I used my Bradley for the first time. Once I learn how to adjust the cooking temperature to actually match the real oven temperature I'll be very happy, seemed to read about 20 degrees behind. My first question is this, my first attempt was chicken quarters cooked for about 4 hours. I used smoke for about 3 hours, taste was way to smokey for me. Is it just a feel it out process on how much smoke to use? I did read later that I should of had the vent open, I just assumed it should be closed to keep the smoke in. So question 2 what determines the vent setting? By the way love this forum "ROOKIE HEAVEN"
Welcome !
I'd give it a max of 2 hrs smoke,with the vent wide open .
Jim O
Most people, me included, leave the vent fully open most of the time. The idea is to get the heat and smoke flowing up through the smoker and carrying any moisture away with it. If you have the vent closed, or too far closed, moisture will build up inside and leak out the bottom of the door and possibly rain down on your food from the top of the smoker (black rain).
Most things in my smoker I use 4 pucks which equals 1H and 20M. My vent is wide open all the time except when making bacon and then I close it half way.
Poultry seems to absorb smoke more than other foods so you wouldn't need to apply smoke near as long. Also, you should have the vent open all the way for poultry because it gives off a lot of moisture. You might not want a very strong smoke flavor with poultry. I avoid hickory and go with some of the lighter and sweeter flavors such as apple or cherry.
With pork butts, ribs and a few other things, I leave the vent 1/2 open.
Hi sailks;
Welcome to the forum.
To some extent the vent settings are a personal preference. Below I posted a link that contains some guidelines to help you get started.
Vent Settings (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=780#post780)
I like to do 2 hours for chicken. Vent fully open.
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Thanks for sharing, can't imagine how much better smoking will be if the finished product is edible LOL !! thanks again
welcome aboard.. as you will learn different meats take longer to smoke,,, and require different settings on the vent,,,however always 1/2 to full open, chicken and poultry full open and 1 to 2 hours of smoke,, max amount of smoke for my taste is 4 hours... box temp try to hold at 225.
i use a PID controller set at 225 and never adjust the temp of the box... also run a remote thermometer for meat internal temps and pull when it reaches the desired temp..
good luck
Another reason to have your vent open is that smoke has to go somewhere and with the vent closed it will back up into your smoker generator, effectively destroying it.