Olds
Hi Olds,
I don't want to send you off the Bradley site, but before I purchased the Bradley I came real close to buying a Traeger (http://www.traegergrills.com/).
My friend has the Texas Style (http://www.traegergrills.com/ProductDetail.cfm?ItemID=84) and really loves it. I have been over to his house for a few BBQs and it is pretty sweet. Auger fed pellets, makes a true smoke ring, and gets hot enough to leave grill marks if you want it to. He just uses to BBQ as well.
I would have gotten one, but I figured the cost was to high, and this great community is a life saver.
I hope you don't mind if I ask you a few questions. Are you not getting your items fixed under warranty? Or have they expired? Are you smoking for fun and the family or commercially?
Olds before quitting try the ol Terry fix.when mine do not cycle or partially cycle try this........................Plug the unit in press the feed button and pull the cord mid cycle or before..............un plug than plug it back in,let cycle to where it wants to, press the feed button and have a look and see if it is working....................might surprise you ::)
Terry
Olds,
I know that it is frustrating. I use the Bradley on the average of once a month for the last 3 to 4 years and have never had a problem.
It is strange that some are good and other are not.
Brad-
Seems that a lot of people are posting with issues from their generator lately. Wonder if there is a flaw with the latest production run. Mine is about 3 years old and relatively problem free. When it's time to replace, I don't think I will be going with a Bradley
Sounds like an opportunity developing for a generator rebuild service...
Vic Hubbard
Maybe check out Cookshack smokers?
Quote from: Oldman on December 14, 2007, 01:02:57 PM
I've purchase 5 Bradley units. Four of them have had the generators replaced. Today I have one that will not cycle, one that long cycles (30 minutes or so) and one that short cycle the drive shaft only 1/2 way.
Guys and Gals I'm about as done with the Bradley unit as it can get! I will be damn if I'm going to purchase another 3 generators. Plus I just don't have time to tear them down and fix them... I think it is time to go look at another smoker -- any suggestions?
Olds
I am in the hunt for an electric myself and have done quite a bit of research, both biased (forums) and independent. I am really leaning toward a Cookshack AmeriQue. No offense to the Bradley owners here as I just got done eating some good PP off of a Bradley but I am very impressed with what I have learned thus far about the Cookshack. They also have a great forum like this one with tons of happy and helpful CS owners. Come to think of it I don't believe I read one post by a unhappy CS owner. No complaints at all. Good luck and let me know what you do.
Well, I will go try this trick. If it doesnt work, Im going to kick it off the patio.... frikkin POS I took it apart, and clicked the little micro swith, and everything else looks good. Dangit. Im hungry, Never mess with a beligerant German and his meat..lol
Nope. Didnt work. Looks Like I need to take it back to crappy tire. Dangit. Next one better work.
CS SUX
I have had 15 diff smokers and Bradley is the best one i have had and used. And i do love my Traeger too.
nepas
I'm not sure when Bradley started having the smokers made in China, but maybe that's why some have problems and others do not. If purchased before the China mfg started do these units work better? Were they ever really made here? When did they send the work to China?
I was very surprised to find out from a Bradley tech that they were made in China; I always thought they were designed and made in North America. I know I have had my generator replaced and it was only a couple months old. The new one would not power up so I had to open it up only to find the wires are bowstring tight, found one off completely. Just my opinion. :-\
Not to mention that I had to make a cold smoke box and PID to get it to work properly. The cold smoke box should fix the moisture problem I have had since day one and the PID to do what I thought the digital model would do..... control the temperature accurately.
I purchased mine about 3.5 years ago and it was made in China. I've seen a few reports that several manufacturers were having quality control problems with their products being manufactured in China. The main problem was China was expanding their manufacturing facilities to quickly, and the quality of the final product was suffering. It seems China has finally gotten things better arranged on their end, and the quality is improving. Well according to the reports any way.
Sorry to hear about all the problems. I must have gotten one of the lucky ones. My OBS has been flawless since I bought it about a year ago, probably averaging 3-4 smokes per month. I do store mine inside all the time, not sure if that makes a difference or not.
-Brian
I keep mine outside (in harsh conditions) and other then one little mishap (that I think was my fault) it has been a jewl of a smoker...Mom's too..(drenched in rain) until we figured out how to cover it...love this little box of smoking fun!!
I bought my OBS about 2.5yrs ago. Never really found time to smoke much. Did some jerky two times and tried some chicken pieces twice. My daughter and I made some polish sausage yesterday 05/06/08 and smoked it. Had to advance the pucks manually as well. Seems the timer is shot. Ordered a new one today ( only 5.00) as well as a new temperature sensor (1.50) Overall, not very happy with the OBS dependability rating. Mine is made in China as well. Also wonder why when smoking, the internal temperature of the sausage rose too 142*F then started too slowly fall,while the temperature gauge was still reading 160*on the door.(outdoor temp 65*F) I had to crank up the temp way high to get the internall temperature of the sausage to rise to 152*F...a major faux pas when smoking sausage.That is why the lady on the phone suggested a temp sensor replacement. Any thoughts on the temp fluctuating would be helpfull and appreciated. I'm just new to the forum, but I've been reading it since I bought my OBS. I enjoy it very much as there are many well educated smokers who contribute to the site with ideas, methods and helpfull hints. Thanks
In this case we are not talking about collagen breaking down. When cooking meats you will generally see a temporary drop in internal temperatures around the 140°F mark. Most people do not catch it, because it does not last long. When you are talking about cuts like chicken, ground meats (which includes sausage), and for that fact all meats; the 140°F temperature is the temperature that meat will rapidly start to lose moisture; the release of moisture will cause your meat to drop a degree or two, but it should not last long, like it does in tough cuts of meat when collagen begins to break down.