New to BS/have a few questions

[Learman12]

Hello,

I live in Columbus, OH. USA.  Just received the BS the other day and I have a few questions. It really seems like a wonderful unit to work with though.  Probably just take some time to figure out!

After receiving the BS I followed the instruction and "seasoned" it.  After the cool down and then temping it back up to 180 deg, I threw some marinated chicken breasts in and let them smoke for around 3 hours.  Man where they good!!!!

As we speak I am smoking a "trial rack" or ribs to #1 continue the seasoning process for Sunday (throwing party, today is Friday) and really put a good test on the machine.

I know I am new to the BS 4-rack, but even after using it twice (smoking chix and seasoning it) I can't help but notice some HUGE differences after smoking on and being used to a Chargiller barrel type smoker for a few years.

#1 - The smell is not the same as using real logs of wood.  I seem to smell a burned smell more than a wood smell.  I was using the mesquite flavor to start with but have now switched to Apple wood for the ribs.  Is this just characteristic of a new BS or the mesquite wood?  Or is this the electric smoker smell that I am not used to?

#2 - When using the BS/smoke unit for a long period of time (smoking for over 3 hours or so) it seems that the little bisquettes start to fill up the water bowl.  Obviously this is normal, however do most people clean out the bisquettes in the middle of a long smoke (lets say a 15 lb brisket or such) or just let them accumulate in the bowl?

#3 - If I am correct on this, you can basically use the BS as an oven after the smoking portion of the cook is over??  i.e. normally, with a brisket (and a true wood smoker) I would smoke the meat for 30% - 40% of the total cooking time and then take it out of the smoker, wrap it in foil and throw it in the oven at 190 deg or so for the remainder of the cooking time (prob another 8 hours or so).  I trust the BS can be used the same way by just shutting the smoking unit off and not dumping anymore wood into the water bowl underneath the racks?

and lastly

#4 - As mentioned earlier, I did use mesquite to smoke the chicken breasts (more of a strong wood), however the smoke taste was WAY more evident in the chicken when smoking it on the BS vs smoking it on the old wood smoker.  The question is: does the BS inject MORE smoke taste in the meat/fish/poultry etc. faster than a conventional type wood smoker?  All I can say is that I could REALLY taste the mesquite.  In fact it was a bit overwhelming to say the least.

In advance, thanks for the remarks...  I have never owned an electric (or for that matter propane) smoker and am experimenting with it to come up with the tasty food recipes I used to make in the wood smoker, but using half the effort to do it! 

[Tiny Tim]

I'll take a stab at #2, #3, and #4.

#2.  A lot of people on here use only 4 hours of smoke (one sleeve of 12 bisquettes), maximum, and that amount will just fill the bowl.

#3.  Yes, the BS is basically just an oven after the smoke is applied.  However, if you run a box temp of 200 and are doing about a 12# brisket, it's going to probably take closer to 20-24 hours to get to an IT of 180 in the meat and be nice and tender.

#4.  The smoke produced by the Bradley is clean smoke without a bunch of soot, tar, and other undesireable products in it, and this clean smoke penetrates a little better so you don't need as long of a smoking time.

If I'm wrong, somebody will be along shortly and correct me.

By the way, welcome to the forum....you'll love it here.

[Learman12]

I'll take a stab at #2, #3, and #4.

#2.  A lot of people on here use only 4 hours of smoke (one sleeve of 12 bisquettes), maximum, and that amount will just fill the bowl.

#3.  Yes, the BS is basically just an oven after the smoke is applied.  However, if you run a box temp of 200 and are doing about a 12# brisket, it's going to probably take closer to 20-24 hours to get to an IT of 180 in the meat and be nice and tender.

#4.  The smoke produced by the Bradley is clean smoke without a bunch of soot, tar, and other undesireable products in it, and this clean smoke penetrates a little better so you don't need as long of a smoking time.

If I'm wrong, somebody will be along shortly and correct me.

By the way, welcome to the forum....you'll love it here.

Tiny Tim,

Thanks for the quick reply!

I believe you are correct about the 4 hours of smoke and the clean smoke that the BS puts out. 

I just went out and tried the ribs.  They are up to 165 deg (not done yet) and the smoke taste is incredible....  I think that I will really have to cut down the smoking time on the meats and just use the BS as an oven more than as a smoker while still spritzing to make sure the meat is moist.  Remember, I came from a big ole wood smoker that I had to baby sit like a 2 year old.  This thing is incredible!!!!!!  My back hurts just thinking about how many trips I had to make to the wood smoker to check on it and feed it more wood.

[beefmann]

welcome learn,

as for your  questions

1) that is the difference between logs and clean bisqetts

2) depends on how full .. if 3/4 full I emepty it

3) yes you are correct the BS is an oven only  after the smokeing process. As of  the percent of smoke to cook time.. it depends on what  is being  smoked and cooked.. i have smoked / cooked baby back ribs  with 2 hours 20 minutes of  smoke and 7 hours of cook.. then i have done a 15 lb top surloin roast with a 3 hour smoke and 17 hour cook all in the bradley.. there is a  lot of difference in the process on the  size  ( weight of the meat or  volume ) its  more then just a  piece of meat.. some practice will help..

4) good clean smoke vs logs that have resin and creasote still in it

hope this  helps

when you  have more questions ... ASK
Beefmann

[Wildcat]

These guys have you hooked up.  I can only think of 1 thing to add - You do not have to turn off the smoke generator after the smoking period.  Some do and some don't.  It will produce heat which can help in temp recovery after opening the door, and if you live in a cold climate area, this will help maintain your heat.  I always leave it on after the smoke period and have had my smoker for over 2 years now with no problems.

[Wildcat]

PS - Welcome to the forum.

[Habanero Smoker]

Learman12;

Welcome to the forum.

As for question #1, that is one of the flavors I miss when I use the Bradley, the flavor you can only get from charcoal.

As for #3, since switching over to the Bradley I no longer use percentages, I apply the amount of smoke depending on the cut and type of meat.

You may find the Recipe Site interesting.

This area Bradley Smoker FAQ's may also be useful.

[Learman12]

All,

Thanks for the replies!!!!  They have been very helpful!!!

It is interesting to read that you don't use percentages anymore when deciding how long to smoke.  Also, from what I am reading here, it seems that the smoke generator actually makes heat? I didn't know that.  I assumed (which was my first mistake) that the heating element in the back of the BS would somehow heat the water up enough to boil or at least get the bisquettes hot enough to smoke.

Now that I think about it, it does make sense that the smoke generator would do some prior heating/burning to the bisquettes before they are dumped in the water bowl.

For an update on the ribs last night - They turned out great!  Had them on for 7 hours with 3 hours of smoke.  As for the big party tomorrow (4 racks of ribs and pork loin) I think I am going to have to leave them in the BS for a longer period of time.  I was thinking somewhere around 10 hours at 220 deg.

Anybody ever smoke a pork loin?  Its a releatively small one so I'm thinking that it shouldnt take that long (3 - 4 hours or so).  However I guess I don't know what type of cooking time to plan for with all of the other racks in the BS.

Once again, thanks for all of the comments.  This little BS is a really cool device and definitely money well spent.

[FLBentRider]

First,
W E L C O M E  to the Forum Learman12!

The smoke generator is it's own burner. The bowl is just to catch and extinguish the spend pucks.

Congrats on the ribs. You can look in "recipies in development" to see how I smoke/braise ribs

Most here smoke and cook by internal temperatue of the meat.

Pork loin ? Yes I have, I put rub on it like a pork butt, but since there is no (or very little) connective tissue to break down, I do an internal temp of around 140-145 (we like it juicy) if you are in the "pork must be well done" camp, then 160 will do.

However, around here, the usual destination for pork loin is (Habs) Canadian Bacon.

[La Quinta]

Hey LearJet  ;D...welcome  :)...do you have time to cure that pork loin? If so...great...if not...same thing...we can help ya out.

[NePaSmoKer]

Welcome to the forum. Everyone dun said everything  ;D

nepas

[beefmann]

leer.. am planning to do two pork loins this comming  up weekend and once done i will  show all pictures ...

congrats on your  first  smoke and hope that all the rest turn out great as  well

[Learman12]

Hey all.

Well, the weekend/party is over.  4 racks of ribs, 1 pork loin, and 6 venicin brats all smoked to perfection.

Everybody loved it.  I had the ribs in for around 9 hours (they were thick and the BS was full).  The ribs were fall off the bone yummy.  I think I may have put a little too much brown sugar on them, but thats ok, I'm probably the only one that noticed :)

The pork loin took less time than I thought. Only about 2.5 hours to a temp of 150 deg.  Nice and soft and juicy.

The bambi brats took 2 hours and were nice and soft.

Overall I can say that I have never had such an easier time cooking so much food and making it taste so good.  Throwing a party like that generally involves so much work that sometimes it just isnt worth it.

The BS just makes things easy.

[westexasmoker]

Congrats on your success!  You'll have many more I'm sure!

Oh yeah welcome to the forum!

C

[beefmann]

congrats .. it  just  keeps  getting easier as you  become use to the  smoker