Hi everyone, I am an transplanted Okie living in Arlington VA. I am in the military and as a result have had the good fortune of being stationed all over the U.S. Of course I have a love for smoked foods, primarily pork and beef. I thought I was an experienced smoker, until I found this forum. Wow! What a wealth of knowledge!
In my prior life (aka first marriage) I smoked quite often with two Webber upright barrel smokers. I really loved those things. The smoke was awesome. The downside of course was keeping an eye on the charcoals and wood chips for the long smokes. Also the cleanup was really a pain in the "you know what." Well with the divorce I ended up having to get rid of both smokers. They were falling apart from overuse anyway and I was moving into a high rise apartment building so smoking was no longer an option.
Well now I am in my new life. I have a new wife and we have a townhome with a great patio area. We moved in last year and the first purchase was a weber gas grill. This year I am really interested in getting back into smoking. I've been researching buying a smoker for the last couple weeks. As you might guess I am an avid golfer and since I don't have kids I spend a good chunk of time playing golf on the weekends, weather permitting. Its not unusual for me to play thirty-six holes both days on Saturday and Sunday.
Spare ribs are without a doubt my favorite smoked meet. I love all types, St Louis, Memphis, Texas/OK, Carolinas, you name it I love it. I am partial to the dryer rub and saucing the ribs at the end, if at all. My new wife and I also enjoy pulled pork and a great brisket so I'm looking to do some longer smokes .
I'm really interested in an electric smoker and the possibility of "setting and forgetting" for overnight and/or early morning smokes so I can go play golf on the weekend. The Bradley really has peeked my interest. Mainly the 6DBS so I can smoke a lot of ribs at once (I like to do a lot at once and vacuum seal them for freezing).
With that background, I would appreciate input on the following questions.
1. Set and Forget. For Butts and Brisket, I presume I can set up the smoker at night with 8-9 hours worth of pucks, start it and go to bed. In the morning I could check on the smoker, reload it and reset the timer and go play golf. When I get home after 36 holes I could take it out and do the FTC thing. Is this realist? (I figure smoking ribs could be done in an afternoon since it would be a four or five hour smoke for those)
2. I am noticing that a lot of you do not use the pucks for the entire cook time? Is this so? I love a strong smoke and am used to using wood chips/chunks up until the very end. If I used the pucks more than what I've been seeing would the smoke be too strong or ruin the meat?
3. Not really concerned about the "Smoke Ring" thing. All I want is the flavor. I love to blend woods in smoking-pecan, hickory, and cherry are my favorites. Any issues here?
4. It looks like the cleanup is a snap. Just throw the grills in the dishwasher and clear out the stacks and the feeder? True?
Thanks to any insight to these (and any other) questions. Appreciate your advice. I'm really jealous of those of you who are smoking for the Superbowl! I don't have a garage and my patio is under 24 inches of snow!
Sorry for the long intro. Also, sorry if this is posted in the wrong topic area.
Looking forward to the new smoker and getting to know "all y'all"
Tom W
aka "Tommy3Putts"
Welcome to the forum Tom. 9 hours of smoke might be too much smoke, but hey if that floats your boat go for it. I think I would start off with about 1/2 that and go from there. Shouldn't be any problems with getting a round of golf in while smoking, but it's always a good idea to be in the neighborhood in case something goes wrong. Flare ups are always a possibility. Blending pucks is always fun. I love doing things like that to see how it turns out. Cleanup is not a big deal, dishwasher works for the racks/pans/v-tray. The only other thing you might want to do is wipe down the rubber door seal and clean the vent and top of the smoker if it starts getting sticky or black so it doesn't drip down on your food. You'll also need to blow out the crumbs from the wood every now and again and possibly clean up some burnt puck on end of the travel of the puck sled. It's real easy. I'm sure you'll enjoy owning one.
Welcome to the forum Tommy!
1. Your plan is quite realistic. Most people will only use 4 hours of smoke on butts and brisket, some use more.
Ribs can be done in an afternoon.
2. The amount of smoke is a personal choice. Best plan is to start will the less amount of smoke time and adjust from there for your taste.
3. No issues at all mixing wood to get the flavor you want.
4. Cleanup is pretty much like you stated. Just include the V Tray and water bowl. Also wipe down around the door seal to prevent a smoke build up that could cause the seal to stick.
Tom Welcome to the forum!
I HATE three putting! :D :D
I am a rookie but hears what I have learned so far:
1-Bradley's are pretty much set and for get (especially if you have a PID, which I don't have yet :(but is on it's way)
I have not made anything bad yet with out having one, I have a OBS so temp control is different than on the DBS.
2-Clean up is no problem, wash racks rinse water bowl wipe any residue from around door seal and vent, maybe bowl loose wood dust from smoke generator
job done!
3- The most smoke I have applied to anything so far has been 3 hrs(brisket and pork butt)both had a very good amount of smoke flavor .
first butt I did I put in OBS went out drinking , came home changed water in bowl went to "sleep" woke up in morning butt was done FTC from
9:30AM till 5:00 PM still warm when I pulled.
4- The people around hear a really amazing!! If you need help you will get it!!
5-The Bradley people are GREAT, they stand behind their product and will work with you if you have any problems.(I know from experience, nothing serious)
Again I have only been smoking since christmas(something smoked every weekend...think I'm hooked), So I am still green but I hope this helps. :)
P.S. I really don't think you would ever regret buying a Bradley, IMHO
Good luck and happy smoke'N
sNc
W E L C O M E to the Forum Tommy3Putts!
My friends here have pretty much covered your questions.
Regardless of how much smoke you use you will want to:
1. Empty / refill the water bowl every four hours while the smoker generator is running. If you can get 18 holes done in that time frame, go for it!
2. Keep the vent at least 1/4 open.
Thank you to all! BTW I'd be a pretty good golfer if I could putt! :'(
I have been scouring this site the last couple of weeks and got really interested in the Bradely. You guys have "sealed-the-deal." I plan on getting the six rack as soon as my patio will allow. I look forward to tapping the expertise that is so abundant on this forum, especially on the rubs. I have a basic rub that has always worked well for me but, I've found some really interesting variations that I can't wait to try.
I think the Bradley will be a perfect fit for us. My wife is the cook of the house and will have no problem keeping a watchful eye on the smoker while I am on the links! ;D
As my first input to this place for those go getters out there. Here is my idea. How about an iPhone App for the Bradley or a PID? In otherwords, it could monitor your temperature over the 3GS and/or send you a text when your temperature is reached or if there is an issue? It's BRILLIANT! Alas I'm not technically inclined. I'd rather drink and play golf. So I leave it to one of you to come up with it. Just give me a cut on the royalties ;D
Keep positing those pics of the smoke. It's almost as good as porn....okay maybe not. But I love it. I will be ordering my 6DBS from Amazon as soon as I can put it out back.
T3Ps
Not a bad idea, there is a similar item out that's called a Maverick. It has a transmitter and receiver and beeps when your temp or time is reached. 2 popular models ET-7 and ET-73. Only problem is the range, it is somewhat limited so you have to stay relatively close.
Hi T3Ps,
Just wanted to welcome you to the forum, and thank you for serving in our armed forces.
Thank you Habenero for your support. I've been in over 20 years but have had it pretty easy. Keep the men and women over there in the sandbox right now in your prayers. The support from home really means a lot to the troops.
KGs reply reminds me of a question I forgot to include in my original post. I've noticed a lot of you have add on thermometers/PIDs etc... I presume there is great debate but which works best. I'd like one like KG recommends. I want to monitor both the box temp and the IT of the meat.
Any other toys I should get (accessories) for the Bradely...other than the cover?
Thanks
T3Ps
A couple of bricks wrapped in aluminum foil will help with heat retention. A lot of people invested in the jerky racks, and some have opted for PIDs (they control the heat tighter). There are more toys than you can shake a stick at. The more you get, the more you'll want.
Welcome to the fun, and i too want to thank you for your service. I think everyone has you covered on your questions.
I would recommend getting a two probe thermometer - that way you can monitor the internal temp of whatever you're cooking and the cabinet temp of the smoker. Many here like the Maverick ET-73 or ET-7. I have the ET-7 and it works great for me.
I was playing golf several years ago and someone asked me what my handicap was. I replied "putting."
maverick ET-73 http://www.yardandpool.com/Maverick-Remote-ET-73-Smoker-Thermometer-p/et-73.htm
High temp jerky screens (I use them for everything) http://www.yardandpool.com/High-Temperature-Jerky-Drying-Screen-p/hitempjrky.htm
bubba pucks http://www.yardandpool.com/Bubba-Pucks-Bradley-Smoker-Woodsaver-p/bubbapuck-p.htm?1=1&CartID=0
My handicap is the fact that I own clubs.
FL brought up a good point - bubba pucks, those will help with the end of your smoke - prevents good pucks from being wasted.
Another is the cold smoker attachment - good for smoked cheese and many other things.
ABT racks.
Chicken leg racks.
etc. etc. etc.
Cool
Thanks for the suggestions. Exactly the stuff I was looking for. I do plan on cold smoking steaks for grilling on the weber. Mesquite rocks for beef!
You guys are all great.
T
Definitely get some bubba pucks or if you want a little flash in your smoker you could go for smoe of BJT's monogramed pucks. They are pretty cool and if you don't mind the extra dough and you lke the bling thing you should check them out.
And if you need a little shelter on the deck, this is on my wish list.
(http://i1011.photobucket.com/albums/af233/quarlow/Image000.jpg)
It has room for your grille and your smoker plus it has work surfaces and places to hang your tools . It will keep the rain and snow off while giving you room to cook no matter what the weather, Of course if you are exposed to wind you will want something to block the wind from the Bradley. They don't like the wind, but of course even a BBQ doesn't like much wind either. The cold is fine but the wind is not good.
Mesquite-Very strong
Hickory-strong
Oak-strong but not overpowering
Pecan-mild version of Oak
Maple-Mild
Cherry-Mild & fruity
Apple-Mild, fruity with a slight sweetness
Alder-Light with a hint of sweetness
Welcome to the forum and happy smoking. And remeber, with chicken or other poultrys keep the vent wide open.
Thx Quarlow
The pic looks like Smokers heaven. I could try to convince the new bride that this is what I need. Great summary of the wood.
T3Ps
Quote from: Tommy3Putts on February 07, 2010, 01:11:08 PM
As my first input to this place for those go getters out there. Here is my idea. How about an iPhone App for the Bradley or a PID? In otherwords, it could monitor your temperature over the 3GS and/or send you a text when your temperature is reached or if there is an issue? It's BRILLIANT! Alas I'm not technically inclined. I'd rather drink and play golf. So I leave it to one of you to come up with it. Just give me a cut on the royalties ;D
Let Tommy have the royalties on the app sales, even at 99 cents a piece that is a good chunk of change but please let me know before the product hits the market, I want to buy stock in the 3GS network time you folks will be racking up. Now there will be some cash. ;D
Tommy,
I'm in the military too, and the Bradley works nicely with my schedule and doesn't limit me to smoking on the weekends only. Today's a perfect example; I just put an 11-lb butt on the smoker with enough pucks for a 5-hour smoke. I'll change the water pan before I go to sleep, check water and temp before PT tomorrow morning, and it should be done and ready for foil-towel-cooler when I come home at noon for lunch. Then it'll be ready to pull and chop at 1630 and it's sandwiches for dinner! I'm about to make some slaw for the sandwiches so it's flavored through nicely by dinner time tomorrow.
You shouldn't have an issue setting it up, hitting the links, and then pulling the finished meat from the pit whenever you're done hanging out at the 19th hole. Might be too long for chicken or ribs, but you'll be able to to larger cuts of meat w/ no problem.
Thanks Sarge!
Got the 6DBS and did my first round of smoke this weekend. It turned out great. I think that the Bradley will work great with my golf schedule. Really happy with the product.
T3Ps
Quote from: Tommy3Putts on February 23, 2010, 05:53:19 PM
Thanks Sarge!
Got the 6DBS and did my first round of smoke this weekend. It turned out great. I think that the Bradley will work great with my golf schedule. Really happy with the product.
T3Ps
OK then now you have to clue us in as to what SWMBO did for her first cook in the Bradley since you already admitted she does the cooking!!!
Follow-up...when I got up for PT this morning, that butt was at 196* and ready for pulling - over five hours ahead of schedule! I FTC'd it and when I got to work, I told everyone in my section not to make lunch plans because I was buying. Went home at lunch break a little early, pulled & chopped the butt and took most of it in to the section with buns, slaw & condiments, where everyone fell on it like a pack of jackals.
I think it may have been the injection that cut so many hours off the cooking time. Regardless, it may have been my best butt yet.
Just goes to show that the best laid plans of Mice and Men...
Quote from: Tenpoint5 on February 23, 2010, 07:48:09 PM
Quote from: Tommy3Putts on February 23, 2010, 05:53:19 PM
Thanks Sarge!
Got the 6DBS and did my first round of smoke this weekend. It turned out great. I think that the Bradley will work great with my golf schedule. Really happy with the product.
T3Ps
OK then now you have to clue us in as to what SWMBO did for her first cook in the Bradley since you already admitted she does the cooking!!!
Well as Sarge can attest we in the military refer to SWMBO as "CINCHOUSE" or "COMHOUSE." In any event I've got CINCHOUSE interested in the smoker's capabilities, especially the potential for smoked salmon, but I don't know if I let her use it too much, she might want to clean it. :D
Quote from: Tommy3Putts on February 24, 2010, 05:32:21 PM
Quote from: Tenpoint5 on February 23, 2010, 07:48:09 PM
Quote from: Tommy3Putts on February 23, 2010, 05:53:19 PM
Thanks Sarge!
Got the 6DBS and did my first round of smoke this weekend. It turned out great. I think that the Bradley will work great with my golf schedule. Really happy with the product.
T3Ps
OK then now you have to clue us in as to what SWMBO did for her first cook in the Bradley since you already admitted she does the cooking!!!
Well as Sarge can attest we in the military refer to SWMBO as "CINCHOUSE" or "COMHOUSE." In any event I've got CINCHOUSE interested in the smoker's capabilities, especially the potential for smoked salmon, but I don't know if I let her use it too much, she might want to clean it. :D
My better half's callsign is "House 6", Following the army's convention for commander's callsigns. Fortunately, House 6 considers the smoker to be an arcane holy mystery and won't go near it except to lay small gifts of flowers & herbs on the bench to propitiate the BBQ Spirits.
Quote from: Old_Sarge on February 24, 2010, 04:42:32 PM
I think it may have been the injection that cut so many hours off the cooking time. Regardless, it may have been my best butt yet.
Sarge, what did you inject your butt with? (yes, I know this sounds bad - apologies in advance)
Quote from: Old_Sarge on February 24, 2010, 06:08:19 PM
Quote from: Tommy3Putts on February 24, 2010, 05:32:21 PM
Quote from: Tenpoint5 on February 23, 2010, 07:48:09 PM
Quote from: Tommy3Putts on February 23, 2010, 05:53:19 PM
Thanks Sarge!
Got the 6DBS and did my first round of smoke this weekend. It turned out great. I think that the Bradley will work great with my golf schedule. Really happy with the product.
T3Ps
OK then now you have to clue us in as to what SWMBO did for her first cook in the Bradley since you already admitted she does the cooking!!!
Well as Sarge can attest we in the military refer to SWMBO as "CINCHOUSE" or "COMHOUSE." In any event I've got CINCHOUSE interested in the smoker's capabilities, especially the potential for smoked salmon, but I don't know if I let her use it too much, she might want to clean it. :D
My better half's callsign is "House 6", Following the army's convention for commander's callsigns. Fortunately, House 6 considers the smoker to be an arcane holy mystery and won't go near it except to lay small gifts of flowers & herbs on the bench to propitiate the BBQ Spirits.
Hooahhh! ;D
Quote from: squirtthecat on February 24, 2010, 06:18:06 PM
Quote from: Old_Sarge on February 24, 2010, 04:42:32 PM
I think it may have been the injection that cut so many hours off the cooking time. Regardless, it may have been my best butt yet.
Sarge, what did you inject your butt with? (yes, I know this sounds bad - apologies in advance)
About a cup and a half of apple cider w/ 3 TBSP Wooster-shire and a few dashes of Texas Pete hot sauce, all whisked together.
Quote from: Old_Sarge on February 25, 2010, 06:57:40 AM
About a cup and a half of apple cider w/ 3 TBSP Wooster-shire and a few dashes of Texas Pete hot sauce, all whisked together.
Thanks!