I have had my BS for almost 3 years and absolutely love it - with 2 exceptions. #1 - after the 3rd time I used it the door seal warped and got hard so that every time I use it now I have to tape the door shut in order to minimize the smoke escaping through the door. I have looked for a replacement seal but to no availe. Any suggestions? #2 - the sticky button - I have tried using WD40 to loosen it but it still sticks flush with the base and there is not enough room to pull it out (and I have long nails!). I use 2 very thin screwdrivers to maneuver it out. Is it time to replace the smoke box? Thanks for any suggestions?
Sue
Sue,
You can order replacement parts for your Bradley @//www.chezbubba.com. The button may be sticking due to built up smoke residue. Always make sure you crack the top vent so the smoke has a place to go. If you have been leaving it closed the smoke is forced back out the smoke generator and could cause this problem. The door seal also needs to be wiped off with a damp cloth after each use . I think mine may not be perfectly straight but still works well after a year. I have a stainless model and the seal is magnetic as far as I know. I will assume the black version seal is the same. Happy smokin' and welcome to the forum and hope to hear from you again. Lots of good support here.[:)]
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Jeff,
Couldn't have said it better myself! Thanks![:)]
Sue,
Mine's (black) approaching 4 years & the seal is fine.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Hi Jeff and Kirk,
Thank you for your input - I really appreciate it. Unfortunately, I should have checked this forum out 3 years ago! I am tempted to start over again with a new SS BS taking proper care of it instead of replacing the parts needed on the B BS - i.e. button, seal, pans, and the inside is VERY ugly!! I have been smoking for 4 days staight now (about 60 lbs. of salmon) and I usually use alder for the salmon but my husband wanted to try hickory - what a disaster! The new pucks I ordered (hickory) were so loose they kept clogging up and stopping the smoker. I am of the opinion I need to throw away the current batch because it stopped so many times while I was at work (2 days). It smells okay but it had to have grown some unsavory bugs during that time. It is heavily brined - what do you think?
Sue
I had a similiar problem with the button sticking, and my unit was only a couple of weeks old. It was not caused by any residue build up, and generally would only happen when the ambient temperature was below 55 degrees. Fortunately I was able to grasp my button with my finger nails. If your generator is working, the button problem is easily fixed. After you clean it, or not; the following is what I did.
What I eventualy did, was super glued a small knob on the button so I could pull it out if it got stuck. What I used for the knob was the top piece of a plastic thumb tack, the type of thumb tack that the top piece is shaped like an hour glass. I cut off the metal point, then filed the rest of the remaining metal so that it was flush with the plastic. Then I cleaned off the smoke generator button, and glued the plastic piece of the thumb tack to the button. I hope those instructions are clear, after reading it, it sounds confusing. But the idea is to find something to glue to the button to act as a knob that you can grasp, but will not restrict the button from being fully pushed in.
My second plan, if the above did not work, was to take a small (very small) self-taping screw, and screw it into the button part way. The screw then becomes a knob, which you can grasp to pull out the button. This is quicker to set up then the above proceedure, but you need to find a small screw and be careful not to break the button.
Either way, it's no a major hassle to operate the BS this way. You only have to push and pull the button no more than three times per smoke.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SueBn</i>
<br />Hi Jeff and Kirk,
Thank you for your input - I really appreciate it. Unfortunately, I should have checked this forum out 3 years ago! I am tempted to start over again with a new SS BS taking proper care of it instead of replacing the parts needed on the B BS - i.e. button, seal, pans, and the inside is VERY ugly!! I have been smoking for 4 days staight now (about 60 lbs. of salmon) and I usually use alder for the salmon but my husband wanted to try hickory - what a disaster! The new pucks I ordered (hickory) were so loose they kept clogging up and stopping the smoker. I am of the opinion I need to throw away the current batch because it stopped so many times while I was at work (2 days). It smells okay but it had to have grown some unsavory bugs during that time. It is heavily brined - what do you think?
Sue
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Sue,
The inside of my Bradley is completely black and the only thing I really clean after a smoke is the V shaped drip tray because it gets gunked up. The rest I rinse, wipe out and back in the smoker.
Not sure where you are getting your pucks. If they have been subjected to to much moisture I'm afraid they may not be any good. My packs usually have some shake in them but I've never had any problems with the pucks clogging the generator and stopping the process. You also need to keep the puck pathway clean of small pieces. I use a shop vac when needed. My last two puck orders came from Kirk and have had no problems with them at all. Service was fast and professional.
As far as smoking wood for salmon I would stick to the milder woods with alder being first. The danger zone for food is between 40-140f. The salt brine may change this some what but I'm not sure and will defer on judging if your salmon is good or not. But I would think if your not comfortable with it say goodbye and enjoy the rest[:)].
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Sue I too have a SS model. The seal on mine gets pretty tacky, and like you glad I joined th forum, and listened. I wipe my seal down after every smoke. The inside...I just knock off the heavy food....I think the coating inside adds to the flavor....I like to call it seasoning.
Something to consider for your sticky switch...
There is a spray solution that I got from Radio Shack to clean my commercial phone system buttons. I have an old Merlin system and intercom in the house. It was handy when the kids were growing up, but phones by present day standards are antiques. To clean the buttons when I first brought it home, I used this spray, and it is safe to clean and lubricate switches and the like. I think it is also for use on computer keyboards. Works good and won't cause electical shorts or failure.
I have 3 or four cases of boxes of the bisquettes..each case has about 480 bisquettes or about 160 hours of smoke per case. Very few are kept outside with the smoker. I keep them inside where it is dry. They are pretty fragile, and if exposed to moisture deteriorate quickly...
I do recommend to all to keep your bisquettes stored with the gunpowder.... neither will work if they get wet!
Bill
Hey Bill,
If you stockpile bisquettes like that, just how much gunpowder do you have?[:D][:D]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Sue!
If you decide to get rid of your old black BS smoker and want to give it away let me know. I would gladly pay the frieght.
BigRED
Chez,
Only gunpowder I have are in those little brass things with primer caps. I like Alder, Maple and Oak for smoking, so bought a case of each. Live in the boonies, and don't like to run out.
Bill
You were a Boy Scout, weren't ya?[8D]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Thanks so much for all of the suggestions - it has definitly helped. I have decided to purchase a SS and give the original BS to my dad (sorry Big Red). So far, the best price I have found is $479 with no shipping, handling or tax. Does anyone know if there is a better deal to be had[?]
Thanks,
Sue[:I]
Sue
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SueBn</i>
I have decided to purchase a SS and give the original BS to my dad (sorry Big Red). So far, the best price I have found is $479 with no shipping, handling or tax. Does anyone know if there is a better deal to be had[?]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Sue,
Sometimes cheaper is not better[:)]. I have read many threads on this forum about people ordering Bradleys from internet sites claiming the best price. After 6 weeks or longer(lots of agrivation and phone calls)a damaged Bradley finally shows up. I swear I think I remember somebody even getting a used unit. I could be wrong about that though? I don't recall those retailers names but I would wait and see if some of those folks respond about them so you know who not to order from. I do love my stainless model.[:D]
<font color="red">EDIT: Was just reminded Chez gives 10% off future puck prices if you order your Bradley from him[8D]</font id="red">
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
The <b><font color="red">DEMON[}:)]</font id="red"></b> house of no return is: <font size="5"><font color="red"><b><u><i>America's Best BBQ</i></u></b></font id="red"></font id="size5">
<font size="6"><font color="blue"><font face="Impact">YOU HAVE BEEN WARNED!</font id="Impact"> </font id="blue"></font id="size6">
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Thanks Jeff and "MallardWacker"! America's Best BBQ is OUT and I will wait for other suggestions on company's. I checked Chez's site out but could not find the Stainless Steel, only the Original, which is on sale by the way.
Sue
Sue
Sue,
Kirk has the SS model for $550.00 which includes 60 pucks.
Just click on smokers in the shopping cart area.
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Sue & all,
Haven't updated the website yet[B)] but we sell the Stainless with a 60-pack for $500.00, plus the 10% bisquette discount. Yes, we tack on actual UPS, no S&H crap.
We've been giving $50 refunds to people who order on the net. If you call us, we just charge your card the correct amount.
Kirk
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 swear I think I remember somebody even getting a used unit. I could be wrong about that though?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I remember that thread.... IMO someone sold for new a re-worked deal.
Also I believe Chez Ole Boy still offers a 10% off of future puck purchase for those who purchased an unit from him.
I ordered mine on a Fri nite and got it on a Tues or Wed from Chez.
*Cough Cough* Chez Ole Boy I did not get discount on my SS~~[:(]
Don't worry I still sort-of-love-ya.... umm I think LOL!!!!!
I just bustin' your chops! Now go smoke them LOL~~~~LMSO!
Olds
Quote<i>Originally posted by SueBn</i>
<br />Thanks so much for all of the suggestions - it has definitly helped. I have decided to purchase a SS and give the original BS to my dad (sorry Big Red). So far, the best price I have found is $479 with no shipping, handling or tax. Does anyone know if there is a better deal to be had[?]
Thanks,
Sue[:I]
Sue
My wife will kill me since she says I stick my noise in to other peoples business BUT why SS? I looked at both and went wtith the regular black smoker not only because of the price but because EVERY SS smoker or cooker or grill look terrible if you don't spit shine them after every use. Maybe they cook better but I don't think so.
WELL that was my 2 cents. Hope your Dad can salvage your old black BS. Once it gets fixed maybe you should have a cook off, Black vs Stainless Steel!
BigRED
Thanks Chez - I will call - I love discounts[:D]
And Big Red - your 2 cents make sense[;)] but SS will match the existing outdoor equipment. I doubt it will cook any better than the black since the SS is only on the exterior, but it sure will look pretty[8)]
Sue
Sue
Quote<i>Originally posted by SueBn</i>
<br />Thanks Chez - I will call - I love discounts[:D]
And Big Red - your 2 cents make sense[;)] but SS will match the existing outdoor equipment. I doubt it will cook any better than the black since the SS is only on the exterior, but it sure will look pretty[8)]
Sue
Sue
SOMETIME PRETTY IS IMPORTANT!!!
BigRED
Sue,
I ordered my BS from Ebay from a guy with an ID of smokin_with_bradley. I got a black BS, 4 xtra racks, a cover, 60 pack of bisquettes and free shipping for $399. I think he has a stainless smoker for $469 with free shipping. He was very helpful and my shipment arrived in about 6 days. Chez also has great customer service and prices too.
Bill
Thanks for the tip Bill - I will remember that - but I ordered from Kirk yesterday based on their CS.
Hey Big Red! I decided to keep my oringal BS and replace the bad parts - it can't hurt to have 2 - right? I will usually smoke for 4 to 5 days straight during salmon season, so this may cut it down to 2! Yeah!!![:D]
Sue
Quote<i>Originally posted by SueBn</i>
<br />Thanks for the tip Bill - I will remember that - but I ordered from Kirk yesterday based on their CS.
Hey Big Red! I decided to keep my oringal BS and replace the bad parts - it can't hurt to have 2 - right? I will usually smoke for 4 to 5 days straight during salmon season, so this may cut it down to 2! Yeah!!![:D]
Sue
Smart decision to "keep and fix"! Exactly what I wanted to do. Can't convenience the Mrs. I should have two BS's. How much salmon do you smoke? Once smoked, how do you store it?
BigRED
Hi Big Red! After much "gentle persusian"[;)] I convinced my hubby of the benefits of having 2 B.S. i.e. not getting up in the middle of the night to check on a large batch!![xx(] I really never figured out how many lbs. of salmon I smoke, but I would guess it would be well over 100 lbs. I shrink wrap it and freeze it. I give the majority of it away to friends, family, business associates and clients (if they are nice ones!) We are entering into crab season next week, but I can't think of any way to use the BS for crab. Of course, any good crab recipes would be welcome, and recipes for using smoke salmon? I have quite a few but am always on the lookout for new ones[:I]
Sue
Sue
Sue,
How 'bout sharing your smoked salmon technique/recipe[:D].
Also what kind of crabs are they? I'm thinking whole soft shell crabs, snow or king legs cold or hot smoked with alder or alder with a few pecan pucks would make a killer blue crab sandwich or legs for butter and garlic dippin' or maybe even better smoked crab salad[:p]
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Quote<i>Originally posted by SueBn</i>
<br />Hi Big Red! After much "gentle persusian"[;)] I convinced my hubby of the benefits of having 2 B.S. i.e. not getting up in the middle of the night to check on a large batch!![xx(] I really never figured out how many lbs. of salmon I smoke, but I would guess it would be well over 100 lbs. I shrink wrap it and freeze it. I give the majority of it away to friends, family, business associates and clients (if they are nice ones!) We are entering into crab season next week, but I can't think of any way to use the BS for crab. Of course, any good crab recipes would be welcome, and recipes for using smoke salmon? I have quite a few but am always on the lookout for new ones[:I]
Sue
Sue
Don't know if you have this recipe or not but it is AWESOME Salmon Patte. Now you have to keep this a secret from the rest of the world.
1 pound of cooked salmon (smoked might be even better!)
can use can of red salmon
1-8 oz package of salmon flavoerd cream cheese (wife uses regular cream chesse other is hard to find)
1 tbsp. Lemon juice
1-teaspoon grated onion
1/4 teaspoon OLD HICKORY SMOKED SALT brand Spice Island ( this ingredient is a must - very important)
1/2 cup chopped walnuts (or pecan)
2 tbsp. Parsley
Flake salmon
Combine all ingredients except walnuts and parsley
Shape into ball on platter
Cover wiyh nuts & parsley
Refrigerate at least couple of hours before serving (can be made days in advance)
I have yet to find anyone who does not rave about this patte! Now from what you have said, you must use a foodsaver vacum sealer. They are great! I have never attempted to suck up and freeze smoked/cooked fish and am just wondering on how long it will keep and if it comes out mushy when defrosted?
In Texas we do not have access to tons of sea food. I smoke salmon on a Cameron stove top smoker. Put the alder saw dust in the bottom, put the fish on the rack, close the top and in twenty minutes we are eating smoked salmon just as good as any I have had professionally smoked. This is the reason for all my questions above on what you do after you smoke the fish. Sorry about the long e-mail but I am curious about things I have not done on the BS.
BigRED
Thanks for the recipe Big Red! It sounds yummy[:p] Here is the brine I use. It was given to me from a very old (89) gentleman in Tillamook, Oregon that told me it has been handed down from generation to generation in his family. It is really quite simple, in fact I have changed marinades lately because I like a little sweeter taste.
1 gal. water
1 3/4 c. non-iodized salt
1/2 c. Sugar
1/2 c. Brn. Sugar
1 TB. Garlic Powder
1/2 tsp. allspice
I filet the fish and debone it and then cut it in about 2" to 3" slices. I brine it, meat down, for about 10-12 hours, rinse, and smoke, with alder, approx. 10 hours (depending on thickness). I usually rely on the finger or taste test to tell when it is done. I am using the Foodsaver Professional II and it works great. In fact I have one at home and one in the RV so I can vacuum pack the fresh salmon, crab, abalone, etc. as soon as we catch them. By the way the crab in dungeness and I shuck it immediately so all I am freezing or storing is the meat.[^] Oh I forgot - the frozen smoked salmon is not mushy at all. We don't keep it for any longer than 10 to 12 months though.
Sue
Sue