OK...Third smoke...smoker is 5 days out of the box...and the bisquit advance is NOT WORKING...It just "clicks", with either the timer or the advance button....any suggestions for an easy fix??I dont want to do the warranty thing if I can fix it myself. I cant return it to the store..its "smoked up".. Thanks,
Frank
Frank,
I had this happen to my bs.Here is my fix unplg the smoke generator to reset it,if this does not work try taking it apart and give it a clean.[;)]
keep on smokin
Mike
p.s. if you do have to go the warranty route nobig deal bradley is great on service.[:D]
Trying it now...thank you!!!
Take the pucks out & hit the advance button. Does the pusher move at all? Does it not go all the way back?
Also, sometimes when you use an abused puck (roughed up so a lot of the wood has flaked away so it's smaller) they can get cocked & wedge in between the pusher & the tube.
HTH,
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Thanks...I unplugged, blew it out with compressed air..(puter can) and tried to watch it...I HEAR a click...but NO JOY...and I just bragged it up!!! Guess I will make the call..:-(
LOL...to add insult...the 2 chickens are turning away on the Ronco!!! :-P
Boo....Sorry to hear that Torchman
What did Forest Gump say??- " Stuff happens"? The Bradley folks will fix you up in short order- The delay sucks...In the meantime..."Set it and forget it".[:(][:(][V]
Cold Smoke
Hi Frank,
Welcome to the Forum . . . sorry you had a problem right away. If you speak with Cassandra at Bradley (although I'm sure everyone there is really helpful) she'll get you fixed up ASAP. Make sure you get back to us with your customer service experience![8D]
John
Newton MA
Hey there Frank. I was just having the same problem. Mine would only cycle back half way and would not pick up the next puck. I took it apart and loosened the screws on the track that it goes back and forth on and viola... Works like a dream. Just turned them back like half a turn.
Turkey is going in in the AM[8D]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Warrior</i>
<br />Hey there Frank. I was just having the same problem. Mine would only cycle back half way and would not pick up the next puck. I took it apart and loosened the screws on the track that it goes back and forth on and viola... Works like a dream. Just turned them back like half a turn.
Turkey is going in in the AM[8D]
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Welcome to the Forum, Dwayne, and thanks for the suggestion. I'm not sure I've seen that one yet--it's likely to be a really handy tip.[:)]
Olds, should this be added to the Trips and Tricks section?[:D]
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Hey there Frank. I was just having the same problem. Mine would only cycle back half way and would not pick up the next puck. I took it apart and loosened the screws on the track that it goes back and forth on and viola... Works like a dream. Just turned them back like half a turn.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
WOWza.....I think this is very interesting. Mine misses every once in a while. It seems the puck catches on the lip and won't fall all the way in, or maybe the pusher needs a little tweeking. Thanks for that info.
Ernie has left the building[:p][:p]
Hey Doc...I'm down to 2 racks a day!!!
Hi, just a newbie. I'm enjoying the Christmas present. Speaking of things that make you say the d-word. The BSS came with a broken quartz tube. I've used it never-the-less for bratwurst,corned beef brisket,hawaiian jerky my wife said its good but too smokey. Oh BTW the cheese tastes like bong-water. I cut the edges off and resmoked it and prevented it from sweating and let it rest 1 week and still inedible. Back to the light tube. Casandra @ Bradley wasn't very helpful but, Chez bubba sold me a replacement. I still haven't installed it yet. I'm too busy of a practicing psychiatrist. But at least until I replace the tube I'm unplugging the bugger.
Ever been electrocuted? [:(]The unit was heated up and I was just placing the water bowl in and zing zing. Speaking of Freud and psychiatry, the references to racks, sausages, butts, rubs,and oils and marinades have made me laugh nervously. [:D]
On different note, I think that the bubba-pucks are an inspired idea. I have been wondering about making a faux shell with foil to put other woods and dampened to fume a bit better. The bradley bisquettes seem to dissolve if they get moist.
Michael.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by mgg</i>
<br />Hi, just a newbie. I'm enjoying the Christmas present. Speaking of things that make you say the d-word. The BSS came with a broken quartz tube . . . Oh BTW the cheese tastes like bong-water . . . Back to the light tube. Casandra @ Bradley wasn't very helpful . . .
Michael.
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Hi Michael,
Welcome to the Forum, Michael. I'm surprised that Bradley wasn't helpful, considering you had an old-style glass tube that arrived broken and your unit is under warranty . . . did they say why they wouldn't replace it? Most/all of us have had excellent service from the Bradley folks . . .
Meanwhile, I haven't had the pleasure of tasting bong water--at least for a long time, but its an apt description. The cheese should be really good smoked in a BS--give us the details (time, temp, wood, cheese type, etc) and maybe someone can shed some light on that problem, at least! [:)][8D]
John
Newton MA
Michael,
I would agree with John. The nice thing about the Bradley is the ability to control the type of wood and the amount of smoke. Some woods are more mild than others. Try pecan and maple for a more mild smoke flavor. Some people prefer a more mild smoke flavor.
Also, you mention that the Pucks dissolve a bit. I hope you did not dampen them for your smoked products. This would not be advised.
Look around for some more recipes. I'm sure you and the misses will find something you enjoy![:)][:D][:)]
Fire that baby up and let us know how your projects are turning out.
Doug
Well, MY problem got fixed. HOW....I haven't a CLUE!!! I popped it off, drank a beer, fiddled a bit....said "the hell with it".....and it worked!!! [8D]And I did cheese the other night, a small brick of mozerrela....cold smoked for an hour, wrapped and rested for a day. One of my favorite snacks are fried sticks my GF makes, and she calls me at work to ask if she can use the smoke cheese to make me some. HELL YA!!! And HELL YA!!! They were AMAZING!!! And, she went shopping yesterday, so I asked her to look at Sams to see how much Choice briskets were. You guessed it!!! I came home to smoked mozzerrela sticks, and a 14 lb choice brisket waiting for me!! So, I rubbed it last night, wrapped it up, and just put it (folded) on a rack waiting for the smoker to heat up!!! Life is GOOD!!! Wish me luck on my virgin cow!!![:D]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Torchman</i>
<br />Well, MY problem got fixed. HOW....I haven't a CLUE!!! I popped it off, drank a beer, fiddled a bit....said "the hell with it".....and it worked!!! [8D]And I did cheese the other night, a small brick of mozerrela....cold smoked for an hour, wrapped and rested for a day. One of my favorite snacks are fried sticks my GF makes, and she calls me at work to ask if she can use the smoke cheese to make me some. HELL YA!!! And HELL YA!!! They were AMAZING!!! And, she went shopping yesterday, so I asked her to look at Sams to see how much Choice briskets were. You guessed it!!! I came home to smoked mozzerrela sticks, and a 14 lb choice brisket waiting for me!! So, I rubbed it last night, wrapped it up, and just put it (folded) on a rack waiting for the smoker to heat up!!! Life is GOOD!!! Wish me luck on my virgin cow!!![:D]
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Good luck, Frank, and WTG![:)][:)] What wood did you use for the mozzarella smoke?
John
Newton MA
Thanks, JJC!! On the cheese, I used one hour of cherry with the box unplugged and vent wide open. It got hotter than what I wanted (100 deg), but it came out GREAT to ME!!The heat DID soften it a bit, but did not ruin the texture. I let it cool for a bit, then wrapped in saran wrap and popped it in the fridge. I didn't get to taste a peice plain...but the breaded and fried sticks my girlfriend makes just went up about 20 notches on the "YUMM" scale! The smoke got completely through, obviously, but it was very gentle and not overpowering. A perfect compliment to her recipe.BTW, I've noticed that the Bradley I just bought came with 4 mesh (jerky)racks, as opposed to normal racks. I'm not complaining a BIT...just an observation to pass along..
Frank
Thanks to jjc and jaeger. I haven't tasted bong water since the late sixties but you never forget the taste. Cassandra wasn't mean or unhelpful just not timely nor yet to replace the broken tube a month later. At this point that is neither here nor there. I have a new one from Chez just no idea how to remove and replace it. Back to the cheese. Store-bought reserve cheddar sharp room temperature. I used hickory,cold smoked 1 hour ice in the bowl cold outside low 30s and it was truely nasty. I have made cheese myself for many years and consider myself a a true fan also I don't mind a strong smoke just not an old log from a stale camp-fire. BTW I was reading up on artisan cheese making and smoking in a textbook and discovered that most alficadnos consider Filata cheeses (provilone/motzarella types) to be the best. Further they recommend a pecan shell or apple-wood/corncob(?) to be superior. Last night after 14 hours the 11# pork shoulder/Butt turned out exquisite. Just a little Williams& Sonoma Mustard molasses BBQ sauce to round out the flavors. A great pull and the FTC technique used as well. It was near 11pm. No sauce like a good appetite.
Michael
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by mgg</i>
<br />...just no idea how to remove and replace it.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Michael,
There are 4 screws that hold the bulb in place via a set of ceramic insulators. Unscrew these and the insulators will seperate to release the bulb. You can then pull the bulb out enough to loosen the nuts holding the wire leads. Just replace the bulb & re-assemble in reverse order.
The big caution here is to not crank too hard on the screws going through the ceramic holders. Finger tight, plus about a 1/4 turn should do it. If you wrench on them, the ceramics will crack. Been there, done that.[:(]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Hi jaegger after my diatribe I noticed that I didn't address the wet bisquette question. No I didn't try a wet or even a moist bisquette in the BSS. I've been electrocuted enough this month. I did leave a fragment of a fractured bisquette in the rain for about 3 minutes and it came completely apart. Probably hydration of the gelatin effect. No, both Kutas and Cutlip in their texts suggest a superior smoke with a damp wood.
Michael
Hi Kirk thanks for the response. I'm going to R&R the heating tube soon. Probably not until daylight though.
Michael[:)]
Michael,
Let us know when you are back in business.[:)][:D][8D]
Doug
Hi Michael,
Know EXACTLY what you mean by the unforgettable taste of bong water--no matter how long its been [:D][;)]!
Just a thought . . . in my estimation, the smoke "intensity" of the Bradley is much greater than most smokers. It might be worth trying apple-smoked cheddar, perhaps 1.5-2 hr at below 90F, follwed by a couple of days wrapped in plastic in the frig.
BTW, I've had excellent luck with hickory smoked (1.5 hr, 80F) mozzarella cheese after letting it "age" in the frig for a week or so. I bet oak or pecan would be great, too.
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Torchman</i>
<br />Thanks, JJC!! On the cheese, I used one hour of cherry with the box unplugged and vent wide open. It got hotter than what I wanted (100 deg), but it came out GREAT to ME!!The heat DID soften it a bit, but did not ruin the texture. I let it cool for a bit, then wrapped in saran wrap and popped it in the fridge. I didn't get to taste a peice plain...but the breaded and fried sticks my girlfriend makes just went up about 20 notches on the "YUMM" scale! The smoke got completely through, obviously, but it was very gentle and not overpowering. A perfect compliment to her recipe.BTW, I've noticed that the Bradley I just bought came with 4 mesh (jerky)racks, as opposed to normal racks. I'm not complaining a BIT...just an observation to pass along..
Frank
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I agree with you, Frank. There is no disadvantage to using the Jerky Racks compared to the regular racks. I bought an extra set of Jerky racks from Chez right after I received by BS. Wish both sets of racks were Jerky versions. I've actually suggested to Bradley that they make a smaller mesh version of their Jerky Rack that would make smokin' nuts and other smaller items much easier, as well.
John
Newton MA
Bong water? We are not talking about BONG WATER are we? Or something different?
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
WATER!!!!?????? Jesus, I cant do that for a few more years...but at LEAST set sail with the CAPTAIN!!!! :-D Rum is the only way to go!!! :-P
I had also had a problem with my BS not advancing the biskettes. The pusher would only move halfway or not at all. If you take it apart and look at the underside of the pusher mechanism you will see a flat piece of metal that connects to a small electric motor on one end and the pusher mechanism on the other end. I applied a drop of oil to each of the rotating contact points and that solved the problem.
I decided to try smoked chees and it came out great. I smoked sharp cheddar, jalepeno jack and colby. 2 hrs at 90 degrees with hickory biskettes. Pull out of the BS drop into a ziplock bagger and put into the fridge until the next day. All came out great, however I think the colby came out the best. The smoked jalepeno jack is fabulous on burritos, bean dip and just about anything else
Ded Leg
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by mgg</i>
<br />No, both Kutas and Cutlip in their texts suggest a superior smoke with a damp wood.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Because the smokers and methods they are using would allow the wood to combust without dampening it. The heater plate on the Bradley doesn't get that hot, especially when you factor in a new puck every 20 minutes, so the wood only smolders. They are dampening the wood to keep it from combusting, gaining the smoldering advantage.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
I everyone sorry about bringing bong water to the forum. The allusion was from a more innocent time. I agree with mallardwacker that rum or JD or even Absolute is a better fit these days. Some- where along the line I joined the establishment. [:)]Thanks for the imput on replacing the element. Its still too cold in Utah to replace the Quartz tube just yet. Did I hear correctly that I bought a brand new model BSS with an older style heating element? Is there a different style or after market modification that isn't a quartz tube?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by mgg</i>
<br />I everyone sorry about bringing bong water to the forum. The allusion was from a more innocent time. I agree with mallardwacker that rum or JD or even Absolute is a better fit these days. Some- where along the line I joined the establishment. [:)]Thanks for the imput on replacing the element. Its still too cold in Utah to replace the Quartz tube just yet. Did I hear correctly that I bought a brand new model BSS with an older style heating element? Is there a different style or after market modification that isn't a quartz tube?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Hey, Mike,
Bong water is not THAT far out of synch with the times! [;)][:D] Chez (Kirk) is probably the best person to address the glass vs. steel element question . . . [8D]
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Torchman</i>
<br />Thanks, JJC!! On the cheese, I used one hour of cherry with the box unplugged and vent wide open. It got hotter than what I wanted (100 deg), but it came out GREAT to ME!!The heat DID soften it a bit, but did not ruin the texture. I let it cool for a bit, then wrapped in saran wrap and popped it in the fridge. I didn't get to taste a peice plain...but the breaded and fried sticks my girlfriend makes just went up about 20 notches on the "YUMM" scale! The smoke got completely through, obviously, but it was very gentle and not overpowering. A perfect compliment to her recipe.BTW, I've noticed that the Bradley I just bought came with 4 mesh (jerky)racks, as opposed to normal racks. I'm not complaining a BIT...just an observation to pass along..
Frank
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Hi Frank,
If you really like the outome, DON'T change your method!!! If you're ecstatic about the result, don't even think about changing anything. One thing I like to do is experiment with different wood flavors. Just a personal quirk . . . [;)][8D]
John
Newton MA
Never be sorry for good writing, MGG! When I read your post I laughed my #ss off because that described the taste of my first smoked cheese effort EXACTLY![8D]
Tom
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by mgg</i>
<br />I everyone sorry about bringing bong water to the forum. The allusion was from a more innocent time. I agree with mallardwacker that rum or JD or even Absolute is a better fit these days. Some- where along the line I joined the establishment. [:)]Thanks for the imput on replacing the element. Its still too cold in Utah to replace the Quartz tube just yet. Did I hear correctly that I bought a brand new model BSS with an older style heating element? Is there a different style or after market modification that isn't a quartz tube?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
The newer versions have a metal heating element instead of the quartz tube. You can contact Bradley and see if they will give you one or how much they are.
MGG,
Last January Bradley introduced a new stainless steel heating element. It's the same thing basically as the glass ones, except the outer shaft is metal. They were having issues with the glass ones breaking by the time they traveled from China to Vancouver to dealer to customer.
If your's is intact, there's probably no reason to change it, as we've never sold a replacement bulb to someone who's actually burned one out. Now if you drop your smoker on the way to the deck, that's a different story.
I'm just surprised anybody still had the units with the old bulb in stock. How many inches of dust did you have to clean off of it?
If you feel the need for a metal one, we have them in stock for $15.00.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Hi Kirk sorry I purchased the BSS From allied-kenco. In the past I have bought alot of sausagemaking supplies fron them. The smoker had no dust on top, At least to the degree that the Smithonian Institute would have wanted. Nor did I drop it unwrapping the present. Although in the past I have been guilty of breaking my Christmas presents Christmas mornings.[:(]I did purchase a replacement from the Chez Bubba. Imagine my suprise and delight to finally unwrap and discover that its a metal unit. People may amaze and celebrate Bradley and Cassdandra But It was Chez Bubba that came thru. Eventually I'm going to replace it, hoping never to get shocked again nor have to try and figure out why the GF protector kept popping off.
Michael
Hi all I'm back in Utah from a conference in Florida. My biggest joy was to return to the family and get back to the BSS. I replaced the light tube/heating element without any problems.The advancer was jammed briefly when a bisquette's lip was too high. I am doing the first run with the Guru/Raptor going. Already,some second thoughts. I think I would enjoy a temperature probe instead of the percentage of achieved temperature ramping up. At this point I enjoy checking the meat temperature every few minutes. My wife thinks I have some type of brain fever. I told her no just a simple obsession. [:p]I'm sure as the novelty wears down I'll be more appreciative of not babysitting it so closely. I'm using a Bradley digital thermometer at the same time. It is a little colder today with some wind so perhaps the Guru is doing more than I'm giving it due. The main question for the forum is the following: I originally bought the Stainless Steel smoker as it seemed to have a nice clean look. With all of the probes and controllers it looks like a Rube Goldberg contraption.[:D] Admittantly I haven't used much to organize it just yet. I've looked at some of the pictures on the forum and was hoping for a clean installation. Maybe hidden in some form an enclosure. About the only other thing would be a triangular (in cross section) smoking stick to avoid the kissing spots when the sausages touch. I used the sausage rack but still a few spots on the Brats.
Michael