I'm currently tossing around the idea around of buying a smoker finally. I have a bunch of question between the digital and the original smoker.
Larry
Welcome! I got the cheapest Original they make and it works for me.
Welcome to the forum Larry.
Please do not hesitate to ask any questions. Great bunch of people here with great advice for just the asking.
I have the 6 racks digital.
Hady
W E L C O M E to the Forum stantonl!
We have several forum members in your state.
As for the questions, ask away!
Larry,
Welcome to the forum. You can't go wrong with whatever Bradley you buy.
Larry
Welcome Stantonl!
I'm new here also and have decided on the 6 rack diggi (form my wife for Christmas).
Should have it sometime next week! ;D
And yes...I get to play with as soon as I get it.
Welcome Aboard Larry
I'm having a hard time trying to decided between the original and the digital bradley smoker. I plan on smoking a lot of salmon. I was all set on the original until I talked with a friend of mine who said that springing for the digital was worth the extra money. I have been doing some research and I think it has definitely mad the decision tougher. After reading here about the PID I've been wondering if you need this no matter which smoker you get. Please give me some insight on how easy it is to control the temp on your smoker.
Larry
I have the OBS/PID .
For me, the PID is definitely a WANT, not a NEED.
I turned out some really great food without the PID. It just makes it easier.
For salmon, there are recipes where you need to "ramp" or "step" the temp up in stages.
The PID makes this easy and automatic.
I have read that the PID is not a must but would come in handy. I guess another question I have is the digital bradley smoker set the controls and come back when the meat should be done?
Larry
If you can live with 4 racks, then a OBS and a PID will make you a hero.
If you need more space then you have to go to digital and you will still want a pid.
With the digital you will be able to smoke "most" meats without worry, but it does not ramp temps automarically like a PID
Hello and welcome to the forum!! I am very new to the world of smoking as well. This is the only place to get the right answers. I have found it to be great. Also check out the recipe site. It is packed with info too. I bought my digital 4 rack based off the advice of an employee at the Cabela's store where I purchased mine. He advised me that he owned the original and was thinking about upgrading to the digital due to the features. He also said the digital would also make it much easier for a "newbie" like me to get the hang of smoking things. I had never smoked anything before I bought the Bradley. I am very happy with my decision to go with the digital. I would highly recommend it. After I got it, I was worried that I wouldn't be able to fit a turkey in it and should have gotten a 6 rack. A turkey fits in the 4 rack just fine!! I have been smoking every time I get a chance now. It is very simple to use and I like it a lot. As I write this I have two pork butts and some sausage in the Bradley. The only problem I have at this time is I have to figure out what my internal temp should be for my sausage. So I am off to do some research! Good luck and whichever Bradley you choose(sp?) it will be a good choice. Happy smoking!!
You know a nice option here would be if Bradley sold a 6 rack with the Original smoke generator.
If you are about here Brian, any thoughts on this?
I have the digital 4 rack. If I had it to do over again I would buy the original with an Auber PID for much better temp control and the two pieces together in many cases cost less than the Bradley 4 rack digital model.
KyNola
I think alot of buyers would go for the 6'er original. I know that is what I wish I had. But if I find a good proofer cheap enough I will build a big smoker With the Original SG and a PID.
Well I did it! I got the Jim Bean 4 Rack Digital. Didn't want the Jim Bean but that is all they had locally. Thanks to everyone for the welcome and help with deciding.
Way to go Stant, now get out there and smoke something. OH yeah and keep that vent open. Good luck.
Welcome to the fun stantonl, be warned this type of smoking is very addictive.
You are going to love your new smoker.
You might want to get a maverick ET7 thermometer, it has two probes, one for the smoker, so you can see what the heat really is under what you are smoking and the other to go in what you are smoking so you can pull it out of the smoker when its done.
Welcome Stantonl! Too late to give you purchase advice on the smoker, since you already bought one (I've got 4 OBS smokers and will stick with them for my own style of smoking), however I can highly recommend that you get the jerky racks and the high temp silicon screens for your salmon smoking. Too bad Smokehouse Rob isn't still making the drying racks for sale....best thing a Bradley salmon smoker could buy! You can try making them yourself if you're handy with welding stainless steel rod....see some pics of SR's at: http://forum.bradleysmoker.com/index.php?topic=9480.15
I'm finally seasoning my Bradley. Got a small brisket I'm going to try this weekend. One minor question. How long until you see smoke out of the bradley?
Probably 10 minutes if you didn't prewarm the smoke generator.
it won't take too long maybe 5 to 10 minutes. I'd give it 5 and just pop the door open quick to see if smoke is rise. You will have to advance the pucks through till they are on the burner.
Well I got the Bradley seasoned last night. I got my first brisket rubbed up and in the frig. Plan on smoking it Friday afternoon and throwing it in the oven to finish it off. I'll post back with all the details.
Larry
Give'r smoke Larry.
Cool. Looking forward to seeing the results of your brisket.
How do you preheat the bradley?
Quote from: stantonl on December 11, 2009, 06:27:32 PM
How do you preheat the bradley?
I like to turn both the smoke generator and the tower on. Turn the tower heat up all the way and let it get to 250 or 260. Then load the smoker and when it gets back up to temp, start adjusting it down to your desired smoking temp.
I feel like a kid with a new toy. Can't stop looking out at my smoker checking temps. I already figured out a couple of things I'll do different the next smoke. I was wondering how long do you guys let the Bradley preheat. I'll take some pics after I pull my first brisket out.
Larry
Welcome to the forum Larry
My first couple of smokes have went pretty good. Learned a lot and the next go around will be better. I did a brisket, chicken, and pork shoulder over the weekend. I need to figure out how to upload some pic to share. My wife says my new hobby is working for her. LOl
Larry
Here's the link to posting pictures Larry. Posting Photos (http://www.susanminor.org/forums/showpost.php?p=768&postcount=11)
Thanks for the link I'll post some pictures when I get home.
Larry
Quote from: stantonl on December 14, 2009, 07:44:06 AM
Thanks for the link I'll post some pictures when I get home.
Larry
Looking forward to see your picts of the weekend smoke.
(http://i928.photobucket.com/albums/ad127/beelawr/12112009026.jpg)
(http://i928.photobucket.com/albums/ad127/beelawr/12132009028.jpg)
Pictures of my first brisket and pork butt. Turned out good to me. I hope these pictures aren't to big.
Larry
Lookin' real goooooooooooooooood, Larry...
YUMMERS!
But - yeah - be careful - OH MY GOD...
Glad I could be here to warn you about this...
Some of these grumpy yahoos get real mad about BIG PICTURES ;D
Looks great!
Hate big pics - never. Bigger details to drool over - then again have a T1 coming into my office.
D@#@ it! Now I'm hungry again!