Print Page - Smoke & Excitement - That's a good thing!

Title: Smoke & Excitement - That's a good thing!
Post by: Sauce Bauce on January 19, 2005, 11:12:32 AM

<center>(http://home.midsouth.rr.com/doncurrie/images/pig.jpg)</center>
 I am starting to feel like when I was a little kid. Filled with excitement in anticipation of getting my BS set up and seeing the SMOKE!

I know you guys well enough by now to know that you felt that way, too and I think some of you still feel that way! I can't wait to show you my first smoke! A lifelong friend has already bought him a butt to be included in the first smoke.

I'm crazy about this forum! Just can't stay away from it. 

(http://home.midsouth.rr.com/doncurrie/images/SauceBauce.jpg)

Title: Re: Smoke & Excitement - That's a good thing!
Post by: MallardWacker on January 19, 2005, 02:12:47 PM

Finally! A ARKY Convert!

Welcome SB, welcome and don't make yourself a stranger around here.

SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Title: Re: Smoke & Excitement - That's a good thing!
Post by: nsxbill on January 19, 2005, 03:21:51 PM

Although I am lusting for the Caldera knock-down smoker from BBQGuru, the Bradley is one of the easiest-to-use smokers I have owned. I know you will enjoy it, and do good things with it. You sound like you enjoy cooking. I started pretty late in life making the transition from just BBQ to actually becoming an apprentice cook in the househol, inspired by the Food Network. I like to cook 2 or 3 times a week now.

My wife likes more basic stuff, and hold back tears, doesn't really enjoy smoked meat as much as I do. She does like the ribs, however. I like the addition of sauces and reductions for garnish, etc..., and don't mind spending a bit of time in preparation for the meal, in advance. That is the one shortcoming I see from the BS...no drippings to make gravy. I did pick up 3 vertical roasters for chicken that have little bowls underneath. Haven't had time to try them yet... vertical chicken hasn't been added to the menu yet![:D][:D]

Welcome to the forum again, and let us know about your experiences with the BS.

Bill

Title: Re: Smoke & Excitement - That's a good thing!
Post by: JJC on January 20, 2005, 05:09:51 AM

Hey,

Anyone on the Forum older than Sauce Bauce? We already know who the COLDEST smokers are, now who are the OLDEST smokers? [;)] Truth in advertising requires me to state that I will be 53 years old on my next birthday . . .

And BTW, Chez, shouldn't there be a limit on the number of Arkansans we allow on the Forum? [;)][:D][;)]

John
Newton MA

Title: Re: Smoke & Excitement - That's a good thing!
Post by: JJC on January 20, 2005, 05:19:33 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by nsxbill
 That is the one shortcoming I see from the BS...no drippings to make gravy. I did pick up 3 vertical roasters for chicken that have little bowls underneath. Haven't had time to try them yet... vertical chicken hasn't been added to the menu yet![:D][:D]

Bill
<hr height="1" noshade id="quote"></blockquote id="quote">
Hi Bill,

I had pretty good luck getting gravy from my smoked turkey on Thanksgiving. I put a small pan the bird (not unlike the drip bowl you mentioned) that had a 50/50 mix of apple juice and water, along with a quartered onion in it. I estimated the amount of water I needed based on how much water evaporates from the main drip bowl in the chamber in a 4 hr period when I go to empty the spent pucks and change the water. After the 4 hr period, I quickly checked how much liquid had evaporated from my "gravy bowl" and replenished it with water. I had a nice supply of smoked apple/onion-flavored drippings at the end. Since the skin stays rubbery when you use this method, I finished the bird off in the oven, collecting the juices that came out in the oven and adding them to the smoked dripping mix to make the gravy (well, OK, I turn it over to my wife and MIL to make the gravy . . .[:)]) I've only done it once, and I may have been lucky, but I think with a little practice I'll have it down well enough to post it as a recipe rather than a concept.

John
Newton MA

Title: Re: Smoke & Excitement - That's a good thing!
Post by: MallardWacker on January 20, 2005, 07:09:25 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">....BTW, from what I have seen more Arkys on here would probably be a good thing! Y'all could use the improvement by association! <hr height="1" noshade id="quote"></blockquote id="quote">

Finally some one that agrees with me! I've trying to tell them that for over a year now.

SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Chez Bubba on January 21, 2005, 01:11:47 AM

Hey, as long as Slick Willy don't show up, you're all more than welcome as far as I'm concerned.[;)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Title: Re: Smoke & Excitement - That's a good thing!
Post by: whitetailfan on January 21, 2005, 01:53:57 AM

Well now that there's more than one of you for an opinion, please tell me...
What's Arkansauce taste like?

yaya GROAN...I've been sitting on that one for months...[:I]

(http://img.photobucket.com/albums/v433/whitetailfan/whitetailfan.gif)
"Nice Rack"
Lethbridge, AB

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Cold Smoke on January 21, 2005, 02:12:46 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">What's Arkansauce taste like?<hr height="1" noshade id="quote"></blockquote id="quote">

Hey Whitetail, are you sure you want an answer to that question?? Watch out what you ask for.......[;)][:D][:D]

Cold Smoke

Title: Re: Smoke & Excitement - That's a good thing!
Post by: tsquared on January 21, 2005, 02:42:50 AM

Title: Re: Smoke & Excitement - That's a good thing!
Post by: JJC on January 21, 2005, 04:44:18 AM

Hey Sauce Bauce,

Notice that no one's speaking up about their age? That probably means they're older than you and THEY don't want to be the old farts. Anyway, who gives a damn . . . you're as young as you feel[:D]!

With a name like Sauce Bauce, I bet you have some terrific recipes to share, so bring 'em on![:p]

John
Newton MA

Title: Re: Smoke & Excitement - That's a good thing!
Post by: MallardWacker on January 21, 2005, 02:57:47 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Hey, as long as Slick Willy don't show up, you're all more than welcome as far as I'm concerned.<hr height="1" noshade id="quote"></blockquote id="quote">

WORD!, now don't get me started here, I don't want ot hear any more Black Helicopters over my house.

Imagine this, that the numbers attendind his new throne have been reported not to be true, basicly overstated. No, no, no way. Say it isn't so. Maybe 'it's the "it" thing again.

<blockquote id="quote">quote:<hr height="1" noshade id="quote">What's Arkansauce taste like?<hr height="1" noshade id="quote"></blockquote id="quote">

I don't know about anywhere else in Arkysaw, but here in Perry County, I'm sure the recipe goes something like this.

1 large can of "Sure Fine" catsup. The big honk'n institutional size.

1/2 can of Bush beer left over from the night before, only flat beer will do.

1 cup of Coleman fuel, left over from the Meth cook.

1 small hand full of dried gonja, from your own plot would be the best. Try and remove the seeds before you add.

For the "real" rual taste, add a half cup pulp wood dust.

4 shots of Crown Royal.

Make sure you use a very large, tall bucket when you cook this. Until the the coleman fuel cooks down, there could be a chance of explosion. But if you are a experienced Meth Producer that shouldn't be a problem.

But cook this down till you have only enough to fit into 2 pint size mason jars.

After you done this, let cool and fill the jars. Pay atention here, this is the most important part. After you put on the lid, place in a "Royal Crown" (now you know why I said to use Crown Royal) purple felt bag(don't let the light get to it) and then place in your shed for up to three months of aging.

Waaaa~Laaaa you are done.

Now there are several uses for this.

Add one cup to your favorite pound of ground meat (opossum, beaver, or deer) then place over a plate of spaghetti.

It is also great to add something to your deer dogs food right after your Saturday Night Run (illegal of course, it wouldn't be fun if it wasn't), since you starved them for the previous three days, this would add a little extra to their diet.

Also, if you have any left, you could buy a pot roast and cook it in your condom cooker and place it over the end product.

It is well said "let the humor be done by the proffesionals", obviosly I am not. I know social commentary and BBQ sause doesn't mix. But it's Friday, my boss is out of the office in another state AND I have nothing pressing. This is what happens to an idle mind.

SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Title: Re: Smoke & Excitement - That's a good thing!
Post by: bsolomon on January 21, 2005, 03:52:12 PM

You can download a copy of the Owner'sManual from the "Download" link at the top of the screen. Here's the section from the manual to get you started.

Seasoning Method:
Clean the racks and drip tray and place
into the smoker.
Fill the waste pot 1/2 full of water.
Load the feed tube with 3-6 bisquettes.
Open the damper (7); slightly [at the top
of the smoker].
Plug smoker into its own designated
outlet.
Press Bisquette Advance Button (6) until
a bisquette is on the Bisquette Burner
Element (F).
Turn on the smoker by moving the
temperature heat control switch (10) to
between low to medium. Wait for five
minutes. The thermometer (9) should
read 66°C (150°F).
If it is higher, bring down the temperature
by adjusting the temperature heat
control switch to the left to lower and
vice versa when the temperature reads
lower than 66°C (150°F).
Smoke the tower continuously at
66°C (150°F) for 1 - 2 hours, or until
bisquettes are out.
Note: Each Bradley Flavour Bisquette®
burns approximately 20 minutes.

I just completed a topic on this for the new FAQ project that Oldman is heading up. Here you go:

After much eager anticipation, your Bradley Smoker arrives. You no doubt have your refrigerator stocked to the gills with different items you have been waiting to smoke. You've brined and rubbed and prepped, and are eager to being immediately. You're ready to go. Well, not quite.

The first thing you must do with your Bradley Smoker after getting it unpacked and placed in position is a short process call "seasoning the smoker." The purpose of this process is to prepare the smoker for your food items by removing all traces of odors that linger from the manufacturing process. You don't want your first smoked items to have the flavor of plastic, do you?

By seasoning the smoker, you remove all trace odors from the cabinet, and you also get a chance to practice using the temperature control and bisquette advance mechanism. You'll need to be patient for a little while longer. Don't worry, this won't take long.

To season you smoker, you will need to follow the directions included in your Owner's Manual. Basically, you will assemble the smoker as directed. You will generate smoke into the cabinet for 1-2 hours at a cabinet temperature of 150 degrees F.

A couple of tips to keep in mind:

1) Bradley's Owner's manual says to load up 3 to 6 bisquettes. Bear in mind that you will always have two bisquettes on the conveyor that will not advance to the burner, so 3 bisquettes will result in 20 minutes of smoking time, and 6 bisquettes will result in 1 hour and twenty minutes smoking time. To get the full 1 to 2 hours suggested, add two additional bisquettes to the stack, or purchase a pair of BubbaPucks, which are aluminum spacers used exactly for this reason.

2) With no food in the cabinet, many people find that it is difficult to keep the temperature down as low as 150 degrees. Don't worry, this is not an exact science, and a little extra heat won't hurt anything. Just keep moving the temperature slider to the left to lower the temperature if necessary.

3) What bisquettes should you use for seasoning? That is a matter of personal preference. Any bisquette "flavor" will work equally well for this. Some people immediately purchase large quantities of their favorite flavor, and this is fine for seasoning. Many first-time owners purchase a variety pack to get them started. If you have to use 6-8 bisquettes to get the smoker seasoned, you may not have enough left from the original package of 16 to smoke something and try out that flavor. Here are two suggestions. First, many people opt to use the Special Blend since it is a good neutral flavor and they often have specific flavors in mind for specific food types. Alternatively, you could use 1 or 2 bisquettes from each flavor in your variety pack. The seasoning will be fine and you will still have plenty of each type left over for your first real smoking experience.

Title: Re: Smoke & Excitement - That's a good thing!
Post by: MallardWacker on January 21, 2005, 04:53:53 PM

SB,

I think bsolomon got ya going.

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Or maybe I have not PO'd the others to the point they won't help me!<hr height="1" noshade id="quote"></blockquote id="quote">

Don't even think about that. If they put up with me for the past year I am sure that you can't get them too mad. Really, there are some great folks around here. We have some disagreements from time to time but for some reason at the end of the day we find us all singing "Koom~by~yaa"(sp?) How do you spell that anyway, I don't remeber seeing that in my Boy Scout or Order of the Arrow book?

SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Title: Re: Smoke & Excitement - That's a good thing!
Post by: MallardWacker on January 21, 2005, 05:40:53 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">...an old friend of mine from the past named Mike Bruk<hr height="1" noshade id="quote"></blockquote id="quote">

I have not heard of the name but I did look in the Perry Co phone book for you, sorry he's not in there.

SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Title: Re: Smoke & Excitement - That's a good thing!
Post by: JJC on January 22, 2005, 04:10:25 AM

Title: Re: Smoke & Excitement - That's a good thing!
Post by: JJC on January 22, 2005, 04:18:58 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Hey, as long as Slick Willy don't show up, you're all more than welcome as far as I'm concerned.<hr height="1" noshade id="quote"></blockquote id="quote">

WORD!, now don't get me started here, I don't want ot hear any more Black Helicopters over my house.

Imagine this, that the numbers attendind his new throne have been reported not to be true, basicly overstated. No, no, no way. Say it isn't so. Maybe 'it's the "it" thing again.

<blockquote id="quote">quote:<hr height="1" noshade id="quote">What's Arkansauce taste like?<hr height="1" noshade id="quote"></blockquote id="quote">

I don't know about anywhere else in Arkysaw, but here in Perry County, I'm sure the recipe goes something like this.

1 large can of "Sure Fine" catsup. The big honk'n institutional size.

1/2 can of Bush beer left over from the night before, only flat beer will do.

1 cup of Coleman fuel, left over from the Meth cook.

1 small hand full of dried gonja, from your own plot would be the best. Try and remove the seeds before you add.

For the "real" rual taste, add a half cup pulp wood dust.

4 shots of Crown Royal.

Make sure you use a very large, tall bucket when you cook this. Until the the coleman fuel cooks down, there could be a chance of explosion. But if you are a experienced Meth Producer that shouldn't be a problem.

But cook this down till you have only enough to fit into 2 pint size mason jars.

After you done this, let cool and fill the jars. Pay atention here, this is the most important part. After you put on the lid, place in a "Royal Crown" (now you know why I said to use Crown Royal) purple felt bag(don't let the light get to it) and then place in your shed for up to three months of aging.

Waaaa~Laaaa you are done.

Now there are several uses for this.

Add one cup to your favorite pound of ground meat (opossum, beaver, or deer) then place over a plate of spaghetti.

It is also great to add something to your deer dogs food right after your Saturday Night Run (illegal of course, it wouldn't be fun if it wasn't), since you starved them for the previous three days, this would add a little extra to their diet.

Also, if you have any left, you could buy a pot roast and cook it in your condom cooker and place it over the end product.

It is well said "let the humor be done by the proffesionals", obviosly I am not. I know social commentary and BBQ sause doesn't mix. But it's Friday, my boss is out of the office in another state AND I have nothing pressing. This is what happens to an idle mind.

SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

<hr height="1" noshade id="quote"></blockquote id="quote">
Duck-man--you quack me up [:D][:D][:D]! That's the best recipe I've seen in a long time . . .

John
Newton MA

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Habanero Smoker on January 22, 2005, 04:20:19 AM

John,

I wish I could be as polite as you, but being from New York; one them there Blue states, I'll just keep my comments to smoking. [;)]

Title: Re: Smoke & Excitement - That's a good thing!
Post by: JJC on January 22, 2005, 04:20:37 AM

Hi Sauce,

It's 11AM EST--you must have had your BS for at least 4, maybe 6 or 7 hours now. Whacha smokin' now?

John
Newton MA

Title: Re: Smoke & Excitement - That's a good thing!
Post by: JJC on January 22, 2005, 04:25:36 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Habanero Smoker
 John,

I wish I could be as polite as you, but being from New York; one them there Blue states, I'll just keep my comments to smoking. [;)]
<hr height="1" noshade id="quote"></blockquote id="quote">
I know what you mean, Habanero . . . it's tough times for us blue smokers . . . [:(][:)] On the other hand, smokin' is what brings us together, no?[8D]

John
Newton MA

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Chez Bubba on January 22, 2005, 05:00:31 AM

Some of my best friends are blue hunters, fishermen & smokers. Well, only one hunter, but you get the point. If you can see past the political differences, we're all just a bunch of people who share a passion.[8D]

Ya, I'm a red state guy mainly because of 2nd Amendment issues, but I can have a hella good time with anyone who wants to talk smoke![:)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Sauce Bauce on January 22, 2005, 01:22:04 PM

<center>(http://home.midsouth.rr.com/doncurrie/images/piggray.jpg)</center> John,

Everything seemed to be working against me yesterday. The BS did not arrive until almost 6:30 PM CST. I immediaely unpacked the BS and began the break in. Since it was so late and I was so tired I just decided to wait until today to start the first smoke on the new BS.

The break in went great! No problems at all! I let it smoke for about 5-6 hours at between 150F and 160F. Then I turned it off, cleaned out the ashes and emptied the water bowl and went to bed.

I have to go to Grandson's (Bradley) basketball at 11:00 today and then lunch with daughter-in-law and her mother who is in from Monroe, LA for a quick visit. I probably will not get back home until around 4 or 5 PM. I have a butt roast, approx 8-10 pounds, a Chuck Roast, approx 3-4 pounds and a box of Johnsonville Brats to smoke.

I'm not too worried about the butt since it can be done when it is done, no time constraints. However I would like to have the Chuck finish off around Noon tomorrow for Sunday Lunch after church. What do you think? Go ahead and start the butt at around 5PM and the Chuck at about 8:00 AM Sunday morning?

I sure wish my Raptor/Guru had gotten here too but it has not! That would make things a little simplier.

Have a great day guys! Going to get cloudy and cold here to day (http://www.weather.com/activities/other/other/weather/fcst-hrly.html?locid=72301&from=mycity_wx)

I will catch up with everyone later today. Can't wait to see what everyone is smoking today.

Thanks! 

(http://home.midsouth.rr.com/doncurrie/images/SauceBaucegray.jpg)

Title: Re: Smoke & Excitement - That's a good thing!
Post by: JJC on January 22, 2005, 11:14:44 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Sauce Bauce
 <center>(http://home.midsouth.rr.com/doncurrie/images/piggray.jpg)</center> John,

Everything seemed to be working against me yesterday. The BS did not arrive until almost 6:30 PM CST. I immediaely unpacked the BS and began the break in. Since it was so late and I was so tired I just decided to wait until today to start the first smoke on the new BS.

The break in went great! No problems at all! I let it smoke for about 5-6 hours at between 150F and 160F. Then I turned it off, cleaned out the ashes and emptied the water bowl and went to bed.

I have to go to Grandson's (Bradley) basketball at 11:00 today and then lunch with daughter-in-law and her mother who is in from Monroe, LA for a quick visit. I probably will not get back home until around 4 or 5 PM. I have a butt roast, approx 8-10 pounds, a Chuck Roast, approx 3-4 pounds and a box of Johnsonville Brats to smoke.

I'm not too worried about the butt since it can be done when it is done, no time constraints. However I would like to have the Chuck finish off around Noon tomorrow for Sunday Lunch after church. What do you think? Go ahead and start the butt at around 5PM and the Chuck at about 8:00 AM Sunday morning?

I sure wish my Raptor/Guru had gotten here too but it has not! That would make things a little simplier.

Have a great day guys! Going to get cloudy and cold here to day (http://www.weather.com/activities/other/other/weather/fcst-hrly.html?locid=72301&from=mycity_wx)

I will catch up with everyone later today. Can't wait to see what everyone is smoking today.

Thanks! 

(http://home.midsouth.rr.com/doncurrie/images/SauceBaucegray.jpg)

<hr height="1" noshade id="quote"></blockquote id="quote">
Hi Sauce,

There's certainly much more experienced BS smokers out there than I, but here's my thoughts. I'm assuming you are using different woods for the BB and the chuck/brats.

If you put an 8 lb. BB on at 5PM (It's exactly 6Pm EST/5PM CST as I write this) you should figure on 1.5 - 2 hr per pound at 225F, according to Big Smoker. The 8.3 lb. BB I did last night took 14 hr to reach 195F, for example. That means you could be taking it out of the BS to start the FTC process as early as 5AM or as late as 11AM. So getting the chuck/brats in at 8AM is reasonable--even likely--but not guaranteed. Make sure you preheat the BS to 275F before putting in the BB cuz you'll lose heat when you load in the meat. You'll have plenty of time to make sure the temp is stable at 225F before going to bed, but you might want to check on it a couple of times during the night to make sure its at 225F. Since you already splurged for the Guru/Raptor, the following suggestion might seem like a waste of money, or it might seem like no big deal after spending so much $$ on the BS and Guru . . . If you want to have some peace of mind (and sleep) tonite, go out and get a cheap temp monitor with an alarm on it. I think MW said that Bed Bath and Beyond had some for $20, and the Maverick ET-73, which is a wireless temp monitor, should be no more than $40.

HTH [:)]

John
Newton MA

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Chez Bubba on January 23, 2005, 12:41:00 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Sauce Bauce
 Johnsonville Brats<hr height="1" noshade id="quote"></blockquote id="quote">[xx(] Smoking will make them edible but there's much better product out there. I hope you don't judge your smoking success based on those turds.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Sauce Bauce on January 23, 2005, 01:11:08 PM

<center>(http://home.midsouth.rr.com/doncurrie/images/pig.jpg)</center> Looks like I'm going to be a hero today! Just finished up wrapping up and cleaning up after an all night smoke. I put my BB on at 5:00PM yesterday and enough wood for a 4 1/2 hour smoke and fine tuned the temp until I had 220 degrees F. I had the smoker set up just outside on the patio in a corner where I could just look out the door and check the cabinet temp. After settling in at 220 it never changed all night more than 2-5 degrees. Before going to bed I placed the probe of my Brookstone Talking Thermometer and set it for 170F. Went to bed at around 11:00PM and at 3:30AM the alarm said "YOUR ENTREE IS ALMOST DONE"

Got up and took BB out of BS and brought it in and lathered it up with some Sauce Bauce Special and put it back on with another hour of wood. At 5:00AM the meat temp acheived 170F. I took it out and wrapped it in heavy foil and two towels and put it in a little nylon folding cooler. It was a perfect fit! Placed the nylon cooler in a Igloo cooler and that is where it sits as I speak.

This Butt is for my lifelong frind's lunch today and is he going to be knocked out. He thinks I cook the best BB anyway but this one is going to be unbelievable. I had to taste test it of course. When I pulled the bone out a small piece fell off and that was the chef's taste piece.

I have not even turned the BS off because at 8:OO I am putting on a beutiful USDA Prime Choice Chuck Roast for my lunch. I get out of Church around 11:00AM and I'f figuring by the time my potatoes are baked in the oven it will be ready to eat.

For everyone out there reading this and thinking about owning a Bradley Smoker, I have just one bit of advice, DO IT! The weather last night was awful for smoking but I had no problems at all.

(http://www.weather.com/activities/other/other/weather/fcst-hrly.html?locid=72301&from=mycity_wx)

It is 19 degrees F now and I had no problems with the Bradley temp. Once you find that sweet spot on your temp guage, you can just forget it and wait for your meat thermometer to tell you to get ready to eat. It couldn't be any simpler and I am so happy with mine. It is just what I always wanted. I guess I better find homes for my old smokers because I don't think they will get used much anymore

Have a great day guys! 

(http://home.midsouth.rr.com/doncurrie/images/SauceBauce.jpg)

Title: Re: Smoke & Excitement - That's a good thing!
Post by: tsquared on January 23, 2005, 06:17:58 PM

We'll all be over for lunch, Sauce Bauce! Glad it turned out.
Tom

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Sauce Bauce on January 23, 2005, 06:45:12 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Sauce Bauce
 <center>(http://home.midsouth.rr.com/doncurrie/images/piggray.jpg)</center> Looks like I'm going to be a hero today! Just finished up wrapping up and cleaning up after an all night smoke. I put my BB on at 5:00PM yesterday and enough wood for a 4 1/2 hour smoke and fine tuned the temp until I had 220 degrees F. I had the smoker set up just outside on the patio in a corner where I could just look out the door and check the cabinet temp. After settling in at 220 it never changed all night more than 2-5 degrees. Before going to bed I placed the probe of my Brookstone Talking Thermometer and set it for 170F. Went to bed at around 11:00PM and at 3:30AM the alarm said "YOUR ENTREE IS ALMOST DONE"

Got up and took BB out of BS and brought it in and lathered it up with some Sauce Bauce Special and put it back on with another hour of wood. At 5:00AM the meat temp acheived 170F. I took it out and wrapped it in heavy foil and two towels and put it in a little nylon folding cooler. It was a perfect fit! Placed the nylon cooler in a Igloo cooler and that is where it sits as I speak.

This Butt is for my lifelong frind's lunch today and is he going to be knocked out. He thinks I cook the best BB anyway but this one is going to be unbelievable. I had to taste test it of course. When I pulled the bone out a small piece fell off and that was the chef's taste piece.

I have not even turned the BS off because at 8:OO I am putting on a beutiful USDA Prime Choice Chuck Roast for my lunch. I get out of Church around 11:00AM and I'f figuring by the time my potatoes are baked in the oven it will be ready to eat.

For everyone out there reading this and thinking about owning a Bradley Smoker, I have just one bit of advice, DO IT! The weather last night was awful for smoking but I had no problems at all.

(http://www.weather.com/activities/other/other/weather/fcst-hrly.html?locid=72301&from=mycity_wx)

It is 19 degrees F now and I had no problems with the Bradley temp. Once you find that sweet spot on your temp guage, you can just forget it and wait for your meat thermometer to tell you to get ready to eat. It couldn't be any simpler and I am so happy with mine. It is just what I always wanted. I guess I better find homes for my old smokers because I don't think they will get used much anymore

Have a great day guys! 

(http://home.midsouth.rr.com/doncurrie/images/SauceBaucegray.jpg)

<hr height="1" noshade id="quote"></blockquote id="quote">

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Oldman on January 23, 2005, 09:37:03 PM

Umm am I a BLUE in a RED state or a RED in a BLUE state.

*Olds thinks about this for a few*

I got it I'm in a RED WHITE & BLUE state. (http://www.dow-mgc.org/smilies/Launch139.gif)

http://rminor.com

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Sauce Bauce on January 24, 2005, 09:40:38 PM

<center>(http://home.midsouth.rr.com/doncurrie/images/piggray.jpg)</center>
<center>BACON FOR LIFE! </center>
<center>You guys are not going to believe this!</center>

<center>(http://home.midsouth.rr.com/doncurrie/images/hog1.jpg)

(http://home.midsouth.rr.com/doncurrie/images/hog2.jpg)</center>
The fellow in the pictures is Larry Earley, He lives about 30 miles from Orlando, in the very rural community of Okahumpka, just off the Florida turnpike in Lake County, Florida. He has 20 acres of land and on it, a few cows and horses. Mostly it's pasture land that is fenced with woods surrounding him.

He is neighbored by a larger cattle ranch.

His neighbor has complained for several years that wild hogs had been raiding his cattle feeders and salt licks.

Last month he saw what he thought was a cow in his pond and went to see if it was stuck in the mud and would have to be pulled out. When he got close enough to realize it was hog, the thing made a charge at him. He had driven his truck down to the pond and carries a pistol in it (as any Florida redneck would, and I say that with genuine affection). He got his handgun and when it came at him again, he shot it twice and killed it.

Wild hogs in Florida usually run from 100-400 pounds with a 400 pounder being a monster. Because this one had been feasting on grain for several years it had grown to mamoth size. When Larry took it to the processor it weighed in at over 1100 pounds! The meat has no wild taste, as it was grain feed and the Larry is quite the hero. He has fed may fireman and provided the homeless shelter in downtown Orlando with a couple of meals.

What do you think the estimated smoke time would be for this dude and how many Bradley's would you need to cook it all at one time?


(http://home.midsouth.rr.com/doncurrie/images/SauceBaucegray.jpg)

Title: Re: Smoke & Excitement - That's a good thing!
Post by: nsxbill on January 24, 2005, 11:19:29 PM

Damn! Sauce
I had some Special Forces friends that felt it was only sporting to hunt hogs with just knives. Think they would have gone the other way with this rascal and lived to hunt another day!

I wonder what kind of rub he used?

You are pretty old Sauce. I'm 60.

Bill

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Sauce Bauce on January 24, 2005, 11:24:35 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by nsxbill
 

You are pretty old Sauce. I'm 60.

Bill
<hr height="1" noshade id="quote"></blockquote id="quote">

I thought that subject would die if I just let it alone but I didn't allow for trouble makers!

Title: Re: Smoke & Excitement - That's a good thing!
Post by: jeanne on January 25, 2005, 12:06:17 AM

Sauce,
That is soommme pig picture! I respect your passion for smoking. I understand it. Keep up the good work![^]
Jeanne

Title: Re: Smoke & Excitement - That's a good thing!
Post by: JJC on January 25, 2005, 03:26:32 AM

Wow, that's incredible! [:0][:0][:0]

How many BS and how many hours? Sounds like another raffle question . . . [;)]

John
Newton MA

Title: Re: Smoke & Excitement - That's a good thing!
Post by: MallardWacker on January 25, 2005, 02:24:51 PM

Heavens~~~man I wonder what the back straps looked like. Give me one~~~~I want one~~~I'l put the big cure on it . Definatley Jalepeno. Gives a whole new meaning to "Hog Wild".

SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Title: Re: Smoke & Excitement - That's a good thing!
Post by: BigSmoker on January 25, 2005, 04:26:10 PM

[:0][:0][:0]Man that thing is huge

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.

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Ded Leg on January 25, 2005, 10:44:29 PM

Man, that is one BIG pig. The only time I have seen anything near that big was at the state fair. Just curious though was it a boar or a sow. I have heard that boars if they aren't castrated have a real strong flavor to the meat. I don't know if that is true or not.

Ded Leg

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Sauce Bauce on January 26, 2005, 02:31:21 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Ded Leg
 Man, that is one BIG pig. The only time I have seen anything near that big was at the state fair. Just curious though was it a boar or a sow. I have heard that boars if they aren't castrated have a real strong flavor to the meat. I don't know if that is true or not.

Ded Leg
<hr height="1" noshade id="quote"></blockquote id="quote">

Look just behind his back leg. Them's mountain oysters!!

Title: Re: Smoke & Excitement - That's a good thing!
Post by: JJC on January 26, 2005, 03:11:29 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Ded Leg
 Man, that is one BIG pig. The only time I have seen anything near that big was at the state fair. Just curious though was it a boar or a sow. I have heard that boars if they aren't castrated have a real strong flavor to the meat. I don't know if that is true or not.

Ded Leg
<hr height="1" noshade id="quote"></blockquote id="quote">
Welcome, Marc Don't forget to participate in the raffle . . . and don't be a stranger! We'd love to hear about your BS experiences and recipes [:)][8D]!

John
Newton MA

Title: Re: Smoke & Excitement - That's a good thing!
Post by: JJC on January 26, 2005, 03:16:12 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Sauce Bauce
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Ded Leg
 Man, that is one BIG pig. The only time I have seen anything near that big was at the state fair. Just curious though was it a boar or a sow. I have heard that boars if they aren't castrated have a real strong flavor to the meat. I don't know if that is true or not.

Ded Leg
<hr height="1" noshade id="quote"></blockquote id="quote">

Look just behind his back leg. Them's mountain oysters!!
<hr height="1" noshade id="quote"></blockquote id="quote">
Uh, Sauce, maybe the resolution on the pic you are looking at is better than mine, but it's not THAT clear that we're looking at, um, testicles, to use the technical term [;)]! Of course, I'm perfectly happy to take your word for it![:D]

John
Newton MA

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Sauce Bauce on January 26, 2005, 05:36:01 PM

<center>(http://home.midsouth.rr.com/doncurrie/images/piggray.jpg)</center>
 My cart project is almost complete. I am waiting on the Guru/Raptor scheduled for delivery this afternoon and once it is mounted, I will be through.

I bought the two metal cabinets at Sears on a Clearance Sale for $30.00 each. I purchased two 12 foot pieces of red oak 1x4 (approx. $50) and cut them to the length I wanted and glued them together using beech biscuits. After routing the edges using a 1/4 inch roundover bit I sanded and attached it to the top of the two cabinets. I rubbed a good coat of vaseline on the top to water proof it and make it safe in case it comes in contact with food. I then built a base with 4 rubber wheels and attached the cabinets to the base. I the attached a power strip to the back of the cabinets for easy access. I have a magnetic base lamp ordered that I will place on top of the Bradley Smoker. All together I have about $85 in this nice Smoker Cart.

<center>Here is a picture of the result, so far.

(http://home.midsouth.rr.com/doncurrie/images/cart.jpg)</center>
<center>(http://home.midsouth.rr.com/doncurrie/images/SauceBaucegray.jpg)</center>

Title: Re: Smoke & Excitement - That's a good thing!
Post by: BigSmoker on January 26, 2005, 06:21:31 PM

Sauce Bauce,
Very Nice. Enjoy the smoker[: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.

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Cold Smoke on January 26, 2005, 11:20:05 PM

Super!! Are you mass producing these???[;)]

Cold Smoke

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Sauce Bauce on January 26, 2005, 11:36:18 PM

<center>(http://home.midsouth.rr.com/doncurrie/images/pig.jpg)</center>
No way Smoke!

I didn't think I was going to get this one finished. The Guru/Raptor came in this afternoon and I will install it tomorrow. That will complete this project. Now I need to finish some of the other stuff I started but haven't finished. [:D]

<center>(http://home.midsouth.rr.com/doncurrie/images/SauceBauce.jpg)</center>

Title: Re: Smoke & Excitement - That's a good thing!
Post by: JJC on January 27, 2005, 03:12:18 AM

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Sauce Bauce on January 27, 2005, 08:46:24 PM

<center>(http://home.midsouth.rr.com/doncurrie/images/pig.jpg)</center>

I have a question!

When using the Guru/Raptor combination what happens to the smoke generator when you are approaching the pit temp. If it reduces the current going to the Bradley wouldn't this mess things up as far as burning the bisquetts and the timing of your smoke period? Should the smoke generator bypass the raptor so the current stays constant?

I just finished installing the Competitor and the Raptor. Looks good and I am running a test now using the sweet potato method the Guru recommends but I am puzzled about the above question.

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Habanero Smoker on January 27, 2005, 11:13:09 PM

The Raptor/Guru does not control the smoke generator. It controls the heating element in the cabinet. You need to make sure you hook up the wiring correctly. Plug the heating element (the cord coming from the back of the cabinet) into the Raptor. Plug the Raptor into the smoke generator or another outlet (I use another outlet), and the smoke generator into an outlet. From your post it sound you hooked it up wrong!

IMPORTANT: Do not plug the smoke generator into the Raptor. If you do this the Raptor will turn on and off the generator, disrupting the smoking cycle, and it can cause your pucks to become jammed

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Sauce Bauce on January 27, 2005, 11:26:26 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Habanero Smoker
 The Raptor/Guru does not control the smoke generator. It controls the heating element in the cabinet. You need to make sure you hook up the wiring correctly. Plug the heating element (the cord coming from the back of the cabinet) into the Raptor. Plug the Raptor into the smoke generator or another outlet (I use another outlet), and the smoke generator into an outlet. From your post it sound you hooked it up wrong!

IMPORTANT: Do not plug the smoke generator into the Raptor. If you do this the Raptor will turn on and off the generator, disrupting the smoking cycle, and it can cause your pucks to become jammed 
<hr height="1" noshade id="quote"></blockquote id="quote">

Thanks, that is what I thought! For once I thought before I jumped. I have not used the Raptor/Guru with the smoke generator yet. I will post pictures tomorrow of the new cabinet and the mounted Raptor/Guru. It really looks impressive.

Don

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Sauce Bauce on January 28, 2005, 07:21:07 PM

<center>(http://home.midsouth.rr.com/doncurrie/images/pig.jpg)</center>
 It's finished! Here are the pics of the Bradley Smoker mounted on a custom cart that I built. Also, there is a picture of the Guru/Raptor mounted on the rear of the BS.

I chose this location for a three reasons.
(1) It is out of the way and leaves plenty of room on the side for food prep. [:D]

(2) Esthetics. All wires are bundled and contained. No messy wires running everywhere like some I have seen. [:I]

(3) I utilized existing cabinet screws on the back of the BS to affix a mounting strip on which I mounted the Competitor and the Raptor. I did not want to drill any holes that were not already there. [^]

The Bradley is fastened to the cart by four straps installed on the bottom of the BS (again using existing screws) and the top edge of the Oak top on the cart to keep the smoker from falling off during movement of the cart or from being accidentally knocked off. [xx(]

<center>See the entire project with detailed pictures at the following URL.</center>
<center>http://home.midsouth.rr.com/doncurrie</center>

Title: Re: Smoke & Excitement - That's a good thing!
Post by: MallardWacker on January 28, 2005, 09:16:01 PM

I once saw a Nuclear Accelerator look like that.[:D] 

All kidding aside that LOOKS GREAT! 

(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Cold Smoke on January 29, 2005, 12:04:43 AM

Wow! "Introducing...The new 2005 Bradley Smoker Limited Edition model with the Enhanced Raptor/Guru Powered option....."[:D][:D]

Pretty slick, Bauce!

Cold Smoke

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Chez Bubba on January 29, 2005, 02:22:45 AM

Sweeeeet!

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Title: Re: Smoke & Excitement - That's a good thing!
Post by: JJC on January 29, 2005, 10:15:41 PM

Truly a work of art! I think Bradley would do well to partner with the Guru . . .[8D]

John
Newton MA

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Douglas on February 13, 2005, 10:52:02 AM

Hey guys,
I hate to ask adumb question,but here goes-what the heck is a GURU/RAPTOR?
If I thought I should have one,where would i find such an animal?
Douglas

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Habanero Smoker on February 13, 2005, 12:31:33 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Douglas
 Hey guys,
I hate to ask adumb question,but here goes-what the heck is a GURU/RAPTOR?
If I thought I should have one,where would i find such an animal?
Douglas
<hr height="1" noshade id="quote"></blockquote id="quote">
There is no such thing as a dumb question. The Guru/Raptor is a temperature control device that can be used with the BS to automatically maintain the temperature that you select for the cabinet temperature and alert you when the meat has reached the preset internal temperature. You no longer have to manually adjust the BS. You can find out more information at http://www.thebbqguru.com/index.htm . The Procom 4 is the digital version of the Guru.

It is an accessory that I find very useful. I also found that the recovery time to get the cabinet back up to temperature after the door has been opened is much shorter. This occurs because with the Guru/Raptor the BS temperature controller is always at the maximum setting. It brings the heat up quicker without over shooting the mark.

Title: Re: Smoke & Excitement - That's a good thing!
Post by: nsxbill on February 13, 2005, 02:52:30 PM

Sauce,

Take a picture front and side. I want to see how you mounted your Guru to the back of your smoker.

I have my Procom4 sitting on Stainless Bracket on top of the smoke generator. I velcro'd the bracket to the top of the generator, and sits at a nice 15 degree angle facing out. It matters not what angle it sits at, because all the controlling is done from the digital remote. Primarily just want to see how you mounted stuff up. My Smoke generator failed, and have contacted BS by email with all the information, and when I get a new one, will probably mount externally like you did.

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

Title: Re: Smoke & Excitement - That's a good thing!
Post by: humpa on February 14, 2005, 01:37:31 AM

Necessity is the need for all inventions......Great job sauce!!!

Ernie....Weymouth, MA

Title: Re: Smoke & Excitement - That's a good thing!
Post by: humpa on February 14, 2005, 01:39:09 AM

or...the other way around!!![:)]

Ernie....Weymouth, MA

Title: Re: Smoke & Excitement - That's a good thing!
Post by: Sauce Bauce on February 16, 2005, 08:38:42 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by nsxbill
 Sauce,

Take a picture front and side. I want to see how you mounted your Guru to the back of your smoker.

I have my Procom4 sitting on Stainless Bracket on top of the smoke generator. I velcro'd the bracket to the top of the generator, and sits at a nice 15 degree angle facing out. It matters not what angle it sits at, because all the controlling is done from the digital remote. Primarily just want to see how you mounted stuff up. My Smoke generator failed, and have contacted BS by email with all the information, and when I get a new one, will probably mount externally like you did.

Bill<hr height="1" noshade id="quote"></blockquote id="quote"><center>(http://home.midsouth.rr.com/doncurrie/images/pig.jpg)</center>
 Bill,
Sorry I did not get back to you sooner but I have been a little under the weather. My ticker was acting up again and had to check in to the horsepital for another stint. Up to 7 now! Soon I will be like the SBS, all stainless arteries![;)]

To describe the installation of the Guru/Raptor in detail and to provide you with detailed pics, I have set up a temporary web page for you to view. If you have any questions just let me know. Here is the URL -

http://home.midsouth.rr.com/doncurrie/

(http://home.midsouth.rr.com/doncurrie/images/SauceBauce.jpg)

Title: Re: Smoke & Excitement - That's a good thing!
Post by: nsxbill on February 17, 2005, 06:08:22 AM

Thanks for posting up the install pictures, Don.

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

Title: Re: Smoke & Excitement - That's a good thing!
Post by: jaeger on February 17, 2005, 06:32:06 AM

Don,

Nice set up you have. I don't see a Guru in my future anytime soon but, it seems like a lot of the time when I'm Smokin it ends up being dark by the time that I'm done and the light looks like quite the ticket. It looks big enough to actually serve it's purpose.

Hope you're feeling better and ready to start some serious smokin!!!

Doug

BRADLEY SMOKER | "Taste the Great Outdoors"

Bradley Smokers => The Black Bradley Smoker (BTIS1) => Topic started by: Sauce Bauce on January 19, 2005, 11:12:32 AM