BRADLEY SMOKER | "Taste the Great Outdoors"

Just wanted to share some pictures with everyone of the Thanks Giving ham I cured up and smoking as of now.

Using the Maverick ET-73 that I got from Yard & Pool for the first time too, and it is such a blessing of a tool to have. I can't see how I haven't used it before.  :o

Didn't get any pictures of before the hind got started, but this is after 15 days, weighed alittle over 24.5lbs using brown sugar honey and insta cure#1


(http://www.geocities.com/stargazer_rising/StockingDry.jpg)
Although I can't hang my hams right now being I currently use a bullet smoker, I still stocking it up. But I'll have my Bradley soon... soon  ;D[/center]

good start star

Quote from: Stargazer on November 24, 2008, 04:02:51 PM
Now while its smoking up, watching my Maverick, sipping on some Pepsi and Kentucky slow distilled corn beverage listenting to Allman Brothers and Johnny Winter for most the night playing on the pc over here and watching tv with my father. Life is good :D[/center]

Even when you get your Bradley it still don't get any better than THAT!!! Life is Good!!

Got a 6.5 lb ham started tonight myself will get some pics and start my own post later dont wanna push into yours.

Thats a good looking ham there, can't wait to see the outcome!  Pour yourself a double!  ;D

C

Just looking at that ham I had to pour MYSELF a double!

Quote from: Smokin Soon on November 24, 2008, 04:48:40 PM
Just looking at that ham I had to pour MYSELF a double!

I just did!  ;D

C

Long distance "cheers" to you Wts!   ;D

Ok everyone, need some help please.

My new Mavrick is alarming out. Its the ET-73 that also reads the smoke chamber. It was doing great, then all the sudden after I say about 4 hours, it shot way up and started to alarm saying my smoke chamber was to hot.

I turned the heat down on it. My father and I ended up taking the probe out of the meat chamber until it was ice cold, and only dropped to about 208F which I am trying to maintain 170-190F

We dont think its a crushed wire, and were very careful putting the probes in and the wiring out.

The food probe is working fine. I double checked it with an annologue thermometer a few times, trying to keep from opening the lid to much.

Has anyone else had this problem, or am I missing something?

Thanks in advance. Until then, looks like Ill be smoking with out the Maverick tonight   ???

Added: This is the first time ever using an electric thermometer. I have always used dial until tonight. Read through the directions over and over, but heat keeps skyrocketing by smoke chamber probe reading.

it may be a bad element I would compare the two elements on an meter .. or it may be bad electronics... you  may  want to switch probes to different ports on the transmitter and see what happins

I was doing some thinking 'ouch' and let me run this by you, or any others please, and see what yall think...

The dial thermometer is reading right on with the maverick, however, this smoker I have currently has run super hot before, even keeping it on low.

Has anyone ever used a bullet type smoker before and noticed them running extra hot at times. Not always, mind you, its most likely haunted.

Just an idea. But Ill definatly check out what you said Beefmann. I'm still learning it all right now  :-\

Yeah StarMan...I have had the bullet style run really hot...then it seems to level out...it could be because everytime I see it getting nuclear in temp I pull the lid off??? Then it takes a while to go hot again...actually...the very reason I bought an OBS...BUT...That ham looks killer...it'll turn out great...got a lot of "plumpness" in it!!  ;D

You'll get your Bradley soon and amaze us with it!! I'm sure!

As far as hangin out with your Dad..."Priceless"!!

I've had to order several replacement probes.  If any liquid gets in the end of the probe where the mesh protecting is, its toast, and yes, it reads high.  Is there any chance you dipped it in the water pan, or even grease dripping on it?  I think I've gone thru 3 probes now, and every one of them read high and every time was my fault.  I washed one carelessly, dropped one into the water pan, and left one out in the rain.  

You can get replacments on their website.

Did you use nitrite in your brine?  I'm thinking about doing up a ham and injecting 10% by weight and soaking the rest for about a week.  I see so many different amounts for nitrite and salt and sugar, just wondering what you were brewing.

Nice job!

La Q, you nailed it. Sometimes this bullet smoker goes nuts. Like its possesed heat wise  ::)

Right now everything has calmed down and running nice and smoothly.

And you can say that again about being with Dad. We are more like best friends or brothers and father and son.

As for the probes, I did make sure not to get them wet or any grease or such, however, its been heavy mist, not rain, but light drizzle. That possibly could of done it maybe? I am not sure, but it would make sense. However, now it seems to be running fine since I turned the smoker to the lowest possible setting. Thing is, the old fashioned dial thermometer is agreeing with the Maverick... huh, go figure  ???

Now, heres the spookie part guys... this smoker dosnt ALWAYS run this hot, which is why I didn't think of it running hot first of all. I swear, this bullet smoker is haunted or possesed. But I'm not complaining, it at least smokes I guess.

As for the ham, I did use nitrite along with a mix of brown sugar, honey and a touch of maple. I also injected but using 15% instead of 10% for my formula for injecting.

I seen alot of differant variances too, this just seems to work for me and everyone seems to love it, and comes out nice and pinkish.

Heres my formula if you like...


My ham is around 22lbs or 352oz; being 16oz per lbs.

This now gives me an easy plug in formula...


The injector I use holds 4oz at a time. Rounding off I get this...


so that means 13 full injections, or 13.2 if you wish to get technical, but the .2 isn't a problem.

But I never heard of anyone complain with the 10% either. Just make sure you get the injections close to the bone as you can, because ham spoils from inside out, rather then outside in, at least as the famous Rytek Kutas says in his Bible Great sausage making... errrrm,... don't have the book next to me to quote the title, help someone :P

Also, never use metal to brine your ham in. You use long periods and the metal reacts.

Making ham is great fun :D ... unless you got a haunted bullet smoker :P

I know I wont have to worry about any Ham spoiling from the inside out around here. The darn thing will probably be gone within a day or two.

If you used the batteries that came with the Maverick. that may also be the cause of the problem. When the batteries get weak you will also get sporadic readings.

Nice looking ham. I generally can only inject about 10% brine, and 10% works well.

Updated: Just woke up for a moment, Maverick is still doing just fine with smoke probe in use. It's got to be that crazy bullet smoker running super hot earlier.

On that note, going back to bed. Will post pictures of finished product and thank you all for your help.

Night  8)

I work with some people that started a "paranormal investigation" club, I'll send 'em out with all their special equipment they get off ebay.  The SAME equipment I use to make trail cams, now I can't get them cheap anymore cuz everybody is ghost hunting....ANYWAY.

Thanks for the info on injecting, I am anticipating finished pics today.  22Lbs is huge, have you ever chunked up pork and stuffed in mesh bag with gelatin powder?  Apparently that is all deli meat is, but I don't know how much gelatin to powder on or how exactly  you pack the meat to make no air holes.  If I did 22lbs, I wouldn't have to smoke anything again for a year!

Keep us informed on your smoke!

Heres the out come from last night, just now posting this.

(http://www.geocities.com/stargazer_rising/SmokedHam.jpg)

All that problem was with the bullet smoker, the maverick was on the money. All the maverick was showing is how hot this bullet smoker can get. It's weird because sometimes it smokes fine and other times it goes ballistic. After my earlier postings, the smokers calmed down, go figure.  :-\

This ham is now currently foiled and waiting for tomorrows dinner which Ill post some showing the center cuts.

Thanks for everyones help and Happy and Safe Thanksgiving everyone :D

Holy Moly StarMan...that looks amazingly tasty...well done!!  :)

If I could just get a tiny slice and a shot of the Beam I could sleep better   :D

Quote from: Smokin Soon on November 26, 2008, 10:59:14 PM
If I could just get a tiny slice and a shot of the Beam I could sleep better   :D

Hey, if you or any other family of the forum is around my neck of the woods here in Kentucky, feel free to grab a bunch of slices and some Beam.

Kentucky hospitality :D

Thats if y'all can put up listening to Molly Hatchet, Allman Brothers and Johnny Winter during the drink time.  8)

I'm tempted to make up some homemade mustards for the ham on the side. Mustard and ham go hand in hand. Along with dark pumpernickel rye and swiss for sandwiches after Thanksgiving :D

Looks  great sg !!

That looks PDG there StarG.

Quote from: Stargazer on November 26, 2008, 11:46:32 PM

Quote from: Smokin Soon on November 26, 2008, 10:59:14 PM
If I could just get a tiny slice and a shot of the Beam I could sleep better   :D

Thats if y'all can put up listening to Molly Hatchet, Allman Brothers and Johnny Winter during the drink time.  8)

Man, I grew up on Molly Hatchet, Lynyrd Skynyrd, Allman Brothers, Outlaws and the like.  I still break them out from time to time just to make me feel young again.

I'm travellin' down the road and I'm flirting with disaster.................................

SD

Quote from: Smoking Duck on November 27, 2008, 05:29:48 AM
I'm travellin' down the road and I'm flirting with disaster.................................

I knew a girl named Disaster, once....

Here is the end result.

(http://www.geocities.com/stargazer_rising/CutHamFinished.jpg)

It was a huge hit with my dad and uncle. I'm posting this now as they watch a football game right now on tv half asleep.

Heres a picture of my fathers turkey and his homemade stuffing if anyones interested.

(http://www.geocities.com/stargazer_rising/DadsTurkeyandDressing.jpg)

Also made a huge pot of mashed taters and brown gravy to go with the meal. We will have left overs past December :D

Happy Thanksgiving everyone!  8)

Thats a beauty of a ham! 

C

Thank you kindly WTS. By the way, I decided when I move in next month or two, which is when Ill get my Bradley, going to make my first Brisket to break it in. Just to let you know I been reading pretty heavy over you posts on Briskets, they look awesome.

When time comes and I get ready, I most likely gonna bug you with a million questions concerning beef Brisket if thats ok. I'm just afraid of ruining such a fine cut of meat. :-\

Happy Thanksgiving :D

Quote from: Stargazer on November 27, 2008, 02:21:59 PM
Thank you kindly WTS. By the way, I decided when I move in next month or two, which is when Ill get my Bradley, going to make my first Brisket to break it in. Just to let you know I been reading pretty heavy over you posts on Briskets, they look awesome.

When time comes and I get ready, I most likely gonna bug you with a million questions concerning beef Brisket if thats ok. I'm just afraid of ruining such a fine cut of meat. :-\

Happy Thanksgiving :D

Thats what I'm/WE/YOU...are here for!!

Gooble, Gooble! ;D

C

Gooble, Gooble  ??? ??? ???

I'm not sure how the turkeys talk down in your neck of the woods, but around here, it's GOBBLE GOBBLE!

Or is that what they say after being hit with mesquite?  ;D ;D ;D

I'm just funning you WTS!  Gooble Gooble  ;)

Hope your Turkey Day was special and all came out well.

SD