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91
The New Bradley Professional Smoker (BS1019) / P10 - Suddenly no smoke, no error message, no other issues
« Last post by DrMikeG2 on August 27, 2023, 07:12:00 am »
I've used my P10 for a few years with ZERO issues.  Went to smoke some serrano peppers and NO problems entering the cook temp, cook time, smoke time.  Unit acting normally.  After an hour, I went to check and no smoke and 2 completely unheated pucks in the water.  No error messages.  Just a ton of heated, unsmoked serrano peppers.  I've cleaned all I can clean.  No fuse to check.  Even TOUCHED the briquette burner plate and it was cool.  Updated firmware, no change.  It has been sitting, covered without any damage for a month since my last smoke session.  Nothing changed except I bragged to family and friends about how well it works and advised they buy one (jinx?).  haha

Any ideas?  I've got a garden to smoke.
92
The NEW Bradley Original Smoker (BS611) / Re: Cold Smoke
« Last post by Habanero Smoker on August 27, 2023, 03:38:50 am »
I forgot about those recipes. I'm going to make this in September. I just have to bring out my old Bradley, from storage. :)
93
The New Bradley Professional Smoker (BS1019) / Re: Brand new p10 burn in
« Last post by Habanero Smoker on August 27, 2023, 03:35:35 am »
Hi BabyGrilla,

Welcome to the forum. Sorry to hear about your experience.

The turntable doesn't leave much room for the bisquettes to travel under. I had a similar problem during my burn in, but I used fairly old bisquettes. The earlier types of bisquettes were not compressed as tight as today's are. Plus being old, the may have swelled a bit due to humidity; even though they were stored properly.

A stuck bisquette can be frustrating to remove, especially if you have to disassemble the turn table. So I understand where you are coming from. Fortunately it has only happened to me once. My advice is when you are loading bisquettes, especially ones that have been around for awhile or ones that are flaking more than usual, don't load them. Check for any swelling. Take care in storing you bisquettes in an airtight container. Check and clean the turntable at least every six cooks.

Keep in mind, that most (including myself) come to this forum to post when we have a problem and seeking a solution, so it may give a misleading idea of the product. I hope you keep the P10. It's a very easy unit to produce so good barbeque.
94
The NEW Bradley Original Smoker (BS611) / Re: Puck burner temp
« Last post by Habanero Smoker on August 27, 2023, 03:15:33 am »
Hi ggrt21;

Welcome to the forum.

Manfromplaid is correct. You burner is producing the correct amount of heat. Mine requesters between 550 - 560 degrees F, and I have a few other appliances on that same circuit, so that may account for my lower temperatures and variances in degrees.

Your setup sounds interesting. I can't wait to see it.
95
The NEW Bradley Original Smoker (BS611) / Re: Puck burner temp
« Last post by ggrt21 on August 26, 2023, 05:46:03 pm »
Thanks, i will live with it!

Btw i will post shortlyabout  my setup!
Basicaly an arduino based controller with a rotary encoder to select temp, a lcd display and an integrated meat probe.

Also upgraded to 900w element
96
The New Bradley Professional Smoker (BS1019) / Brand new p10 burn in
« Last post by BabyGrilla on August 26, 2023, 03:44:00 pm »
During my initial first use (burn in) 1 puck fed and burnt and fell in water pan and thats it had to dig out the stuck puck. thinking of returning already after reading all the horror stories on the forums
97
The NEW Bradley Original Smoker (BS611) / Re: Puck burner temp
« Last post by manfromplaid on August 26, 2023, 02:35:03 pm »
I may be corrected but your burner temp is where it should be. grey white smoke is the norm when smoldering the biskets. the thin blue smoke comes from pellet grills or stick/charcoal grills after they start up and begin creating heat
98
The NEW Bradley Original Smoker (BS611) / Puck burner temp
« Last post by ggrt21 on August 25, 2023, 09:50:49 am »
Hi All

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
99
The NEW Bradley Original Smoker (BS611) / Re: Cold Smoke
« Last post by manxman on August 25, 2023, 04:22:41 am »
Something to maybe get you started plus mention of the original (Spyguy) cold smoked salmon method.  :) Also shows the sort of cold smoke set up you can use.

A couple of the links are no longer valid and some comments relate to the UK and are not relevant elsewhere but the other info may help cut out the trial and error I went through!  ;)

https://forum.bradleysmoker.com/index.php?topic=15312.0

I modified the method I use as per this link:

https://forum.bradleysmoker.com/index.php?topic=38459.msg429648#msg429648

I thoroughly recommend the whiskey glaze even if I do say so myself!  8)
100
The NEW Bradley Original Smoker (BS611) / Re: Cold Smoke
« Last post by royston on August 25, 2023, 03:32:02 am »
Thanks so much for the very informative replies people, it clarifies things really well and I appreciate it. Also the welcome greeting as well!! Think I might get the adapter, I love cold smoked salmon. Cheers!!
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