Is there intervention?

mbm · December 25, 2009, 05:08:02 AM

Hi

temp was at 210.

My husband is from Texas. He is a very proud Texan also.

Merry Christmas

FLBentRider · December 25, 2009, 05:10:06 AM

Quote from: mbm on December 25, 2009, 05:03:17 AM
FLBR,
That's exactly what I did wrong.

I did the same thing on my first smoke... I think I put 10 or 11 hours of smoke on a pork butt.

It is a common first-timer error. Especially since with other smokers you do run the smoke the whole time.

The smoke with the Bradley is a little more concentrated that a traditional smoker as well.

Tenpoint5 · December 25, 2009, 05:30:12 AM

With poultry make sure your vent is wide open. Most new folks think that closing the vent will keep more smoke in and get more flavor. NOT true you hold in the moisture and it lowers the temp inside the cabinet. Not to mention the condensed smoke that drips back on your product leaving black nasty tasting marks on your meat.

mbm · December 25, 2009, 06:04:03 AM

I will make sure the vent is wide open. With the ham I smoked yesterday, it was about 3/4 open.
thanks.

mbm · December 25, 2009, 06:08:02 AM

Can you guys give me hints for pre-heating?

Do you set the smoker and oven for time and temp BEFORE putting the meat in? and if so, how long should it pre-heat before you put the meat in? According to the recipe booklet that came with it, I'm getting the impression that I preheat to 220 and THEN put the chicken in. Also, it says to smoke for 4-5 hours. Should I really smoke a chicken for that length of time? I was thinking I would smoke for 1 - 1/2 hours. I want a subtle smoke flavor.

KyNola · December 25, 2009, 06:25:07 AM

Your idea for the time to smoke the chicken is correct. Poultry is a smoke sponge and the time you estimated will give you the results you're looking for. Also, make sure your vent is 100% open as poultry has a lot of moisture and you want it to escape your smoker.

When I preheat I take it up to 250-260 because when you open the door to put your cold chicken in there, the temp in the tower is going to drop like a rock and take some time to recover.

KyNola

mbm · December 25, 2009, 06:33:15 AM

Okay. I just turned it on. we will see what today brings (besides presents! :D )

Go Saints!

pensrock · December 25, 2009, 06:34:33 AM

mbm, sorry you did not read my initial reply to your post. I suggested only smoking the ham for two hours and think it would have been plenty.

As for preheating. I turn the main heater on and set it for around 260-280 F. I also turn on the puck burner at the same time and let it go till its near the set temp. Then I load the meat into the smoker and lower the temperature setting to my desired setting, say I'm doing a pork butt, I'll lower the temp to 210-220 F. You will hear of people, including myself putting a sidewalk brick or two in the bottom of the smokers. One should fit beside the water bowl at the very bottom. This gets hot during the preheat and helps the smoker heat back up after you load it with meat. One thing you will notice, if you put a big load in it will take quite a while to heat back up. Its a small heater and meant to do low and slow smoking/cooking.

Your correct on the smoke for the chicken, 1 to 1-1/2 hr should be plenty. You can always smoke the next one longer if you felt there was not enough smoke this time. You may also want to only smoke the chicken in the Bradley then move it to a hot oven in the house to finish cooking. If you do the whole cook in the Bradley theres a good chance the skin will come out like rubber and not be able to eat it. The skin needs hotter temperatures to crisp up. Now if you do not eat the skin that is not a problem. A lot of people smoke poultry then finish it on a grill or in a oven.

mbm · December 25, 2009, 02:00:55 PM

This may have been the best meal I've ever cooked in my life. (or heck, maybe ever eaten in my life). I cooked 2 whole chickens today. One seasoned with Famous Dave's Rib Rub and the other with Grill Mates Sweet and Smoky rub. I smoked for 1 1/2 hours, then left the chicken in for 1 1/2 hours after that. Covered with foil and put in 325 deg. regular oven until meat themometer showed almost 180, then put in warming drawer until we were ready to eat. We all decided that the chicken with the Sweet and Smoky Grill Mates rub was the tastiest. Even the white breast meat was very tender and juicy. Side dishes included Green Rice, Green Bean Bundles, Broccoli Salad and Wheat Dinner Rolls. YUMMY!! Even without the other presents, this has to be the best Christmas yet! :)

Thanks to all who contributed to this meal. ;)

classicrockgriller · December 25, 2009, 02:10:33 PM

Congrats and sounds delicious. Soon you will off to bigger and better things.

What's this Green Rice?

Congrats again.

mbm · December 25, 2009, 04:27:41 PM

long grain white rice
green pepper
green onions
(green) parsley (these 3 make it green)
butter
worchestershire
curry
garlic
water
bouillon cubes

wonderful with any kind of grilled or smoked meat.
let me know if you want measurements. very easy.

i should have taken pics of my chickens, but i had no idea it would turn out so delicious.

question: when i take out of the Bradley and put into my regular oven, do I keep it under foil OR should i remove foil so the skin will crisp??? (i did not brine it)

FLBentRider · December 25, 2009, 04:28:59 PM

Quote from: mbm on December 25, 2009, 04:27:41 PM
question: when i take out of the Bradley and put into my regular oven, do I keep it under foil OR should i remove foil so the skin will crisp??? (i did not brine it)

I would do it uncovered.

squirtthecat · December 25, 2009, 04:30:19 PM

Quote from: mbm on December 25, 2009, 04:27:41 PM
long grain white rice
green pepper
green onions
(green) parsley (these 3 make it green)
butter
worchestershire
curry
garlic
water
bouillon cubes

wonderful with any kind of grilled or smoked meat.
let me know if you want measurements. very easy.

Heck, yeah! Sound good to me... MrsSTC has a problem with green onions, but I can see fixing it for a party or to take to a potluck.. Thanks!

mbm · December 25, 2009, 04:40:35 PM

you can omit the green onions.

1 cup long grain white rice, uncooked
1/3 cup bell pepper, chopped
1/2 cup green onions, chopped
2 tablespoons parsley, chopped
1/2 stick butter (you can use less, if you want)
1 tablespoon worcestershire (lea and perrins - i can't spell worcestershire)
1/4 teaspoon curry
garlic (to taste)
salt and pepper (to taste)
2 cups hot water
4 chicken bouillon cubes

Melt bouillon cubes in hot water, then mix all ingredients together in an oven proof baking dish. Bake at 350 degrees for 45 minutes.

Cayenne pepper would also be good in this.

squirtthecat · December 25, 2009, 04:47:09 PM

Thanks! Will have to give this a try...

I can't spell 'w******' either, and I buy nothing but L&P!

Is there intervention?

squirtthecat

squirtthecat