Greetings all,
Just joined the forum. I joined it because I started reading the posts and found them very educational. The trusted recipes look great too, and can't wait to try them.
When I started smoking, years ago, I used a Big Chief Smoker. Then graduated to a Bradley. I currently have the original black smoker. From the start, I could not get the temp over 175 degrees or so. I recently worked with Bradley, replaced the heating element, bypassed the fuse and temp cutoff module, but still can't get the smoker much over 200 degrees. After annoying the wife too many times by making her wait to eat so late, I decided to get the 6 rack digital model. Of course, she'll be annoyed when she finds out I bought another one.... But that's a different story. Upon reading the forum, I also ordered the Maverick and can't wait to use it.
Lately, I've been rubbing a salty, dry spice cure under the skin of a bone-in turkey breast. It has been out of this world good, and very easy. I'll post what I've done in another thread.
Cheers!
Doctor,
Had my DBS6 for about 6 months now, and I love it. Good choice with the Maverick. I will tell you, and you will see this elsewhere in this forum, that in order to achieve consistent temperatures, you really need a PID. I bought the Auber, and am very pleased with it.
Before the PID, my temps would be as far off as 40 degrees (from what the Bradley said, and what the Maverick read). Now I'm within two degrees all of the time. I can't speak for Maximum temps, I haven't really had the need to go much over 200 degrees on my last few smokes. I do know that you can beef up the heating element, but as you've already pointed out..., $$$, and that usually doesn't make the Mrs. very happy.
I'm smoking right now. It's 10 degrees F outside at the moment, and I've got 20 lbs. of pork loin in the Bradley for Canadian Bacon. I started the smoke about 30 minutes ago, and my tower temp is just about 140 right now. I expect it to hit 200 right around the one hour mark which is where it should stay (unless I can't wait to see my CB and open the cabinet door) until I reach my IT of 150 degrees.
I have digressed, but if you can afford it, the Auber PID is a wonderful addition to the Bradley. Welcome to the forum, and Good Luck.
Jeff
W E L C O M E to the Forum Doctor Woody!
On you Original Bradley, did you have the vent closed. Closing the vent can cause moisture to build up in the tower and keep the temps down. The same would be true of the DBS6.
Would it get to temp empty or full of food ?
Most of the smoking I do is at 200F or so anyway. I usually plan at least an extra 4 hours in my schedule when doing long cooks.
Quote from: josbocc on January 08, 2009, 10:48:14 AM
Doctor,
Had my DBS6 for about 6 months now, and I love it. Good choice with the Maverick. I will tell you, and you will see this elsewhere in this forum, that in order to achieve consistent temperatures, you really need a PID. I bought the Auber, and am very pleased with it.
Before the PID, my temps would be as far off as 40 degrees (from what the Bradley said, and what the Maverick read). Now I'm within two degrees all of the time. I can't speak for Maximum temps, I haven't really had the need to go much over 200 degrees on my last few smokes. I do know that you can beef up the heating element, but as you've already pointed out..., $$$, and that usually doesn't make the Mrs. very happy.
I'm smoking right now. It's 10 degrees F outside at the moment, and I've got 20 lbs. of pork loin in the Bradley for Canadian Bacon. I started the smoke about 30 minutes ago, and my tower temp is just about 140 right now. I expect it to hit 200 right around the one hour mark which is where it should stay (unless I can't wait to see my CB and open the cabinet door) until I reach my IT of 150 degrees.
I have digressed, but if you can afford it, the Auber PID is a wonderful addition to the Bradley. Welcome to the forum, and Good Luck.
Jeff
Hi Jeff,
It sure seems like the Bradley should hold a tighter temp since it's supposed to be digitally controlled. But I'm sure you are right about the temperature swings. I know I'll have to pick one of these up. I can afford it. It's just too bad it is needed.
Canadian Bacon is one thing I haven't made yet. I did see the recipe. It looks easy enough and who doesn't love it?
Thanks for your insight.
Quote from: FLBentRider on January 08, 2009, 10:54:41 AM
W E L C O M E to the Forum Doctor Woody!
On you Original Bradley, did you have the vent closed. Closing the vent can cause moisture to build up in the tower and keep the temps down. The same would be true of the DBS6.
Would it get to temp empty or full of food ?
Most of the smoking I do is at 200F or so anyway. I usually plan at least an extra 4 hours in my schedule when doing long cooks.
Thanks. I did have the vent closed. I would have never thought this would keep the temp down. I always thought it would keep the box as hot as possible. Interesting.
I wanted the higher temps for products like poultry. Since the poultry doesn't need such a long smoking and curing time, the whole process can be shorter. It would be nice to count on the poultry being done after just a few hours.
I did notice that it would take longer to get to temp with more food, which does make sense.
I am already sold on the PID. Time to get my wallet out again. ;D
I just ordered the Auber PID. Hey, if you're going to do something, you might as well go all the way and do it right!
Dr. Woody,
Since you now have two smokers. Why not look into getting a larger heating element from Grainger.com and putting it into the OBS? There are some posts on the site where others have done just that. Still others bought these heating elements and used them in home made smokers. I think you can get a 900 watt element at a fair price and that will almost double the heat output you have now.
But as stated eariler by FLB, keep the vent open, you do not want heat/smoke/moisture backing up into the smoke generator and killing it.
Good luck with the new DBS and welcome to the forum.
pens
Quote from: josbocc on January 08, 2009, 10:48:14 AM
Doctor,
Had my DBS6 for about 6 months now, and I love it. Good choice with the Maverick. I will tell you, and you will see this elsewhere in this forum, that in order to achieve consistent temperatures, you really need a PID. I bought the Auber, and am very pleased with it.
Before the PID, my temps would be as far off as 40 degrees (from what the Bradley said, and what the Maverick read). Now I'm within two degrees all of the time. I can't speak for Maximum temps, I haven't really had the need to go much over 200 degrees on my last few smokes. I do know that you can beef up the heating element, but as you've already pointed out..., $$$, and that usually doesn't make the Mrs. very happy.
I'm smoking right now. It's 10 degrees F outside at the moment, and I've got 20 lbs. of pork loin in the Bradley for Canadian Bacon. I started the smoke about 30 minutes ago, and my tower temp is just about 140 right now. I expect it to hit 200 right around the one hour mark which is where it should stay (unless I can't wait to see my CB and open the cabinet door) until I reach my IT of 150 degrees.
I have digressed, but if you can afford it, the Auber PID is a wonderful addition to the Bradley. Welcome to the forum, and Good Luck.
Jeff
Where did you guys get your Maverick and Auber PID? I am interested in getting these for my 4 rack digital. The temps really do seem to go up and down a lot.
Thanks,
Ole
Welcome aboard Woody!
If I read your posts correctly, you purchased the BDS6 and then the Auber PID. If you have ordered the BDS6 and it has yet to be shipped to you, here's how you can save some money. Cancel the BDS and order another original. With the PID, you have no reason to have the BDS. The Auber PID is going to do everything that the digital feature of the BDS will do.
Either way, welcome aboard. We all look forward to hearing your first adventure with your new smoker!
KyNola
Quote from: KyNola on January 08, 2009, 01:01:51 PM
Welcome aboard Woody!
If I read your posts correctly, you purchased the BDS6 and then the Auber PID. If you have ordered the BDS6 and it has yet to be shipped to you, here's how you can save some money. Cancel the BDS and order another original. With the PID, you have no reason to have the BDS. The Auber PID is going to do everything that the digital feature of the BDS will do.
Either way, welcome aboard. We all look forward to hearing your first adventure with your new smoker!
KyNola
Thanks KyNola,
From what I have been reading about, even the BDS6 will not hold a steady temp. Instead of finding out for myself, I figured I would order one so I would not have any disappointments later. Especially since I have had such a struggle with my old "black" model smoker. Even so, I am buying another one because I still think it's the most feature-rich smoker on the market (in it's price range).
I'll be sure to post pictures once I start using the new one.
Cheers!
Quote from: pensrock on January 08, 2009, 12:37:48 PM
Dr. Woody,
Since you now have two smokers. Why not look into getting a larger heating element from Grainger.com and putting it into the OBS? There are some posts on the site where others have done just that. Still others bought these heating elements and used them in home made smokers. I think you can get a 900 watt element at a fair price and that will almost double the heat output you have now.
But as stated eariler by FLB, keep the vent open, you do not want heat/smoke/moisture backing up into the smoke generator and killing it.
Good luck with the new DBS and welcome to the forum.
pens
Pensrock,
Not a bad idea. I was thinking about selling it on eBay, as it will become yet another item to find a place to store. I will look into this though.
Keeping the vent open is a great tip. I will be sure to do it next time I smoke!
Thanks,
Doc
Quote from: easyridinole on January 08, 2009, 12:54:10 PM
Quote from: josbocc on January 08, 2009, 10:48:14 AM
Doctor,
Had my DBS6 for about 6 months now, and I love it. Good choice with the Maverick. I will tell you, and you will see this elsewhere in this forum, that in order to achieve consistent temperatures, you really need a PID. I bought the Auber, and am very pleased with it.
Before the PID, my temps would be as far off as 40 degrees (from what the Bradley said, and what the Maverick read). Now I'm within two degrees all of the time. I can't speak for Maximum temps, I haven't really had the need to go much over 200 degrees on my last few smokes. I do know that you can beef up the heating element, but as you've already pointed out..., $$$, and that usually doesn't make the Mrs. very happy.
I'm smoking right now. It's 10 degrees F outside at the moment, and I've got 20 lbs. of pork loin in the Bradley for Canadian Bacon. I started the smoke about 30 minutes ago, and my tower temp is just about 140 right now. I expect it to hit 200 right around the one hour mark which is where it should stay (unless I can't wait to see my CB and open the cabinet door) until I reach my IT of 150 degrees.
I have digressed, but if you can afford it, the Auber PID is a wonderful addition to the Bradley. Welcome to the forum, and Good Luck.
Jeff
Where did you guys get your Maverick and Auber PID? I am interested in getting these for my 4 rack digital. The temps really do seem to go up and down a lot.
Thanks,
Ole
Ole,
I got my Auber PID here: http://auberins.com/index.php?main_page=product_info&products_id=72
And my Maverick here: http://www.yardandpool.com/product.php?productid=947
Doc
Can you actually just plug it in and go and does the wire have to go through the top of the smoker?
Just want to make sure before I order one.
Thanks,
Ole
Quote from: easyridinole on January 08, 2009, 01:49:52 PM
Can you actually just plug it in and go and does the wire have to go through the top of the smoker?
Just want to make sure before I order one.
Thanks,
Ole
They do offer another sensor that goes through the back of the unit, but I am going to use the wire that goes through the top. I always have a wire going through the top anyway as I always use a food probe. Looks to me that the PID is placed in-line with the power cord going to the box heater. Someone correct me if I'm wrong.
Doc
QuotePensrock,
Not a bad idea. I was thinking about selling it on eBay, as it will become yet another item to find a place to store. I will look into this though.
Ok Doc it was just a suggestion.
If you do decide to sell your OBS. You may want to ask here first, maybe someone in the forum would be interested?
Hey All,
The Auber PID plugs into the back of the Bradley, thereby overriding the digital controls on the Bradley for heat only. It has a sensor that can be placed through the vent, or due to it's small diameter, can be run right through the door. (Not really through it, but the door will seal against the tower with the sensor in between).
Got my Auber right from them, the Maverick from Amazon.com. Gotta go, Canadian Bacon should just about be done ;D ;D ;D
Jeff
Quote from: pensrock on January 08, 2009, 02:25:57 PM
QuotePensrock,
Not a bad idea. I was thinking about selling it on eBay, as it will become yet another item to find a place to store. I will look into this though.
Ok Doc it was just a suggestion.
If you do decide to sell your OBS. You may want to ask here first, maybe someone in the forum would be interested?
Good idea. I wouldn't want to ship it though, so it would have to be someone local enough. Not having enough storage would be my only reason for getting rid of it.
Quote from: josbocc on January 08, 2009, 02:53:52 PM
Hey All,
The Auber PID plugs into the back of the Bradley, thereby overriding the digital controls on the Bradley for heat only. It has a sensor that can be placed through the vent, or due to it's small diameter, can be run right through the door. (Not really through it, but the door will seal against the tower with the sensor in between).
Got my Auber right from them, the Maverick from Amazon.com. Gotta go, Canadian Bacon should just about be done ;D ;D ;D
Jeff
I thought that's how it would work. Nice and simple. I can't wait to put these new gadgets into use!
Wanna toss me some of that BACON?
I must be one of lucky ones, all 3 of my bradleys are keeping temp right there +/- 10* also depends on the outside temp.
Or i am a Bradley Guru ;D
nepas
Doc,
You might want to do what I'm going to do.......I have the original 4 rack and the digital 4 rack......My digital will soon be turned into a cold-smoke only smoker so that I have one dedicated for cold smokes (cheeses, etc) and one for hot smokes. If you've already got both and can afford to keep them both( I can't really afford to keep both but I am), make it easier on yourself. After all, the cold smoke is one of the greatest features of the Bradley, IMHO.
SD
Quote from: Smoking Duck on January 08, 2009, 03:30:20 PM
Doc,
You might want to do what I'm going to do.......I have the original 4 rack and the digital 4 rack......My digital will soon be turned into a cold-smoke only smoker so that I have one dedicated for cold smokes (cheeses, etc) and one for hot smokes. If you've already got both and can afford to keep them both( I can't really afford to keep both but I am), make it easier on yourself. After all, the cold smoke is one of the greatest features of the Bradley, IMHO.
SD
Yeah. The more I think about it the more I think I'll want to keep it.
Cold smoke is cool (pun intended). Cheese is super easy to smoke. And quick too. I would like to try cold smoked salmon (lox), but after reading the recipe, I'm not sure I want to go through all that...
I would say my DBS holds around +/- 15 degrees, but it seems like it is such a roller coaster. Its either way up or its way down. Anyway thanks for the help all.
Ole
Quote from: Doctor Woody on January 08, 2009, 10:31:42 AM
Greetings all,
Just joined the forum. I joined it because I started reading the posts and found them very educational. The trusted recipes look great too, and can't wait to try them.
When I started smoking, years ago, I used a Big Chief Smoker. Then graduated to a Bradley. I currently have the original black smoker. From the start, I could not get the temp over 175 degrees or so. I recently worked with Bradley, replaced the heating element, bypassed the fuse and temp cutoff module, but still can't get the smoker much over 200 degrees. After pissing off the wife too many times by making her wait to eat so late, I decided to get the 6 rack digital model. Of course, she'll be pissed when she finds out I bought another one.... But that's a different story. Upon reading the forum, I also ordered the Maverick and can't wait to use it.
Lately, I've been rubbing a salty, dry spice cure under the skin of a bone-in turkey breast. It has been out of this world good, and very easy. I'll post what I've done in another thread.
Cheers!
I know this might not ease our frustrations, but I just got the OBS and have had temps at 250. I purchased the Auber PID and it works like a charm. Holds temps exactly where you set them. I smoked some mahi mahi and it turned out perfect. As a matter of fact, I have a brand new in the box DBS downstairs that I'm returning. I called the company before it shipped and told them to cancel the order. They shipped it anyway and now want to charge me a re-stocking fee. But after reading all the posts on the forum, I decided the OBS with a PID would better serve my needs. Suffice it to say I'm very happy with my decision. I've come to realize with ever a company manufactures several units, there's a certain percentage that are bound to be defective. I'm just glad I get a good one.
I ordered my PID this morning and can't wait to get it. I am just wondering if with my roller coaster temps if this is why everything I do tends to take a few hours longer then what is posted on here. Any thoughts?? :-\
Ole
Quote from: easyridinole on January 09, 2009, 07:20:29 AM
I ordered my PID this morning and can't wait to get it. I am just wondering if with my roller coaster temps if this is why everything I do tends to take a few hours longer then what is posted on here. Any thoughts?? :-\
Ole
Ole,
I doubt the temperature swings would make things take longer in the smoker, IMO.
My thoughts on the Bradley design. For the money, there are quite a lot of features in the BS. A device that continuously needs to switch power on and off to a heating element needs to be of good quality, or it won't last. I think that this is where Bradley chose to cut corners to keep the smoker more affordable. I could be wrong, but this makes most sense to me. The PID is not much more than a quality switching device, and look how much it costs. To me, paying the price of the PID is worth it and considered an upgrade to a product where most things have been designed quite well.
If I do notice any differences I will let everyone know. Its not because of the outside temp because my smoker is in my heated garage and vented out. Oh well a couple extra hours in the garage having a few cool ones never hurt a guy! ;D
Ole
Quote from: easyridinole on January 09, 2009, 08:45:09 AM
If I do notice any differences I will let everyone know. Its not because of the outside temp because my smoker is in my heated garage and vented out. Oh well a couple extra hours in the garage having a few cool ones never hurt a guy! ;D
Ole
You've got a good point there... 8)
I don't think the swings would cause longer cook times.
The swings are a problem, especially with sausage, when you want to make sure that the temp does not exceed a certain temp.
For example, if you have 170F as your set temp, the smoker will often get to 180F before shutting the element off. If you are trying to keep the fat in your sausage from rendering out, that could cause a problem.
The temp cycling +15F or even +20F would not have any ill effect on a pork butt.
On the OBS, it allows you to set a temp and forget it. Sort of like a "digital upgrade"
Quote from: FLBentRider on January 09, 2009, 08:49:33 AM
I don't think the swings would cause longer cook times.
The swings are a problem, especially with sausage, when you want to make sure that the temp does not exceed a certain temp.
For example, if you have 170F as your set temp, the smoker will often get to 180F before shutting the element off. If you are trying to keep the fat in your sausage from rendering out, that could cause a problem.
The temp cycling +15F or even +20F would not have any ill effect on a pork butt.
On the OBS, it allows you to set a temp and forget it. Sort of like a "digital upgrade"
Actually summer sausage was the last thing I made and I slowly ramped up the temp as said in the instructions. When I set it to my last temp, which was 170F, I did notice that it climbed up higher than I wanted, but it still turned out good. With my new "digital upgrade" maybe this will take the worries off my mind and cut back on the cool ones. No, I will take that back it will be my excuse to have the same amount in celebration! ;D
Quote from: easyridinole on January 09, 2009, 09:00:14 AM
Quote from: FLBentRider on January 09, 2009, 08:49:33 AM
I don't think the swings would cause longer cook times.
The swings are a problem, especially with sausage, when you want to make sure that the temp does not exceed a certain temp.
For example, if you have 170F as your set temp, the smoker will often get to 180F before shutting the element off. If you are trying to keep the fat in your sausage from rendering out, that could cause a problem.
The temp cycling +15F or even +20F would not have any ill effect on a pork butt.
On the OBS, it allows you to set a temp and forget it. Sort of like a "digital upgrade"
Actually summer sausage was the last thing I made and I slowly ramped up the temp as said in the instructions. When I set it to my last temp, which was 170F, I did notice that it climbed up higher than I wanted, but it still turned out good. With my new "digital upgrade" maybe this will take the worries off my mind and cut back on the cool ones. No, I will take that back it will be my excuse to have the same amount in celebration! ;D
I can always think up an excuse for more cool ones. Like, hmmmm, it's Thursday. Good excuse for some cool ones. ;)