Hello all. Just got my DBS 4 rack and just finished seasoning it. Seems to work fine.I set it at 150 and the oven temp was at 164 after 15 minutes, so I lowered the temp to 140 and it finished at 154.I now the oven temp gauge is not that acurate from reading on this site. I put in a temp probe and it flucuated from 194 to 188 towards the end. Does that seem about right? The probe was touching the bottom rack would that make a differece? I now people will tell me to get a PDI but I don't want to shell out the money for one now.
Thanks for any help.
John, I'm sure others with far more knowledge than me will reply, but the Bradley is prone to temperature swings like that. If you're doing ribs, butts or brisket I don't really think it matters. Just remember, "Low and Slow"! Also, make sure to leave the vent open at least 3/4 to full all the time. Enjoy your new Bradley!
Congratulations on your purchase and welcome to the forum...Enjoy!
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Yup, we will tell you to by a PID.
If you want to do fish, it's a must. For pork and brisket, not so big a deal.
Rich
Add a remote thermometer to get to your desired internal temp
Hi johnredcorn1, how is Hank and Peggy Hill. ;D Love the handle. Temp flucuations are normal and the swing can be quite large. Especially when it is empty. You don't have to have a PID, but a remote probe thermometer like a Maverick would be very helpful. Don't rely on the door thermo as it is very effected by any changes in the cabinet. A PID is great to have if you do things that are temp sensitive like sausage or salmon. It also helps loads when you are doing overnight smokes for pulled pork or briskets. Welcome to the forum and any questions ask away.
John,
i have found that the door thermometer can be 25 to 35 degrees off