1st,2nd & 3rd Smoke were all Excellent!!!

[johnintx1]

I seasoned my new S.S.B.S.I put in 10 lbs cheap chicken leg quarters. smoked then 3 hours @ 190 cabnit door temp,with 6 pucks. they came out pretty good.
next day i smoked 10 lbs leg quarters for 4 hours @ 190 temp with 6 pucks and the leg seperated from the thigh while trying to pick then up of the racks!!!!!
So the extra 1 hour of cooking time really made the difference. unit worked great, no problems at all. Family really loved the flavor.
I love this Bradley smoker!! Simple to use and very good food.


Just do it! Smoke on!!

[simmy]

Well John It looks like the research you did paid off???[] Much better than the wal-mart smoker[]

Steve

[Kummok]

Is Bradley smoking COOL or what, John!!!Your enthusiasm is truly inspiring...looking forward to more of your smoking experiences reports![:p][:p][]

35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA

[Habanero Smoker]

My experience with smoking chicken, is that it will not cook that fast at 190 degrees. Should be interesting to see what your Marverick will read, compared to the BS gauge.

[Oldman]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Much better than the wal-mart smoker<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">What is that? Oh I know...a another disposable item... [^]

Olds


http://rminor.com

[johnintx1]

Received the maverick today,I wont be able to use it untill fri night. yes i will compare the bradley temp to the mav. temp to see how close it reads. I read about alot of problems with some people and the bradley while i was researching this smoker.. but i got one anyway,cause it had a 1 year warr. most others are only 90 days.
I have no regreats! Best food i ever had, and the easiest to smoke and clean up! Very happy with the unit.

Just do it! Smoke on!!

[JJC]

Hi John,

Glad you're happy with the BS!  You can't really use website to accurately determine the frequency of problems with a unit because the poeple that frequent a product's website are not a representative sample of the whole population of product owners.  If you compare the number of people reporting problems and the severity of the issues on the Bradley Forum compared with other smokers, you would be pleasantly surprised at how much less frequent and serious the issues are with the BS. [8D]

John
Newton MA

[psdubl07]

John, glad they turned out for you!

My guess is your Maverick will generally read about 20 degrees hotter than the Bradley thermometer.  This is the discrepancy I find on mine consistently.  Once you get it all dialed in though it's smooth sailing. [8D]

[johnintx1]

thanks for all the help and comments.
After marinading 24 hours,I have a 10 lb brisket cut in half on 2 racks and a 5 lb pork butt cut in half side by side on 1 rack and a 2 lb meatloaf on the bottom rack. 4 hours of smoke pucks in the tube. I think the meat loaf will be done in the 4 hours or less on the bottom shelf where it is hottest. Even if its not ,I will remove the meatloaf so I can go to bed.I have the maverick set with alarm on for the meat and the unit temp. limits i want.Put it all on at 630pm fri. night. Planning on the meatloaf coming out within the first 4 hours,then going to bed. I figure the brisket and pork butt will smoke first 4 hours,then cook all night while Iam sleeping being ready in the morning for a total of 12-14 hours including the smoke session of 4 hours, so Iam thinking it will all be done 830-1030 am,then I plan on 2-4 hours of FTC,and serving it all for a lunch with friend n family noonish or around 1 pm !!
Will report on progress and final product ASAP.
After 45 min. the internal temp of the brisket reads 72,the box temp shows 195 on the maverick and ...yes the bradley reads 20 degrees lower than the maverick. Good to have this really great thing called the Maverick dual probe, remote temp. gauge.
 
Update 1030 pm,internal brisket temp 145, smoker temp 210.




Just do it! Smoke on!!

[johnintx1]

30 degree over night temp here in the panhandle of Texas.
At 720 am ,internal brisket food temp 170 f, somker temp 215f. Meat loaf stayed in all night,took just a little peak now and all looks great,good color,ect...total cooking time as of 720 am is 13 hours. pork butt cut in half on top shelf, side by side.A Brisket, cut in half on next 2 shelfs, meatloaf on bottom shelf in a stainless steel meatloaf basket ,an accessorie from brinkmann smoker catolog. And, the maverick temp probe sat right by my bed all night,which I pushed the backlight button to check temps several times during the night,a great little gadget.

Just do it! Smoke on!!

[BigSmoker]

I have never cooked meatloaf in my Bradley but this is a link to a really good recipe for meatloaf if anyone is interested.
Meatloaf
Brisket has been cooking all night and ribs just went on a few minutes ago with 3 hrs of pecan.  I've got to order more pucks ASAP.  Now I'm going to look for the recipe for the smoked onions.  I got a feeling a nice batch of homemade baked beans with smoked onions and roasted garlic are in my near future.

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[johnintx1]

Thank you all!!

Just do it! Smoke on!!

[Oldman]

<b>BigSmoker</b>

You almost got it correctly. You need to add the quotation marks ("  ".)  One at the beginning of the address. <b><font color="red">"</font id="red"></b>http
and the other at end of the address.
htm<b><font color="red">"</font id="red"></b>

Then you will be good to go~~!


Olds


http://rminor.com

[BigSmoker]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Oldman</i>
<br /><b>BigSmoker</b>

You almost got it correctly. You need to add the quotation marks ("  ".)  One at the beginning of the address. <b><font color="red">"</font id="red"></b>http
and the other at end of the address.
htm<b><font color="red">"</font id="red"></b>

Then you will be good to go~~!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Thanks Olds, I knew that from your previous posting about this subject.  I forgot to check after I posted[:I]

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[MallardWacker]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />  Now I'm going to look for the recipe for the smoked onions.  I got a feeling a nice batch of homemade baked beans with smoked onions and roasted garlic are in my near future.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">EXCELLENT IDEA!


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...