- Welcome to BRADLEY SMOKER | "Taste the Great Outdoors".
Recent posts
#41
Introduce Yourself / Re: Hey
Last post by NellyAurora - March 27, 2024, 01:49:49 AMQuote from: rhon4 on January 15, 2024, 03:05:11 AMHello all. I'm new to smoking, got a Bradley for my birthday. Tried a few things and getting to know my smoker. I've done some good stuff and some heardle 80s that were ok but dry. I'm here to learn and get some recipes to try.
Welcome. Let's explore recipes together.
#42
Meat / Re: Smoked pork shoulder
Last post by jaydeestude - March 26, 2024, 06:21:25 PMThanks. Lots of good information. Might still try, just as a experiment.
#43
Meat / Re: Smoked pork shoulder
Last post by Habanero Smoker - March 26, 2024, 02:09:47 PMSmoke reacts to meat in two basic ways; smoke penetration, and smoke adhesion.
Smoke penetration is when the compounds in the smoke will interact with the meat proteins and sugars, and actually penetrate the meat. At a certain temperature, the meat will no longer absorb the smoke compounds. Most say this temperature is 140F, at the surface. Under ideal conditions, you may get 1/4-inch smoke penetration. My theory is; that since there is a chemical reaction going on, there will definitely be a slight change in flavor, then if the smoke just adhered to the surface. Just a side note; there is one school of thought that when you apply rubs, that will hinder smoke penetration
Smoke adhesion is when the smoke compounds adhere to the surface of the meat. Though smoke will not penetrate more than 1/4-inch, you can still have smoke adhere to the surface of the meat; as long as the surface has moisture. Other than just bonding to the surface, there is no other chemical reaction, between the meat and smoke. Keep in mind that smoking meat too long will create a bitter acrid taste.
To answer your question, will the smoke penetrate; that answer would most likely be no. The surface of the meat would be beyond 140F. At 140F, the structure of the protein molecules changes. After several hours in the oven, the meat surface should still be moist, so when you place it in the smoker the smoke should adhere to the surface, and that should give you some smoke flavor. If it is not moist, the smoke will not adhere as much.
When I smoke pork butts, I smoke them fully in the smoker. Before I pull the meat, I shave the bark off, chopped that up and mix it in with the rest of the pulled pork. The bark has a lot of smoke flavor, and doing it this way, distributes the smoke flavor throughout the pulled pork.
So if you apply smoke at the end of the cook, and that smoke adheres to the surface of the butt, you should have some smoke flavor, but it would most likely be less and have a slightly different taste.
Another way you can smoke your butts fully in the smoker, and cut down on the cook time is to foil your butts after the bark is set. What I mean, when you can scrape the surface of the meat with the back of your fingernail, and the bark doesn't come off, it is set. This is generally with the internal temperature reaches the 165F - 170F mark. At this point you can wrap it in foil (or butcher paper if you prefer), and this will cut down on the overall time it will take to finish. If the bark is not set, and you wrap it, all your seasonings will be "washed" off.
Smoke penetration is when the compounds in the smoke will interact with the meat proteins and sugars, and actually penetrate the meat. At a certain temperature, the meat will no longer absorb the smoke compounds. Most say this temperature is 140F, at the surface. Under ideal conditions, you may get 1/4-inch smoke penetration. My theory is; that since there is a chemical reaction going on, there will definitely be a slight change in flavor, then if the smoke just adhered to the surface. Just a side note; there is one school of thought that when you apply rubs, that will hinder smoke penetration
Smoke adhesion is when the smoke compounds adhere to the surface of the meat. Though smoke will not penetrate more than 1/4-inch, you can still have smoke adhere to the surface of the meat; as long as the surface has moisture. Other than just bonding to the surface, there is no other chemical reaction, between the meat and smoke. Keep in mind that smoking meat too long will create a bitter acrid taste.
To answer your question, will the smoke penetrate; that answer would most likely be no. The surface of the meat would be beyond 140F. At 140F, the structure of the protein molecules changes. After several hours in the oven, the meat surface should still be moist, so when you place it in the smoker the smoke should adhere to the surface, and that should give you some smoke flavor. If it is not moist, the smoke will not adhere as much.
When I smoke pork butts, I smoke them fully in the smoker. Before I pull the meat, I shave the bark off, chopped that up and mix it in with the rest of the pulled pork. The bark has a lot of smoke flavor, and doing it this way, distributes the smoke flavor throughout the pulled pork.
So if you apply smoke at the end of the cook, and that smoke adheres to the surface of the butt, you should have some smoke flavor, but it would most likely be less and have a slightly different taste.
Another way you can smoke your butts fully in the smoker, and cut down on the cook time is to foil your butts after the bark is set. What I mean, when you can scrape the surface of the meat with the back of your fingernail, and the bark doesn't come off, it is set. This is generally with the internal temperature reaches the 165F - 170F mark. At this point you can wrap it in foil (or butcher paper if you prefer), and this will cut down on the overall time it will take to finish. If the bark is not set, and you wrap it, all your seasonings will be "washed" off.
#44
Meat / Smoked pork shoulder
Last post by jaydeestude - March 26, 2024, 11:58:12 AMQuick question. I have smoked many pork butts and shoulders and usually smoked for many hours (10-16) and still have had to Finnish in the oven. What would happen if I started in the oven overnight at 200 deg and then went into the smoker to continue until finished? Would the smoke still penetrate after cooling several hours in the oven? Any problems you might think of. Just curious. Thanks for any input.
#45
Vegetables, Cheese, Nuts / Re: Smoking Pre-sliced Cheese
Last post by Habanero Smoker - March 26, 2024, 04:05:08 AMLet us know how your smoked slice cheese turns out, and which way worked best for vacuum sealing.
You can use any type of small variety tomoto; cherry, grap etc. Or cut the larger varieties to fit. I use Campari tomatoes, because they are the perfect size to fit on the cheese crackers.
You can use any type of small variety tomoto; cherry, grap etc. Or cut the larger varieties to fit. I use Campari tomatoes, because they are the perfect size to fit on the cheese crackers.
#46
The NEW Bradley Original Smoker (BS611) / Re: Puck burner temp
Last post by JolieKeva - March 26, 2024, 02:23:58 AMQuote from: ggrt21 on August 25, 2023, 09:50:49 AMHi All . watermelon game
I want to know what is the approximative surface temperature of the puck burner. Mine is around 300-315 degree celcius (roughly 575-600 f) and i get white-ish/gray smoke most of the time from various bisquette and i pretty sure inshould get a thin blue smoke. The burner element resistance is 130ohms at the connector
Your burner is generating the appropriate level of heat My oven requires temperatures between 550 and 560 degrees F, and I have several other devices connected to the same circuit, which may explain the lower temperatures and fluctuations in degrees.
#47
Introduce Yourself / Re: Hey
Last post by vernakuhlman - March 25, 2024, 08:06:53 PMStep right into the smoking world! I love that you're excited to experiment with your Bradley smoker and discover new recipes.
#48
Introduce Yourself / Re: New Bradley owner
Last post by ulnaoperating - March 25, 2024, 08:03:06 PMQuote from: Habanero Smoker on January 10, 2024, 02:41:11 PMHi J_L_Smoker;Changing the water is something that needs to be done regardless of whether or not you are using a foil pan; I ensured that it was done every four hours.
Welcome to the forum.
Pork butt is one of those cuts of meat that you definately will want to replace the water, due to it's high fat content.
In the Bradley I smoke/cook my butts at a lower temperature than most; 200F. So it may take 18 hours or more for a 9 lb. butt. For my Original Bradley I used the bowl that came with the smoker. I would change the water after the smoking was completed. I would use 4 hours of smoke. That is twelve bisquettes that will completley fill the bowl, and the stack of bisquettes come very close to the heating element, so you want to be sure to change it at that time. I also will change the water bowl, just prior to retiring for the night. I try to have these two events occur at the same time, so I only have to change the water bowl once, before going to bed. I don't go beyond six hours of sleep, so when I wake up I change the water again. This seems sufficient, though you should check the bowl every 4 - 6 hours after that.
#49
Vegetables, Cheese, Nuts / Re: Smoking Pre-sliced Cheese
Last post by Nibs50 - March 25, 2024, 10:38:34 AMHi there Habanero Smoker! Thanks for the welcome and for your reply - I was very much hoping you'd chime in. I am not an active participant in these forums, but I have been reading them for years as a guest and have come to recognize your name as synonymous with wonderfully wise and sound advice. You - along with the many other old timers - have taught me well and I'd like to thank you for your guidance!
I am glad you agree that I should stack the slices prior to smoking. I don't think I'll be needing a net to support them, since the stack will likely be less than 3" high. I'll just be extra careful when transporting the racks to and from the smoker, so as not to topple anything.
Thanks for the cracker snack recipe idea - it sounds delicious and I will definitely give that a try. That hot honey is a real hit at our house...my boys will put that on everything! Could I use any other tomatoes on these? I'm not sure if my store carries Campari tomatoes.
I am still wondering about vacuum sealing the smoked sliced cheese though. Since I plan to buy a few packages of it (it's a really good price - as far as "good" prices go these days...) I think I will just vacuum seal half of them without wax paper in between the slices and the other half with wax paper inserted between the slices, just to see what works.
Thanks again for your help!
I am glad you agree that I should stack the slices prior to smoking. I don't think I'll be needing a net to support them, since the stack will likely be less than 3" high. I'll just be extra careful when transporting the racks to and from the smoker, so as not to topple anything.
Thanks for the cracker snack recipe idea - it sounds delicious and I will definitely give that a try. That hot honey is a real hit at our house...my boys will put that on everything! Could I use any other tomatoes on these? I'm not sure if my store carries Campari tomatoes.
I am still wondering about vacuum sealing the smoked sliced cheese though. Since I plan to buy a few packages of it (it's a really good price - as far as "good" prices go these days...) I think I will just vacuum seal half of them without wax paper in between the slices and the other half with wax paper inserted between the slices, just to see what works.
Thanks again for your help!
#50
Cold Smoking / Re: Cold smoke in new P 10
Last post by Habanero Smoker - March 24, 2024, 03:36:30 PMHi saltiel,
Welcome to the forum.
I also have been looking for a way to apply cold smoke with my P10. Besides the P10 I have an older model Bradley, and have been studying a way to pipe smoke in. I been planning this project for a couple of years.
The intake vent of the Bradley is located on the bottom panel of the smoker. My plan is to cut a 5-inch hole on the shelf that my P10 is sitting on. Then use a 4-inch dryer hose, with a magnetic mount to attach it over the vent, and the other end of the hose would be attached to my cold smoking box with the Bradley smoke generator. That way I can have "cold" smoke flow through the P10. During cold smoking the Drip tray would have to be removed, so that it would not restrict the flow of smoke
So instead of drilling a hole in your P10, see if you can utilize the existing vent opening. Or if you have to drill a hole, maybe drill your hole there instead, and thread your tubing through the bottom of the P10.
Welcome to the forum.
I also have been looking for a way to apply cold smoke with my P10. Besides the P10 I have an older model Bradley, and have been studying a way to pipe smoke in. I been planning this project for a couple of years.
The intake vent of the Bradley is located on the bottom panel of the smoker. My plan is to cut a 5-inch hole on the shelf that my P10 is sitting on. Then use a 4-inch dryer hose, with a magnetic mount to attach it over the vent, and the other end of the hose would be attached to my cold smoking box with the Bradley smoke generator. That way I can have "cold" smoke flow through the P10. During cold smoking the Drip tray would have to be removed, so that it would not restrict the flow of smoke
So instead of drilling a hole in your P10, see if you can utilize the existing vent opening. Or if you have to drill a hole, maybe drill your hole there instead, and thread your tubing through the bottom of the P10.