It's unfortunate that the first need to register and post on these boards is to report a dead heating element after just 5 uses. The Bradley was a holiday gift, and I have been trying to get the hang of finessing some good smoked meat out of it. I've been experimenting with boston butts, but before my smoke yesterday, could not do a great job of regulating the temperature in the Bradley (my last butt came out cooked with a nice bark, but was dry inside -- I think the temp was too high).
I broke down and bought an Auber PID to help me, and I tried my first overnight smoke last night. When I went to bed, after smoking for 4 hours, the PID was locked at 225, and was scheduled to stay there until the butt's IT reached 195, then it was supposed to drop the Bradley temp to 130 until I pulled it out, and I was going to try to FTC for a few hours to make sure it was tender (having done a lot of reading on these forums). Sounds like a plan, right?
Well, when I woke up this morning (about 14 hours into the process), the Bradley's internal temp was reading 70

and the IT of the butt was at 129

. The PID said it was on the second timing event, so I have to assume that it reached a 195 degree temp at some point. It appears that the reason that the Bradley temp was only 70 degrees is because the heating element was off, even though the power was on! I'm just not sure when it died.
I tried plugging the heating element directly into the outlet (bypassing the smoke generator), and no heat. I tried moving the slider around, and no heat. The element remained cold to the touch. Very sad that this happened within a month of purchase, although it appears that I am not the only one with this problem. I will be calling Bradley tomorrow to inquire about a replacement. Also, I'm hoping they will replace the plastic bottom piece, which was broken when it arrived from Amazon (I took pictures, but did not want to send the whole thing back to Amazon, as it was working). Hopefully, they will make it right.
As for the pork, it was pretty cold on the surface, though it looked crusty on the outside. Just to make sure it was cooked, I wrapped it up in tin foil and threw it into the oven at 225. The internal temp is showing 160, after about two hours. Once it reaches 175, I will pull it out, and wrap it in a towel before putting it in the cooler. I'm probably overcooking the heck out of it, but I'm not sure what else to do. I guess this will be another "learning butt."
