New Bradley Owner

[navigator]

Howdy All!!!
I have been smoking, and sausage and jerky making for years, finally pulled the trigger on a 6 rack digital last night!!
I have a question.... I'm seasoning the new unit today, and notice that the bisquettes are only about half consumed....is this normal???
Thanks for your help!!!

[mikeradio]

Welcome Navigator

The bisquettes should advance every 20 min, I find I have to let the SG preheat for awhile.  What I do is load the pucks and only advance it once manually.  So it takes 40 mins for the first puck to be on the heater.
Enjoy the fourm

Mike

[KyNola]

Navigator,
Welcome to the forum.  Mike has given you good advice about letting the smoke generator preheat as sending the first puck out there "cold" so to speak often results in partially burnt pucks at first.

Everyone here is more than willing to help out with any of your questions so fire away!

KyNola

[classicrockgriller]

Howdy navigator, welcome to a great place to learn and share.

Like mike said, time your pucks and there is an adjustment you can do if you are not getting 20 burn on a puck.

Here's a cpl of links for you.

http://www.susanminor.org/forums/showthread.php?t=481

http://www.susanminor.org/forums/

Try this link to get your pictures going.

http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

[classicrockgriller]

The first link has a place for FAQ and the second is the recipe site. ;D

[OU812]

Welcome to the fun.

I do as mike has stated. With the digital you will have to add that time to your timer. For a 3 hr smoke you will need to set your smoke timer to 3:40
Also with the DBS you will need to reset your heater timer if you are doing a long smoke as the timer only goes to 9 hr 40 min then shuts down.

Oh ya with this type of smoker you only need 3 to 4 hr smoke the rest of the time in there is only cooking.

Your going to love this thing.

[rdav01]

Welcome to the forum if you have any questions just ask these folks they will help you out  :D

[Hopefull Romantic]

Hey Navigator and welcome to the forum.

I cant add much to what has already been said. I went through that when I did my first cold smoke and realized that without the tower heat, the wooden pucks were not burning properply due to the lack od the tower heat which expedited the pucks burning. Pre - heating your SG would ensure proper wood burning.

HR

[JoeHifi]

Navigator, welcome to the forum.

[Quarlow]

Hey Navigator welcome. Another thing you might be up against that I went through is if you don't have a heavy enough extension cord you won't get it hot enough to burn the pucks. I had also plugged into the same outlet that my computer was plugged into so there was to much draw on the outlet. So find a good heavy 12ga cord as short as possible (I made my own 15'er cause the store ones were to long)and an outlet that doesn't have much else on it and that should help you out.

[navigator]

Thanks for the tips. I'm gonna be doing my first brisket on Monday, then I have to do a bunch of salmon and a couple of turkeys for Thanksgiving. Will be busy. I've been checking out all the tips you gave me links to, and the recepies and digital forums. Thanks again!!!

[ArnieM]

Welcome to the forum navigator!

[FLBentRider]

W E L C O M E  to the Forum navigator!

[KevinG]

I'm sure you'll find your way through this site with ease Navigator!  ;D Welcome to the fun.

[navigator]

OK, got up at 0330 and preheated the Bradley. Put a 6# brisket and 4# butt in at 0430. Checked/dumped the pan and re-filled with boiling water at 0730. So far , so good. right at 190. I'll put the probe thermometer in about noon. Question????What do ya'all do with the water/grease/oil/burned brisquettes? I poured 'em in a galvanized pail, and will prolly just dump it all in the field, but wanted to find out what others do with that waste.