BRADLEY SMOKER | "Taste the Great Outdoors"

Well after all the mishaps with my new bradley 4 rack digital im finally in the process of smoking some cheese ;D
ive done alot of research in between having to fix my smoke generator twice >:( >:( but all is well at the time being. Ive chosen to do my first batch with the special blend since ive read it has a nice aroma. I dont know what its gona taste like in 5 weeks but no matter whst WE LOVE CHEESE, so its a high of 15 today so I had no trouble keeping the smoker in the 80 to 90 range :) now 1 question do most ppl keep the vent open all the way or closed? I know its all bout taste but I would like a general consensus.  I did mozzarella, provolone, american, munster, peperoni cheese, and roasted garlic! Going read how to post pics right now and will update.

The vent on my Bradley is always wide open.

X2 on the vent.

Glad to see you got the SG working, must have been frustrating. As for posting photos, I use photo bucket. Just upload them there and copy the "IMG" link for the photo and paste it here.

Don't know if I could still close mine !

Jim O

Ok well I added a lil poll just 4 poop n giggles ( it kept taking out the s shi# world lol) so if you wana vote go 4 it ;D also am still working on the pics

I got my bradley in Dec 2009, for my first smoke I moved the vent to wide open and it has remained there since.

You do not have enough choices on the voting. If you are of the type to use only 1 setting, I would suggest open all the way. Mine is usually three quarters open. Things like chicken with skin needs to be all the way open just to let all the moisture out. I generally adjust mine so that the smoke does not back-up into the smoke generator. The vent does play somewhat of a roll in cabinet temp.

Im starting to think that I have to have a post count higher than I have 2 be able to post pics like on an avalanche forum im on.

Quote from: Wildcat on January 18, 2014, 11:32:35 AM
You do not have enough choices on the voting. If you are of the type to use only 1 setting, I would suggest open all the way. Mine is usually three quarters open. Things like chicken with skin needs to be all the way open just to let all the moisture out. I generally adjust mine so that the smoke does not back-up into the smoke generator. The vent does play somewhat of a roll in cabinet temp.

added 3/4 way open

 You should add " what vent"  :o :o :o LOL

I'm a member of the full open vent club.


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Before smoke
(http://i272.photobucket.com/albums/jj186/smokindw1/20140118_120448_zpsyueoz9qv.jpg) (http://s272.photobucket.com/user/smokindw1/media/20140118_120448_zpsyueoz9qv.jpg.html)

After. Not as much color as I have seen on here but its my 1st ever smoke so it will get better
(http://i272.photobucket.com/albums/jj186/smokindw1/20140118_141530_zpsv7bnyrym.jpg) (http://s272.photobucket.com/user/smokindw1/media/20140118_141530_zpsv7bnyrym.jpg.html)

Looking good.  Now the hard part.  Waiting!

As far as vents go mine is wide open, actually considered just removing it lol

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 That looks great smokindw. Wrap/seal that goodness up for 4 weeks or so. The longer the better. Don't forget to post back once you get your first taste. Yum yum... ;D

Thanks hutcho and redjada I already cant wait to taste them! Heres a question for u all vets. Now I did let them bloom 4 a hour on the countrr and patted them dry snd vacuume saved them and put them in the fridge but why cant you just do everything I said but put yhem in the freezer for a month?

I have never froze any cheese yet.  Dont think it would hurt though.   I got a brick of cheese in the fridge still thats been resting a year and a half and it looks exactly the same as it did when it went in.

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I guess you could freeze. But vac sealing will give you a good year if not more in the fridge. At least until you open it. Around here, open and gone....

Quote from: smokindw on January 18, 2014, 02:30:09 PM
Thanks hutcho and redjada I already cant wait to taste them! Heres a question for u all vets. Now I did let them bloom 4 a hour on the countrr and patted them dry snd vacuume saved them and put them in the fridge but why cant you just do everything I said but put yhem in the freezer for a month?

Freezing cheese: http://www.ochef.com/86.htm

My 2nd batch of cheese! Got some more provolone, munster and some horseradish
(http://i272.photobucket.com/albums/jj186/smokindw1/Mobile%20Uploads/2014-01/20140118_183401_zps0ps5b4cw.jpg) (http://s272.photobucket.com/user/smokindw1/media/Mobile%20Uploads/2014-01/20140118_183401_zps0ps5b4cw.jpg.html)

Quote from: smokindw on January 18, 2014, 10:55:22 AMnow 1 question do most ppl keep the vent open all the way or closed? I know its all bout taste but I would like a general consensus. 

It depends on what I'm smoking.  For something like cold smoked cheese with very little moisture I open the vent halfway.  For something like poultry, with a lot of moisture, I open it all the way.  The Bradley was designed with an adjustable vent for a reason.

You got some good color there, if you let it bloom (cool) on the counter for a couple of hours you will see the color get darker and richer before you seal it up for it's nappy nap.

Nice color on cheese you will love it. I am part of the what vent club. Mine came off the day I took it out of the box.

What's a vent?  ;D

Wrap crime scene tape around the vent when it's open......