has anyone tried using a tree limb the same diameter as a puck, and cut to the same thickness then used that in the bradley ss generator ?
everything tastes better outback
See http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=229
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<center></center>Hello out there!!
I am concider bying a Bradly smoke generator. But there is a problem, I am from Norway and every time I have to order bisquettes , I have to order them from US or UK. And that is very expensive. Is there a possibility to make the bisquettes at home!!
I have read this topic http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=229 but the resipe is a little insufficient. Is there any ho have the right resipe ? regarding, gelatine , densities and humidity.I have unlimited accsess to beechchip
Here is a resipe for making bacon
Boil up 1 liter with water put in some Thyme and Oregano, don't be afraid to us plentiful of spice. Filter the spice out after one houre. Then you can add 80 gram of salt and 20 gram of brown sugar. Here in Scandinavia we also use a cutting edge of a knife with potassium nitrat to keep the color of the meat. Dobbel up the resipe if you nead more . Put the meat in the brine for 3 days. After 3 days let the meat dry chilly and airy for 3 new days. Smoke the meat for 3 hours in 40 to 50 degrees Celsius
Good luck!
Welcome to the board and thanks for the recipe.
Bradley will not reveal how they manufacture the bisquettes. Maybe when Kirk (Chez) see this post, he may explain in further detail how his brother made them.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">has anyone tried using a tree limb the same diameter as a puck, and cut to the same thickness then used that in the bradley ss generator ?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Even if you did get wood the same size as the pucks, you would have to adjust the generator's cycle or just about the time your wood might start to smoke the next cycle would begin.
http://rminor.com
canari,
I would like to add your beacon recipe but before I do I have a three questions.
1.) What do you mean when you said this: <b>Here in Scandinavia we also use a cutting edge of a knife with potassium nitrat to keep the color of the meat.</b> Are you saying you apply nitrate to the meat using the edge of a knife?
2.)<b>Put the meat in the brain for 3 days.</b> Are you saying to put the meat into cold storage?
3.) What cut of meat are you using? Is it the belly of a hog, or?
http://rminor.com
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Oldman</i>
<br />canari,
I would like to add your beacon recipe but before I do I have a three questions.
1.) What do you mean when you said this: <b>Here in Scandinavia we also use a cutting edge of a knife with potassium nitrat to keep the color of the meat.</b> Are you saying you apply nitrate to the meat using the edge of a knife? <font color="red"></font id="red"> <font color="red">Yes thats rigth or you can use a small teaspoon</font id="red">
2.)<b>Put the meat in the brine for 3 days.</b> Are you saying to put the meat into cold storage? <font color="red">yes , Put the meat in the brine for 3 days , cold storage</font id="red">
3.) What cut of meat are you using? Is it the<font color="red"> belly of a hog</font id="red">, <font color="red">or? The thin part of the hog rib</font id="red">
http://rminor.com
<font color="red">Excuse my poor english</font id="red">
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
canari,
You should see my Scandinavian[:D][;)].
Jeff
//www.bbqshopping.com
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />canari,
You should see my Scandinavian[:D][;)].
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
He he he[:D][:D] I am using an old dobbel fridge as a smoke house and the fireplace is outside connected with a 5 m, 5 inch ventilating pipe, And today i am smoking 30 kg Cod.[;)]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />canari,
You should see my Scandinavian[:D][;)].<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
[:D][:D][:D]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by canari</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Oldman</i>
<br />canari,
I would like to add your beacon recipe but before I do I have a three questions.
1.) What do you mean when you said this: <b>Here in Scandinavia we also use a cutting edge of a knife with potassium nitrat to keep the color of the meat.</b> Are you saying you apply nitrate to the meat using the edge of a knife? <font color="red"></font id="red"> <font color="red">Yes thats rigth or you can use a small teaspoon</font id="red">
2.)<b>Put the meat in the brine for 3 days.</b> Are you saying to put the meat into cold storage? <font color="red">yes , Put the meat in the brine for 3 days , cold storage</font id="red">
3.) What cut of meat are you using? Is it the<font color="red"> belly of a hog</font id="red">, <font color="red">or? The thin part of the hog rib</font id="red">
http://rminor.com
<font color="red">Excuse my poor english</font id="red">
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Your English is better than some of the students I teach [:D]
Sounds like a great recipe.
Anyone got a good shipping solution for Canari? If you order a large number of boxes from the UK, will they reduce or eliminate the shipping charge (or the cost of the bisquettes). Have any friends coming from the US or UK that could bring them to you. They're a bit bulky, but quite light.
John
Newton MA
Ok you all asked for it. Now see if you understand this Cockney Rhyming Slang! Talk about an English problem LOL!
<hr noshade size="1">'eaven and Gypsy Nell I will be taken the children and neighborhood saucepan lids daahhhn ter the rub-a-dub and ter 'ave sum ragged Mickey Rourke sandwiches, as I Tiddley Win' a Britney Spears or Bo-le Of Glue.<hr noshade size="1">
This is what it says:
Well I will be taken the children and neighborhood kids down to the pub and to have some pulled pork sandwiches, as I drink a beer or two.
Ya what the heck here are a couple of more. This one is Scottie Slang.
<hr noshade size="1">weel Ah will be taken th' bairns an' neighborhuid kids doon tae th' pub an' tae hae some pulled pork sandwiches, as Ah bevvy a swally ur tois.<hr noshade size="1">
Yorkshire Slang
<hr noshade size="1">well ahl be teken t' bairns 'n neighborhood kids dawn ta t' pub 'n ta av um pulled pork sandwiches, as ah sup eur bea or twoa.<hr noshade size="1">
All say the same thing.
http://rminor.com
Way off topic other than the language thing. I worked construction in high school and had a Norwegian crew boss. He taught me one line of Norwegian. In medical school I met a girl from Sweden and told her I knew only one line of Norwegian. She asked me to tell it to her, but I told her I didn't think it would be appropriate. Finally, she convinced me and I told her. Her face dropped, she stared at me for about 10 seconds, then slapped me. Although I don't know MUCH Norwegian, apparently the little I do know I know pretty well.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by RhinoDoc</i>
<br />Way off topic other than the language thing. I worked construction in high school and had a Norwegian crew boss. He taught me one line of Norwegian. In medical school I met a girl from Sweden and told her I knew only one line of Norwegian. She asked me to tell it to her, but I told her I didn't think it would be appropriate. Finally, she convinced me and I told her. Her face dropped, she stared at me for about 10 seconds, then slapped me. Although I don't know MUCH Norwegian, apparently the little I do know I know pretty well.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Good one, RhinoDoc! Jeanne is probably doubled over in laughter . . .
Let me guess . . . are you an EENT man?
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> are you an EENT man?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Yep.
I tried 3/4 inch discs cut from a two to two and a 1/4 inch stick with the bark stripped of with a bench circular saw thickness of disk is important, have used both ash and alder seems to work just fine even if the wood is a little green the discs start smoking nearly as quick as proper pucks not quite such a dense smoke, but plenty for a box the size of the bradley. My preference is to cold smoke for sometimes days, so there is and enormous cost saving. Exact diameter is not that important neither do they have to be perfectly round! anthing between one and 3/4 inchs and two and a 1/4 seems fine. dont worry if discs are not neatly on the end of the hotplate, they seem to sort themselves out if left alown!! A larger water dish is a good idea if left to run unattended for long time, discs can be fished out the water bowl left to dry for a bit and reused other way up. You then end up with nice round chunks of charcole so save buying that as well[:D]
Sounds to good to be true? try it you will be pleasantly surprised.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by outbackjack</i>
<br />has anyone tried using a tree limb the same diameter as a puck, and cut to the same thickness then used that in the bradley ss generator ?
everything tastes better outback
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Half buck puck. Found a simple and inexpensive substitute for solid metal pucks at my local plumbing supplies dealer. I bought 2 feet of 2 inch copper tubing for $1.50 and 6 2" copper "test" caps for $2.00. Cut the tubing in 1/2", I used a tube cutter, but a hacksaw would work almost as well, then pressed the short lengths of tube in to caps with light taps of a wood mallet, making a 2" in diameter, 5/8" high copper cup. These are very close to being the same size as wood pucks and have the additional potential for holding wood chips in flavors which might otherwise not be commercially available. The cups can be filled with Bradley crumbs, loaded in the puck magazine and seem to work fairly well producing smoke.
Very cool idea, Tom. I' going to try it as I've got a bunch of oak and cherry wood to use. Welcome to the forum--we can always use more inventive types!
T2
Great idea. A unique way to generate smoke from different wood.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Wow, that sounds like a really good option for those wishing to experiment with other woods. Do I sense a possible addition to the Chez Bubba product line???
TomG
The only thing that I think would improve on your design would be the addition of holes to the bottom so they would sink into the water when the reach the end of the smoke generator. The Bubba pucks were designed as place holders and push the spent pucks out at the end of the smoke. Only one of them would actually be used for applying smoke at the end of the time for smoking. Maybe additional ones could be used to put in different types of wood, but there would have to be something for them to drop into that wouldn't have them piling up in the bowl. I suspect a larger bowl would be in order were more used so there would be room in the bowl.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Hi Bill
They sink without holes and don't seem to displace very much water. But the holes might be a great idea to increase ventilation around the chips and improve smouldering.
Tom
Welcome, Tom--great idea, though it sounds like too much work for a lazy guy like me . . . Chez, any interest in producing this, perhaps with a "holy" bottom so you could add wood chips?
John
Newton MA
I found a less expensive source for sawdust. Hickory, Apple, Mesquite, etc.
www.butcher-packer.com/pg_smoking_hickory_sawdust.htm
Perhaps the gellatin binder mixed with this sawdust pressed tightly in a cookie sheet. Then cut into disk with a round cookie cutter.
Just spitballing.
Welcome to the Forum, Chris! Keep the thoughts and experiences coming . . . we all like to share here!
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">My electric smoker is a Bradley unit. I cut disks from straight hardwood boughs about 2 1/4 inches diameter and 1/2 inch thick .These feed automatically onto a hot plate and are ejected into a pan of water when thay have burnt.
You can buy different flavours of sawdust disks from Bradley, but this costs about a pound an hour to run<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I found this quote on another (general food) forum that I have a look at occasionally, this person seems to be using his home made pucks successfully.
Manxman.
This fellow's idea may have potential to replace the dummy pucks. One possible draw-back is if the solid puck was to start to burn[:0]. I guess you could soak them in water and use a timer to remind yourself to turn off the smoke gen. I think a 'dry run' may be in order to try the theory as a smoker puck and as a dummy puck. [8D]
Tom in Qualicum Beach
(http://www.workshopbuzz.com/forum/album_mod/upload/dfbf021d764b0e2701463608ce7fbe21.gif)
Tom, the other problem with shutting off the smoke gen might be the reduced/uneven heat output. Seems like a lot of work to avoid using Bubba Pucks!
P.S.--Kummock, are you keeping track of my commission in salmon treats for the Bubba Puck plugs [:D]?
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><font size="2">quote:
--------------------------------------------------------------------------------
My electric smoker is a Bradley unit. I cut disks from straight hardwood boughs about 2 1/4 inches diameter and 1/2 inch thick .These feed automatically onto a hot plate and are ejected into a pan of water when thay have burnt.
You can buy different flavours of sawdust disks from Bradley, but this costs about a pound an hour to run
--------------------------------------------------------------------------------
</font id="size2"><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> Come on folks think about this... The original poster is spoofing you all here and some of you are going for it. Does anyone here really think that 20 minutes on a hot plate is going to give you a good even smoke off of a solid piece of wood???
(http://www.susanminor.org/Rayeimages/gif/g48.gif)
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> Does anyone here really think that 20 minutes on a hot plate is going to give you a good even smoke off of a solid piece of wood???<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Personnally I have no intention of even trying going down this road but the quoted post was on a general cooking forum here in the UK from someone who was actually posting in praise of the BS, had no axe to grind about anything other than the cost of the pucks and it worked for him.
Whether he has to smoke for longer, the quality of the smoke or anything else I have no idea but the point is that he was happy to use his BS in this way.
I seem to remember he was talking about cold smoking for long periods.
In my view it is about personal choice and some people like to experiment, if it works for them then great, if not you try something else!
The vast majority of people are always going to be buying pucks! [;)]
Manxman.
I've nothing against the bubba puck idea except that the size of the puck seems to be critical. I have two pucks made from 2" solid aluminium round stock and they want to jam in the track-way of the generator. Are bubba pucks larger in diameter? 2 1/4" or so?
The advantage of a couple of lathe-turned hardwood pucks may be that you can make them exactly the proper size and that they probably wont burn and therefore be reuseable. With the proper stock on hand, they can be turned in a few minutes. I would forget about them completely if I could get a couple of bubba pucks w/o the PayPal/Canada/US border hassle and if they were an exact replica is size as the Bradley wood puck. I'll be in CA for a coulple of months soon so maybe I'll order them then. In the meantime I'll keep experimenting.[:)]
Tom in Qualicum Beach
(http://www.workshopbuzz.com/forum/album_mod/upload/dfbf021d764b0e2701463608ce7fbe21.gif)
Well, I took a maple limb, about 2 1/2" thick and 12" long and turned it to a 2 1/4" cylinder on my lathe then parted off 1/2" slabs. I used two as dummies for my last smoke and they worked great. The closest to the burner charred a bit but it is reuseable. The whole process took about 15 minutes and I made enough to last a year.
I've nothing against an aluminium puck but I couldn't find round stock 2 1/4" in diameter. As I said before, the 2" aluminium pucks jammed in my smoker. So there you go, another alternative[:)]
Tom in Qualicum Beach
(http://www.workshopbuzz.com/forum/album_mod/upload/dfbf021d764b0e2701463608ce7fbe21.gif)
Thanks, Tom--now all I need is a lathe [:D]
John
Newton MA
Are you able to use them as alternatives to bisquettes or just as dummy pucks?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> Are you able to use them as alternatives to bisquettes or just as dummy pucks?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
One or two people have said they work OK as replacement bisquettes but the evidence is very limited,as far as I am aware non of the regular forum members use them or have indeed tried them. Some are very sceptical as to how well they would work.
No doubt they would burn differently than normal bisquettes due to differences in density and the 20 minute burn time.
Really needs someone to actually try it directly and come back and say it does or does not work as most of the current evidence is second hand.
Manxman.
if i had a basement... at harvest... i would puck up the sticky and give it a few weeks to cure...
i would fill the tube with pucks and hit the puck advance... i would order pizzas and never leave the basement...
since i dont have a basement... i can dream about it...
owrstrich
I make mine out of plywood then wrap them in heavy duty foil...
George
I have tried making my own pucks with mixed results and have posted on my efforts earlier.
I have since just gone the Amazon deal on buying them.
But I have found a simple way to stretch them out and use a few less every smoke.
after all the loaded pucks have burnt and have been pushed though by Bubba, I carefully remove the smoke generator and dump the remaining bubbas into a bucket of water, Then I just load a heap of sawdust right on the smoke generator hot plate, and slide it back in the unit.
I get probably a 1/2 hr of additional smoke this way, without opening the door and losing heat. it would be a hassle to do this for the whole smoking time, but it works well for one or two times at the end. And the puck savings add up after a few smokes.