I have been researching smokers for a couple weeks now and I really like the idea of the bradleys. However I have some concerns. I hear about the bisquettes not feeding. I hear the unit doesn't get hot enough. I hear they take a long time to get hot. I hear the heating elements stop working. I hear the cost of the bisquettes makes it expensive to smoke. I have used a brinkman charcoal smoker for several years now mainly to smoke salmon. I enjoy using that, however, I want to broaden my horizons so-to-speak and start smoking larger cuts of meat. Hams, birds, briskets, pork etc.....and I want something with temp control and with more room. The bradleys seem to offer this, but I just don't want to deal with warranty issues and broken parts replacements. BUT I REALLY WANT THE DIGITAL 4-RACK! Ugh, I need suggestions!
I have had the DBS4 for quite a few years and am nothing but impressed with it. Yes there has been a rash of element problems her as of late but there was a bad batch of elements used at the factory. It is nothing but a phone call and 2-3 day wait and all is better. Things like this happen, what sets Bradley apart from others is they are Johnny on the Spot at getting you up and running again. The cost of the biscuits is only about .42 so $1.26 an hour. You waste more than that going to a bar and having 3 drinks. As for the long time heating up question. How long do you wait for the kitchen oven to heat up, or the charcoal grill, or most any cooking device 20-30 minutes, right? The Bradley isn't any different. You just use a little time management and it isn't a factor. You have already found the best thing about a Bradley. This Forum. There isn't just too many things you can ask that hasn't been tried or done before. I don't think you will find a better bunch of people gathered together any where else on the internet. Buy the Bradley and Join in on the fun!!
Well that makes me feel pretty good about it I guess. I guess with the long heat time question, I had heard it can take an hour to heat up and then when you open the door to put food in, you lose a bunch of heat and then it takes a long time to heat back up. If this isn't the case, the awesome. Also, it seems as though a meat probe is a must when using these smokers. Any suggestions as to a good one that a lot of you guys are using? Should I get a remote one? Are they pricey?
Yes you hear a lot about the problems. But put it in perspective. Not all owners come to the forum. I think there are more non-posters than posters that visit this forum. Of the posters not all, in fact a small number have problems. Of those that have problems, mostly all are satisfied with the resolution by Bradley. The point I am making, while most with problems post here for help, you don't have the many without problems posting "I don't have any problems". So the perspective is that a lot of folks have problems when it really is a small percentage.
With that said, if you are getting the 4 rack DBS, I would recommend the 4 rack OBS with the dual PID by auber. I think overall you get most, if not all, of the benefits of the DBS for less or equal $$, You can get the OBS for $259 plus an additional $20 off. Not sure what shipping is. The dual PID will cost you an additional $190ish. So for about $449 you get better temp control than the digital. The digital I believe, goes for about $450. If you want tight temp control you may end up spending another $190 for the PID.
Just my 2 cents. Others that own the digital may have a different opinion.
Many folks don't feel that there is a overly extended time for temp recovery but it will depend how long you open and close, temp of meat going in etc. You can always mod it and add the second element for about $25. I have the second element because Ilike to peek a lot. Temps recover within 10-20 min max, usually sooner.
As far as a remote temp probe, a lot have had good luck with the Maverick. The et-73 is good bt has some shortcomings in range, etc. athe newer ET 732 appears to have solved those issues according to those that havve bought it.
hope this helps.
Yes this does help. Thank you. However, forgive my ignorance.....what is the PID?
Nevermind. I figured it out.
W E L C O M E to the Forum Smoker50!
Thanks!
I keep reading about "seasoning your smoker" before the first use....how is this done?
your Bradley should have come with instructions on how to do this. But basically it is running it at 200* or so and and hour of smoke.
Awesome thanks! I think I'm ready to pull the trigger on this thing. Now I just have to decide on the dbs4 or the obs with pid. The obs/pid sounds complicated though. Any thoughts?
Seasoning the smoker is basically running a short smoke with no meat in the smoker to get that "new smoker smell" out of it. All detailed in the doc when you get it but if I remember correctly it is just running the smoker with some bisquettes for about one hour.
How complicated is the PID to intall/use if I go with the OBS?
If you buy the one from Auber it is basically plug and play. In my case the power is plugged from the outlet to the PID, From the pid to the smoke cabinet, and from the pid to the smoke generator. Thas it, Then you just program it which is just like setting your cofee maker.
Thanks Gus!
UGH! I'm reading about all the modifications, installing fans, 2nd heating elements.....Is all that necessary? I don't want to get in over my head. I'm not much of a handyman when it comes to modifying things like this. And won't if void the warranty when you start cutting holes to install other accessories?
No modifications are necessary, I've ran my Digital 6 Rack Bradley for well over a year stock and haven't had any problems and still haven't done any modifications. I think one of the best descriptions of modifications went like this - It's like when you buy a car, some people put mag wheels on it, or a roll bar on a truck or KC lights - they aren't necessary but depending on what you want to do with it, it can make it better.
Thanks Kevin...
Do you use the PID?
Hi Smoker50 and welcome to the forum. I'll tell you everything I know. It won't take long.
I have the OBS. Yes, opening the door will let the hot air out. It's well insulated but there's no thermal mass in there. Some of us use bricks wrapped in foil to add mass. When the foil gets greasy, remove and rewrap. They help to keep a more stable temp.
When heating it up, use boiling water in the water pan. Also helps in shortening the heating time. Then put a probe in your meat and keep the danged door closed!
I've had my unit for well over a year and have not done any modifications. Some people like to tinker with it.
I didn't use a PID until fairly recently. IMHO, if you're doing butt or brisket you really don't need it, but it's nice to have. The PID (I have the single probe) can be programmed in six steps for time and temp. I was dehydrating peppers, set the PID for 135 and 5 hours and went and took a nap.
Keep the vent mostly open, especially for poultry. You want to get the moist air out of the cabinet. It seems a little counter intuitive but it's true. Mine is always full open.
The unit works well in cold weather - just keep it out of the wind.
Keep the V-Tray clean. Careful though, the vents can be sharp.
I told you it wouldn't take long.
Quote from: Smoker50 on December 28, 2010, 11:12:41 AM
Thanks Gus!
UGH! I'm reading about all the modifications, installing fans, 2nd heating elements.....Is all that necessary? I don't want to get in over my head. I'm not much of a handyman when it comes to modifying things like this. And won't if void the warranty when you start cutting holes to install other accessories?
As Carny said, many run without any mods and are fine. The mod to add the second element is very easy. There are good instructions on line and plenty of folks willing to help. That is one mod i think you will be happy you did, especilly if you are like me and like to peek.
Ok then...I'm thinking the obs/pid combo sounds like the best option. And second heating element.
You guys rock! Thanks for all the help and I hope to talk more in the future!
Other than a adding a PID for sausage making. I haven't made any mods to my unit. No Problems so far.
I've just been watching because my advice would be basically no different than above. But now, I will say I have the OBS, dual probe PID and have the second element and love it! Good luck!
What if I just get the OBS and try it a few times and if I find that I am not having problems with temp control, I can just skip the PID. It sounds like those with PID's are using them for real specific items.
There is no need to get the PID and the second element right away with the OBS. I've had mine for a few months now and did a lot of smoking. Mostly pork butts, briskets, ribs, and cheese. Works great for that. Sure, I would like to have faster temp recovery times but it's not stopping me from some great smoking. I actually just got the Auber dual PID and ordered the second element. I will be installing them soon but was happy with the unit as it came.
So go ahead and get the OBS and start smoking. You WILL realize that the temps take a while to get up there but just add a little extra time to your total cook time and you'll be fine.
I have a 4 rack digital and I bought it mainly to smoke sausage that I wanted to start making myself. Well I have made lots of other stuff,Ribs,butts,prime rib,cheese,hamburger etc. I do have a PID and a Maverick ET 73 thermometer to monitor temps of cabin and food. I have not done any mods. I do use a brick in the bottom but have not wrapped it in foil(Don't know if that makes a difference or not). If I had to do it over again I would probably just get the OBS and a PID to monitor the temps for sausage. I am not sure but once you find out how to program the OBS for certain temps you need for ribs or butts that should suit you just fine. The 4 rack digital temps can swing +/- 10 degrees where using a PID can regulate that more with +/- 2 degrees. I live in Minnesota where it can get plenty cold so I just keep it in the garage in the winter and open the window. You need to make sure it stays out of the wind.
Welcome to the Forum Smoker50!
No, I didn't use the PID either, all stock.
Well gentlemen, I do appreciate all the advice you guys gave me, but when it was all said and done, I went with the Big Green Egg. ::) This thing is just phenomenal. I couldn't pass it up. I used it once just as a grill and am already in love with the thing. I can't wait to start smoking with it!
Thanks again!