;)]
"A mans got to know his limitations"
Glendora, CA - USA!
Chez Bubba,
Hey,thanks for the info. I didn't realize that opening the door would add that much extra cooking time.That's good to know.Even though I had trouble,I got compliments today on the way the sausage turned out.I'm sure that I'll be posting more questions before my smoking days are over.It's great to have people that are so helpful.Thanks again.
Darryl
Alberta,Canada.
DLT,
These are my few humble thoughts about some ground rules with the BS I have noticed. I will admit there are many more experienced with the sacred smoke than I. I glady bow to those on the forum who have held the torch longer than I. Depending on what you are smoking these thoughts might change. I mainly smoke pork and beef.
My observations:
Preheat Preheat Preheat. I preheat for a couple hours while I get things ready. If it's an early morning start, I set the alarm, turn it on and go back to bed. I preheat to about 225.
<b><u><font color="red">DON'T OPEN THAT DOOR!!!!</font id="red"></u></b> Only if there is fire or something. Curiosity killed the cat. I found that this one thing has helped the most. On a 8 hour smoke, I look in it about 4 hours or so. This usually is only to put the last two pucks on the heat plate. (I stack 'em)
Get a remote thermeter!
Get a 12ga. extension cord. Mine is a 50 footer, I have no problem. Get a good quality one. You get what you pay for.
Clean the kitchen up when you are done. or else...
And did I mention, don't open that door.
SmokeOn,
mski
If a man says he knows anything at all, he knows nothing what he aught to know. But...
(http://img.villagephotos.com/p/2004-2/642943/Ducksjpg.jpg)
Excellent post MW.[8D]
http://www.chezbubba.com
MallardWacker,
Thanks for the info.One more question.Is there any reason to rotate the racks around?
Darryl
Where did you all get the remote thermometer, overstock.com had the Remote Check dual probe for 38.95 at xmas time, but i was to late, now they are out of stock. Bunch of them were on ebay too for cheap, now none.
I Got my remote thermometer from
//www.northerntool.com
The Brand name is Maverick.cost about $50.00.but is worth it because it has 2 probes and reaches up to 100 yards.I love it![:D]
I think they do have a cheaper one.
<i><font color="blue"><b>Jack</i></font id="blue"></b>
DLT,
The rack thing. If I only use the two center racks I leave them alone. I usually put things like veggies and thinner cuts of meat at the top thicker ones on the bottom. I do beleive the lower rack may get a bit warmer. I personally smoke at 200 as rule of thumb.
The thermometer: I do not use a wireless. It does have wire that I run through the vent. I think many of the same folks on the forum do the same. I bought mine for 16.95 at BED & BATH (if you have that chain in your area). Look closely they have two types that look almost the same, the other is 23.95.
But if play with the racks, you have to open the door. Again I hate to do that.
Have a great day...
SmokeOn,
mski
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Jack:
ThanX for tip on northerntool.com! Lots of great cooking stuff! One of the better priced "Binford 5000 flamethrowers" (HO propane burner for blackened meats) I've seen.
On your Maverick probe, you say 100 yds and the ad says 100ft....typo?, or does it actually reach the 100 yd range?? If so, that'd be great for me since I do a lot of exterior work away from the BS while smoking.......
Kummok @ Homer, AK USA
My apologies K Man,It's suppose to be 100ft. not yards.
<i><font color="blue"><b>Jack</i></font id="blue"></b>
DLT,
To add to MW's post: If you plan your layout, rack rotation is not neccessary. Don't put pork butts on the top shelf & chicken breasts on the bottom one. Yes, the back heats a little more than the front & the bottom heats a little more than the top. A little experience & a dash of common sense, you'll have if figured out in no time.
When I'm cooking 4 racks of the same product, I do like to do a flip & rotate. But I only do it once, about half way through cooking, the same time I'm checking on them visually for the only time during cooking. I know I preach that opening the door is bad, but I feel the need to do it once, AND ONLY ONCE!
Smoke on,
Kirk
http://www.chezbubba.com
Kirk,Day 13 of 10-12 and no BS.Maybe i can play ice hockey with the Bubba Pucks.[:(]
SMOKIN & SPOKEN
ChefJeff...I'm so sorry to hear that you are still without[:(]
I rolled my bubba pucks back and forth on the desk while waiting...I had no Stick with which to "whack" them with.[;)] Nor, any ice...
It's coming soon..you are counting "business days" right? That's what they told me at day 19...I got it on a total of 20 days from order placement, however, I still don't have the cover and the pucks from them...[:(!]
"A mans got to know his limitations"
Glendora, CA - USA!
Fuzzy, Posted-FED=EX pre delivery notice,shipped today delivery 0n 2/24[:0]Two boxes one at 40lbs.(BS)other at 14lbs.Pucks? Cover?[:0][?]
SMOKIN & SPOKEN
Wow...that the same email I got today - my cover and pucks are showing up on the 24th! [8D]
Hopefully, all your stuff will show at the same time...what is that by the way? Day number 17? 3 days better than mine!
"A mans got to know his limitations"
Glendora, CA - USA!
Hate to rub it in guys, but there is a value in service. Jeff, I'm guessing you too will get our stuff before your smoker. Hang in there, once you get it, you'll be in heaven.[:)]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
cool bassman, i'll check it out
Kirk, The only thing I want to rub in is dry rub.Try those ribs?[:(]
SMOKIN & SPOKEN
Kirk, Got your stuff.Waiting on my Smoke Machine (is that better than BS?)[:p][;)][:(]
SMOKIN & SPOKEN
Well, to take your mind off the wait, here's what I suggest. Put the dining table extension in and place 10 wood bisquettes at one end, arranged in a triangular pattern. Go to the other end and slide the Bubba Pucks across the table & see how many bisquettes you can knock off. Kind of a shuffleboard/bowling cross-game.[:D]
Kirk
ps, I'd clear it with the mrs before messing with her table![;)]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
dumm de dummm......la deee dah.....waiting and waiting![:D]
"A mans got to know his limitations"
Glendora, CA - USA!
Kirk, Great idea it was too warm for ice hockey.However the Mrs. DID NOT think so.My ribs are lonely they need some smoke.[;)]
SMOKIN & SPOKEN
Today is supposed to be the day.Will Fed-Ex come to the rescue?Stay tuned.[}:)][?]
SMOKIN & SPOKEN
Fed-Ex delivered.Got my smoker & cover,pucks.Everything![:D][:D][^] I'm going to put it together & season it.Thank you all for your support.
SMOKIN & SPOKEN Fuzzy-I hope you got your stuff also. P.S. Everything is smokin O.K.-I can't understand not being able to put it together it only works one way.(or look at the picture}
Congrats Jeff,
We look forward to hearing about the sumptuous creations of the very near future.[:)]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Very cool![8D]
Got home to my cover and 48 pack o' apple wood - salmon this weekend for me!!!
"A mans got to know his limitations"
Glendora, CA - USA!
I got pecan,alder,& hickory.Going to do some ribs with 2hickory to 1pecan per hour.I will let you know how they turn out.[8D]
SMOKIN & SPOKEN P.S. Pucks advanced & temp. was at 200F.at the !/2 way mark.I'm Happy.[^][^]
Forgot to mention - my apple pucks were a 120 box - I think ABBQ might have been embarrased and made a good will gesture upgrading me from 48 to 120...
"A mans got to know his limitations"
Glendora, CA - USA!
Fuzzybear,
We are all happy campers now.. I just got my advancing chips and 120 mesquite bisq. yesterday from chezz.... right on time ( because his wife took the order) Life is good.. Has anyone located an outdoor table for the Bradley that can set on the covered patio?
Sheriff
I was a happy camper.I pre-heated and put in a nice 8lb. Brisket that was rubbed last nite AND my feeder wasn't working[:(][:(]I followed Kirks advice & took it apart it is now working[:D] My question is do the bisquettes get "stale" very dried out? The ones I have are just about breaking apart in my hand.[V]
SMOKIN & SPOKEN
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by ChefJeff</i>
<br />My question is do the bisquettes get "stale" very dried out? The ones I have are just about breaking apart in my hand.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
The bisquits won't dry out under normal conditions, and I'm not so sure it would matter much if they did, some people swear by drier wood. They're brittle by design. They're compacted rather loosely so they have a low smoking point.
Thank you. Kirk what's your take on this?[?]
SMOKIN & SPOKEN
Sheriff:
For a table, I was thinking of getting a tool cart from the local auto supply shop (Kragen/Autozone...) and taking some snips and cutting out the front part so the door on the smoker could swing open.
Kummok was working on a smoker cabinet but I don't know how it's worked out for him yet. I need more mesquite biskits....time to order...
Chef: My biskits are dry too but like Regforte said, I think they are made this way - just enough goop to keep them somewhat together - the bottom of my box looks like a load of sawdust was dumped in there.
"A mans got to know his limitations"
Glendora, CA - USA!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by ChefJeff</i>
<br />Thank you. Kirk what's your take on this?[?]
SMOKIN & SPOKEN
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
The only time I've ever experienced what you describe was in the pre-Bubba puck era with the two "leftovers". As I understand it, the binder is basically "Jello" and it would reason to me that heat would cause it to lose it's binding ability.
I'm assuming you don't store your bisquettes on top of your furnace, so what puzzles me is the fact that it's winter. If it were summer & your package sat in a closed up semi trailer for 4 days, that might explain it.
When you say "breaking apart", are they literally busting in half? It is common for them to "shed" from the edges but they shouldn't be crumbling to the touch.
I just did a test. I took a bisquette and dropped it 3 feet onto the counter. A bit of "shed" fell off but the bisquette remained perfectly intact. How do yours compare?
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Kirk,They are drier than what you describe ,but I guess they are O.K. My Brisket came out great.[:p][:D]
SMOKIN & SPOKEN