Smoker is ordered, now questions about preparing for my first smoke

Caneyscud · November 14, 2011, 02:55:01 PM

Quote from: crapshooter on November 14, 2011, 02:08:15 PM
ahhhhhhh so you only use the brickets when smoking and not when cooking?

Yep, they contribute little heat. However, you can leave the puck burner on to help generate a little more heat. Some may say not to, but I do frequently. It's an additional 125 watts of heat.

viper125 · November 14, 2011, 03:49:27 PM

Quote from: Caneyscud on November 14, 2011, 02:55:01 PM
Quote from: crapshooter on November 14, 2011, 02:08:15 PM
ahhhhhhh so you only use the brickets when smoking and not when cooking?

Yep, they contribute little heat. However, you can leave the puck burner on to help generate a little more heat. Some may say not to, but I do frequently. It's an additional 125 watts of heat.

Well yes I do to! but was looking to see what that little heating element runs for generator. Now not sure if I want to continue or not. 55.00 for that piece alone. Extra element is way cheaper!

crapshooter · November 14, 2011, 07:42:08 PM

another heating element for a new one? Seems like so much I didn't know going into this. I thought I was buying a precision temperature control but the unit they sent me says smoke controller with dual probes. Is that what I needed?

Caneyscud · November 15, 2011, 06:33:17 AM

Viper - let me rephrase. It stays on not purposefully, but because I don't remember to shut it off! ;D ;D ;D Then I go and stick my head in the sand.

"another heating element for a new one? Seems like so much I didn't know going into this. I thought I was buying a precision temperature control but the unit they sent me says smoke controller with dual probes. Is that what I needed?"

The purchase of a second heating element, is insurance. May not ever need it, but if you do - it is there and don't have to wait for a replacement when you have a houseful of hungry guests.

Ok, now I'm a little confused with what you purchased. There are two common things that I know of with dual probes. One is a thermometer and the other is a PID. The thermometer won't control - it just reports. There is more than one way to "control" the smoke. The most popular is with an Auber PID - and the most handy is the dual probe version. If that is what you bought -that is what your need - so to speak.

crapshooter · November 15, 2011, 07:19:35 AM

Yes, that's what I bought. Sorry for the confusion.

Sailor · November 15, 2011, 08:00:38 AM

If you have the dual probe PID then you are set to rock and roll. The PID will control the cabinet temp and monitor the IT of the meet. You can control the smoke generator with the PID. If you set the 1st setting say at 225 it will put power to the generator and the next setting will also supply power to the generator. The 3rd temp setting will shut power of to the generator. This is a great feature so you don't run the generator for the entire cook. When I do a brisket or butt I will have the PID 1st setting set for 1 hour at 225. I put my pucks in the chamber and not advance them. I let the generator advance them, which take 1 hr to put a puck on the heater. Then my 2nd setting I have it at 225 degrees for 3.5 hours if I am putting on 3 hrs of smoke. After 3.5 hrs the SG shuts off. My 3rd setting is 225 degrees until IT of X. This way I am not running the SG for the entire cook.

If I am doing sausage I will set the PID for 130 for 1.5 hrs and put the pucks in the chamber after 30 to 40 mins. Then my 2nd setting is at 140 for 2 hours. This lets me roll smoke for 2 hrs. Then the 3rd setting is at 150 which will shut off the SG. This is just the way I do it and I am sure you will find the best way that works for you.

Enjoy your PID

Bavind · November 15, 2011, 08:44:41 PM

With all due respect to KyNola and his fantastic wife Jan, I have used Jans rub on almost everything and it gives an amazing flavour to the bark. It is an amazing all purpose rub absolutely fantastic on ribs with a little CYM as a base. ;D

viper125 · November 15, 2011, 09:15:45 PM

X2

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SwedishMike · November 16, 2011, 02:59:18 AM

I hope you enjoy your new smoker.

I'm also a beginner in the Bradley world and have just started out. I got some pucks on their way from Yard and Pool at the moment since I realised how wasteful the normal process is.

I've only had one day of proper smoking so far but I managed to sort some cold smoked cheddar, spicy pistachios and cold/hot smoked duck breasts done during that day.

What's on the list to try now is some maple cured bacon, pastrami and some other things. I also got three salmons in the freezer that most likely will end up in the smoker at some stage. :D

// Mike

crapshooter · November 16, 2011, 05:11:54 AM

I've gotten everything in hand now except my smoker. Its being shipped to a Cabelas about 100 miles from me. I hope it's there by this weekend. I can't wait to try it out. Would smoking either a brisket or ribs be too hard for a first smoke?

Sailor · November 16, 2011, 11:44:18 AM

I would recommend that for your first smoke either do a Brisket or a Pork Butt. Both are very forgiving. Just remember that when smoking meat you will encounter a stall and this is where the magic happens. I do my packer Briskets are 225 and use 2 to 3 hours of smoke. Figure at least 1.5 hours per pound to get the IT to desired temp. Pull and foil wrap and then wrap in a towel and into a cooler or microwave (FTC) for at least 2 hours. You will have the best dang Brisket you ever ate. ;D

Also remember to keep the meat from touching the sides or rear of the cabinet. Don't want any grease dripping down to hit the element and start a fire.

Good luck with your first smoke and let us see how it went.

crapshooter · November 16, 2011, 01:44:24 PM

Quote from: Sailor on November 16, 2011, 11:44:18 AM
I would recommend that for your first smoke either do a Brisket or a Pork Butt. Both are very forgiving. Just remember that when smoking meat you will encounter a stall and this is where the magic happens. I do my packer Briskets are 225 and use 2 to 3 hours of smoke. Figure at least 1.5 hours per pound to get the IT to desired temp. Pull and foil wrap and then wrap in a towel and into a cooler or microwave (FTC) for at least 2 hours. You will have the best dang Brisket you ever ate. ;D

Also remember to keep the meat from touching the sides or rear of the cabinet. Don't want any grease dripping down to hit the element and start a fire.

Good luck with your first smoke and let us see how it went.

What do you mean by a stall?
Got a call and pick up my smoker this weekend. Now just a few more questions.

If I smoke a brisket which rack is it better to put it on? Do I want it on top, middle, or low?
Do I put the probe for the IT in to begin with or wait until it's cooked a good while? What temp do I need to reach on the IT?

When you say wrap it in foil and put in cooler you mean just close it up and not put ice on it do you?

Sailor · November 16, 2011, 04:17:14 PM

The stall is when the IT is not climbing and will sometimes even fall while the cabinet temp is maintaining the desired temp. This is when magic is happening. One never knows how long a piece of meat is going to stall out. You can put two butts together on the same rack and each will have a different stall time. Don't worry about the stall .....patience is needed and it is a good time to have another beer. Just be aware of it. The meat is done when it is done.

If you have one brisket then place it on either the middle shelf. Some put the fat cap down and some put the fat cap up. It is like toilet paper, over or under. I do the fat cap down. My thought is to help shield the meat. No right or wrong way.

I would put the probe in during the cook so you can monitor the cook. I put the probe in the flat as it will get done first. I personally will bring the IT to 185 and check for fork tender in the flat. Fork tender is putting a 2 prong fork in and give it a twist. If the meat breaks apart easy then she is done. I try to keep the cabinet at 225 during the cook.

The FTC is to rest the meat. Do not put ice on it. Yikes. Pull the meat when the IT is reached. Wrap it in foil and then put it in a towel to help insulate it. Then put it in a cooler so the cooler will help keep the heat in. I use my microwave, as it is very insulated and easy to put the wrapped meat in. Do not turn on the microwave. Let it rest for at least 2 hrs to reconstitute the juices. I have FTC briskets for 6 hours and they are still over 130 degrees when I cut into them.

There are others on the forum that have way more experience and can offer more help.

Here is a good article on briskets that Pachanga wrote

http://www.susanminor.org/forums/showthread.php?532-Brisket-Pachanga

Caneyscud · November 17, 2011, 06:46:22 AM

Sailor got ya set up real good like. The stall is your friend. It's a time for transformation within the minute inner structure of the brisket. Fat is rendering, and collagen is transforming, among other things. Collagen is that stuff that is at least partially responsible for toughness. The more that gets transformed, the better. This is my story and I am sticking to it. The stall happens because of phase changes. Just like boiling water. Lets say you have a pot of water on a gas burner. The gas burner is roughly at 3000 F. The water heats up more or less steadily until it heats reaches 212 F (boiling). Then, it and the pot stays at 212 F until all water has been changed to steam. Doesn't make any since the burner is still at 3000F and still pumping heat into the water. At that point there is a phase change in water - to steam. Ever seen anybody boil water in a paper bag or seen somebody place a plastic bottle filled with water onto a roaring fire? Sorta the same thing. During the meat stall most of the heat is going into making a phase change. When that phase change is complete, the temperature will start rising again. That is the essence of low-n-slow barbecue! The magic! There are ways to "cheat" a little - They all either involve cooking at a higher temp and/or steaming or braising the meat in foil. There are joints in the Brisket Belt that at least start out cooking their brisket at 400 to 600 deg. and they do make some slap ya mama good brisket. However, they cook 1,000's of briskets a year and know what they are doing. So for the rest of us - it's low-n-slow. And that's the way it should be. Life is a rat race - and for me bbq is my refuge from the rat race of life. It's 3:00 am - I'm alone in my easy chair, not having to answer any questions or solve any problems, or dealing with any jerks. I've got bbq on my mind. I'm secure in the knowledge that at least in some small part of my life magic is still happening. That does well with my mind and with my soul.

crapshooter · November 17, 2011, 10:28:18 AM

I remember seeing somewhere ( I thought it was on this site) on what to do to a Bradley before it's first use. I know it involved buring so many pucks but I can't find that thread anywhere now. Do I need to do something like that before using it?
Another question I have is how long do I need to let the brisket set after putting the rub on it before putting in smoker?
This site is the best I've seen at responding to questions. I really appreciate it!