Hi I'm new to the Bradley & forum but have been smoking with a 2 stage barrel type for a few years now.
I really like the convieience of the Bradley system. With my barrel type I was always needing to be carefull not to over-power the flavour with too much smoke. With the Bradley I can't seem to get enough smoke flavour. Just finished a 4 hour Hickory smoke on 3 racks of ribs & although the smoke flavour is there it isn't nearly as strong as it would have been with 2-3 hours of wood chips in a 2 stage.
Anyone experienced the same thing?
Thanks
James
The reason I like the Bradley and my Traeger is because I get a smoke flavor that is not overpowering. So in this case it might be you are used to a very powerful smoke flavor from your barrel smoker.
With that being said your Bradley is not going to bellow out smoke in high volume. The proper smoke will be a thin blue smoke.
How do the spent pucks look? Are you getting a complete burn on them?
It's a lot cleaner smoke coming off the bisquettes. Every 20 minutes you have a fresh puck. Not like stick burners and others where everything is sitting there burning and burning till theres nothing left. Just my opinion. :). Hopefully others will chime in.
I agree is not as an intense smoke flavor as other methods.
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Well I think it's a matter of taste and what you like. I like rum and not scotch. For me I find that I get enough smoke flavour in most items from the Bradley. In fact when doing sausage I have learned to cut back on the amount of smoke time, otherwise a bit of bitter favour set in. You also have to experiment with the different woods and your damper openings. I guess the best thing about the Bradley is the consistency and temp. control that is not available in other smokers.
Hi NikonShooter;
Welcome to the forum.
I smoke/cooked many years with a vertical water smoker, before using the Bradley Smoker. I get plenty of smoke flavor with the Bradley, but as was already stated every one's taste is different. It is a "cleaner" smoke, and what I did notice between the two, was that I missed the charcoal flavor. I've also learned over the years even with charcoal, the equipment you are using also makes a big difference on how the final product will taste.
Thank you for the replys.
Wondering if any of you have tried not putting water in the "puck pot" to allow for a longer burn time of the pucks. I'm thinking this would mimic the 2 stage smoker more.
James
Not recommended as grease can drop down and catch on fire :o :o :o
IMHO the smoldering pucks would probably give you a funky smoke taste. Or worse
(http://img.tapatalk.com/a6934d4a-c341-f0b8.jpg)
:o
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Ver subtle... I think I get the point!
Thanks guys.
James