First Time Bradley Owner

TexasBBQ · February 04, 2006, 02:32:27 AM

Well, I've lurked around here for long enough. Read through dozens and dozens of posts, links etc. and finally whipped out the credit card and took the plunge!! I cannot tell you how excited I am and also how happy I am with my buying experience. I took the advice of many of you and went with Chez Bubba.... what a great guy!!

He explained everthing to me, was very easy to talk to and had a great sense of humor....heck, he didn't even mind selling to a Texan ;-) Even called me back to confirm last minute details instead of just going for the extra buck.... top shelf in my book Chez!! You've got a customer for life my friend.

Man I wish all businesses nowadays understood the concept of good customer service!

Ya Gotta love good BBQ

TexasBBQ · February 04, 2006, 04:20:39 AM

I do have one question tho..... I have been searching around for a place that sales reasonably priced "rib racks". The only ones I have found so far are way overpriced IMO so it's either take the time to make my own (and lord knows I don't have a lot of extra time just waiting to be used).... or find some that aren't priced in the used car price range [;)]

Thanks,
Scott

Ya Gotta love good BBQ

SMOKEHOUSE ROB · February 04, 2006, 03:02:59 PM

TexasBBQ welcome to the forum[:)] if you are looking for a rib rack call chez up and order my sausage rack from him, you can use it for many things, you can hang a ham or Evan a large turkey with my rack, it will give you the ability to use the full length of the smoker cabinet, do a search on the forum about my sausage rack.

click on link to sign up for the 2006 free givaway. http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=2809

TexasBBQ · February 04, 2006, 04:53:05 PM

Thanks Rob, I finally found and ordered one that I am going to try. It looks like it will do the trick. I will definately keep your sausage rack in mind though. Kirk mentioned it the other night but I wasn't sure it was what I was looking for just now. Great pic btw! I may end up with one of those yet [:D]

Scott

Ya Gotta love good BBQ

TexasBBQ · February 04, 2006, 04:59:43 PM

BTW, here is the link to the one I found - http://www.barbecue-store.com/images/bb-rangeribrack.jpg

I think it will do what I'm wanting. Hopefully it's not too big [B)]

Ya Gotta love good BBQ

TexasBBQ · February 04, 2006, 05:03:17 PM

BTW, here is the link to the one I found - http://www.barbecue-store.com/images/bb-rangeribrack.jpg

I think it will do what I'm wanting. Hopefully it's not too big [B)]

Ya Gotta love good BBQ

TexasBBQ · February 09, 2006, 05:51:03 PM

My BS is on a UPS truck somehwere in my town and it should be delivered later this afternoon..... I feel like a kid waiting on Santa [:D]

I've already got a couple racks of ribs and a Boston butt soaking up some seasoning and the should be ready to go tomorrow morning.

When I break this unit in tonight did I understand correctly that most people use the special blend for that?

Ya Gotta love good BBQ

Phone Guy · February 09, 2006, 08:58:24 PM

Congrats on the new addition to your family. You can season it with anything. What ever you have the most of.
PG

TexasBBQ · February 10, 2006, 01:45:36 AM

Thanks Phone Guy, and congrats on your win my friend..... exact # even wow....

Quick question tho.... I've got the smoker finally.....must have been the last stop for my UPS driver. I've done my Tim the Tool man Taylor grunting while setting it up and am now seasoning it.... the problem so far is this. It says to turn the temp slider to low to medium and in 5 minutes it should read 150F.... not even close LOL

I've got it on high now and it just got to around 150F after about 20-25 minutes....is this the norm? Still no smoke that I can see either so it kinda has me a little worried but I know I'll get things going right.... at least I hope [;)]

Thanks for any help or suggestions.

Scott

Ya Gotta love good BBQ

BigSmoker · February 10, 2006, 04:18:23 PM

TexasBBQ congrats on your purchase 1st of all. Chez is a great guy and does offer 1st rate service. 2nd the instructions and cookbook that come with the Bradley are not the best to be sure. Make sure the smoke generator switch is on. It is the switch located on the smoke generator itself. The hot plate that burns the pucks will take 15-20 minutes to get hot enough to burn the pucks. That 5 minute statement is not correct. Once you have the smoke generator hot it should work fine. Check all that and see what you get. HTH.

Jeff

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

TexasBBQ · February 10, 2006, 10:28:21 PM

Thanks BigSmoker, I've got to say that after a lot of worry and concern early on I just pulled the ribs off and they look very good. The butt has a little while to go but it looks as smells great so far. Expecting the clan to show up any minute so I need to finish up the side dishes real quick. I'll follow up with the actual results and opinions of my little Q clan later tonight [:D]

Scott

Ya Gotta love good BBQ

TexasBBQ · February 11, 2006, 06:21:04 AM

Everything turned out wonderful! Both the ribs and pulled pork got excellent reviews [^]

The guests only concern was how long it would be before the next BBQ dinner [:D]

I couldn't be happier for my first attempt on the BS

Scott

Ya Gotta love good BBQ

r Ito · February 16, 2006, 08:58:50 PM

Hi everyone:
Just bought myself a Bradley also. Was reading TexasBBQ's post and just had the same concerns. I realize that outside temperature and wind will affect your heat attained but sure seems long to reach the 200-220 degree range. Just wonder if that's normal. Thanks if anyone replies.

TexasBBQ · March 03, 2006, 07:36:24 AM

Hi Ito,

Sorry, I haven't been on the board for awile but I found that it was best for me to turn the slider almost all the way up and then decrease as needed. [;)]

My first test with my new smoker was a HUGE success. I didn't let the butt cook as long as I would have liked to but it was still really good.... just harder to pull.

I got such great reviews that I made my second attempt this last weekend with 2 pork butts and starting then much earlier.... about 13.5 hours to reach the 190-195 F internal temp. The bone just pulled right out and I've gotten numerous requests to make that a every weekend thing LOL. Pork butts are cheap compared to ribs and such but still I don't want to spring for the bill every time [:)]

I had one friend who has already said he was going to buy a couple for his mom and wants to to cook 'em the same way.... how can I refuse? [^]

My new Barbecue blog

Oldman · March 03, 2006, 07:46:14 AM

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">My first test with my new smoker was a HUGE success. <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> Good for you~~!

Olds