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Thanks for the feed back, and the great details. Now you have me thinking about smoking sliced cheese, and infusing flavors in between slices.

In the past I have pressed cracked pepper into cheese prior to smoking, but I've never tried using herbs. I may try that the next time I get around to smoking cheese.
I hope you get this resolved before the 4th.

If these suggestions were not in the FAQ's they sent you: While you are waiting for a response; try plugging the P10 into a socket that is on a different circuit. If the breaker on that circuit doesn't trip then it may be issue with the circuit or GFCI. If you currently have the P10 plugged into a power strip/surge protector, that power strip could be bad. Use only an extension cord to plug you P10 into the wall socket.
Thank you for the reply, I sent a email last week giving them in detail what I did and what I read in the FAQ they sent me.
Nothing has fixed the issue.
I sent off anther email through the link you sent me. (Thank you) I hope I can get this thing back on its wheels so to speak before July 4th.

Thxs again for the response
Good smokin Brothers!
Vegetables, Cheese, Nuts / Re: Smoking Pre-sliced Cheese
Last post by Nibs50 - June 22, 2024, 05:15:59 PM

Just thought I'd post an update for anyone interested.  We smoked our cheeses on April 27, 2024 and gave them a nice long rest until today. 

We smoked 2 pre-sliced varieties (Swiss and Habanero-Monterey Jack) in addition to the usual block Mozzarella with 2 hours of apple.  Since I wanted to maintain the integrity of the slices on the Swiss cheese, I inserted squares of parchment paper in between each slice before stacking them and putting them in the smoker.

For the sliced Habanero-Monterey Jack cheese, we actually wanted the cheese to stick together and re-form into a block because we added some cracked black pepper between the slices, so no parchment paper was used at all.


The Swiss cheese slices, with the parchment paper, maintained their integrity and now I have some very nicely sized Swiss cheese slices for my Bacon-Mushroom-Swiss burgers this summer.  My boys will be very happy indeed!

I am happy to report that the sliced Habanero-Monterey Jack cheese did indeed re-form somewhat into a block after 8 weeks of vacuum sealing. The cracked black pepper blended into the cheese nicely and is a very good addition to the smoked final product.

The Habanero-Monterey Jack- cracked black pepper experiment has made me think of a few ways this could be useful down the line.  On the other forum, a member was coating his blocks of cheese with dried herbs before smoking and was unhappy with the results.  IMO, by slicing the cheese and inserting whole spices/herbs between the slices, smoking and then vacuum sealing, this would be a more effective way of infusing new flavors into the cheese before smoking it (ie. rosemary-cheddar cheese, as that forum member was attempting)

Hope this helps someone down the line!

Happy smoking!

Hi Bill;

Welcome to the forum.

With mine I have to set the cook time first before I can dial in my desired cook temperature, but the way you are doing it, still shouldn't trip the breaker. It could be you have moisture build up somewhere.

You should contact Bradley support.

Bradley Customer Support
Hi PemexJoe;

Welcome to the forum.

I kind of have a similar issue with the difference in Bradley reading and my Thermoworks Signal. At first I was getting differences in an empty cabinet, that were similar to yours. Over time the readings between my third party and Bradly reading are about 15F degrees different. I'm not sure, but I believe the P10, overtime recalibrates itself, during use.

There could be various reasons. The placement of your probes is crucial. It is normal for any smoker (cooking device) to have hot and cooler spots. The next time you run a test, place one of your third-party probes close to the Bradley sensor, to see if the temperatures match. Also, if a probe is too close to the meat, some say within one inch, others say two inches, the moisture evaporating from the meat will lower the cooking temperature around the meat, of up to 30F degrees. A probe too close to the walls can be affected by radiant heat, and read higher.

Test your third-party probes, either using the boiling water or ice water test. Granted you may not find a 30 degree discrepancy, but there could be a discrepancy of up to 5 degrees.

You could do a "Biscuit Test", to find the hot spots of the P10. Just google that, and you will find instructions on how to do it. For the P10 I would use a temperature of 300F, and to save some money I use white bread instead.

It is important to learn how the P10 cooks, and you can adjust your settings accordingly.
General Discussions / Re: Did My Bradley Die?
Last post by Habanero Smoker - June 22, 2024, 03:36:51 AM
Hi Michael;

Sorry to welcome Yu to the forum in this manner. It sounds like more than a fuse problem, but it can be checked out.

You are the second person, within a month that has reported problems with removing the fuse. If you feel safe, and are familiar with tinkering with electrical appliances, you can take the cover off the generator in order to get to the fuse assembly. It's a matter of removing several screws from the bottom of the generator.

Once the screws are removed the cover should open like a clam shell. Be careful removing the cover, because it is still attached by several wires. It can be open enough to work on removing the fuse assembly. While it is open, check all connections to make sure they are tight, and check for any damage; especially electrical damage. If you see signs of electrical damage, contact Bradely support. For the fuse assembly, note how the wires are attached to the fuse assembly, before you detach them. I like to take a picture of the wiring before removing them.

While you have it open, it is a good time to clean the inside of the generator up. Do not use WD-40, but use an electrical contact cleaner to clean the contact. WD-40 leave a residue, and dust and debris can build up.

Next you will need to unscrew the plastic nut that holds the assembly to the body of the generator. I find that needle nose pliers work best for this. Once the nut is removed you can pull the whole assembly out, to inspect it, and hopefully remove the fuse. If needed you may have to replace it.
General Discussions / Did My Bradley Die?
Last post by Michael - June 21, 2024, 06:56:39 PM
I have the 4-rack Bradley that is roughly 15 years old.  Today I was setting the puck timer when I heard a pop, smelled something electrical and the digital display went blank.  I was hoping it was just the fuse.  I unscrewed the fuse cover and I was unable to remove the fuse, even when I pulled on it with needle-nosed pliers. I assume the fuse should easily slip out.  Any thoughts?
Just purchased a Bradley P10 smoker.
Did two spatchcock chicken dinners so far but have noticed an issue with the heat/temp settings.

Originally, I set the P10 to 300F and when the P10 hit that temp the other thermo showed 244F

I then set the smoker to 320F and the other thermo showed a temp of 289F.

The 3rd party probe is and Inkbird IBT-4XS BBQ Thermometer Bluetooth Meat Thermometers.

Each image below (if the Link to GDrive works) was taken 10 min after the P10 set temp was reached.

The issue I have is that the 3rd party temp probes shows the inside temp 30F to 56F +/- lower than the P10 shows on the front.

Which one do I trust?

I have just ordered yet another 3rd party meat thermometer and will re-test the temp differences between P10 and 3rd party probes.

Has anyone else had this issue?

Hello all, I have read everything I could on this subject but nothing answers my question. I cleaned out the box of grease and grim with hot water only, After I let it dry out for 24 hrs I powered it up, put the desired temp in and every time I put in the "Cook time adjustment " in it kicks the breaker.

I took the wires off of both heating elements (Isolated the bare wires) to see if that was the issue and it did the same thing.
What am I missing?
 Thank you