I have purchased my first Bradley today at Canadian Tire for 289 on sale. I just finished seasoning it and can't wait to try a few entrees. I have previously smoked using a Weber Kettle grill (22") and I found the hardest thing is regulating temperature. Ribs and butt roast turn out great but I have to be there all the time.
Quick question............if you open the damper all the way does this increase the temp inside? And, how exactly does wind play a factor in cooking? Thanks for all of your posts......I sure am learning much.
Klompie
W E L C O M E to the Forum Klompie!
Enjoy your new Smoker.
Another Canuck! Welcome. Where you at?
Kitchener, Ontario
Hi
Welcome to the forum.
Here is a general guideline to help you understand the vent a little better. Once you get use to it, you will find that other settings may fit the particular style you like the smoke/cook.
Vent Settings (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=780#post780)
Welcome Klompie. I keep mine 3/4 to full no matter what the conditions.
I keep mine wide open all the time
Welcome to the forum Klompie. My vent is always wide open - it's stuck there ;D
Wind is a factor but the OBS is pretty well insulated. It shouldn't be much of a problem in the summer. Just leave the door closed.
The OBS heats the air in the cabinet. If the vent is partially closed and moisture stays in the cabinet, it's hard to get the temp up. Think of steam.
If you open the door, the hot air is gone; not good. Many of us use a couple of foil-wrapped bricks. They provide mass (heat sync) so that when you do open the door temperature recovery is somewhat quicker because the bricks retain the heat.
Keep reading the forum and keep posting. Experimenting is a lot of fun.
Congrats on the new Bradley and Welcome to the Forum.
You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?p=748#post748
recipe site:
http://www.susanminor.org/forums/
Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
Cool, I grew up just outside of Windsor. I live in BC now. I was just in T.O. visiting family. Happen do be there at the same time as the G20. First time I've ever scene riot police marching down the street. Crazy stuff.
Good luck with the smokin and don't be shy. These people are great and will walk you through any issues you may have.
Cheers
StickyDan,
I grew up on a farm just outside of Windsor near a town called Harrow. My wife's parents still live there and we go down 6 or 8 times a year. Gotta love the Harrow Fair.........
Harrow? Crazy. I went to high school with a bunch of people from there. I grew up in St. Joachim and went to school at L'essor. Yeah, I'm french. Small world.
Welcome Klompie,
Looks like your taken care of above and may have met a new friend or more! Glad you here!
Welcome from BC Klompie, now the real fun begins.
I try and protect the smoker from the wind in the
winter. In the summer not so much.
I'm learning lots...........where does everyone go for technique and recipes? I have seen some that require 20 to 30 hours of cook times.........what do people do if you need to go to work?
recipe site:
http://www.susanminor.org/forums/
cook over the weekend or the night before you have a day off.
Do the smoke time while you are at home. The rest of time you can do while at work, unless you work like 10 hour shifts
I learned the hard way. Don't smoke on work nights unless you plan on staying up late. Weekends work great. I've also considered just bringing the Bradley to work with me. I'm sure my co-workers wouldn't mind.