Ok so I live in CT and today it started out a bit cold but now it's 50* and sunny and my OBS will not get to temp!!!! My OBS is fine in warm temps but the minute it gets cool, not even cold, it will not recover. I've tried small loads of just 2-3 racks of ribs and same problem. Today I understand I have a large load of 7 racks in but I pre-heated it up to 250*, used boiling water, have OBS in my shed and still couldn't get temp up. I thought moving it indoors would solve problem but it didn't. It hovered around 254 then I put up emergency boards around it to block as much cool air as possible. The temp is now around 175. I've tried to not get frustrated but really! It's looking like I can only use this for May-September. Not practical for me in CT. I was advised to insulate the unit or build an enclosure or even add a second element. My question is shouldn't Bradley build a smoker that works adequately without any modifications?! Ok thanks for the rant!!
Babyhewi
Seven racks of ribs is a large load. If you are getting 250°F during a preheat, then your smoker if functioning properly.
What are you using to monitor the cabinet temperature? The door cabinet is not reliable once you have a load in it. I if you have a digital probe thermometer, place the probe underneath the last rack. To facilitate even cooking on all racks, it is best to rotate every two hours or so.
What is your vent opening? Some like to leave theirs wide open. I found that the vent is useful in adjusting heat; vent opening is also dependent on the type and amount of food you are smoking.
How long is it taking you to cook your ribs? If your cook times are close to the time-frames that are posted on this board, then your smoker is functioning properly.
Like Habs says 7 racks of ribs is a huge load on a 500 watt element and it will take time for the heat to rise to a cooking temp. But also my door thermometer is 25 degs or more lower then the digital probe I place below my lowest rack so if you're using the one on the door you may not be getting a true idea of what's really going on inside the cabinet.
All that said after one smoke I added the second element and bought a dual probe PID and now I couldn't imagine an easer way to smoke low and slow!
I know that im a rookie but i found the changing your water bowl to 13x9 steel baking pan and a foil covered brick really helps heat things up i use the house oven to heat them while the smoker warms up just a thought before you throw the towel in
I used two foil wrapped bricks in the beginning along with the original water bowl and only removed the bricks on the last two smokes (two 7lb butts each time) after I had enough confidence that the PID could control both elements without worry.
Babyhewi, I can understand your frustration but the OBS is like anything else we buy (a gun and adding a scope or a car and tinting the windows) sometimes to get it the way your want it your have to modify it and then your happy with it!
And now I'm very, very happy with my OBS...but I could use a new truck! ;D
Quote from: DTAggie on November 06, 2010, 06:12:35 PM
Go ahead and get rid of it. Plenty of people on here will buy it from you. Enough with your gripes. It got down to 28* here last night and my OBS was 235* when I got up at 6 this morning to check it. Wasn't loaded like yours but as I recall you have never been happy.
WHAT????? This is how you help a fellow Bradley owner and forum member?
DT you need to relax and regroup.
DT, this is babyhewi, she was featured in the forum newsletter last month..
That other guy hasn't been back.
Hey Baby...OK I just had to get that out. ;D It sounds to me also as though your OBS is working fine. I am thinking that you are just use to a kitchen oven which has a big powerful element and has no trouble heating up. You just need to get the right perspective on this. As was mentioned, the OBS and all Bradley's for that matter have a 500 watt element. Now think of it like this, your hair blowdryer probably has a 1500 watt heating element in it. So that blowdryer has 3 times more power than the Bradley. I think you just have to get wrapped around the "Low and slow" concept which is smoking food. For instance if you were to take the same thin strips off meat we use to make jerky, you could turn that into ash in 10 minutes in your oven where as we take up to 6 hours to smoke and dry our jerky. This is a slow process and we all had to learn patience with this type of cooking. Another example is say an 8 lb pork butt. You could ruin that in your oven in about 2 hours, but sometimes it takes us up to 34 hours to get them to 195f IT. Try to think of your OBS as an 120 hp Austin Mini and your oven as a new 525 hp Corvette. That Mini could never keep up to the Corvette but the Mini is still a lot of fun to drive. I hope this helps you and I hope you aren't so discouraged that you get rid of it. We enjoy you here and love to help. Besides those other girls need all the help they can get when it comes to the Iron Chef Bradley contests. Oh and disregard DTaggies comments, he is going to be eating humble pie for awhile and it tastes bad when you smoke it. ;D ;D ;D
Hi All- No worries. I may not have been clear in my frustrated ragings!! LOL. No matter how small or large the load is if it's not already 60* or better I can't the smoker to get up past 190. My last attempt was 3 racks and the highest temp was 190 after many many hours. Now I realize that I stuffed that poor smoker fuller than a car full of clown at a circus yesterday!! I accept that I messed up there. What I'm trying to figure out is how to make it work in New England. I absolutely love smoking/BBQing. I really don't want to stop. But is it normal for it to not get back up to temp in cool weather. I'm screwed in the winter as it gets pretty cold here. I won't be trying a huge load like that again. We were having a family dinner and the number just kept growing. Plus I threw my back out Thursday so by the time I posted here I was very uncomfortable, frustrated and stressed. My apologies. Everyone here has been wonderful. On a good note I got the bubba pucks and they have eliminated the problem of unburned pucks being tossed off the belt!! So all is not bad.
So the low down on yesterday's smoke was after 8.5 hours in smoker with a max temp of 155 I pulled and finished in oven. The baby backs were great!! The smaller end of the St. Louies were also very good. The larger end could have used more time but let's just say there were no leftovers!!!! So all's well that end well. I will take the advice given and stick to smaller loads and maybe look at insulation or another heat element!
Baby H-
We have members that live in the cold regions of Canada and Alaska, so the thing should work. You may have to make some minor adjustments but I am sure someone can offer some suggestions that aren't too onerous to do.
First can you give us a summary of your set-up:
1) what is the usual position of your vent
2) Do you use an extension cord
3) what do you use to take the temp of the cabinet - the door thermometer, a remote etc.
4) what have you cooked, type of meat and weight, what was the full load in the cabinet and how long did it take?
5) How many times you peek or open the cabinet.
6) Did you have enough adult beverages (sorry - wrong list ;D)
If you provide the above, someone should be able to help.
BabyHewi, as a fellow new englander I feel your pain with keeping it up to temp. Here is what I did to overcome it. I moved the smoker into my garage next to a window. I bought some flexible vent hose, forced hot air floor vent and and metal exhaust vent. I installed the exhaust vent in a piece of 1x8 pine and cut it to fit in the length of the window. I tape the floor vent over the OBS vent to vent the smoke outside. I then installed the second element. I posted a couple days ago after I installed it and it was a night and day difference. 15mins to preheat to 250*. I am smoking 2 racks of ribs today I will get some pics of my setup and post them here for you. If you don't have a garage; your shed should work the same, but I think the second element will be your end all fix (IMO).
Hi Baby H. Please reply to the questions Gus posted. An improper extension cord or a long run from the breaker box can cause a substantial voltage drop leading to a lack of heating.
I am also in CT, near Danbury. I use the OBS all year but move it into the garage with venting in the winter. It keeps the wind away and I don't have to trudge through the snow.
Hang in there, we'll get ya going.
babyhewi, another thing you might want to look at is the slide bar. Some OBS have a sweet spot which is full open and then just a bit back. My OBS works fine at full open. Some here have said that if you just move it back a tad you find the sweet spot. I use a PID with mine and last night I put a butt in and my temp would not get over 110 degrees in the pre warm cycle. What I found is that when I moved it from the garage to the patio I bumped the slide and it was almost shut clear off. Moved the slide bar to the right and she fired right up. It was 50 degrees outside and I had the OBS running at 225 with no problems.
Hang in there! As was mentioned, the members here will get you going. :)
The extension cord is very important as is using an outlet that doesn't have a bunch of things on it. I have one outlet close to my sundeck where I do my smoking,unfortunately it is also the one my computer is plugged into. I have to unplug the comp and run a cord from another plug-in or the smoker won't heat up. I also made up a cord just for the smoker. I used 15' of #12 gauge wire and heavy duty plug ends. I kept it to 15' so as to minimize voltage drop. You should check the plug-in you are using to see what all is running on it and unplug as many things as possible when smoking. Better yet unplug everything on that circuit.
The wind is the biggest enemy, but extreme cold will kill you too. I was smoking something last winter and it was very cold out for the westcoast of Canada and I literally had to run the smoke threw and then I brought the smoker in to finish in the house. It gave a lovely aroma to the whole house which was not appreciated by everyone until dinner time. Then it was "Awesome Dad".
I'm a New Yorker and I generally get colder temperature then those in Connecticut. I keep my smoker outdoors 24/7. Although I now have the second element, the first 4 or 5 years I was smoking in the winter with one element. Providing the information that I and Gus asked, will go a long way to providing you help.
BTW; I like your clown analogy.
Ok GR- I hope I can answer all your questions...starting with #6 first!!! But of course I did, as soon as the hour was respectable!!
1. full open
2. No extension cord
3. Dual sensor probe made by Poulin. Never had issue with accuracy. Tried thru vent and thru door.
4. In warm weather did 2 8# butts no problem. Did 3 racks ribs in cool weather couldn't get it back up to temp. Meat is always room temp when going in.
5. Last time did not peek at all. Left it alone for 3.5 hours of smoking and temp was never above 150. Did quick rotation and boiling water change and left alone. Didn't even spritz as I didn't want to open her up.
It's working fine just can't handle the cool temp on the single heat element. Heats up to temp ok but doesn't recover. This last time I moved into my shed then eventually put thick plywood and whatever else I could find to build even more of a barrier.
Slide is all way to right will try to find sweet spot!
Quote from: babyhewi on November 08, 2010, 05:22:20 AM
Ok GR- I hope I can answer all your questions...starting with #6 first!!! But of course I did, as soon as the hour was respectable!!
It is always respectable -as the man said, "it's 5 oclock somewhere"Quote from: babyhewi on November 08, 2010, 05:22:20 AM
1. full open
Good- (my opinion. Others will differ. The main point is that it should not be mainly closed.)Quote from: babyhewi on November 08, 2010, 05:22:20 AM
2. No extension cord
Good- Quote from: babyhewi on November 08, 2010, 05:22:20 AM
3. Dual sensor probe made by Poulin. Never had issue with accuracy. Tried thru vent and thru door.
Where is the probe that measures the cabinet temp in relationship to the meat. ie. in between racks of meat, under lowest rack of meat, etc. If the probe is not under the lowest rack, and there is meat between the probe and the element, you many times get a lower temp reading.Quote from: babyhewi on November 08, 2010, 05:22:20 AM
4. In warm weather did 2 8# butts no problem. Did 3 racks ribs in cool weather couldn't get it back up to temp. Meat is always room temp when going in.
What time did the butts take? How long did the ribs take? Baby backs, spare ribs, beef ribs?Quote from: babyhewi on November 08, 2010, 05:22:20 AM
5. Last time did not peek at all. Left it alone for 3.5 hours of smoking and temp was never above 150. Did quick rotation and boiling water change and left alone. Didn't even spritz as I didn't want to open her up.
If you add a second element you get to peek ;D ;D ;D
Quote from: babyhewi on November 08, 2010, 05:22:20 AM
Slide is all way to right will try to find sweet spot!
Not all have a "sweet spot". There used to be an issue with a dead spot far to the right, but supposedly that has been corrected in recent models. If you can answer the above follow up questions, it may provide further insight to the issue. Meanwhile, continue with item 6 - it may not solve the problem but if you repeat it enough you won't care as much. ;D ;D
Where you have the temperature probe located is important also. Many have put the meat on the bottom rack and took the cabinet temperature above the meat. The meat if enough of it, essentially blocks the heat by both absorbing it and physically blocking it.
Does the element glow the entire time?
Carter from Toronto here.
I feel your pain in terms of getting temperature up when the weather is cool. Winter and cool weather is a great time to do Fish as you're not fighting with the outside to moderate the temperature in the bradley.
For Chicken and Pork during cooler times, I tend to do the smoking in the smoker and then bring the meat into the oven to finish.
I'll do that in the summer too, especially if it rains or if I just know I want a controlled non-variable heat.
Carter
Hey GR-
The probe is a single probe with two sensors. One is located at the tip that goes into the meat and the air temp sensor is at the end of that. But the temp reading I got from the sensor and the Bradley one in the door weren't off that far from each other.
The butts took about 16 hours or so and the temp was steady-no issues. It was also end of August/early Sept.
I have tried baby back and pork spare ribs the last two times. Haven't tried beef yet. The last overstuffed smoke was 5 spare ribs and 2 babies. Before that it was 1 baby and 1 spare as a test and even then I couldn't get heat back up.
Thanks for your help. I think the real solution is a second element and some type of insulation set up. I will post when I've made the updates. Thanks all.
T
The next time you use it why don't you try taking 2 paperclips and hang them from the lowest rack with meat on it. Put the clips about 3 or 4 inches apart or however wide it takes to hold your temp probe. Then slide your thermo probe into the paperclips so it is hanging horizontal under the rack. Then watch the temps to see how it goes. You can take it out later and insert it in the meat but try this to see the real temp that your food is recieving. This is how I track the cabinet temps and others do the same. I can't take credit for this, but am glad to pass it on.
BH - The butt time appears good, you didn't say the time it took for the ribs. If they took 6-7 hrs then your smoker appears to be running good.
As Quarlow said, measure the temp just below the lowest rack of meat. That will tell you the true temp that your meat is seeing.
But I agree, install the 2nd element and don't have too worry.
The location of the probe is my main concern. With those Poder dual temperature probes, you are very limited on where you can locate that probe to measure cabinet temperature; if you still want to monitor the meat temperature. With ribs, you don't want to monitor the meat temperature so as Quarlow suggested place the probe underneath the lowest rack.
As for the sweet spot, I was never convinced there every was one. Brian from Bradley Technologies has posted some time back that it is not an issue with the later models, and he never confirmed there was an issue with the earlier models. I have had my OBS since 2004.
Though many smoke with their vent wide open all the time, you should adjust your vent and see if you will see any improvement in temperatures. If not, then leave it wide open.
What is the purpose of the vent? (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=780#post780)
Since the above tip was written, some members have made modifications such as a second element, and/or use a larger water pan that exposes a huge surface for water to evaporate, in those cases keeping the vent wide open will either improve or not hinder the temperatures.
Hey cool idea!
From all indications of smoking in warmer temps I don't think I have a problem with the unit heating. It comes up to temp but doesn't recover once food is in when the weather is cool or windy. I'm working with a friend who is very handy and will put a second element in. My question is: I have limited $$$ so what is an economical device to install to control the 2nd element. I've looked at those PID's that people recommend but can't swing that. Plan B? Also any advice on specifically which element should I purchase and where? As always the people on here are amazing. I've looked at other forums and my unbiased opinion is this forum has the most generous people. Not sure what it is about you Bradley folk but you rock!!
T
The forum write-ups show 3 ways to install the 2nd element. (1) both elements controlled by the temp control slider, (2) the original element controlled by the slider and the 2nd by an on-off switch (3) the original controlled by the temp controller and the 2nd element left always on. By always on I mean that as long as there is power to the cabinet the element will be hot. The PID controls the elements by turning power on and off to the cabinet, thus turning the elements on and off.
I am not sure I would personally do number 1 mainly because I don't have enough knowledge on the limits of the temp slider.
While a PID is strongly recommended with the second element, you probably could do option 2 safely without a PID IF your are vigilant. The slider would control the 1 st element as normal. With the on-off switch you turn on the second element and once it reached temp or recovers temp you turn the 2nd element off with the switch. So you are only using the 2nd element for a short period of time and shutting it off. The risk is if you forget to shut it off. That is where the vigilance comes into play. You could do it until you get to the point where you can get a PID or other controller. There may be a simpler/cheaper PID type controller that one of the other members can point you to but I am not that up to speed on them, so the above would be my temporary solution. ( I wouldn't do it only from the standpoint that I am too forgetful and I don't trust myself not to forget to turn it off.)
Thats my 2 cents and Iam sure others will jump in with other solutions or maybe even point out flawed thinking on my part. ;D
For a 'cheap PID', take a look at the Ranco temperature controller. Deb and I (and a few others) have them.
I think mine was around $75 + shipping..
It's not as smart or precise as a PID, as it is just a dumb thermostat. But it does work.
Caveat: It tops out at 220°. I trick mine into running hotter by moving the temperature probe up higher in the cabinet, so the meat is exposed to slightly higher temps.
I've since upgraded to a gently used PID, as I'm going to dabble in sausage making soon.
babyh, have you checked to see what kind of temps you get with little or no load in the cabinet at a time when the weather is similar to that when you've had heating issues?
Quote from: babyhewi on November 12, 2010, 04:41:42 AM
Also any advice on specifically which element should I purchase and where?
Forgot to respond to the second part of your question:
(//http://)
Here is a link to the specific page that lists the mods.
http://www.susanminor.org/forums/forumdisplay.php?27-Bradley-Accessories-User-Modifications (http://www.susanminor.org/forums/forumdisplay.php?27-Bradley-Accessories-User-Modifications)
Here is a link to another guy that did the mod.
http://forum.bradleysmoker.com/index.php?topic=16299.15 (http://forum.bradleysmoker.com/index.php?topic=16299.15)
Here are links to where I bought the parts:
Wire
http://www.alliedkenco.com/catalog/advanced_search_result.php?keywords=high+temp+connectors&osCsid=undefined&imageField.x=5&imageField.y=6 (http://www.alliedkenco.com/catalog/advanced_search_result.php?keywords=high+temp+connectors&osCsid=undefined&imageField.x=5&imageField.y=6)
Terminal -push type
http://www.alliedkenco.com/catalog/product_info.php/products_id/777?osCsid=undefined%26imageField.x%3D5%26imageField.y%3D6&imageField.x=5&imageField.y=6 (http://www.alliedkenco.com/catalog/product_info.php/products_id/777?osCsid=undefined%26imageField.x%3D5%26imageField.y%3D6&imageField.x=5&imageField.y=6)
Terminal -Ring Type
http://www.alliedkenco.com/catalog/product_info.php/products_id/776?osCsid=undefined%26imageField.x%3D5%26imageField.y%3D6&imageField.x=5&imageField.y=6 (http://www.alliedkenco.com/catalog/product_info.php/products_id/776?osCsid=undefined%26imageField.x%3D5%26imageField.y%3D6&imageField.x=5&imageField.y=6)
If you order them somewhere else make sure that they are high temp wire and connectors. The ones I saw at home depot were rated high temp but only good for 175F. Make sure it says for appliance and the temps are rated at least 300*.I would buy a few extra connectors and extra length of wire. It is cheap insurance if you make a mistake. I was glad I did.
I bought my second element and on/off switch at Yard and Pool
http://www.yardandpool.com/Bradley-Smoker-Replacement-Heating-Element-p/heatelement.htm. (http://www.yardandpool.com/Bradley-Smoker-Replacement-Heating-Element-p/heatelement.htm.)
http://www.yardandpool.com/Bradley-Smoker-Replacement-On-Off-Switch-p/switch.htm (http://www.yardandpool.com/Bradley-Smoker-Replacement-On-Off-Switch-p/switch.htm)
I have done 2 of the mods, so if you want to discuss lessons learned prior to doing it, PM me and we can arrange to talk.
I would caution against running any of the modifications that increases the heat without a temperature control device.
Just a note, the Ranco is not weather proof, and I could not find a watt rating for their controller. You will need a device that could handle at least 1400 watts. If you go that route, send an email to the company and asked them how much wattage it can control.
Ranco Controller (http://www.etcsupply.com/ranco-etc111000000-digital-temperature-controller-p-86.html)
That's a good point Habs.
Here is the datasheet if we have any electricians in the house..
http://www.etcsupply.com/pdf/ranco_etc.pdf
the ranco unit would be good for dual 500 watt elements considering that the 500 watt element would draw a little over 4 amps each,
so anyone using duel 500 watt elements would buy the 2 stage unit and set it up that both heaters would come on till 10 degrees of the desired box temp then turn off one... letting the other bring it up the rest of the way,,, if the temp drops to much bring both on again
this seems to be a good option for dual 500 watt elements
and yes im an electrical contractor
For the price of a 2-stage Ranco, you are getting within $20 of an Auber PID single probe WS-1200CPH. For the purpose that you want it for the Auber would be the better choice.
I'd just cold smoke some salmon and cheese!!!!!! ;D ;D ;D
I smoke on the carport, I have motion detector lights and a 120 plug-in there. If I use the plug-in I have low temps there (it's a GFI), but If I use the GFI plug-in on the end of the house receptacle I have no problem with keeping the temp up. The above is in the summer and winter, although the temp is lower in winter.
I just turn the auber to 250 (it never gets there) smoke for 4 or 5 hrrs on butts and ribs, stick them in a foil pan and cover with tin foil, poke holes in top to let out steam and set oven at 250. At correct internal temp uncover, sauce them return to oven uncovered till the sauce sets. You'll be surprised at how well they taste