Recent posts

#1
Introduce Yourself / Re: New Bradley owner
Last post by betterwound - February 25, 2024, 07:11:07 PM
Quote from: J_L_Smoker on January 10, 2024, 11:10:56 AMHello everyone.
New to the forum, have a bradley 4 rack digital smoker. Attempting to do a pork butt this weekend, but want to do it overnight. Any suggestions on the water pan replacement? has anyone made an adjustment with a foil pan that can hold more water?
Even if you use a foil pan, you still have to change the water, and I changed it every 4 hours
dordle
#2
The Digital Smokers (BTDS76P & BTDS108P) / Re: E1 Error Message
Last post by Habanero Smoker - February 25, 2024, 02:41:51 PM
Hi Sterlca;

Welcome to the forum.

Thanks for the additional information on how to fix an E1 error.
#3
The Digital Smokers (BTDS76P & BTDS108P) / Re: E1 Error Message
Last post by Sterlca - February 25, 2024, 05:59:57 AM
I had the E1 error this morning. Located in Canada and it was -10 deg C here this morning.  My smoker is located in an unheated shed. After playing with the small sensor wire I could make it so the error was intermittent, but the still unusable.  I cleaned both pins/sockets and added dielectric grease.  Solved my issue.  I suspect the cold contributed to the bad connection.
#4
Sausage Making / Re: Whats a good beef/pork rat...
Last post by lisahall - February 24, 2024, 12:45:53 AM
I was also looking for the same summer sausage thread. Now got answer. Thank you for posting. 

 
#5
Hot Smoking and Barbecuing / Re: Smoking cured sausage to I...
Last post by dikkiedik - February 23, 2024, 10:47:11 PM
Will look into the links provided! Thanks a bunch :)
#6
Hot Smoking and Barbecuing / Re: Smoking cured sausage to I...
Last post by Habanero Smoker - February 22, 2024, 03:17:51 AM
It polish. I've posted the link below. When I was searching for the English version, I saw a post on Reddit that the English version is occassionally back on line. I haven't tried google's translator, that may help.

Wedliny Domowe

Its the forum of this website. This website is very useful for sausage making and curing meats. The only flaw is that you may have to dig around to find an answer to a specific question.
Meats and Sausages



#7
Hot Smoking and Barbecuing / Re: Smoking cured sausage to I...
Last post by dikkiedik - February 22, 2024, 12:38:04 AM
Thanks for the reply. Good advice.

Just curious, the other site you mentioned, which language is it in? I speak several so maybe it will still be of use to me :)
#8
Introduce Yourself / Re: Hey
Last post by betterwound - February 21, 2024, 08:07:19 PM
Quote from: rhon4 on January 15, 2024, 03:05:11 AMHello all. I'm new to smoking, got a Bradley for my birthday. Tried a few things and getting to know my smoker doodle jump I've done some good stuff and some that were ok but dry. I'm here to learn and get some recipes to try.
Let's learn recipes together. Wellcome
#9
Hot Smoking and Barbecuing / Re: Smoking cured sausage to I...
Last post by Habanero Smoker - February 21, 2024, 03:48:10 AM
I hesitate to give a time frame, because it depends on several factors. Sausage with nitrites added, and with the additional salt in the recipe, you would not have any worries of harmful bacteria during a long smoke. With fresh sauage (uncured) that rule makes better sense. But as a precaution, the USDA states not to smoke fresh sausage below a temperature of 200F.  Depending on the casing size, and other factors; it has taken me up to eight hours to fully smoke a batch of sausage in my Bradley. With your offset, you should be able to fully smoke your sausage in a much shorter time.

If you are just starting out with sausage making, it is best to learn the basics from a site that is geared towards curing and smoking. Then come back here to see how others apply those techniques to the type of equipment they are using to smoke their sausages. If you go to this forum's sausage making section, you will find recipes and different techniques there, that members have posted.

I was going to post a link to the site I have used in the past, but they no longer have an English site. If I learn of another site, I'll post a link.



#10
Hot Smoking and Barbecuing / Re: Smoking cured sausage to I...
Last post by dikkiedik - February 20, 2024, 10:12:27 PM
Thanks for the detailed answer. It's true that gathering info (especially when the internet is involved) for a beginner can be a bit daunting.

Regarding getting up to 140F within 4 hours, it's just like you mentioned, I have seen it posted several times. I remember someone doing a video somewhere with uncured sausage who also mentions the rule while using a time limit of 2 hours to get to 140F for the uncured sausages he is putting in. I forgot the name of the video though.

Is there any important time limit to adhere to then with the cured sausages? I assume it's not indefinite :). If this is more flexible I can also dry the links a little longer before smoking which in my eyes would also be good.

I am first going to read the linked article to get more up to speed. 

Thanks for the tips! I really appreciate it.