I really ant to buy a smoker. I live up in Canada and I want to know if these things can operate in the cold temps. We are talking about -10 to -15C or 5 to 14F.
I will let our Canadian brethren answer, but will say that I think you should be okay as long as you keep it out of the wind.
Welcome to the forum from sometimes cold Nebraska. I have an "original" Original Bradley Smoker. I have been able to reach and maintain 200 - 230 F even when it's in the teens or singles Farenheit. When it's extra cold out, I add a foil wrapped brick as a heat sink to the bottom of the tower and use near boiling water in the drip pan. I also try to pre-heat longer, at least an hour, and to a higher temp than I plan to cook at. The wind is your enemy not the temp. It will suck the heat right our of the smoker. Keep the smoker out of the wind if you can. I'm lucky. Our house faces SE and I smoke just outside the garage so I'm sheltered from the cold NW wind. Hope this helps!
Welcome ! I live in Southern Ontario and Smoke all winter in temps close to what you mention.
I have my smoker set up in my garage and vent it thru a sliding garage window.
As long as you keep it out of the wind,you shouldn't have a problem.
You can also put some heated bricks or boiling water in an aluminum tray, in the bottom,to help maintain the temps and aid recovery time.
Good luck.
Jim O
Not much I can add to what has been said.
I live in N.Central PA and I also smoke year round. I do have fire bricks in the bottom of my smoker and always preheat to a higher temp than cooking at. The brick get hot and when you open the door to put the food in it will drop fast. The bricks hold the heat and allow for a faster recovery. We have many friends here from Canada and Alaska who use the smokers pretty much year round. Some are kept inside and vented out. But I'm sure you will be able to find a way to use it often. There are some days I do not use mine cause its just too damm cold to go out, but thats me not the smokers fault. :o
Welcome to the forum. Yes they work great even in the cold but as said, the wind is the enemy. Shield it from the wind like in a carport or shed and you will do fine.
welcome aboard
Honda,
Welcome to the forum. I live in Upstate, NY (near the Canadian border, not the Catskills) and had fits when trying to smoke in the winter months. Everyone else's tips are spot on, especially about trying to keep the smoker out of the wind. I just completed a modification where you add a second heating element to the smoker, here is the link:
http://www.susanminor.org/forums/showthread.php?572-Additional-Heating-Element-Modification (http://www.susanminor.org/forums/showthread.php?572-Additional-Heating-Element-Modification)
I smoked a 14 pound turkey on our Thanksgiving day, and was able to easily achieve 250F, even though it was only about 15F outside. I've never been able achieve temps like that with a full smoker, even in the summer months, so now I am a believer. The mod is relatively simple, and inexpensive. I have to agree with some of the other forum members..., I think Bradley should offer a 2 element smoker for those of us that don't live in more temperate areas.
Best of Luck,
Jeff
Welcome from Texas, I think our northern members have given you the best info on how good these Bradley's work in the cold so I will only encourage you to go out and get one and enjoy your self with it.
I have given this a lot (probably too much) thought.
Since I already own a Big Green Egg for all my smoking and grilling needs, I am going to hold off on this purchase. I assume they will go on sale in the spring when the "BBQ/smoking" season commences up here. I also have to justify its existence, meaning, as stated I already own a BGE, and use that all the time. I am really only buying this for doing snack sticks. Plus, I don't want to have the learning curve in the most non conducive elements for smoking. I would rather my leaning curve happen when its warm out.
With my calculations, a snack stick costs me about $1.10 at the shop I buy from, the smoker is $400, so to off set that I will have to make/eat 666 before I break even. As much as I like snack sticks, it will take me quite some time to eat 600+ of them. There is only my wife and I in the house.
Quote from: hondabbq on December 11, 2013, 09:21:08 AM
I have given this a lot (probably too much) thought.
Since I already own a Big Green Egg for all my smoking and grilling needs, I am going to hold off on this purchase. I assume they will go on sale in the spring when the "BBQ/smoking" season commences up here. I also have to justify its existence, meaning, as stated I already own a BGE, and use that all the time. I am really only buying this for doing snack sticks. Plus, I don't want to have the learning curve in the most non conducive elements for smoking. I would rather my leaning curve happen when its warm out.
With my calculations, a snack stick costs me about $1.10 at the shop I buy from, the smoker is $400, so to off set that I will have to make/eat 666 before I break even. As much as I like snack sticks, it will take me quite some time to eat 600+ of them. there is only my wife and I in the house.
I am going to
I agree with you in that from a purely financial standpoint you are money ahead to buy the sticks at the store, but I think you need to factor in the enjoyment you get from making your own. I could certainly buy all the fish I would care to eat for the rest of my life for much less than I have invested in a boat, electronics, rods and reels, tackle, etc but the point is I love fishing. And when I'm not fishing, I love playing with my smoker!
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I think when you do decide to make the purchase you will find that you use the BGE for what it's great for and you will find some really great other uses for the Bradley, I know I enjoy cold smoking cheese and chex mix along with smoking salt. But it is making my own bacon's both belly and Canadian along with the unlimited variety of sausages that I am learning to make that get me going with the Bradley for many smoking tasks.
Quote from: Saber 4 on December 11, 2013, 01:06:50 PM
I think when you do decide to make the purchase you will find that you use the BGE for what it's great for and you will find some really great other uses for the Bradley, I know I enjoy cold smoking cheese and chex mix along with smoking salt. But it is making my own bacon's both belly and Canadian along with the unlimited variety of sausages that I am learning to make that get me going with the Bradley for many smoking tasks.
I agree totally, I have the BGE and use it for grilling, roasting and finishing items from smokers that need crispy skin. I also have 3 smokers, Bradley 6rack digital (no mods yet) Bradley 2 rack, and smoke hollow gas (used very little since getting Bradley) all have their uses.
You're smart to hold off on a Bradley. Once I fired mine up and got started smoking sausage, I was addicted. It's a good thing my wife likes yard work!
YO guys, I got a Bradley 6 shelve digital smoke, I am attempting to smoke 2 pork shoulders. They weight in about 7.5 a piece. Pensrock I live in Pa also brother, any ideas on this smoke? Also I did cheese this weekend, it was amazing! Thanks for all the tips on the forum! PS will be building an outside smoke chamber for the smoking unit, came to close to 100 for the cheese!
i live in alberta also just outside edmonton i have used mine in the cold without any problem getting heat.i have as we speak 10 1,2 lbs spare ribs and 2 trays ABT going now all at 220 deg. use it and good luck
In answer to the pork shoulder question, they are done when they are done. Need to take to internal temperature (IT) of 185-190. Should take about 12-16 hours. I have had them take 8, and also 20. It all depends on the pig(s).