Ive got a bradley and the excellent Smoke & spice book. In which they talk about mopping and I was wondering, is it safe to do so with the bradley ( I would think the answer is no - electricity and water are not good bedfellows) and is there any real point to mopping as it always says its optional.
In order to mop you have to open the door of the Bradley. When you do the temp drops and will take awhile to reheat. There are some options..
1. Mop when you open the door to change the water after 4 hours.
2. When you remove your smoked product, wrap in foil and add about 1/4 cup of apple juice before closing the foil. Wrap in a towl and place it in a cooler for a couple or more hours.
3. Lay bacon on the top rack or directly on the meat.
I would do all 3 "options" that PG has suggested. I haven't done anything yet in the BS that required a real mop, but others with more experience might have some different thoughts.
John
Newton MA