Newbie: Just sold my BG Egg and need advice before hitting the Add To Cart butto

shrktank · February 15, 2015, 05:33:26 PM

Hello

My name is Eric and I live outside of St Louis.

I sold my Big Green Egg today. I figured I only used iot for smoking and figured I would sale it and get an electric smoker and book the cash,

Did my research and have decided the Bradley is the best choice for me.

Now before I hit the Add To Cart button I have some questions I am hoping to get some response from other users:

1. Saw some post where the puck dispenser would jam or not work proper. If this occurs could I opt for a more traditional smoker box
2. Is the main difference between the 4 and 6 shelve smokers the heigth of the unit? In other words the 4 will be able to take whole rack of ribs or full brisket? If using pork butts and ribs as units of measurements what capacity does the 4 and 6 have.
3. Digital or analog: I plan on using temperature probes to base the temperature from. Does the digital controls do more than the analog controls and is it worth the extra money
4. The Egg is known for its excellent moisture levels due to the ceramic materials. Does the Bradley maintain good moisture levels or will I have to add pan of water. If so how often would I need to add water
5. The Egg could cook a brisket for 20 hours with not much human interaction. Can the Bradley do this as well.
6. Amazon sells a cover for the unit and states it is a year round cover. Is there any concerns with leaving it out all year.
7. Amazon offers a 2 year extended warranty. I normally do not buy the extended warranty, but I am not sure of the overall parts of the Bradley. Is it worth purchasing

thanks for your response. Hoping to order tonight to get it here by Tuesday. Looking forward top sharing my upcoming cooks stories with you all

TedEbear · February 15, 2015, 05:57:25 PM

Hi Eric and welcome aboard. I also live in the St. Louis area (Wildwood).

I have an original Bradley smoker (non-digital). I've had it about 4 years. I cannot tell you much about the digital except the 6 rack is the same as the 4 rack except for it being taller. For either smoker you would cut a large slab of ribs in half and smoke 1/2 slab per rack. I can usually get a full slab of baby back ribs on mine all on one rack but those ribs are slightly smaller.

The puck feeder problem is usually caused by a misaligned adjustment with the micro switch, sometimes during shipping. There's another website created by Bradley owners that has all kinds of helpful info on maintaining your Bradley, recipes, etc. It also describes how to fix problems with the puck feeder. It is called Recipes From the Bradley Smoker Forums.

If you plan on using a PID controller for a more precise temp control, instead of the one on the digital Bradley, then you'd be better off by going with the non-digital because the other would be a waste of money. Most people are fine with the stock controls and you really only need tight temp control if you're smoking something like sausage. I installed a PID controller in my smoker just because I like to tinker and I'm a stickler for precision. :)

The Bradley comes with a water bowl, which catches the spent pucks and also adds a bit of moisture to the chamber. During the smoking phase you should dump the spent pucks once or twice and replace it with fresh water. That's usually only during the first 3-4 hours. Some of us have replaced the water bowl with a 9x13 disposable aluminum pan and that way yo don't have to replace the water as often. You do not want to let the water bowl (or pan) run dry or you risk a grease fire.

I've smoked pork butts and briskets for over 20 hours with no problem. Well, actually I smoked them for the first 3-4 hours and then cooked the rest of the time. I think with the digital model you have to reset the cook time every 10 hours or something like that.

I wouldn't keep my smoker outdoors under a cover year-round. Moisture can accumulate under it and is probably not good for the electronics. Some people have built fancy enclosures for their Bradleys where they keep them outdoors.

Gafala · February 15, 2015, 06:52:35 PM

I have had my 4 rack digital for over two years and have not had a problem that I couldn't handle, Bradley has the best service out of all the smokers but that is my opinion. I did opt for a PID and the 900 watt heater that allowes more control of time and temps, great for sausages, smoking nuts, salt, cheese, you name it you can smoke it in a Bradley.

shrktank · February 15, 2015, 07:44:49 PM

Ted,

How hard is t to install the dual PID you are referring to. Donyoubhave a model number of the one you Def

What I was thinking of doing was to use a probe placed near where the meat would go. Then fire it up and compare the temps of the probe to the Bradley smoker. Then note the temp difference fir future.

Do the PID control the temp at time intervals and also the speed f the pucks

Gafala · February 15, 2015, 09:49:37 PM

I have the single probe model PID it has steps for ramp up temps great for any type of meat - sausage. The PID doesn't feed the pucks, I think it could but not a good idea as you still would need to turn on the puck heater and have a puck advance button. We add the PID to control the bigger heaters helps in recovery times and better heat. Others will have there input,
;D

dave01 · February 16, 2015, 01:41:11 AM

Hello and welcome to the forum. about the PID , if you get a Auber dual probe it is a plug and play unit, you plug the bradley into it and then plug it into the wall. I have the 6 rack digital but if I was to get another one I would get the original

ragweed · February 16, 2015, 05:11:44 AM

Welcome from Nebraska. I have an Original with an Auber single probe PID. Check out auberins.com. plug-n-play controllers. I have a "Programmable PID for Bradley Smoker". Single probe, model WS-1210GPH. They offer a duel probe as well, WSD-1200GPH. When they say plug-n-play, they mean it. Super easy. Controls temp +/- 2* F.

TedEbear · February 16, 2015, 05:12:42 AM

Quote from: shrktank on February 15, 2015, 07:44:49 PM
How hard is t to install the dual PID you are referring to. Donyoubhave a model number of the one you Def

There are two popular PID controllers for the Bradley. They are both plug-n-play.

Single Probe PID Controller

Dual Probe PID Controller

I don't have either of those. I installed mine in the smoke generator. It cost somewhat less than the two above but it is not plug-n-play. I just liked the compactness and I like to tinker. Mine was around $45 but by the time you buy a K-type TC, a SSR, heat sink and all the little odds and ends to make it work, the total cost will be around $70-$80. Instructions for installing one of these can be found at the recipe website that I provided the link to in my other message.

Here's mine. It is an Auber SYL-2352.

shrktank · February 16, 2015, 06:48:59 AM

Thanks for the information;

I ordered the Bradley Original Smoker last night along with a cover and some "pucks". Will be here tomorrow!

I am assuming the one I ordered is a newer version than the one you pictured as the smoke box has a different look to the controls.

Not sure if the self-installed PID you described would work as well for the unit I purchased.

Is it a pretty straightforward install? I went to that website and could not find the install directions, but will look later. Price is nice!

Final question: The Maverick dual probe monitor would allow me to see "actual" temps of the meat and chamber. I can then make manual adjustments for the chamber.

Would this be as good as the Auber wsd1200? Just wallet shy on spending 188 compared to 70.

Of course the self installed one you did would be in the Maverick price range and as you shown in your picture much more self contained.

If I do the self install, how hard would it be to screw up the whole smoker?

Final question, do you do installs on the side?

TedEbear · February 16, 2015, 10:27:44 AM

The newer style OBS has the temp control on the SG. Mine came with a slider beneath the door. There's not as much room to mount a PID in the SG of the newer models, although I think I remember reading about someone who did it. Here's the link to that thread: Modding a BS611

Here's the detailed instructions on installing one in either a project box or the SG of the old style OBS. PID Controller Installation

The Maverick dual probe monitor is just that. It monitors the temp of the meat and cooking chamber but nothing else. A PID controller will regulate the temp to within a few degrees of the setpoint. As I mentioned before, people do not need that tight of a temp control for most things unless they're smoking something like sausage.

There is (was?) a special on the newer Maverick ET-733 mentioned in the forum Hot Deals area the other day. I have an ET-732 and I really like its range. I can go anywhere in the house with the receiver and the signal is still good. My old wireless temp monitor had to be within about 15' of the source through the wall or it would lose the signal.

Here's the Hot Deals link: Maverick ET-733 Deal at Amazon - $49.99

I probably would not want to do another PID installation. The hardest part for me was cutting out the holes for the PID and heat sink. I like things to be neat and look nice afterwards. If you go this route just take your time and follow it step-by-step.