Bradley smoker P10

[Shasta bob]

Im thinking about a P10 smoker, the Delima is i have 2 originals bradley smokers one set up to cold smoke with the cold smoke attachment with original eq. the other is upgraded to the 1000W element and Auber PID 1200.

is the new P10 worth it or should i upgrade?

another question will a full rack of baby racks fit in the P10?
thanks Shasta bob.

[Habanero Smoker]

Good Morning Bob;

If both smokers are working properly, there is no need to purchase a P10. The P10 is worth the price, and does most of what it is advertised to do; but with your two smokers you can do more than what the P10 can do. You cannot cold smoke in the P10, and I find it difficult to keep it within the range of hot smoke temperatures (90°F - 180°F). It's great if you mainly looking to smoke/roast at barbecue temperatures; 200°F - 325°F. If you do purchase the P10 keep one of your other Bradley's if you want to cold smoke.

As for ribs, I posted most of the following information in an earlier post.

The cooking area of a rack is 14 x 13-inches. Whether or not a rack of baby back ribs will fit length wise depends on how the ribs were butchered; meaning how many ribs each rack has. If they fit length wise you may be able to get two racks per shelf. If not you can definitely get one rack per shelf if you lay the rack of ribs diagonally across the shelf.

I rarely smoke baby back ribs, but have smoke St. Louis ribs in the P10, and the way I trim my St. Louis ribs I can get a full rack on each shelf when placing it diagonally, but occasionally I can fit a rack length wise. Though I have to add lately the spare ribs I've been getting are only slightly wider than back ribs, so depending on the width of each rack I can sometimes get two racks on each shelf. I have to note that when I trim my spare ribs, I usually remove the two smaller ribs on the end. Again, my trimming depends on how many ribs are included in the rack. If left on those ribs generally over cook or burn. When I place my rack of ribs on the shelf I push the ends and top/bottom towards each other, to square up the ribs. This reshapes them in a way which shortens length and width of each rack. This also helps the racks cook more evenly. If you are smoking whole untrimmed spare ribs you may be able to get one per shelf with a little trimming; if placed diagonally.

[Shasta bob]

thanks