Recent Posts

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Meat / Re: Short smokes
« Last post by Edward176 on September 13, 2022, 10:54:41 am »
Hi aboperdnom and welcome to the forum. I'll second both Hab and you about smoked poultry, my favourite!! 
Recipes in development / Re: Slow Cooker Recipe adapted to Smoker
« Last post by iusepina on September 13, 2022, 06:39:55 am »
I want to get the recipe for the meat! It looks tasty. I always try new recipes on the weekends when I have more time to do the things I like the most, for example, cooking. I like trying new recipes for meat, especially new recipes for grills. I eat meat twice a day. The only part of the day I don't eat meat is during breakfast. Meat is a too heavy meal for starting a day, so it is why I always have some granola from at home. It is light and natural food, and my stomach always feels awesome after eating granola for breakfast.
Meat / Re: Short smokes
« Last post by Habanero Smoker on September 10, 2022, 01:30:39 pm »
Hi aboperdnom;

Welcome to the forum.

I have to agree. Smoked chicken is one of the best food to eat.
Meat / Re: Short smokes
« Last post by aboperdnom on September 10, 2022, 05:47:55 am »
Smoked poultry, which has a specific flavor and aroma, has always been considered an exquisite delicacy. It is served as an independent appetizer or used in the preparation of various dishes - salads, fillings for pancakes and pies. There is nothing more delicious than poultry with smoke, and if it is smoked at home, it will be especially delicious and healthy. I bought the best meat grinder and started trying it. For classic smoking any fresh poultry meat is suitable - well-fed young ducks, geese and chickens, preferably females, because they have more tender and soft meat. Some people gut the carcass and I decided to make minced smoked meat. Unusual, but it seemed to work. Tomorrow I'll take it out and try it.
Introduce Yourself / Re: Hi all
« Last post by Edward176 on August 31, 2022, 06:49:16 pm »
Hello lauragorf and welcome to the forum.
Introduce Yourself / Re: Hi all
« Last post by Habanero Smoker on August 30, 2022, 01:47:35 am »
Hi lauragorf;

Welcome to the forum.
Meat / Re: Cooking temp for butts,etc
« Last post by lauragorf on August 30, 2022, 12:21:14 am »
My preferred way to cook pork is using a Polder with an internal temperature of 205°F. The temperature can be lower if the pork is small. Anyway, you should keep an eye on the pork during its cooking process and adjust the temperature accordingly. The pork won't taste delicious if it will be overcooked.

Generally speaking, cooking meat is a complex process that requires maximum attention and care. One of my favorite dishes is honey garlic chicken wings and cooking them without Polder makes the task harder.
Introduce Yourself / Hi all
« Last post by lauragorf on August 29, 2022, 11:59:12 pm »
Finally, I recovered my password and can say Hi.
Back then I registered here to find more recipes and to start cooking on a higher level.
The New Bradley Professional Smoker (BS1019) / Re: p10 no smoke
« Last post by Habanero Smoker on August 23, 2022, 01:24:27 pm »
Hi happycamper,

Welcome to the forum.

You should contact Bradley right away, since your warranty is about to expire.

Your problem is extremely unusual. If the bisquette burners do not work, that should shut your P10 down. There are bisquette heat sensors, and if they don't detect a certain amount of heat within in a certain amount of time, it will disable your heating elements. At least that is what happen to mine, but Bradley may have change that function in later firmware upgrades.

if the bisquettes are sitting on the burners for approximately 20 minutes and do not smolder, then the issue is your bisquette burners. If the bisquettes are just cycling through without resting on the burners, then there is a problem with the turntable. Either problem it is best to contact Bradley.
The New Bradley Professional Smoker (BS1019) / p10 no smoke
« Last post by happycamper on August 23, 2022, 09:29:25 am »
has anyone had an issue with no smoke.the box heats up fine,ive only used my smoker 5 times its coming up to the 1 year old date.ive reached in and took the puck out,just started on 4 racks of salmon.i cant see a fuse anywhere. set the smoker to 140f then 5 hrs time,with 4 hrs smoke,pucks are dropping without a burn mark.

thank you for your time


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