I've just bought this smoker and here is immediate disappointment... How can you control 80-90F when your starting point is 120F? I understand one could just turn off main heater and just use smoke generator, but this is "really" depends on the ambient temperature and provides no automation whatsoever. Bradley website really hides this information and simply says:
Minimum Temperature Subject to ambient temperature
Does anyone know how to modify controller to change lower set point?
Most use the Auber Pid to control temps and give the option to ramp up temps. Ambient temps are always there no matter what smoker you use. The heat of the generator alone will reach those temps. Their is a lot of options to cold smoke. Just search this site or feel free to ask any questions. But sales adds never give much info. Thats why I was on this site over 3 months before buying mine. But I do think you made a good choice as I love them and they do a great job. You just need to figure what you want to do and everyone here will help.
Welcome to the board and don't forget to go to the recipe site or search or browse here.
Welcome ! Some of us purchase or make a cold smoke adaptor to keep the temps down as needed. Just search "cold smoke adaptors" and I'm sure it will help solve your situation.
Jim O
x2 on the cold smoke adapter. IMO there is no way to go low enough as the unit sits. You must use a smoke adapter. Then your temps will be nice and low. Did a big batch of cheese a couple weeks ago and temp never when over 70degf.
Unfortunatly the Bradley is not 100% universal as it sits, but the adapters are pretty cheap 70-100 bucks depending on where you get it.
My cold smoke setup makes my Bradley temp in the range of 55 - 75 deg depending on outside temps. I was thinking of adding a hot plate to boost it to 85 - 90.
You absolutely can cold smoke with the digital. Don't turn on the oven side at all, just the smoke generator. A cold smoke adapter is helpful but not 100% essential if the air temp is cold. If the temp begins to climb higher than you would like you can always crack open the door to let the heat escape. Granted you will lose some smoke as well but there will be plenty in the tower. You can also add ziplock bags of ice. Just be careful not to completely block the airflow.
What type of automation are you looking for? To the best of my knowledge, Bradley never claimed that the unit was designed to cold smoke to begin with. Sometimes you have to adapt to circumstances.
I cold smoke with my digital in the dead of summer all the time...even do cheese and never have problems. Outside temps are in the 100's and everything works just fine...Sometimes I will add ice to the bowl.
Quote from: Fernslinger on February 10, 2012, 11:01:36 AM
I cold smoke with my digital in the dead of summer all the time...even do cheese and never have problems. Outside temps are in the 100's and everything works just fine...Sometimes I will add ice to the bowl.
How do you do it ??
Jim O
Quote from: Fernslinger on February 10, 2012, 11:01:36 AM
I cold smoke with my digital in the dead of summer all the time...even do cheese and never have problems. Outside temps are in the 100's and everything works just fine...Sometimes I will add ice to the bowl.
I'm very curious also, 100 deg's? Don't get me wrong not calling BS but wouldn't the cheese just melt at that temp? You could set it out in the ambient air and it would melt. So the ice makes that much difference? Interesting.
Dont get me wrong, the cheese gets soft. But it boes not melt all over the place. Just keep an eye on it throw some ice in there and crack the door as needed. I have a drawer full of cheese with June dates on it to prove it works...
Here is your proof...I did this batch on 9/21/11. Looked up the weather that day and it was 99 degrees...
(http://i135.photobucket.com/albums/q125/fernslinger/Smoker/100_0516.jpg)
(http://i135.photobucket.com/albums/q125/fernslinger/Smoker/100_0517.jpg)
(http://i135.photobucket.com/albums/q125/fernslinger/Smoker/100_0518.jpg)
You can see some of the pepper jack started to sag a little, but nothing to worry about.
Quote from: Fernslinger on February 13, 2012, 11:15:45 AM
Here is your proof...I did this batch on 9/21/11. Looked up the weather that day and it was 99 degrees...
(http://i135.photobucket.com/albums/q125/fernslinger/Smoker/100_0516.jpg)
(http://i135.photobucket.com/albums/q125/fernslinger/Smoker/100_0517.jpg)
(http://i135.photobucket.com/albums/q125/fernslinger/Smoker/100_0518.jpg)
You can see some of the pepper jack started to sag a little, but nothing to worry about.
BAM!! Now that's a bunch a cheese
Nice. I am in Texas and never tried to do any in the summer. Always thought it might be to hot. Will give it a whirl for sure now.
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Nice work!
My cabinet temps have reached as high as 110 degrees...sometimes I rotate the racks once on a hot day if I notice the lower getting too soft.
I fill the water bowl full of ice and also simply add a few small stainless steel mixing bowls full of ice on the other racks. with 3-4 bowls full of ice the cabinet the temp never got over 80*on a 70* day.
Just make sure the meat is above the bowls or the condensation from the bowls will drip on the meat.
mgrin, welcome to the forum. Don't get discouraged. Browse around this forum and you'll become familiar with all the helpful tricks we use to make these units as versatile as one little unit can possibly be. I've had mine for 4 years and still haven't done everything this smoker is capable of doing.
mgrinberg, did you find any of these responses helpful?