- Welcome to BRADLEY SMOKER | "Taste the Great Outdoors".
Recent posts
#61
Vegetables, Cheese, Nuts / Smoking Pre-sliced Cheese
Last post by Nibs50 - March 24, 2024, 09:58:46 AMHi folks! Hope everyone is doing well. I am hoping that someone will be able to help me out here with a question I've got that I can't seem to find an answer to.
We are big fans of smoked cheese on our Bradley. We smoke all kinds of cheeses - cheddar, mozzarella, gouda, swiss and parmesan - twice a year. I'm happy to say that we're rapidly coming up to our Spring Smoke for 2024 and I've started stocking up on cheeses.
This week, I've found a good sale price on sliced Cracker Barrel swiss cheese - it's a good deal cheaper than the block of swiss cheese I normally buy for smoking - and that's where my questions arise.
1) Can I smoke pre-sliced cheese in a stack as I would smoke a solid block of cheese or should I lay out all the slices individually? My 'smoker's instinct' says to stack it and smoke it - since it's essentially a just a block of cheese anyways (that's been sliced beforehand), but I'd like your take on it.
2) After smoking, we usually wrap the blocks of cheese in wax paper and then vacuum seal to mature and store. As you know, during vacuum sealing, the cheese is compressed to remove all the air. This package of Cracker Barrel swiss cheese I'm looking at comes sliced - and so I'm wondering how this compression during vacuum sealing would affect the slices. Could I separate the slices after a long time of being compressed or would they all the cheese simply turn into one block of cheese again? These slices of cheese are in a nice square shape (perfect for sandwiches and burgers) so I'd like to preserve that if possible - would it be best to insert squares of parchment or wax paper in between the slices or would it be necessary?
Thanks for any advice you can give me. I am grateful for your guidance!
We are big fans of smoked cheese on our Bradley. We smoke all kinds of cheeses - cheddar, mozzarella, gouda, swiss and parmesan - twice a year. I'm happy to say that we're rapidly coming up to our Spring Smoke for 2024 and I've started stocking up on cheeses.
This week, I've found a good sale price on sliced Cracker Barrel swiss cheese - it's a good deal cheaper than the block of swiss cheese I normally buy for smoking - and that's where my questions arise.
1) Can I smoke pre-sliced cheese in a stack as I would smoke a solid block of cheese or should I lay out all the slices individually? My 'smoker's instinct' says to stack it and smoke it - since it's essentially a just a block of cheese anyways (that's been sliced beforehand), but I'd like your take on it.
2) After smoking, we usually wrap the blocks of cheese in wax paper and then vacuum seal to mature and store. As you know, during vacuum sealing, the cheese is compressed to remove all the air. This package of Cracker Barrel swiss cheese I'm looking at comes sliced - and so I'm wondering how this compression during vacuum sealing would affect the slices. Could I separate the slices after a long time of being compressed or would they all the cheese simply turn into one block of cheese again? These slices of cheese are in a nice square shape (perfect for sandwiches and burgers) so I'd like to preserve that if possible - would it be best to insert squares of parchment or wax paper in between the slices or would it be necessary?
Thanks for any advice you can give me. I am grateful for your guidance!
#62
Cold Smoking / Re: Cold smoke in new P 10
Last post by saltiel - March 24, 2024, 09:48:14 AMVery very difficult to cold smoke in a P10. Old bradley with remote smoke generator was MUCH better.
I bought a SmokeAI generator from New Zealand and now pipe in the smoke in a high temp food safe silicone tube. I about to drill a port in the side of my P10 to make it easier - I just need to find a suitable cap.
It was very disappointing that this brand new $800 smoker could not cold smoke properly after Bradley told me it could.
I bought a SmokeAI generator from New Zealand and now pipe in the smoke in a high temp food safe silicone tube. I about to drill a port in the side of my P10 to make it easier - I just need to find a suitable cap.
It was very disappointing that this brand new $800 smoker could not cold smoke properly after Bradley told me it could.
#63
Feedback and Help / Re: Smoker shutting off
Last post by Habanero Smoker - March 21, 2024, 02:07:57 PMHi Keelinddons;
Sorry to welcome you to the forum under such circumstancesm For us to better help you, can you tell us what model smoker you have.
From what you are describing, it could be a faulty heat temperature sensor. Have you added any appliances on the circuit the smoker is pulling current off of? If so, that may cause of drop in voltage.
Sorry to welcome you to the forum under such circumstancesm For us to better help you, can you tell us what model smoker you have.
From what you are describing, it could be a faulty heat temperature sensor. Have you added any appliances on the circuit the smoker is pulling current off of? If so, that may cause of drop in voltage.
#64
Feedback and Help / Smoker shutting off
Last post by Keelinddons - March 21, 2024, 07:07:06 AMYesterday morning, I started up my Bradley smoker at 7am when the temperature was 48°F. By 8am, the temperature had only reached 54°F. Even when I managed to get the temperature up to around 110°F, it kept turning off. I tried using plnkgame.com different extension cords and plugging directly into various outlets, but the smoker still shut off after just a couple of minutes. I'm baffled by what could be causing this issue.
#65
Introduce Yourself / Re: Newbie from Markham, ON
Last post by enbuilding - March 14, 2024, 02:08:26 AMHi Kurt, glad to hear you've found the advice here helpful! It's great that you upgraded to a Bradley Digital and installed an Auber PID. Those upgrades can really enhance your smoking experience. Thanks for sharing your positive feedback with the community!
#66
The New Bradley Professional Smoker (BS1019) / Re: Bradley P10 Won’t Heat
Last post by fencewee - March 13, 2024, 07:34:21 PMHi. It's unclear to me how much experience you have with the P10 and if this issue has arisen after a few uses or not. I'll simply go over a few simple things that I know will result in this issue. You must press the dial in once you've adjusted it to your desired setting. You'll detect a little click. You can tell that your settings have been saved by clicking that. The default option, which involves cutting off electricity to the heating elements and bisquette burners, will take effect if the dial is left unturned.
#67
The New Bradley Professional Smoker (BS1019) / Re: Operating the software
Last post by Habanero Smoker - March 12, 2024, 03:45:52 AMYour first four steps are programmed correctly. Just one note; I have the earlier model of the P10. With my smoker, for the meat temperature probes to work, you must have them plugged in prior to turning on the smoker or they won't work. Once they are plugged in, you can wait until step 5, before you program them.
It is step 5, that I see as the problem. Setting the Smoke Time, and Cook Time to 00:00 will shut off both the smoke heater, and the heating element. If you goal is to have the meat probes shut off the smoker at 72C, the meat probes do not control the cabinet temperature, they just monitor the meat temperature. You may want to contact your Bradley representative to see if there is a way for the meat probes to control the cabinet temperature.
If you just want the raise the temperature to 80C to finish the sausage, you need to add a value to the Cook Time. You can use whatever value you think will be enough to bring the meat to 72C; such as 04:00, or what time you feel it will take. Then monitor the last step until the meat temperature reaches 72C. As for the meat probe alarm, it's almost useless. It is very low volume. I do have some minor hearing loss, so I don't hear the alarm unless I'm right next to the smoker.
As for the Smoke Time; as I said in a previous post. You most likely will not need the heat for the bisquette heater to keep the P10 at 80C, and it may over cook your meat that is in the left rear of the cabinet. If you do need the heat, but no smoke then just load enough bisquettes for the amount of smoke you need. and set a value for the Smoke Time in step 5. I see you have a total of 6 hours of smoke programmed. If you are applying smoke for those 6 hours, that is a lot of smoke when using a Bradley. Most members use 2 to 4 hours of smoke.
My experience with the P10 is that it produces a stronger smoke flavor than its other models. I feel that is due to the bisquette heaters burning hotter than the other model. You may want to do a test batch with less smoke, on your first trial run.
Feel free to answer any follow-up questions.
It is step 5, that I see as the problem. Setting the Smoke Time, and Cook Time to 00:00 will shut off both the smoke heater, and the heating element. If you goal is to have the meat probes shut off the smoker at 72C, the meat probes do not control the cabinet temperature, they just monitor the meat temperature. You may want to contact your Bradley representative to see if there is a way for the meat probes to control the cabinet temperature.
If you just want the raise the temperature to 80C to finish the sausage, you need to add a value to the Cook Time. You can use whatever value you think will be enough to bring the meat to 72C; such as 04:00, or what time you feel it will take. Then monitor the last step until the meat temperature reaches 72C. As for the meat probe alarm, it's almost useless. It is very low volume. I do have some minor hearing loss, so I don't hear the alarm unless I'm right next to the smoker.
As for the Smoke Time; as I said in a previous post. You most likely will not need the heat for the bisquette heater to keep the P10 at 80C, and it may over cook your meat that is in the left rear of the cabinet. If you do need the heat, but no smoke then just load enough bisquettes for the amount of smoke you need. and set a value for the Smoke Time in step 5. I see you have a total of 6 hours of smoke programmed. If you are applying smoke for those 6 hours, that is a lot of smoke when using a Bradley. Most members use 2 to 4 hours of smoke.
My experience with the P10 is that it produces a stronger smoke flavor than its other models. I feel that is due to the bisquette heaters burning hotter than the other model. You may want to do a test batch with less smoke, on your first trial run.
Feel free to answer any follow-up questions.
#68
The New Bradley Professional Smoker (BS1019) / Re: Operating the software
Last post by josefbry - March 11, 2024, 09:35:09 PM #69
Introduce Yourself / Re: Greetings from Illinois
Last post by Edward176 - March 11, 2024, 05:44:07 PMHello teenpatter and welcome to the forum
#70
Introduce Yourself / Re: Hello from Texas USA
Last post by Edward176 - March 11, 2024, 05:43:03 PMGreetings allanglazier and welcome to the forum :)