Just a reminder to "KEEP AN EYE ON YOUR VENT". This picture shows what happens way to often. Fried the guts right out of the generator just because no one took the time to check the draft. Major bummer guys and SOOOOOO easy to avoid. Happy smokin folks. ;D ;)
(http://i34.photobucket.com/albums/d148/olepop/th_DCP_1482.jpg) (http://i34.photobucket.com/albums/d148/olepop/DCP_1482.jpg)
Sorry to hear that. Thanks for posting that, it is a good reminders to others, and hopefully they will avoid a similar problem.
Was this caused by smoke back feeding into the generator because it couldnt get out through the top vent?
:o Hey Iceman, I know that you were attempting to repair someone else's unit!
nice example of a major ouch :o
Quote from: Wildcat on May 01, 2007, 04:06:39 PM
:o Hey Iceman, I know that you were attempting to repair someone else's unit!
Yeppers. I talked a guy I work with into going Bradley and after a few weeks he called to tell me it was junk!!! Well after a quick slap up the side of his head and a few beers later he understood what "DRAFT CONTROL" meant. Can you say DUH!!! My fix for him......Call Chez!!!
Wow that's properly smoked iceman! (http://www.emotipad.com/newemoticons/Eeeeeek.gif)
That pic certainly shows why proper vent management is so important ;)
Quote from: cingnut on May 01, 2007, 03:54:32 PM
Was this caused by smoke back feeding into the generator because it couldnt get out through the top vent?
Exactly right cingnut. ;)
Quote from: iceman on May 01, 2007, 04:43:38 PM
Quote from: Wildcat on May 01, 2007, 04:06:39 PM
:o Hey Iceman, I know that you were attempting to repair someone else's unit!
.....a few beers later he understood what "DRAFT CONTROL" meant. ......
Draft control means to anticipate the appropriate amount of head room in a pint glass when pouring! ;)
THATS A BAD WAY TO SPEND THE WEEKEND
After all that low and slow application of smoke, was the generator tender and juicy? I 'm sure it was just falling apart.
Needs that picture in the set up book and it explanes exactly what that little vent is on top for (IT IS NOT A CRANK)
Like I said in a recent post - it would be nice if the Bradley instruction manual actually instructed people on how not to wreck their machine.
Carter
I have a black ring where the generator attaches and always wipe it down after each smoke. Nothing accumulating just the stain which I hope is normal. But when I first used the Bradley I noticed smoke coming out from that area and opened the vent more. The only reason why I did was from reading either this post or some other. Glad someone gave me a heads-up to keep an eye on it. Saved me some heart-ache. Great info from the forum, Bradley should make it into a book. Thanks guys.
Mike
Quote from: HCT on June 05, 2007, 09:22:13 AM
I have a black ring where the generator attaches and always wipe it down after each smoke. Nothing accumulating just the stain which I hope is normal. But when I first used the Bradley I noticed smoke coming out from that area and opened the vent more. The only reason why I did was from reading either this post or some other. Glad someone gave me a heads-up to keep an eye on it. Saved me some heart-ache. Great info from the forum, Bradley should make it into a book. Thanks guys.
Mike
Glad you caught it in time. :) :D Sure could wreck a guys day when that happens.
That stinks...would certainly ruin your day...and your food :P
-Brian
Let me see if I understand this correctly. If your top damper is closed too far you can burn up your smoke generator? Now why would anyone design something that would make this possible? There should be a stop on the damper so it would be impossible to close it too far. By the way how far closed is too far? I have always kept mine wide open. In what stituation would someone need to close the damper even halfway?
Thanks for the heads up Iceman!
Greg
In most situations you would only want your damper about 1/4 open. As a general rule you will open it only as far as to prevent the smoke and moisture from backing out of the generator. For poultry with skin, you would need to open it much wider to allow the excessive moisture to escape. Also, generally the damper is also helpful in controlling the heat, the smaller opening will help with higher heat temperatures, more open will help keep the cabinet temperature down.
Thanks for explaining the dampers setting Hab. I'm looking forward to trying your Canadian bacon this weekend. I only used a pork tenderloin instead of a whole loin because I never made this before. I'll most likely be doing a whole loin before Xmas if it comes out as good as everyone has stated.
I've never cured a tenderloin, but since they are smaller in diameter, you may want to adjust your curing times. If you cure too long, the worse will be that it is too salty, so you may have to soak a little longer.
Pensrock,
I did a 5 pound pork loin and it is every bit as good as everyone states. I cured mine for 3 days in the frig and then rinsed off the cure and allowed it to air dry uncovered for another day in the frig in order to allow the pelicile to form on the meat. It really helps the smoke adhere to the loin. There is only one danger. If you feed your family and friends any of it, they are going to want more and more so be prepared!
Happy Smokin'
KyNola
Habs and KyNola,
Thanks for the tips. I just finished rinsing them off and they are now soaking, I will remove in about an hour and dry with paper towels then put into fridge till Sat. morning. I'm already drooling just thinking about it. I know now I should have done a whole loin instead of the tenderloin. I do not think I'll share any till I get around to doing the loin. Like you said once everyone gets a taste they will want more and I won't have any till then.
PensRock