I am in the process of comparing smokers. I am going to buy one but I want to hear from owners of the bradley smokers why this one is better than say the cookshack.These are the two I am comparing. Is the SS one worth the extra money? Or do you suggest the orignal one?Why does the bradley have to use a pan of water and the cookshack does not? If anyone can give me any info I would greatly appreciate it. Thanks Joel
Im sorry I did not meen to cause a smokers battle I just wanted Bradley owners oppinions of why they chose the Bradley. I guess it's true people will fight over there smokers.
Thanks Again Joel
I have two SS bradleys...I like them. The pan of water is there for the spent pucks to drop into after smoking. The BS does a superior job..easily controllable, and I have been smoking for years. It does everything I want, and no option to buy a Cook Shack for me.
If you do decide on Bradley..check out //www.chezbubba.com You get a lifetime discount on bisquettes if you buy there. They have some scratch and dents if you want to save some money. Your choice on the finish. I like the SS models. They match my grill, tables and carts on the patio. The SS is pretty cheap, but to me, still looks better than generic Black smoker.
I won't bad mouth Cookshack. I know little about it. I do know the Bradley, and bought a second one for larger smoked batches at my home.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Bill has given you some good advise. I just want to add the water pan also has a function of catching the fat drippings, and the water prevents the possibility of the fat from igniting. There is no difference in the performance of the original and the SS; I have the original. It would be a matter of one's taste and budget, of which model you would want to purchase.
I am not that familiar with Cookshack. What I like about the Bradley is the briquette feeder, that allows you to more accurately apply the amount of smoke you want. A lot of people get scared off when they see that it cost $1.00 per hour to operate the Bradley. That is based on the cost of each briquette; but it is rare that you would apply more then 4 hours of smoke, and finishing cooking the last 2-8 hours without smoke. The Bradley uses 3 briquettes per hour.
I do know that the Bradley has a vent, which Cookshack does not. The vent aids in adjusting the temperature, but also allows moisture to escape. This improves the texture of the skin on smoke poultry, and I would believe it would be more beneficial when making jerky and other dehydrated foods.
Bill is also right on with his suggestion to purchase from www.chezbubba.com . He provides great service, uses the Bradley, has them in stock, and sells all replacement parts.
Joel,
Please have fun no matter what smoker you get, life is way to short and too many good times are to had.
Here is a quote from the cookshack's own posting boards. See this Thread:
<font color="blue"><b>posted September 12, 2005 06:07 AM</b></font id="blue"> (http://forum.cookshack.com/cgi-bin/ultimatebb.cgi?ubb=get_topic;f=3;t=003921) Link no longer working.It's direct address is: http://forum.cookshack.com/cgi-bin/ultimatebb.cgi?ubb=get_topic;f=3;t=003921
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><font size="2">Mistakes: <font color="red">"I wasn't home to crack the door evey hour like I normally try to do when cooking a smoker full of meat (to release excess moisture and prevent the ugly gray spot,"...)</font id="red"></font id="size2"><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Now I don't know what your background in smokin' is, but believe me opening a door every hour is not what slow smoking foods is about.
1. It lets out the smoke.
2. It kills the box temperture.
3. Ties you to your smoker by the hour.
In the old days when I had a fire chamber in the ground 8-12 feet away from the smoke chamber I understand always having to be on top of it. <b>However, no one buys an electric smoker--at least no one in his right mind--so they have to baby sit it. Someone justify this to me if I'm wrong here.</b>
Temperature swings. Now the Bradley is controlled by a rheostat. While I have not--at least as of yet--a few of the member's here have added Precision PID Microcontroller Digital Temperature Controllers that will give you a +/- 1-2 degree swing in the box.
See <b><font color="blue">THIS THREAD</font id="blue"></b> (http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=2329) for an example of one. The main reason I have not added one is I really don't seem to have a big swing in my box. The reason I don't have much a problem in this area is I understand that ambient temperature plays a big part in this factor.
I smoke my meats up to 4 hours outside. At that point when I clean out the water bowl I bring the unit inside my garage. This helps in leveling the changing factors of clouds passing by, wind picking up, the heat of the day getting hotter or cooler as the day move on. Once my box is stable I seldom check on it more that once every 3-4 hours.
Now contrast this to this thread, again from cookshack's own posting boards.
<b><font color="blue">Bad Luck so far with my Cookshack 50 </font id="blue"></b> (http://forum.cookshack.com/cgi-bin/ultimatebb.cgi?ubb=get_topic;f=3;t=003911) This link now no longer works. Its direct address is: http://forum.cookshack.com/cgi-bin/ultimatebb.cgi?ubb=get_topic;f=3;t=003911
Here is a quote from one of the posters that thread: <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><font color="red"><font size="2">I Posted a article sometime back on temp swings on ovens.
Our appliance repair man told me that in a conventional home oven that there may be a fluctuation of 50 degrees..This is common unless you have one of the more digital ovens with sensors.
The units that we are using are Basic.
<font color="blue">I have found that when they recommend settings of 225 degrees...Leave it and forget it.</font id="blue">
I have had no trouble with ribs and butts.
Dave</font id="size2"> </font id="red"><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Now setting a box at 225F with a swing up to 275F is not slow smoking. It is more like baking. Now this may be ok if all you want to do is pulled pork where you must add some kind of sauce to it.
However, it does-not-get-er-done if you want to:
1. Smoke Cheese
2. Smoke Bacon
3. Double Smoke A Ham
3. Smoke Fish
4. Smoke Turkey Breast
5. Smoke Brisket
6. Smoke Sauage
I could go on... but I believe I've made my point.
Last point: Flavor control. In the Bradley you can place one Oak puck, then one Apple puck, then one Maple. The point here is there is no guess work when you want to control the type of smoke output and flavoring.
Do note that like everything else things break. The Bradley is no exception. However, during the warranty period they stand behind this unit like a rock. Their customer service is second to none. Generator go poof--two days later they have air frieghted a new one to your door.
What I have posted here to you are facts. Not my option. The final direction you take is solely based upon your findings.
BTW we have members here that take a open part of this community that do not have a Bradley. They express themselves and what they like about their unit. Just try that on a CookShack forum and see just how fast your posting gets deleted. Do it a couple of times and you go poof.
I wish you good luck in your desision making process~~!
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Dang Duckman you type faster than me... You must have gotten all of last year's bird shot out of your tail... [:D]
Joel,
One other factor to consider. I created a prototype circulation fan for the Bradley unit. Chez has it in the works for production. I do know that those who have purchased a smoker from him will recieve a discount on the fan unit over those that have not. The fan unit helps greatly in balancing the box temp from bottom to top. With a "only" 2 degree swing from the bottom to top of the box when empty.
You might want to check out this thread--page 2 to get an idea of what this fans does.
<b><font color="blue">Page 2</font id="blue"></b> (http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=2275&whichpage=2)
As I posted you will have to look at all factors.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Welcome to the Forum, Joel. I don't have anything special to add to the important advantyages of the BS compared to the Cookshack, and I also highly Chez Bubba for your purchase.
What I do want to add is an interesting opinion: my smoking "guru" is a fellow who owns an outdoor store and does a lot of smokin'. About 112-15 years ago he got me into smokin' with a Lil Chief and later a Meco smoker. He recently bought a Cookshack and a few months later I bought the BS. We've compared notes, looked at each others smokers, and cross-tasted wach others smoked food. Mind you, this guy is my hero and has been smokin' all kinds of foods for 30+ years. He told me he is jealous of my BS and wishes he hadn't bought the Cookshack. As soon as he can justify it, he's going to buy a BS.
'nuff said . . .
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">it seems that after they post they never come back. Just a-wondr'n-her, could this be the competitors doing this? <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">What I suggest is you copy the address down and save it in a word doc. Then you can always find out for sure. As I state below I've never seen a posting deleted this site that was about something not working correctly. Next, it takes some real knowledge to hack out a posting board. Ya it can be done and is done, but those hacks are for taking down complete sites. I've never seen one or heard of one that grants admin rights. I will ask my web-master and a very sharp gaming group that I know if they have heard of such.
I will leave up the links so others will know that links from this site are blocked. I bet our postings are not hot linked blocked.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Duck Man you are correct. However, when I posted the original links they worked. What they are doing now is they using a .htaccess file to stop linking from this site to theirs is all.
How a .htaccess file works in blocking is it is a discriminator. Only those on the "allowed list" may link to that site. What the .htaccess file is used for normally is to stop hot-linking of images.
I have edited my earlier posting and the cookshack threads now show.
I now have screen shots but I see no need in posting them.
I feel kind of sorry for Joel. He only asked an honest question and now has all of this to wade through.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
I to am interested in getting a smoker and the Bradley is on the short list. I have been to the cookshack forum and I must say they seem very happy with their smokers. I have even found some post from some former Bradley now Cookshack owners there. They don't seem to trash talk other smokers the way you guys are doing it here in this thread. I think you guys "Protest to Loudly". Someone seems to have added spaces instead of semi-colons to the ulrs that you say don't work as that is the only difference in the web address. I have never run across a ulr that allows spaces. Could you guys have just typed them in wrong?
My only concern until now with the Bradley was the higher cost per smoke because of the pucks. It kind of reminds me of my ink jet printer. The printer is cheaper but they stick it to me on the refills.
I think I will be happy with the end result from either smoker.
John
Johnson,
First greetings.
Next: <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">They don't seem to trash talk other smokers the way you guys are doing it here in this thread<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">If making pointed observations based on facts (quoting a thread) is trash talking then I'm guilty. I will admit that blocking a link I posted does rub me the wrong way. <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I have even found some post from some former Bradley now Cookshack owners there. <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Well you have just found a former Cookshack owner--twice removed! I sold the first one and gave the last one away. (Model 009 and 50) <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Someone seems to have added spaces instead of semi-colons to the ulrs that you say don't work as that is the only difference in the web address. I have never run across a ulr that allows spaces. Could you guys have just typed them in wrong?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">No. I don't type in URLs of posting I copy/ paste them. When you look at the properties of the link it looks like there is a space added. I just open up my post and took a screen shot of it. You will see that in edit mode that space is not there. I'm not the smartest person around when it comes to HTML CSS etc. but I know enough to check a link before I post it.
(http://www.susanminor.org/Rayeimages/code.png)
In this test of a posting I copy/ paste the URL and it will not work as it is blocked! Test (http://forum.cookshack.com/cgi-bin/ultimatebb.cgi?ubb=get_topic;f=3;t=003936)
http://forum.cookshack.com/cgi-bin/ultimatebb.cgi?ubb=get_topic;f=3;t=003936
Now some may find this interesting. When I take the Test link from above and copy paste it into a posting on the recipe site or the KoV site it works, but it does not work here and that is not a glitch. This site is blocked and it just happened. Anyone who wants can take that address and test it on the recipe site as a <b>link and you will find that it works.</b>
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">
My only concern until now with the Bradley was the higher cost per smoke because of the pucks. It kind of reminds me of my ink jet printer. The printer is cheaper but they stick it to me on the refills.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">The difference is in the refinment of the Bradley unit. As Duckman said it gives you the same amount of smoke in the beginning as in the end. This allows for a control I never got from a CookShack unit. For some of us this is important.
Now getting back to the ".htaccess" file. If you will notice there is a dot before it. This is really not a file but an extention. There are many things you can do with this extention. From blocking hot-linking to re-direct, to loop back, to ErrorDocuments--there is so much more that can be done with this extention I will not get into it.
However, in all fairness that might be I'm wrong in this matter I've edited out the parts about CookShack...even though I know the links worked at first.
Good luck in your choice of smokers.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
like a jungle in here with all of these plants...
What a piece of work is man!
Oldman
I have inserted a link Cookshack (http://forum.cookshack.com/ubb/ultimatebb.php?ubb=get_topic;f=1;t=001364) here using the prompt format and the same link using copy and paste http://forum.cookshack.com/ubb/ultimatebb.php?ubb=get_topic;f=1;t=001364;p=1#000011 Now I am not and expert but I notice that the links are identical in this posting but when I preview this message the first link is missing 2 semi-colons while the second link stays the same. I would expect to get different results when clinking on the links as they are not the same any longer. Are you saying that when I inserted the link that cookshack is removing the semi-colons from the link I paste on this site? I am not an expert so I may be missing something.
The link I posted is from a thread on the cookshack forum discussing buying a smoker Bradley vs Cookshack. They actually have a link to this thread in one of the post as a place to get help in making a decision. This thread is not very flattering to the Cookshack and it was a Cookshack Administrator that provided the link. Does not sound like they are trying to keep people from reading bad press on their products.
I had to register with this site to post which is a normal practice but by registering I was able to access the "Feedback and Help" forum which is blocked for non members. I found a lot of good information there that will help me make my decision. Why is that forum blocked to non members? I found a lot of post about problems with the smoke generator and plenty of help from Bradley owners on how to resolve the problems. I believe that both of these smokers will give good results and that the Bradley smoke generator is a big plus but it is also its greatest weakness. The Bradley may very well produce a better smoke but it seems to have more things to go wrong mechanically and does require more maintenance. This is a tough decision.
Thanks for listening
John
Good heavens Mallard! You sure are not liked on those CookShak boards!
The two problems I have seen that consumers can have with the Bradley is the 1)cost of wood, and 2)moving parts. Both of which I can understand.
What a piece of work is man!
John
Ok let's see if I can explain this.
The link you posted I believe is blocked. How it is blocked I'm not going to take the time to figure out.
Go here to <b><font color="blue">This Post</font id="blue"></b> (http://susan.rminor.com/forums/showthread.php?p=215#post215) and you will see that the CookShack's link works as a link. At least for the moment. They also work on two other sites. However, they do not work here. They did originally.
Next, if the open url address was blocked then cookshack's boards would not work. I don't know how make this any clearer.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">This thread is not very flattering to the Cookshack<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">When I was a boy I learned how to make Polish sausage from my Grandfather.
1- you bone out the meat
2- you grind the meat
3- you add ground spices to the meat
4- you boil the whole spices with the bones
5- you mix im the stock without overly working the fat.
6- you wait 12 hours
7- you clean and check your hanks
8- you stuff your hanks.
9- you smoke the sausage
When I used the cookshack due to its not allowing moisture to leave I ruin my sausage. When I wrote and asked about it all I got was a blow off... that I did not know what I was doing.. it was my fault as I did not know how to smoke foods...
At the age of 55 and up to a couple years ago I did at least 200 if not 300 pounds per year and have done so for years, so with their insult it did not take me long to give away the last unit I got from them. Trust me if this is not flattering to the Cookshack I could care less.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> Bradley smoke generator is a big plus but it is also its greatest weakness.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> I agree to a point. Then again I have to look at how many units are out there. The only time you hear about a generator is when it breaks.
As far as your other question(s) go you will have to address Admin here. I have no control over this site.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> Good heavens Mallard! You sure are not liked on those CookShak boards!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">If that is the case I'm sure they hate the *ell out of me.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
EDIT: John I hope you understand that this thread got started as a simple what is better. As such I feel this topic has moved to far off course and as such I will not reply to this thread again. If you still have questions you are welcome to E-mail me.
In closing allow me to add that I believe we are all food smokers under the sun. My tiff with cookshack is not directed to any cookshack owner.
I was going to post this offer on the cookshack site but after that one thread got pulled that I started I knew this offer would be pulled by cookshack. However seening how this thread is link on that site I can offer it here to the cookshack owners.
The members here came together and collect much information concerning the dos and donts as well as recipes that we have proven over the years. I put this is in a downloadable format. As such it is offered to all who smoke food. See this posting to download it. And Enjoy! (http://susan.rminor.com/forums/showthread.php?t=146)
Hi there. New member here and i look forward to yet another valuable site to continue learning about Que.
I'm not a Bradley owner. I am a CookShack owner. I have friends that own and like the Bradley. I have some friends that dont like them as well. Some like Chevys some like Fords. Some like Dale Jr. Some like Gordon. I'm a Buckeye fan, and, heaven forbid, my nephew is a Wolverine fan! The list goes on.
I would like to clarify a quote though:
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">However, it does-not-get-er-done if you want to:
1. Smoke Cheese
2. Smoke Bacon
3. Double Smoke A Ham
3. Smoke Fish
4. Smoke Turkey Breast
5. Smoke Brisket
6. Smoke Sauage
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
The CookShack smokes all of the above to perfection with the exception, and no proud CS owner would try and hide this from anyone, of crisping the skin on poultry with the mdls 008 or the 50. Its not an issue for most of us though.
I get requests for my summer sausage all the time. People actually want to buy the stuff from me. I too make polish sausage and it turns out great as well. Its all in the method and being able to adapt.
When I smoke trout, gouda cheese, and pepperjack cheese during the holiday there is never any left to take home.
I never smoke a ham thats already smoked. I brine them and smoke them from scratch.
There's whole sections on the CS forums with hundreds of threads that teach how to have successful smokes with butts, ribs,briskets,fish, and fowl.
Jerky? No Problem. I do a batch in 4 1/2 hours. Great texture. Great taste.
So all I am saying is let's talk que. Not trash. We have 2 good products that achieve the same end goal in 2 different methods.
It comes down to that. You have to choose which method best fits you. Goodluck & good Qing.
GeiyserQ
However, it does-not-get-er-done if you want to:
1. Smoke Cheese
2. Smoke Bacon
3. Double Smoke A Ham
3. Smoke Fish
4. Smoke Turkey Breast
5. Smoke Brisket
6. Smoke Sauage?????
smoke cheese yes
smoke bacon yes
double smoke ham yes
smoke ham from scracth YES
smoke turkey brest yes
smoke brisket yes
smoke sausage yes
i dont know you told you this what makes are smokers quite differnt is the clean smoked taste 1.00 a puck yes so what it is convinent set how much smoke you need and thats it the price issue can be a pain although you can make your own pucks have not tried this but there were topics on this vents we have um.
Crap I was not going to post here but to clarify a pointit is not a 1.00 per puck. Those are around 33 cents each.
Next GeiyserQ welcome to the forums. Glad you posted.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I would like to clarify a quote though:
quote:
--------------------------------------------------------------------------------
However, it does-not-get-er-done if you want to:
1. Smoke Cheese
2. Smoke Bacon
3. Double Smoke A Ham
3. Smoke Fish
4. Smoke Turkey Breast
5. Smoke Brisket
6. Smoke Sauage
--------------------------------------------------------------------------------
The CookShack smokes all of the above to perfection with the exception, and no proud CS owner would try and hide this from anyone, of crisping the skin on poultry with the mdls 008 or the 50. Its not an issue for most of us though.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I understand your point of view. However to make my point clear there is a huge difference between Deli styled boiled ham and aged imported prosciutto ham!
Some folks have never had the chance to try prosciutto ham. Thus there is no reference of understanding as to why one can be purchased on sale for $1.99 per pound and the other starts at $20.00 per pound.
Sir, as lightly as I can say this, as I feel you have posted with your hand out in smokin' friendship, you are totally mistakend when it come to my <i>"Prosciutto"</i> Polish sauage that I make.
I have seen so many Polish sausage recipes that are so far off the real deal I don't even smile about it anylonger. They are imitation copies that are only degrading the term Polish Sausage. The extra moisture of the cookshack kills my sausage.
Please you are welcome back any time and as offered before you are welcome to post any recipe you like to share.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Well, where do I start?
I do find it interesting that the CS cheerleaders only have a couple of posts, so it may appear as they have organized somehow to challenge the competition. I don't visit their board because it's all I can do to come here less than I'd like.
I really don't think it's a big conspiracy thing, what would they really have to gain for the effort? Hundreds of pro-Bradley people versus a couple of naysayers, who are you gonna believe?
I'll be the first to say that if I were building the unit, there are a few things I would change to make it "better" IMO. I would follow that statement by saying there's not a smoker out there that I wouldn't say the same thing about.
As long as they come here to honestly discuss their preferences & opinions, I think they should be welcomed. Any knowledge shared is good knowledge. If it becomes painfully apparent that they have an agenda or they get abusive, I'll nuke 'em.
GeiyserQ, I'm a Boiler-fan & I'm sure we can overlook those differences when it comes to Q![8D]
I will say this though. In my 25 years of smoking on various smokers, albeit never a CookShack, I have smoked a lot of salmon. Ten years ago when I became a sushi-lover, I swore any method of cooking salmon ruined the taste, including smoked. Then I was lucky enough to taste Kummok's Bradley smoked salmon.
I can't say for sure that it wasn't in part the recipe, or the technique, but as I've come to appreciate the Bradley unit, I'm sure the controllability of the smoker had a lot to do with it. Rethinking my previous smokers, following his directions would either be impossible or extremely time consuming.
Yes, this is my next project after pheasant season.[:p]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
so if I was to cook a pork butt, 10 lb's for 20 hour's or so,it would cost me about $20.00 in wood puck's ,correct
No Jimmi that isnt how it works. Its a much better deal than that. Pucks are about .50 a piece ($20 per box of 36 at BassPro Shops). I am cooking 15 pounds of butts right now and I will only apply smoke for the first 3 hours. 20 mins per puck so 9 pucks, $4.50 for wood. For most people that is the right ammount of oak/pecan for what is without a doubt the best pulled pork around. I will however keep the smoker cooking for about 22 hours and that will do the actual cooking. I do sometimes use 4 hours of pucks on brisket and pork too, but most people feel the taste is too smokey.
I dont know why every one is getting all worked up over this stuff. I cooked butts for 10 years over a concrete pit that burned wood by the cord. Wood I had to spend tons of time getting from tree clearing guys, splitting, drying, and watching. I am still quite new to the Bradley but I am 100% thrilled with the ease and costs of all that is involved. This is possibly the best pulled pork I ever eaten let alone made. It is all because I can control the exact ammount of smoke as accurately as I can control all ingredients like salt, cumin and sugar.
The bottom line for me is that yesterday afternoon I decided to bbq some pork for friends and today it is cooking and I didnt spend any significant time getting it going. Best of all the flavor will rock.
If some one has a better machine and method of doing it better, bring it over and we can serve it up with my new mustard sauce recipe.
Welcome to the forum smokin jimmi!!!
Most of us only smoke for about 2 - 4 hours. The rest of the time mentioned is just cooking with no smoke. I usually leave the smoke generator on to increase the temperature.
I would recommend using a remote thermometer so you can keep track of the internal temp without opening the door. Here is a link. The 19.90 version would serve it's purpose.
http://www.bizrate.com/buy/products__cat_id--13000100,keyword--thermometer.html
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="4"><b>Doug</b></font id="size4">
Grillinfool
And that new mustard sauce recipe is??????
[:D][:D]
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Grillinfool,
I have not check lately but I'm only paying around 33 cents per puck.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Olds, For the sake of discusion I used the price from what I figured was a generic source at Bass Pro. Looks Like Cabela's is a better deal and since I buy from chezbubba.com I get them for an even better price, but I only buy the 48 boxes.
Bill, I look at bbq like a magic act. If I told you how the great sauce was made it wouldnt be so great any more. It is sort of like telling you the quarter was in my hand the whole time. Its just too easy.
But for the longest time I had a couple family members bugging me to serve a yellow mustard sauce with my bbq. They swore the best sauce came from a bbq chain known as Woody's. Now personally I dont go for thier bbq at all, but they did have a pretty good sauce, if you like that yellow stuff. I tried making it different ways over the years but I think I tried too hard. Then it hit me, if this was a chain of restaurants, they probably use simple, cheap, ingredients and in bulk. So I mixed the sweetest commercial sauce I could find, which is Sonny's, but kraft has an equally sweet, cheap sauce too, with equal parts of white vinigar, then add bright yellow mustard. I do add some rub and drippings from the pork, but if you mix these and put them in a secret serving container (its a magic trick remember), it's really pretty darn good on pork. I like sauce on the vinegar side so I do mix about a third of each, sauce, mustard, vinegar.
I now see this is a bradley formum. But I prefer Cookshack. The bradley is overdesigned and you can only use their bisquets. The optional cover is a joke! My cover faded badly in only couple of months, then the wind blew it away! No thermostat control. The smoke part only needs to be for first 2 hours then it is just cooking. So why the complicated bisquet feeder control unit whatever to constantly feed and burn wood?? I am buying a cookshack.
I wouldn't say the Bradley is over designed?, very simple but effective imo ;)
I've heard great things about the cookshack.....apart from the price ::)
Anyway hope you enjoy the cookshack, i'm having Bradley ribs tonight (http://i149.photobucket.com/albums/s62/Gitster59/ilr.gif)
LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
Quote from: SmokenLWS on June 03, 2007, 08:08:58 AM
I now see this is a bradley formum.
Considering how one probably got here, should have been clear. Title is also a strong clue.
Quote from: SmokenLWS on June 03, 2007, 08:08:58 AM
I am buying a cookshack.
Great thing about having a choice; you can get what you want. Enjoy.
Unlike alot of peeps on this form, who have many years of smoking experience, the word "newbie" under my name couldn't describe me any better to this type of cooking. I can hold my own in conventional cooking, but the closest I've come to the smoking world is with a stovetop smoker. Enter the Bradley. This machine? is remarkable, easy to use and learn about the smoking process. It has opened my eyes to a whole new way of cooking. I love it!!! I can't wait until my next smoke. As far as the cover for the Bradley is concerned, I have one still unopened. The smoker sits in the garage where a car should be. Guarded. If I could take my Bradley to bed, I would. ;D ;D ;D
Looks to me like a lonely cook-shacker signs in under different names. ??? Bet he doesn't really have
a cook shack.....Hell , I don't even think he's a smoker. A wannabe.... mabey.
Only a fool would come into OUR house and try to push US around. :D..Puck Off Pal
Coyote 8)
You have the option to only smoke for 2 hours with the Bradley.
There really is no need to be angry toward the fine folks on this forum. This is a great country and many of us on this forum have put our lives on the line so that everyone could have the freedom to voice their opinions (right or wrong). That being said my opinion is that you are being very rude by going to the trouble to find this forum and give your unsolicited negative opinion about something the rest of us love.