Just Got A New DBS

Started by johnredcorn1, March 19, 2011, 10:33:01 AM

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johnredcorn1

Hello all. Just got my DBS 4 rack and just finished seasoning it. Seems to work fine.I set it at 150 and the oven temp was at 164 after 15 minutes, so I lowered the temp to 140 and it finished at 154.I now the oven temp gauge is not that acurate from reading on this site. I put in a temp probe and it flucuated from 194 to 188 towards the end. Does that seem about right? The probe was touching the bottom rack would that make a differece? I now people will tell me to get a PDI but I don't want to shell out the money for one now.
Thanks for any help.

rcger

John, I'm sure others with far more knowledge than me will reply, but the Bradley is prone to temperature swings like that.  If you're doing ribs, butts or brisket I don't really think it matters.  Just remember, "Low and Slow"!  Also, make sure to leave the vent open at least 3/4 to full all the time.  Enjoy your new Bradley!
There's room for all of God's critters right next to the mashed taters and gravy!

SouthernSmoked

Congratulations on your purchase and welcome to the forum...Enjoy!

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SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

Smokeville

Yup, we will tell you to by a PID.

If you want to do fish, it's a must. For pork and brisket, not so big a deal.

Rich

Indy Smoker

Add a remote thermometer to get to your desired internal temp

Quarlow

Hi johnredcorn1, how is Hank and Peggy Hill.  ;D Love the handle. Temp flucuations are normal and the swing can be quite large. Especially when it is empty. You don't have to have a PID, but a remote probe thermometer like a Maverick would be very helpful. Don't rely on the door thermo as it is very effected by any changes in the cabinet. A PID is great to have if you do things that are temp sensitive like sausage or salmon. It also helps loads when you are doing overnight smokes for pulled pork or briskets. Welcome to the forum and any questions ask away.
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

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beefmann

John,

i have found that the door thermometer can be 25 to 35 degrees off