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The New Bradley Professional Smoker (BS1019) / Re: New Bradley P10 - Error 6?
« Last post by Habanero Smoker on September 25, 2021, 03:58:53 am »
I tried searching for a video, but could not locate one on replacing the bisquette sensor in the P10. The P10 is fairly new, so there is not much out there on repairs and replacement. If you are under warranty, I feel Bradley should replace the turntable, rather than have you make that repair.

The furthest I've gotten with the turntable is removing the turntable from the cabinet, and taking off the top cover to remove a jammed bisquette. Your screws may still be rusted. The reason I don't feel they are screwed in too tight is that they are self taping screws screwed into thin stainless steel. If they were over tighten they would have stripped the stainless steel. The screw that was rusted in my turntable showed no damage on the head, but when I finally got the screw out the threads were heavily rusted.

If the head is not stripped, you need to use the right size screw driver so you can use force without it stripping the head. I have a set of Stanley screw drivers with different size heads, and found the right size. Unfortunately the size of the head is not marked on the screw driver. Once I got the screws removed, and the cables detached; the turntable slid out easily. Just as a precaution you may want to squirt the screws with some WD40. Let it soak for a while, then give it a try. Of course you will have to clean and burn off the WD40 prior to cooking any food.

Like I mentioned above, once I got the turntable disconnected from the P10, I only remove the top cover. The directions in the manual make it seem more difficult than it is. To get to the sensor you don't remove the cover, but turn it over remove the burner controller then the four screws that connect the bottom plate to the middle plate. The most difficult part you may come across is removing the screws; if they have rust damage.
The New Bradley Professional Smoker (BS1019) / Re: New Bradley P10 - Error 6?
« Last post by SammySmoker on September 25, 2021, 12:30:57 am »

You're right, there are 2 screws but the manual is only showing 1. I contacted Bradley who confirmed that the manual is incorrect and is being updated. The screws were not rusted, I think they were just screwed in too tight.

Is there a video somewhere online where I can watch the disassembly process of the sensor? I dont want to damage the machine and the manual is hard to follow.

I contacted Bradley and they asked me to try unscrew the box first using the updated manual they sent me, but still its hard to follow.

Introduce Yourself / Re: Hello, I'm from Ukraine
« Last post by MSK2193 on September 24, 2021, 08:25:02 pm »

I was thinking of cooking pork, chicken, beef, salmon and vegetables

The only issue is that the Bradley has racks on top of each other and you would not want any of the protein or vegetables dripping with fat or juices from different meats..  If you are cooking various meats on the same day, I would recommend something that is more horizontal than vertical.

Introduce Yourself / Re: Hello, I'm from Ukraine
« Last post by RemarkableMan78 on September 24, 2021, 07:02:11 am »
Thanks for the advice. Will do it
Vegetables, Cheese, Nuts / Smoked Cream Cheese - Not Your Cold Smoked Version
« Last post by Habanero Smoker on September 24, 2021, 04:58:16 am »
I receive a newsletter with a recipe on Smoked Cream Cheese. I did a search and found that this recipe is trending on the internet. I also learned that this is not a new idea, and found some posts that date back to 2015. After reading several recipes, and viewing several videos, I decided to give this a try. Though most recipes recommend using your favorite rub, keep in mind that cream cheese has a fair amount of salt, so use rubs that don’t have a lot of salt.

This is not your ordinary smoke cream cheese that is cold smoked, but smoked/barbecue at 225 – 250°F. I smoke mine in the P10 at 250°F, for 2 hours using 40 minutes of maple. I smoked two blocks; one savory using Dizzy Pig’s Tsunami Spin, and gave it a coating of Texas Apple Habanero Rib Candy with 30 minutes of cooking time left. The other was sweet using cinnamon sugar as the seasoning. After removing from the smoker I topped it with apple jelly that was slightly heated in the microwave. The amount of smoke seemed perfect.

Smoked cream cheese is a delicious appetizer that fits well on any cheese board or Charcuterie board. Smoked cream cheese is delicious warm, at room temperature, or cold, so enjoy it as an any time snack!

Smoked Cream Cheese - Not Your Cold Smoked Version

Prep Time: 10 minutes
Cook Time: 1 to 2 hours

•   8 ounce block of cream cheese; full fat
•   Olive oil, or neutral flavored oil
•   2 tablespoons of either your favorite savory or sweet seasonings; low salt versions preferred.

•   12” x 12” piece of heavy-duty aluminum foil (fold in half to 12” x 6”),
•   2-4 Bradley bisquettes, of your choice

Preheat your smoker and bisquette burner to 225 – 250°F.

Remove cream cheese from refrigerator, and unwrap. Place the unwrap cream cheese in the center of the wrapper. Leaving the unwrapped cream cheese on the wrapper, coat cheese with oil. Spray oil makes this easier. Season liberally with either a savory or sweet seasonings.
  • Optional: You can score the top of the cream cheese in a crosshatch pattern. This may give it more smoke flavor. If not, it definitely gives it a better visual presentation, and prevents random cracks in the cheese. Also, more moisture will escape from the cheese giving you a more desirable texture. When scoring the top, I find placing the knife on top of the cheese and using a rocking motion works better than slicing. If cream cheese begins to build up on the knife blade use a paper towel to wipe of the excess.

Place the seasoned cream cheese on 12"x6” piece of aluminum foil folded (12”x12” piece that was folded in half). Fold the foil into a boat, leaving about 1” border wider than the cheese on all sides. The sides of the boat shouldn’t be any higher than 1”. Do not cover the cheese.

Place on your smoker rack, and into the smoker – middle position. Apply smoke and continue to cook for a total time of 1 to 2 hours. (I used 40 minutes of maple bisquettes, and had the cheese in the smoker for a total of 2 hours).

Remove smoked cream cheese from the smoker. It will be hot, so keep this in mind before digging in, so let it rest for 10-15 minutes.

Use it as a dip with ritz crackers, tortilla chips, pita chips, bagel chips, or prepared raw vegetables and fruit. Corn chips and potato chips tend to be too salty for this dip.
Use it as a spread, such as for sandwiches, bagels, toast etc.
It can be served warm, room temperature or cold. Just keep in mind that when served cold the flavors are not as strong.

You can coat your cream cheese block with almost any seasoning. From Everything Bagel seasoning, to cinnamon and sugar. Try using dried herb seasonings, such as Italian Blend. During the last 30 minutes of the smoke/cook brush it with your favorite barbecue sauce, or fruit preserves that have been slightly heated in the microwave.

After taking the cheese out of the smoker you can top it with crumbled cooked bacon or bacon bite. Or a combination of chopped peppers, onions, and/or bacon. Top with your favorite barbecue sauce; or go in the sweet side and top with your favorite preserves or pie filling.

Store any leftover cream cheese in an airtight container in the refrigerator for up to 7 days. It is not recommended to freeze smoked cream cheese. Freezing will alter the texture.

Many recipes do not call for coating the cheese with olive oil.
Many recipes use small disposable aluminum pans instead of aluminum foil.
Hickory and pecan work best on savory. The fruit wood flavors and maple, work best for sweet styles. If you have a mixed batch; both savory and sweet, maple bisquettes work well.
It is difficult to dip up this cream cheese with a cracker or vegetable. It is best to have a spreading knife available.
Experiment with cook times and temperatures, to get the texture you desire. The more time in the smoker the more moisture will be loss. This loss changes the texture to a cream consistency. Though I did notice the longer in the smoker, the more the exterior of the cheese became chewier.
You can also cook the cream cheese in the oven. You may want to use some smoked paprika in your seasoning to add some smoke flavor.

i have the digital and an auber.. pid controls cook temps and I have to use smoke generator for making smoke.
Introduce Yourself / Re: Hello, I'm from Ukraine
« Last post by gizy-CA on September 22, 2021, 08:48:33 am »
In my opinion ...the all Bradley Smoker do the same job. The only different I can see is the size...ones come with 4 racks ..other with 6 racks. There is one model P10 ..according to Bradley Co. was build for restaurant in mind. But this model is pricey. Try to pick one or two models and look on Youtube or will give you some idea how they work and if it is the one that you will be happy with.
Good luck.
Introduce Yourself / Re: Hello, I'm from Ukraine
« Last post by RemarkableMan78 on September 22, 2021, 07:05:50 am »
Hello in the Ukraine,

You will need to determine if it is easy to purchase the briquettes as you will be using many of them for a restaurant. 

Good luck,


Thanks Michael for the reply. No, it's a problem to purchase the briquettes. I have a supplier.
Introduce Yourself / Re: Hello, I'm from Ukraine
« Last post by RemarkableMan78 on September 22, 2021, 07:04:13 am »
Hi RemarkableMan78;

Welcome to the forum.

Sorry I can't provide advice on which type of smoker is best for you. There are so many choices it all depends on what your needs are, and the type of smoked foods you are looking to produce.

I was thinking of cooking pork, chicken, beef, salmon and vegetables
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