New digital owner

[Kamhillbilly]

I just bought a digital off ebay , i have been smoking with an old charcoal smoker with a larger propane smoker in the biulding stages but taking to long so went ahead and bought this digital to try out . Any tips and tricks  with unit would be appreciated

[Saber 4]

Welcome from Texas, you will have fun with the digital, I have the 4 rack digital and have done everything from brisket and pulled pork to cold smoked cheeses, chex mix and even course ground sea salt. As for tips, do a lot of reading on the forum, ask questions if you have them, post pictures of your smokes, Keep your vent open, keep your vent open, use hot water in your puck bowl to help with heat recovery on hot smokes and if I haven't said it enough keep your vent open.

[ragweed]

Welcome to the forum from Nebraska.  Lots of good folks here all willing to help.

[rexster]

Do a lot of cooks in it, get used to it and it's idiosyncrasies then put in a second element or change out to a 900w element, get a pid and it'll be the smoker Bradley should be putting out.

[pz]

I'm a new Bradley user as well, and started with smoked cheeses.  I've done smoked Swiss, Gouda, both white and yellow extra sharp cheddar, mild cheddar, pepper jack, manchego, and goat.  I subject my friends and family to just about everything I cook, and of all the things I've done, the smoked cheeses are the most well received.

[rexster]

I love to do cheese, but have to wait till dead of winter to do it, South Texas, you know.......

[pz]

I feel your pain rexster; It has been in the mid 90's here with plenty of humidity.  Not as bad as Houston (lived there in the 60's) but still uncomfortable, and the cheeses hate it.  ;D

[beefmann]

welcome aboard and enjoy

[Saber 4]

I love to do cheese, but have to wait till dead of winter to do it, South Texas, you know.......

I'm in North Texas and have been successful with cheese by starting early in the morning and using milk jugs with ice in them to keep the temp down, I put it in a pie plate with a small hand towel to absorb the condensation using just the SG and I recently picked up the AMZN-PS on the recommendation of some forum members and it helped keep the heat down with only a little bit of ice in a Ziploc bag in a pan.

[Smokin Sparky]

Welcome from Southwest Idaho.  One more thing to keep in mind is for you to not let frustration or possibly failure deter you from enjoying the smoking experience.  Just remember there is no such thing as a dumb question.  There is plenty of knowledge and willing members to help you out.    ;D

Blake

[rexster]

Used ice before in the Bradley, too much trouble. I'm still eating cheese I did back in early March so I'll just wait for the first good cool front and do up a big batch then vacuum seal it. 

[tskeeter]

Used ice before in the Bradley, too much trouble. I'm still eating cheese I did back in early March so I'll just wait for the first good cool front and do up a big batch then vacuum seal it.

Rex, during my last cheese smoke I used foil wrapped chemical ice packs with great success.  Easy to handle, no fussing with ice, then water.  As close to set and forget as I think you could get.  Another approach that would probably work well, too, would be to freeze your smoking bricks.  Or even make yourself a nice, thick perforated metal smoke diffuser that you put in the bottom tray.  Anything to create a big, cold heat sink.

[Saber 4]

Used ice before in the Bradley, too much trouble. I'm still eating cheese I did back in early March so I'll just wait for the first good cool front and do up a big batch then vacuum seal it.

Rex, during my last cheese smoke I used foil wrapped chemical ice packs with great success.  Easy to handle, no fussing with ice, then water.  As close to set and forget as I think you could get.  Another approach that would probably work well, too, would be to freeze your smoking bricks.  Or even make yourself a nice, thick perforated metal smoke diffuser that you put in the bottom tray.  Anything to create a big, cold heat sink.

I like the foil wrapped ice packs, I'll have to give it a try.

Used ice before in the Bradley, too much trouble. I'm still eating cheese I did back in early March so I'll just wait for the first good cool front and do up a big batch then vacuum seal it. 

I hear you, I would like to wait but I just started smoking cheese so I don't have a stock yet and I want to have enough smoked and rested for Christmas presents for the family.