BRADLEY SMOKER | "Taste the Great Outdoors"

Consumables and Accessories => Accessories => Topic started by: DevinM on November 05, 2023, 07:53:06 AM

Title: Quick cold smoker help
Post by: DevinM on November 05, 2023, 07:53:06 AM
I think I lost the little plug that comes with the cold smoker, can I just cut the cord in half and plug it into both things? I don't use it for hot smoking anymore. I believe it is to sense the temp.
Title: Re: Quick cold smoker help
Post by: DevinM on November 05, 2023, 08:19:36 AM
I turned the cold smoker end towards the back of the the main chamber and plugged in the cord.
Title: Re: Quick cold smoker help
Post by: Habanero Smoker on November 06, 2023, 03:22:58 AM
Don't cut the cord in half. You will just get an error messages. If you plan on lengthening the cord, you can cut the sensor cord in half and in splice a similiar wire.

The current setup you have, I feel you will not get the best results for cold smoking. If you can't locate your bypast plug, you should order one, or do a search for a wire connector that has the length you need, and has the plugs that will fit the Bradley. Or as I mentioned above, you can splice the cord to any length you need.
Title: Re: Quick cold smoker help
Post by: DevinM on November 07, 2023, 07:23:03 AM
Also, when I smoke cheese it never looks different, then I see other people's it looks like it was smoked warmer with more color. I guess it doesn't matter cause it's very smokey I just thought it was strange.
Title: Re: Quick cold smoker help
Post by: Habanero Smoker on November 07, 2023, 01:40:51 PM
When I smoke cheese, after applying smoke I will leave it in the smoker for a few hours at 70 - 75°F. But you need to ensure that the cabinet temperature does not go over 75°F, and the closer to 70 the better.  This seems to give the cheese a darker color. Leaving it on the kitchen counter on an inverted rack; for a few hours, you may get further color development, but it is not as good as leaving it in the smoker.

You can also try cherry bisquettes. Smoke from cherry wood produces more of a mahogony color. If you don't want to smoke completely with cherry, maybe start with your favorite smoke flavor, and finish the smoke with an hour of cherry.

Around Christmas time I smoke cream cheese. You are actually using temperatures between 225 - 250F. If you haven't smoked cream cheese at high temperatures, give it a try.

Smoked Cream Cheese (https://forum.bradleysmoker.com/index.php?topic=38927.msg432281#msg432281)
Title: Re: Quick cold smoker help
Post by: DevinM on November 08, 2023, 05:19:28 AM
I do smoked cream cheese all the time, I just use the Bradley for cold smoking, I have a pitboss for everything else.
Title: Re: Quick cold smoker help
Post by: Gaynel on July 27, 2024, 12:10:56 PM
Instead of cutting the cord, you might want to check if you can find a replacement plug.