- Welcome to BRADLEY SMOKER | "Taste the Great Outdoors".
Recent posts
#11
Sausage Making / Kirby’s Summer Sasuage
Last post by nasels - September 21, 2024, 12:05:54 PMIt has been quite a while since I have checked through. I would like to make a small bath of Kirby's (pikeman95) summer sausage.The recipe is for 100 lbs but someone posted the recipe broken down for I think 25 lbs ( I think it was Sailor). I have tried the search function but too many post by pikeman95 and sailor to wade through( too long time members that helped all).
Yes I know and I can divide it by 4 but it is here somewhere already broken down that I can print😉 Also what temp would I cook it at and to what IT. Nepa do you by chance have it stuck back in your files?
Thanks all
Yes I know and I can divide it by 4 but it is here somewhere already broken down that I can print😉 Also what temp would I cook it at and to what IT. Nepa do you by chance have it stuck back in your files?
Thanks all
#12
General Discussions / Re: how can prepare Smoky fish...
Last post by samanten - September 19, 2024, 07:37:14 PMYes, smoked fish generally has a longer shelf life than fresh fish due to the drying and preserving process involved in smoking. I have tried smoking some fish like Mackerel which has a rich, fatty flavor that complements the smoke. Herring is a traditional smoked fish with a unique flavor. And Tuna, it gives me a unique and flavorful experience.
#13
Hot Smoking and Barbecuing / Re: Determining time and temp ...
Last post by watchdog56 - September 16, 2024, 06:55:17 AMI noticed you said you wrapped it in butcher paper. I usually use foil when I wrap.
#14
General Discussions / Re: Classic rockgriller
Last post by KyNola - September 14, 2024, 06:51:04 AMSadly, CRG passed away.
#15
General Discussions / Classic rockgriller
Last post by Shasta bob - September 13, 2024, 06:16:31 PMDoes anyone ever hear from Classic Rockgriller?
#16
Hot Smoking and Barbecuing / Re: Determining time and temp ...
Last post by natalie321 - September 13, 2024, 12:22:12 AMStalling is a common occurrence when smoking meats. Wrapping the meat can help accelerate cooking, but timing is crucial. Monitor temperature closely and be prepared to adjust cooking times based on various factors. Experimentation is key to finding the best methods for your specific setup.
#17
Vegetables, Cheese, Nuts / Re: Pickled Eggs
Last post by ArthurPringle - September 03, 2024, 09:07:48 PMLooking forward to the results of this recipe.
#18
General Discussions / Re: Smoker running colder than...
Last post by trannyguy - August 30, 2024, 12:09:14 AMThank you.
#19
General Discussions / Re: Smoker running colder than...
Last post by Habanero Smoker - August 29, 2024, 03:26:43 AMHi trannyguy,
Welcome to the forum.
Those are very large Inconsistencies, between the two temperature sensors. You can expect some variation, such as plus or minus 20 degrees, but it shouldn't be this large.
When you recorded these results, was your smoker empty, or were you smoking food, at the time? All cooking devices have hot spots, though not as large as you have recorded. Where was your third-party probe located, in relation to the Bradley temperature sensor? Then next time you record your results place the third-party probe close to the Bradley sensor.
If you were smoking meats, and your third-party probe was too close to the meat, that could cause a much lower reading. This could be 30 to 75 degrees lower than the actual cabinet temperature. When meat is cooking, a lot of moisture is evaporated, which lowers the surrounding temperature. Also, the meat acts as a heat sink, so that lowers the temperature close to the meat.
Make sure that your Bradley sensor is clean. I use a green Scotch-Brite pad to clean it off. But with the temperature discrepancies you are experiencing, it won't resolve that issue, but could help.
If, theses suggestions do not help, you may have a bad sensor. Contact Bradley Customer Service.
Welcome to the forum.
Those are very large Inconsistencies, between the two temperature sensors. You can expect some variation, such as plus or minus 20 degrees, but it shouldn't be this large.
When you recorded these results, was your smoker empty, or were you smoking food, at the time? All cooking devices have hot spots, though not as large as you have recorded. Where was your third-party probe located, in relation to the Bradley temperature sensor? Then next time you record your results place the third-party probe close to the Bradley sensor.
If you were smoking meats, and your third-party probe was too close to the meat, that could cause a much lower reading. This could be 30 to 75 degrees lower than the actual cabinet temperature. When meat is cooking, a lot of moisture is evaporated, which lowers the surrounding temperature. Also, the meat acts as a heat sink, so that lowers the temperature close to the meat.
Make sure that your Bradley sensor is clean. I use a green Scotch-Brite pad to clean it off. But with the temperature discrepancies you are experiencing, it won't resolve that issue, but could help.
If, theses suggestions do not help, you may have a bad sensor. Contact Bradley Customer Service.
#20
General Discussions / Smoker running colder than it ...
Last post by trannyguy - August 28, 2024, 08:31:37 PMMy 6 rack digital smoker is running colder than it shows. When it shows 230 it is only actually running at 180. I verified this with a good quality over thermometer. When it shows 300 it is only running at 230. Just wondering your thoughts on what might be the problem? I'm thinking the temp sensor is possibly faulty.