Forgive me for being the rookie. I have to ask a question concerning smoke times. I have heard to separate styles of attack: 1-Smoke at the entire time listed in the recipes and 2: Only smoke for half of the time of the recipe and then cook the other half? I have smoked the entire time of the recipe and it seems to have a very powerful taste. Anyways, I would love to hear your thoughts. Thanks.
Some of it depends on which type of puck you are using, some flavors are stronger than others (mesquite for example. I cook with hickory mostly. If I am cooking large butts or briskets I smoke for 3-4 hours tops. Chicken less since it seems to absorb smoke more. Except for when I cooked a raw ham for 30 hrs and smoked for 8, I never smoke more than 4.
same for me 4 hrs seems to be all you need in the bradley
Hi tyrodsports;
Welcome to the forum.
As mentioned the smoke time depends on the type of wood, the type of food, and your particular taste. Below is a link that provides a guideline of what most users use.
How Much Smoke (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=782#post782)
Below is a guide to wood flavors.
Wood Flavors (http://www.susanminor.org/forums/showthread.php?26-Bisquettes&p=36#post36)
Thanks everyone. I really appreciate the assistance and will try to change up my pucks (mesquite may not be for me) and adjust cook times. Habanero Smoker...that link is very useful. Thanks.
Rodney
You are welcome.