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#91
Meat / Help with leg of lamb
Last post by chosa84 - June 27, 2024, 10:11:46 AM
Hello Everyone,

I was hoping for some help with smoking a leg of lamb. I've read some recipes and instructions on how to cook it but it doesn't say anything about if I should start the smoker generator while it pre heats or no and also how long I should do the smoking during the cooking time.

Thanks
New Bradley Smoker member
#92
Hot Smoking and Barbecuing / Re: Smoking cured sausage to I...
Last post by lessbazaar - June 26, 2024, 09:57:48 PM
Preheat your smoker to a low temperature initially (around 130°F) to dry the surface of the sausages. This helps in forming a pellicle, which allows smoke to adhere better to the sausages.
geometry dash
#93
I would be interested in your findings.

Even if the temperature doesn't match the third party, I find that the P10 keeps very steady temperatures. There are no high or low swings in temperatures. So I have adjusted my cooking style to accommudate the differences in temperature. I'll either set my temperature either higher or lower, depending on past third party readings, or adjust my cooking times, and monitor the food internal temperature more closely. But like I mentioned earlier, my readings are about 15 - 20 degrees different.
#94
Thank you for your reply.  I will place my probe closer to the unit probe.
I received another 3rd party thermo and will place it somewhere too.

I truly hope the system adjusts it over time.
I will keep you posted.

#95
Vegetables, Cheese, Nuts / Re: Smoking Pre-sliced Cheese
Last post by Habanero Smoker - June 23, 2024, 02:58:25 AM
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.
#96
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.
#97
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!
#98
Vegetables, Cheese, Nuts / Re: Smoking Pre-sliced Cheese
Last post by Nibs50 - June 22, 2024, 05:15:59 PM
UPDATE:

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.

RESULTS:

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!


#99
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
#100
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.