:-\ Original Bradly is product I am lookig at?
I have not purchased anything yet, so help me out.
Bass Pro site has some very bad reviews about a Bradly, and also a couple better ones.
Not sure if I should purchase ???
How long before you were satisfied? If you were?
What have your results been? Learning curve?
What is this IT(?)-73 I am reading about? What does it do? Cost?
What is a PID? Where do I get one and is it easy to install?
I couldn't be happier with mine...but I have added the PID. I take the reviews at Bass Pro and Cabela's with a grain of salt as it appears that some of the reviewers are just there to cause trouble, and I guess there are some that could be over enthusiastic about a product as well.
Right out of the box, I could control the temp pretty well, and it really didn't take much learning. I only added the PID because I like to set to a number right away rather than chase it through a couple of tweaks on the slider.
The Maverick ET-73 is a dual probe remote thermometer that lets you monitor both the smoker box temp and the internal meat temp at the same time from inside your house, if you'd rather not sit right next to the smoker as it does it's thing.
The PID is a device that allows you to control the temp in the smoker to +/- 1 degree of where you set it. I built mine with the plans located on the recipe site (link in my signature) under the accessories section, but they also now have a plug and play version available. I believe the site is http://www.auberins.com (http://www.auberins.com).
I'll be honest with you, I am a dealer for the Bradley Smokers and accessories, but I also don't sell products that I don't beleive in...just wouldn't feel right.
Hope I have been of some assistance.
Schneep, welcome to the forum.
Tiny pretty much summed it up for you. The only thing I would add regarding reviews is some people expect to pull it out of the box, fire it up, throw some meat at it and walk away till it's done. Although I think the Bradley is as close as you come to that, I have never heard of any smoker that really is. By adding the PID or BBQ Guru's DIGIQ II/Raptor the Bradley really is as close to a set and forget smoker as you are going to get. As with any smoker there will be a learning curve but with the help of the many dedicated members of this forum help is pretty close by. ;)
Mike
Quote from: Mr Walleye on September 10, 2008, 08:41:05 AM
Schneep, welcome to the forum.
Tiny pretty much summed it up for you.The Bradley really is as close to a set and forget smoker as you are going to get. As with any smoker there will be a learning curve but with the help of the many dedicated members of this forum help is pretty close by. ;)
Mike
The learning curve is pretty small as well. There is a wealth of knowledge out here and all you have to do is ask.
Schneep,
I have owned just about every kind of smoker known to man, including one so big they put it in my Grand Cherokee with a forklift. I can honestly tell you the Bradley is the simplest, most foolproof smoker I have ever owned. It does what it says it will do. Certainly you have to get used to using it but it's no big deal PLUS you get the free added benefit of the folks on this forum. This is the most helpful bunch of folks I have ever had the pleasure to be associated with. They always answer my many stupid questions without fail and encourage you every step of the way.
KyNola
These guys are right on. I am not a dealer and have the original. I smoked with it for about 1.5 years before adding the PID. PID is not required, but a "nice to have item". I highly recommend the ET-73 and an instant read thermometer (primarily for verification).
Schneep
I have looked at most or all of the smokers including the one from home depot at about $ 60.00 to one from master craft and a lot others and they all have there own quirks all will either have no tempture controll or you will have to continually feed it smoking chips,,, Again a baby sitting job!!! do you want to babysit your smoker or have a wonderfull meal with friends and family ?
then get a bradley smoker.. it will advance the smoking biskets for you automatically and with a PID ( tempture controller ) you will have a hasel free smoking process.
the PID will hold the tempture close to the tempture that you want... how ever the more food you put into the unit the longer it will take to get up to the tempture that you want ... most of the time we all cook at 180 to 225' F and with a 500 watt heater that is in the Bradley it takes a while with 20 to 30 lbs of food..
I have done a major mod to mine which includes a PID, Blower/ fan and 900 watt finned heater and have no problems with heat...and love it ..
also loved the smoker befor the mod and it is the best that i have seen and used would recomend it highly almost to the point that it is the best that i have ran across just a little under powered is the only bad thing i can say
Beefmann
Thanks to all of you, I am being swayed. ::)
Just to let you know, I had never smoked any meat before I got Bradley. With the help from this forum members and some video searching in youtube, I've successfully smoked some baby back ribs, pulled pork, and chicken. You don't have to be a BBQ pit master to make a great smoked meat :D
On average, how often do most of you use your smoker?
Welcome to the forum schneep!
I use mine every weekend, both Saturday and Sunday and typically a couple more times during the week mainly to just apply a little smoke to whatever I'm grilling/cooking!
C
most every weekend 46 out of 52 weeks and thiis depends if is raining outside ahhh what the h*** a lil water wont hurt me ... i wont melt.... he he he
The local Gander mtn carries them and I am going to check it out tomorrow :o
I'm excited ::)
Welcome Schneep
I have only had mine for about 6 weeks and like you I checked out a bunch of reviews. I figured that alot of the negatives were by people who wouldnt be satisfied with anything and that some of their complaints were rediculess.
In the 6 weeks I have had my obs I have done 5 pork shoulders , a brisket, 2 racks of ribs, chicken wings and a standing rib roast (prime rib) and all have come out wonderfully. I had never used a smoker a day in my life but it was pretty easy with all of the help I got on this sight. (thanks again everyone). I do not have a PID yet but I am planning on it soon.
My advice is its a great way to prepare food and a very rewarding hobby, os feel free to go for it.
BFLO
Schneep...go look at the Bradley...read everything you can and look at all of the posts on this forum...trust me...the decision will be easy! I've had many a smoker in my day...but if you want a "set it and forget it" while you entertain (or play with kids...or dogs...) you can rely on this unit! You just need a few more "acessorries" to make it your own. Frankly...I don't have any of those and I'm thrilled with it!!! (Sent them all to my Mom!!) Bought her a Bradley OBS last year!!
W E L C O M E to the Forum schneep!
The others have you pointed in the right direction. I use my OBS almost every weekend. I continue to be amazed by the food that comes out of my smoker.
Schneep: welcome, first of all. I haven't read the reviews criticizing the machine at Bass Pro or Cabella's, but I couldn't be happier personally. I do have a few minor gripes that I think could be addressed through engineering (such as temp swings around the digital's target cook temperature), but I'd buy this box again and again. The only other machine that makes similar claims which caught my eye is the Traeger, but I bought the Bradley DBS. I used to use a Weber charcoal water smoker (looks like an R2D2 painted black), but I went looking for a smoker that enabled me to be as well rested as my dinner guests. I'm not against hard work, or long hours, but I am against an inability to enjoy the party I arranged. ;D
I have read about successful cooking projects from champions and novices here. The information in the instruction manual, and more importantly, from the seasoned veterans here, will get you from point A to happy family with full bellies. I concede that I've read the occasional "blast" of this product here and elsewhere. I have not read a cogent explanation of why those parties are dissatisfied. Reading between the lines (and maybe I'm being over critical of the critics), I was left with the impression that the unhappy parties were looking for a "smoker microwave."
I think you'll be happy with the Bradley and look forward to reading about your successes here. Cheers!
WHOOPIE!!
Just picked it up last night, and going out to assembly right after this post, then on to seasoning it. If anyone has any suggestions, send them as I will monitor this site.
Going to try pulled pork this weekend!!!
;D ;D ;D ;D ;D ;D ;D ;D ;D
congrats scheep
your gonna enjoy your smoker and i hops you picked up a variaty of chips/ pucks for your seasoning and smoke.. just remember take your time.... i mean ... T A K E Y O U R T I M E... let the smoker do the work for you and done be afread to experiment smoke and cook at the same time... then smoke only then cook... doing a high IT temp on the meats such as a 180 IT on beef or pork unlike 145 to 165 or anywhere inbetween to find out what you like..
you will be on a learning curve for the smoker .. once learned then you will be like the rest of us making good smoked food
your first smoke should be between 6 and 10 hours from the start of the smoking / cooking to compleation and ready to eat,
if you want it to fall apart good then 18 to24 hours depending on the size of the piece of meat
good luck once again
good smoking
Beefmann
Wow!!
Everything went so ez, it is now in the cure process, I was so excited and I thought I had a problem, but in my exuberance, I forgot to plug the da*& thing in!!
I have a tiny air (smoke) leak in the door seal, is this normal or ok? Other than that, it is holding the temp as directed and making smoke.
Can't wait for the weekend to do a pulled pork.
Thanks to all for the encouragement and advice. I will sure be asking alot of questions. ;)
schneep,
i wouldent worry about a lil bit of smoke , next time you are at the smoker with the door closed look at the gasket to see if it is laying flat .. if it is not you can adjust it with the door closed with light presure...
sounds like other then that everytrhing is going good
Beefmann
schneep,
Welcome to the forum. I echo everything that was already pointed-out. Good luck with your smoking, and keep us posted with your results. Remember to try the ABT's.
Jeff
Schneep,
Congratulations! I am so proud of you for making the right decision. What finally swayed you to the Bradley? No matter what it was, you made the right move. As for the smoke "leak", wouldn't worry a lot about that. As the gasket heats up for the first time, it may "seat" itself a little better. If not, don't sweat it. Now, unless you are extremely fortunate somewhere along the way you may feel frustrated, confused or just down right P.O.'d with your Bradley. That's OK, we are all here to walk you through whatever the issue may be or simply answer that "stupid" question you may think you have. I think I'm up to my bazillionth stupid question and so far everyone has been more than gracious in answering me.
Welcome to the family and let us know how the pulled pork turns out!
KyNola
Ok, thanks to all for your comments and help, now here I go with some questions.
Where do I get a plug and play "PID"?
Where do I get a ET-73?
What is the best cut of meat for pulled pork? (8-10 lb)
Is there still on-line deals on pucks?
I have mesquite, hickory and apple pucks, if I mix them for the pork, is that going to work, or should I use one type alone?
Thanks in advance, but I gotta srart someplace. :o
The best cut for pulled pork is the Boston Butt; also called the Butt, and sometime referred to as shoulder roast. Don't confuse it with the picnic should, which is leaner, though many love that cut for pulled pork.
For the ET-73, Yard and Pool sells them, or you can do a search. If you need it in a hurry don't purchase it from iKitchen. They may have the best price, but you will be waiting at least 30 days for anything that is ordered from them.
For wood of the three listed, my preference would be apple.
Schneep, welcome to the forum!
Here is a link to the Auber plug & play units which is what most here are using. There's 2 different ones for the Bradley. One will ramp the temps up automatically.
http://auberins.com/index.php?main_page=index&cPath=8&zenid=7bc32963c633f99a650be31f7836f0c4
Here is a link to Bryan's site (Yard & Pool) he is a momber here on the forum and a great guy to deal with. He stocks the ET73.
http://www.yardandpool.com/Maverick-Remote-ET-73-Smoker-Thermometer-p947.html
For pulled pork - pork butt, or also called pork shoulder, butt end. Either bone in or out, most get them bone in.
It was Amazon.com that had the deals on pucks but I'm not sure if they still do. Yard & Pool also sells them.
You can mix the puck flavors if you want, many do. If's kinda a personal taste thing. I would try probably try just one to find where your tastes are. I use a lot of hickory on pork but I also like apple as well.
Good luck & keep us posted
Mike
edit: Habs beat me to it! :D
Quote from: schneep on September 18, 2008, 02:01:09 PM
Ok, thanks to all for your comments and help, now here I go with some questions.
Where do I get a plug and play "PID"?
Where do I get a ET-73?
What is the best cut of meat for pulled pork? (8-10 lb)
Is there still on-line deals on pucks?
I have mesquite, hickory and apple pucks, if I mix them for the pork, is that going to work, or should I use one type alone?
Thanks in advance, but I gotta srart someplace. :o
A: I dont have a PID cant help there
B: The ET-73 can be bought on EBAY or I got another one at Cabela's
C: Pork shoulder/Boston Butt but I have smoked a Pork Loin for my brother that he pulled. Waste of good meat IMHO
D: Brian at Yard and Pool is my source for pucks i consider that a deal every time I buy them.
E: Hickory works best for me (Better than that nasty mesquite stuff WTS uses LOL) Fruit woods will give a lighter smoker flavor than will the Hickory or Mesquite.
Just some thoughts
Chris
Everyone else already has you covered but I have to vote for hickory on the butts for pulled pork. It IS the wood of choice for pulled pork. :D
Have a great time and let us know the outcome. Remember, with pulled pork you can't rush success,
KyNola
I'm goin with Ky on the wood choice...I do pulled pork in hickory as well. Actually, I do all pork in hickory...except for Habs Canadian bacon.
Just ordered the programable PID and the ET-73. They won't be here for my 1st smoke, as I will be stopping to get a pork butt tommorrow!!
I will take pics as this all gets started, provided I can find out how this site does that. ???
Josbocc--- What are ABT's ?
Atomic Buffalo Turds,
Jalapeno pepper stuffed with cream cheese, a dash of seasoning and usually some favorite sausage then wrapped in bacon and smoked. Check the link below my post for the recipe site and explore a lot of great recipes.
All set to go, one pork butt is resting in the frig after being rubbed down with a neat concoction and wrapped. After work tommorrow I'll take it out to raise it's temp a little, then in the Bradly it goes. It will be hard not to keep opening the door to look, but I promise I won't ( well maybe once) ;) If everything goes right, (190-195 internal temp) come Sunday morning early it should be ready or close to it to come out and then I will FTC it for a couple hours before pulling it and mixin in the sauce.
It's about 8.5 pounds so I hope I'm on the right wavelength here. I will take some pics along the way, but will need some help posting them.
Wish me luck!!
You go schneep!!! You're gonna be happy!!! ;D
Quote from: schneep on September 19, 2008, 09:23:32 PM
I will take some pics along the way, but will need some help posting them.
Good Luck with the butt. I put two in last night.
For posting pictures, take a look at this thread - http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
Concerning image to be posted you will need to read this thread over: http://www.susanminor.org/forums/showpost.php?p=823&postcount=37
Ok, it's all started, but need a couple answers, what rack do you use if only doing 1 pork butt, its a 8 pounder so I used the second rack from the top, and how open should the top vent be?
It really does not matter which rack. Don't forget to rotate that 1 rack front-to-back. The bradley is hotter in the back of the unit.
Keep the vent at least 1/2 open.
Well I'm the oddball of the group....something about the mesquite thing, but if I'm using one rack for a brisket or pork, yep top one or the next. I run my vent wide open for everything! Once again I'm the oddball! ;D
C
NO WAY WTS.... :D :D :D
Ran it for 4 hours of smoke with the vent between 1/4 and 1/2 open, opened up and re-did the water pan with apple juice and water, sprayed it down with juice and took a picture and it was lookin real good. Now its just running at a steady 200* with the vent mostly closed and it sure smells good!! Can't even sleep because I can't wait for morning!! ;D
Good luck, buddy, you're going to be proud.
If you wake up in the morning and the temp is stalled somewhere between 155 and 165 for a couple of hours, that's expected. It's like that junior high experiment where you graph out melting point and boiling point of water. That plateau is magic happening. ;)
Looking forward to the pictures and the debrief. Cheers in advance.
You are "spot on" just checked and IT is 163* and it sure is lookin fine and the aroma is to die for!!!
Been in for 13 hours at this point!! :)
Schneep
sounds like your well on your way with all the good adivce and a great cooking experance... your pacitence is well on its way in paying off
Beefmann
Well, here are the results, providing I did the pics correct.
Everything turned out great!!
Thanks to all for the help and encouragement!!!! ;) ;) ;)
18 hours total, removed with 180* IT :) :) :) :)
(http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/th_IMG_7611.jpg) (http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/IMG_7611.jpg)
(http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/th_IMG_7612.jpg) (http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/IMG_7612.jpg)
(http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/th_IMG_7613.jpg) (http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/IMG_7613.jpg)
(http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/th_IMG_7615.jpg) (http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/IMG_7615.jpg)
(http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/th_IMG_7616.jpg) (http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/IMG_7616.jpg)
(http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/th_IMG_7624.jpg) (http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/IMG_7624.jpg)
(http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/th_IMG_7625.jpg) (http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/IMG_7625.jpg)
(http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/th_IMG_7626.jpg) (http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/IMG_7626.jpg)
(http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/th_IMG_7627.jpg) (http://i94.photobucket.com/albums/l93/schneep/Bradly%20Smoker/IMG_7627.jpg)
schneep,
Very nice. Love the reentry vehicle look.... 8) 8) 8)
Arcs_n_Sparks
Looks mighty fine Schneep! 8)
You're hooked! ;)
Mike
I must agree, the color is much better now. The pale look when you started was worry some. Oh ya, the pulled pork color is also awesome and looks tasty. :D
Go schneep...go schneep... ;D Looks awesome...Well done!!!
Nice Job on the "Click to Enlarge" images.
Olds
Look's Great Schneep!! Just a suggestion though if you said _______________ thats hot at all when pulling your pork bare handed. Either try a cotton glove under plastic gloves, or I found a set of BEAR PAWS on Ebay that work Wonderfully. They take about 2 minutes to pull a 8 pound BB
I have a set of paws ordered, they won't be here before the next smoke(today, another 8 pounder and a 4 pounder)
( But yes, I did say_________ , it was hot!!!! ;D ;D But oooh, soooo good!!
I want to THANK everyone that has helped walk me through this entire process, from deciding to buy to the actual 1st smoke, YOU ARE ALL GREAT!!!! :) :) :) :)
I know this is a little late, but you can also use two table forks. It may take a little longer, but your hands don't get too burnt.
That's what we ended up doing, but I figured, why not have all the toys. :) :)
Schneep,
looks good and delicious...hope it came out as good as it looks ... mightly fine job...
all the rest of your smokes should be simular in looks and taste...
Beefmann
That really does look very tasty Schneep!, whenever i do pulled pork nowdays, i use a couple of forks and a roll of tape. The forks are for the pulling and the tape is to gag myself, otherwise i usually eat more than i pull ;D ;)
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)