Hello! New Digital Smoker with some quick questions...

[Champion5]

Just got my new digital smoker today and want to try it out. I'm going to try a Bradley recipe first to try it out. only one question... the recipe says

"Using Mesquite flavor bisquettes, smoke and cook for approximately 10 hours. The temperature should be steady at 80°C to 90°C (180°F to 200°F). Smoke for a minimum of 4 hours or longer depending on how strong a smoke flavor is desired. Check your bottom tray occasionally to make certain the drippings don't overflow. Remember this cut of meat is best cooked very slow and at low temperatures."

Now how do I set the smoker to do this? Do I set the smoke timer for 4 hours on 180 degrees, then set the oven timer for 6 on 180 degrees?

Thanks!!!

[Hopefull Romantic]

Hi Champion5 and welcome to the forum.

You will have to set your smoke generator for smoke for four hours and your tower temp for 10 hours at 180.

This way the smoke generator plate would shut off after 4 hours while the tower heat will continue for another 6 hours.

You did not mention what you will be smoking as 4 hours of mesquite may be too much (sorry WTS). remmember to keep the vent at least half open at all times and good luch.

HR

[Hopefull Romantic]

Sorry I forgot to mention that you should also pre heat  your smoker to 180 or 200 F prior to puttng the meat in. You will expect a sizable temp drop when you do add the load. A couple of tips on the subject; using hot water in the burnt pucks tray and bring your meat to room temp before placing it in the smoker.

HR

[KyNola]

Hey Champ,
Welcome to the forum.  Set the smoke timer for 4 hours and the oven timer for 9 hours and 40 minutes at the same time.  The oven timer on the digital will not go any longer.  Set the temp to 180-200.  One hint is you might want to pre heat your oven to 250-275 because when you open the door to put that hunk of cold meat in there, the temp is going to rapidly fall and recover slowly.  Once the box temp comes back to where you want it, adjust the temp control to your desired range.  Make sure your water bowl doesn't go dry on you.  Check after the 4 hour smoke period has concluded.

Good luck and happy smoking!

KyNola  

Sorry HR, was typing this when you posted.

[Champion5]

sorry it is the Texas Style BBQ Brisket. the recipe is on the Bradley website.

[Champion5]

Thanks for all the replies I'm seasoning it now and will start soon!

[KyNola]

Man, you're gonna love it.

Let us know how your progressing and don't be afraid to ask what you may think are stupid questions.  They're not stupid at all.  Besides, everyone of us on here have already asked them!

One other thing, keep the vent open at least 50%.  If you notice condensation dripping out of your smoker, open the vent even more.
It sounds backward but keeping the vent open actually aids in keeping the temp up.

KyNola

[Hopefull Romantic]

We love picture in this forum, so here is a link for you to post yours:

http://www.susanminor.org/forums/showpost.php?p=987

HR

[Quarlow]

Hey Champ and welcome to the forum. When you get the chance, Go to the building suppy store and get a couple of just regular bricks, cheap as chips. Wrap them with tin foil and keep them inside your Bradley. I put one on the bottom opposite the smoke generator beside the drip bowl and the other one I either set on the v tray or on the first rack. These heat up when you are preheating the smoker and then when you put your cold meat load into the smoker they help to recover the temp back into the tower quicker. They act as a heat mass and they don't cool down fast when you open the door to check things. And on that note, try to not open it. I know it is hard when you are learning but get a digital thermometer with a temp probe so you can watch the internal temperature(IT) of the meat without opening it.
Good luck and take pictures, cause this forum is free, but we always except pics.