Just got my Bradley original today. Great deal at Canadian Tire. been tossing and turning weather get a electrical vs a charcoal. I hope I made a good choice. I am going to start with some chicken halfs wrapped in bacon. Any advice on time and temps.
Start after you season your Bradley.
Cooking temp 230* to 240*.
2 hours of smoke, then finish cooking till It is 165*.
Make sure the top vent is wide open for chicken.
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Thanks Classic to season is there a specific brisq to use or can I use whatever??
Quote from: cookitslow on September 11, 2011, 08:00:38 PM
Thanks Classic to season is there a specific brisq to use or can I use whatever??
I would use a harder wood myself, ie: Hickory, oak (special blend, etc) pecan.
If none of the above, then just add an extra puck to the seasoning.
That way when you take pics of your smokes it won't blind ya.
welcome to the forum, wash the smoker and racks and tray, season it with any wood you choose and cook between 215 and 230 for best results, remember you can figure between 1 hr and 1 hr 30 minutes per lb, and keep the top vent open.
welcome to the forum, like the other mentioned, keep the vent open. :)
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- Mike.
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Hi cookitslow and welcome to the forum. I usually go to 150-155 IT for chicken in the OBS and then transfer it to a preheated 375-400 degree oven to finish it off. The latter will crisp the skin up some. You could also brush on some BBQ sauce when putting it into the oven.
Hello and welcome to the forum...