Introduction

[Edward176]

Hello all, just purchased the Bradley Digital 6 rack smoker and tried it out this past weekend for the first time and made Ribs using the 3-2-1 method. I guess I still have a few kinks to iron out, but over all the ribs turned out real good. The only concern I had was keeping the internal temperature at the 225'F level. Had the smoker set up in the garage by the overhead door, and it was windy that day. Temperature was always around the 210-215'F and would climb a bit and then drop back down. All in all it was a wonderful experience. My second problem was the rub, Don't use HOT paprika, they were a tad too spicy, but good.

[tskeeter]

Welcome to the forums!

One of the fun things about smoking is that you can tweak things to suit your taste preferences.  Anyway, experimenting until you get it just right is a great excuse to have ribs every weekend for the next four or five weeks!

As you saw, you will get some definite temperature swings with your Bradley.  Many folks observe over run and under run of about 20 degrees or so +/- their temperature setting.  This is perfectly normal, and not a problem with most of the things you will be smoking.  (Although, fish, cheese, and sausage benefit from some tighter temperature control, which many folks obtain with a PID.) 

Wind also presents some challenges.  Wind seems like it just sucks the heat out of your smoker.  Even more than cold weather.  So, sheltering your smoker from the wind, as you did, is helpful.

When you are ready to try some other things, you might want to check out the recipe site by following the link.  It's got quite a few great ideas that will turn you into the neighborhood Smokehouse Hero in no time.  http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes&s=eca0c289935a4b49145a3edefcb52a2e

[tailfeathers]

Hi from South Dakota and welcome aboard. You will find yourself in good company here with lots of friendly folks who seem perfectly happy to jump through hoops to help with any problem you encounter, so if you have any questions just ask. Oh, one other thing. We like pictures, lots of pictures!

[Saber 4]

Welcome from Texas! and we do like to help and see pictures of your smokes.

[River Rat]

Welcome from Maryland!  Great times to be had here.

[NorthShoreMN]

Welcome from Minnesota. Might help to eat before reading the posts.  It's kind of like grocery shopping on empty stomach. Your shopping list gets very large.

[tailfeathers]

Welcome from Minnesota. Might help to eat before reading the posts.  It's kind of like grocery shopping on empty stomach. Your shopping list gets very large.

No kidding! I salivate every time I look at these forums even if I did just finish a big meal! :D

[Edward176]

Well thank you all so much for the warm and friendly welcome. I see I am in good hands here with you all :)
I will be attempting another round of pork ribs tomorrow (my wife's favourite meat). Taking what I learned I will be using the 3-2-1 method again, just this time I"ll be using the oven for the second and final steps. Weather conditions should be much warmer and no where near as windy.

[Edward176]

Well, Been smoking my ribs now for almost 3 hours and the temperature is still only 214'F to 218'F. Can't seem to get the temperature up to 225'F. Is this normal with meat in the smoker? I preheated for 1 hour and temperature was up to 272'F so it works fine. The only thing that comes to mind is the meat drawing the temperature down, if that make sense. lots of smoke and the vent on top is 1/2 opened. So if anyone has an idea or advice I'm all ears. Thank You

[tailfeathers]

Try fulling opening your vent. Sounds dumb but it will increase the cabinet temp if it allows more moisture to escape.

[Edward176]

Thank You, I'll keep that in mind for the next time. But I sure have to admit it makes one hell of good tasting ribs and they're only half done :)

[KyNola]

The cold ribs are acting as a heat sink sucking up all of the heat energy that your tower is producing.  As the meat comes up to temp you will see the tower temp stabilize.  Don't forget, you're cooking with 5 100 watt light bulbs. Besides, 214-218 is an acceptable temp to be smoking.  It's called "low and slow" for a reason.

[Tenpoint5]

Late to the party but it seems everyone has you headed in the right direction

[Edward176]

I have a question on how much to clean the interior of a Bradley Smoker? I've smoked 3 times now and have wiped it down after every use. I realize that it'll blacken inside and that is a good thing. I've wiped as much grease that I can short of using a sponge and dish soap. Is this sufficient? Or is a more in depth scrubbing called for? 

[ragweed]

I've had my OBS since 2008 and have never cleaned it.  Just the racks, V-tray and SG burner.  I think of it as fully seasoned!