So I got my OBS Friday and immediately seasoned it. Then I dry rubbed some ribs and threw them in the refrigerator overnight. My plan was 3 hours of smoke ( 3 jim bean, 2 hickory, 1 maple, 2 hickory, 1 maple).. then 2 hours additional hours of cooking.
Q: So I am using the thermometer on the cabinet... is that thing accurate?
Saturday: I heat up the OBS @ around 3pm and it literally took 45 mins to get up to 225F. I live in TX and its already a scorching 95F. So I couldnt wait any longer b/c my first smoke ended up being an event. Went from me testing at home to about 12 people over for food! So i threw 3 racks of BBRs (cut in half) on 3 of the trays then some chicken drumettes on the lowest tray.
Right off the bat, the OBS dropped to about 100F and stayed there for the next 45 minutes or so.
After about 1.5 hours of smoke the OBS had barely gotten up to about 180F and this had me concerned. At this rate the ribs wouldnt be ready till 10pm or later. Regardless I opted to not open the door and continue to let it smoke. Smoke was done around 7PM and I shut off the smoke generator and open the cabinet. The chicken looks great the back ones are actually overcooked so I pull the chicken out. I then baste the ribs with an apple/bbq sauce combo. Rinse and repeat 2 more times.
At about 830PM I felt the urge to pull out one rack (lowest one) and try them out. They had great smoky flavor but they were definitely not coming off the bone as well as I'd had liked. Q: Do BBR shrink up the bone like spares do? B/c mine didnt shrink at all. I end up letting the last 2 racks sit in there for another baste (45 mins) and pull them out around 915PM. I didnt cut them because everyone was full already.
My OBS was under the shade so could that have effected the ability to come up in temp? I've been reading people smoking with 40F temps though so I figured I shouldnt have any problems in Texas... what gives?
Anyways here is a pic of the finished product:
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs187.snc4/37700_10100275753589470_7905541_63043108_488268_n.jpg)
Ants
In my experience (which is limited), ribs take about 6 or more hours to cook. The meat should pull from the bone but I've found that this is not always the case. Having a full load will definitely increase cook time. It's better to cook early and FTC until dinner time. I also think it's a good idea to experiment before inviting guests. This way, you get a feel for how long it takes and you don't have a bunch of hungry/disappointed guests ordering pizza. Someone will have some more/better info for you soon. Good luck on the next cook!
A lot of people put bricks in the bottom of the smoker to help retain heat. Another thing that helps is to let the food sit out before putting it in the smoker, about 1/2 hour so you aren't going straight from the cold fridge into the smoker. Tenpoint5 put out a great "How to" ribs on the forum here. Take a look
http://forum.bradleysmoker.com/index.php?topic=10182.0
My first smoke took about six hours it was a hot day here as well . something that i found when hungry takes over is to slice them down and finish them on the grill while basting with sauce this way you are sure that they are cooked completely. Try the 3-2-1 method next time you will see the difference. I learned for these guys on here. i works keep smoking
The door thermometer will read low if there is food below the level of the probe.
Spare ribs are at least a 6 hour cook, more if there is a large load.
Thanks for the responses guys. I failed to mention that I had been reading the threads here and also on susanminor.org.
I opted to go with the competition rib making way. I had to go with Pachanga's method b/c we are both Texans afterall ;)
FLBentRider: What you say totally makes sense. Is there a better way of watching the temps on the OBS? I wanted to smoke a few times before getting the PID. But now it seems like thats the way to go with the dual probe?
Since you are in Texas drive to Lockhart TX and go to Black's they truly got it down to science
Welcome Ants,
About that door thermometer I found mine is 25-30 degs low by checking it in boiling water. It's easy to remove and check. Also you may want to look for a single probe digital oven thermometer (less then $25) and check it in boiling water and use it to monitor your cabinet temp until your ready to by a PID. Good luck!
SL: I've been to Blacks... I love BBQ so much I wanted to do it myself! I've been to all the Lockhart BBQ places (Smitty's Kruez's, Blacks). I also have been to Louie Mueller's out in Taylor TX. Of course pretty much all the BBQ places in the Austin area.
TestRocket: So when everyone is saying they keep their OBS around 225. How are they monitoring that? With an oven thermometer in the middle of the 4 racks?
From what I've learned here on the forum is to place a probe below the lowest cooking tray and try not to use the bottom one unless you have to. Also, rotate your trays top to bottom and front to back a time or two to help for more even cooking. I just started using the dual probe plug and play PID (love it) and before that I used the Maverick ET-7 and even a cheap digital one like it was talking about. One thing you should do is check whatever probe you use in boiling water so you will have confidence it whatever reading you're getting.
I use the dual probe PID, the dual probe maverick, and the door probe on the OBS. I put the Maverick smoker probe below the lowest rack of meat. (I usually put meat on the 2nd from the top, the top, the 3rd from the top and the bottom - in that order. Unless the size of what I am doing dictates otherwise.) Depending upon the set-up of the meat, the temps will read different. I have kept track and while their will be a difference between them all, I pretty much know what it is and can set the PID temp accordingly. The back is usually hotter then the front so I put the thicker side of the meat towards the rear (cuts down on the need to rotate.). But since I like to peek a lot it is not a big deal to rotate the racks. I bought a pair of neoprene gloves good to 400+F so that makes it easy to grab and rotate. I know, "if you're looking, you ain't cooking" but with the second element it recovers quickly. Besides, then everyone thinks I am working hard at this and not just watching and drinking. ;D ;D
TestRocket: The ET-7 seems to be meat probes. Or does it monitor cabinet temps as well?
Gus: you're steering me into the world of mods and I was hoping to try avoid that at least till I got a good handle of the stock OBS :)
How much is the 2nd element?
I think the element, wire, and connectors were around $25 ish total. Other put foiled bricks in their smoker to act as a heat sink. I can't really comment too much on the OBS performance because I bought the mod hardware at the same time I ordered the OBS. I received it, seasoned it, did a chicken to make sure it all worked and did the mod. A friend of mine had the OBS for about a year before me and after he saw how mine worked with the mod he made it to his.
Some people bitch about having to do the mod, use a PID etc, but I went in with my eyes open. I figured I would have to get a PID, make the mod, etc. when I was pricing and evaluating smokers. Since I didn't have the money for a Traeger or MAK, to me an OBS with a mod and PID was the next sweet spot. I am more pleased overall then I thought I would be.
Yes the ET-7 has some programmable setting for monitoring the IT of meat. But the way I look at it in its simplest form it's just a temperature probe. Stick it in a piece of meat or hang it under one to measure the cabinet temp. If cabinet temp is all you're looking for something less expense will do the job but I bought the ET-7 to add versatility for when I'm cooking 3 or more things at a time.
As far as the world of mods go I can only say I went there pretty quickly you can see what I did
here. (http://forum.bradleysmoker.com/index.php?topic=16299.0)
Welcome Ants, good to have another Texan on here. ALWAYS preheat the smoker with the smoke generator on. You should have no problem hitting 265* or higher within 30 minutes. I place boiling water in a foil pan (do not use bowl that came with smoker) when I start my preheating.
When I do two slabs of baby backs, after the 2 to 3 hours they have already pulled back a bit and are ready to be wrapped in foil with small amount of apple juice and back in OBS for 1 hour. After that sauce them up and back in again for 1 hour.
After this they should be good to go.
Keep vent at least 3/4 open if not all the way. No peeking during cook times as that adds time each time you open. I have not modified my OBS and love it.
DTAggie: I didn't think about preheating with the smoke generator on... for some reason I linked the smoke generator to immediately generating heat...silly me. I've already switched to foil pan and boiling water a la these forums :)
Maybe my thinking is flawed here but why open the vent on the OBS? I understand it when we're dealing with fuel spark and air...but does the vent affect temperatures on an electric smoker? I actually had it close to closed maybe 1/5th open. When I freaked out about the heat coming back up too slow.. I closed it completely.
BTW Anyone using foil pan in tandem with the bricks? I dont think theres space for that.
This is my setup from this weekend. I cooked my butt on the second shelf from the top and that's all I had in the smoker.
If I'm not using the foil pan I have one brick to the left of the small water boil and the second on the right side of the v-tray:
(http://i785.photobucket.com/albums/yy139/TestRocket/1st%20Bradley%20pork%20butt/backporchsetup.jpg)
TestRocket does that mena you never use the lowest rack?
When you keep the vent closed you are retaining moisture, thus keeping the temperature lower. I always cook with mine wide open. Others go anywhere from 1/2 to 3/4 to full
Quote from: GusRobin on July 18, 2010, 06:47:46 PM
When you keep the vent closed you are retaining moisture, thus keeping the temperature lower. I always cook with mine wide open. Others go anywhere from 1/2 to 3/4 to full
Mine is fused 100% open... Would take a jackhammer to move it.
Ants, Gus answered your vent question perfectly. Contrary to what would seem logical, closing the vent leads to lower temp. Another advantage of turning on the SG to preheat, when you do load your pucks after putting meat in (hit advance button three times to get a puck on the burner), the first puck will burn completely. If you do not preheat, you will notice the first puck does not burn like the others.
Quote from: Ants on July 18, 2010, 06:41:48 PM
TestRocket does that mena you never use the lowest rack?
I haven't used it yet only because I haven't had more then three racks of meat it at one time.
TestRocket- I notice the extra switch so I assume that you have the second element. Do you still need to use the foiled bricks as a heat sink? How much does it improve things? The reason I ask is that I have the 2nd element and have minimal recovery times and was wondering if the bricks provide any further value in that area.
Looks like most of your questions have already been answered, but I will still throw in my two cents. I have been smoking for about 2 years and have made loads of assorted smoked meats. I do not have a pid, though I can sure see advantages to having one, esspecially for smoking sausage sticks. Ribs, however, are not very hard without a pid. the key is to remember that the meat will tell you when it is done. Ribs are done when they pull back from the bone. I think that for a newbie to a Bradley, the 3-2-1 (which is always 3-2-2 for me) is the easiest way until one gets a feel for the smoker. That is 7 hours and I have had really meaty spare ribs that took longer than that.
As for the vent, open it! As already stated, the moisture retention will keep the cabinet from getting to max temp and if the moisture is great enough, it will back up into your smoke generator and swell the pucks, which then won't advance and will burn up the push arm motor (actually strips the gear). This happened to my smoker the first time I used it (THANKS AGAIN Bradley customer service!!!).
GusRobin, yes the switch is for the second element and I can't say if the bricks do or do not make a difference as I have been using them from the beginning. But I would guess that any added mass holding heat would be beneficial. But I also would say that I would remove them it that were in the way.
Hi Ants,
Just a couple of comments. I have a stock OBS.
My two foil-wrapped bricks are parked on the lowest rack. I never use the lowest rack anyway. They lean on the sidewall and slant inward so drippings are directed into the V pan.
I tried the foil pan for water and went back to the bowl. My opinion is that the extra water provides additional heat sink but also provides additional moisture. If you use the pan make sure you keep the vent wide open.
Try not to use an extension cord if possible. If you must, make sure it's for outdoor use and is at least 16 gauge wire. Keep it as short as possible. Between the house wiring and an extension cord, you can easily go from 120 volts to 105 or so at the smoker. That will definitely keep the heat down.
If adding a second heating element, the above goes double. Make sure you're on a 20 Amp breaker. It simply means the house wiring will be heavier, probably 14 gauge. That means less voltage drop.
Don't be afraid to finish in the house oven or the grill once the smoke is done.
If you put everyone's comments together, you should be good to go.
Agreed! The wealth of knowledge from just a day has been amazing!
I plan on cold smoking some rib eyes tomorrow for grilling on wednesday.
I'd like to give ribs another go. Do you guys think spares might be easier since they have more fat?
Ants, you need to make plans to come to the Texas Smoke Out.
Would love to have you be there.
CRG: when and where?
The date is set for Sept 30 thru Oct 3.
It will be on a campsite to be determined on Lake Livingston.
Come for all or any of those dates.
Here's a link to when we started to discuss it.
http://forum.bradleysmoker.com/index.php?topic=16350.0
What part of Texas are you in Ants?
DTAggie... HOOK EM! Where I went to school and where I stayed. ;)
I'd say Austin. ;D
Hey guys... so upon reading more on cold smoking... you think I can do that during our Texas heat? We're looking at 95F ambients... I was going to grab some rib eyes and cold smoke em for an hour then throw them on the grill...
Is that safe?
Quote from: Ants on July 19, 2010, 10:23:55 PM
Hey guys... so upon reading more on cold smoking... you think I can do that during our Texas heat? We're looking at 95F ambients... I was going to grab some rib eyes and cold smoke em for an hour then throw them on the grill...
Is that safe?
If you go from cold smoking to finishing on the grill, you are good to go.
Take a peek at this:
http://forum.bradleysmoker.com/index.php?topic=16424.0
Sonny quit helping that T-sip!! Just kidding Ants - nice to have you here. I have lots of friends in Austin.