Not Enough Smoke??

[NikonShooter]

Hi I'm new to the Bradley & forum but have been smoking with a 2 stage barrel type for a few years now.
I really like the convieience of the Bradley system.  With my barrel type I was always needing to be carefull not to over-power the flavour with too much smoke.  With the Bradley I can't seem to get enough smoke flavour.  Just finished a 4 hour Hickory smoke on 3 racks of ribs & although the smoke flavour is there it isn't nearly as strong as it would have been with 2-3 hours of wood chips in a 2 stage.
Anyone experienced the same thing?
Thanks
James

[muebe]

The reason I like the Bradley and my Traeger is because I get a smoke flavor that is not overpowering. So in this case it might be you are used to a very powerful smoke flavor from your barrel smoker.

With that being said your Bradley is not going to bellow out smoke in high volume. The proper smoke will be a thin blue smoke.

How do the spent pucks look? Are you getting a complete burn on them?

[mikecorn.1]

It's a lot cleaner smoke coming off the bisquettes. Every 20 minutes you have a fresh puck. Not like stick burners and others where everything is sitting there burning and burning till theres nothing left.  Just my opinion. :). Hopefully others will chime in.
I agree is not as an intense smoke flavor as other methods.


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[rajzer]

Well I think it's a matter of taste and what you like. I like rum and not scotch.  For me I find that I get enough smoke flavour in most items from the Bradley.  In fact when doing sausage I have learned to cut back on the amount of smoke time, otherwise a bit of bitter favour set in.  You also have to experiment with the different woods and your damper openings.  I guess the best thing about the Bradley is the consistency and temp. control that is not available in other smokers.

[Habanero Smoker]

Hi NikonShooter;

Welcome to the forum.

I smoke/cooked many years with a vertical water smoker, before using the Bradley Smoker. I get plenty of smoke flavor with the Bradley, but as was already stated every one's taste is different. It is a "cleaner" smoke, and what I did notice between the two, was that I missed the charcoal flavor. I've also learned over the years even with charcoal, the equipment you are using also makes a big difference on how the final product will taste.

[NikonShooter]

Thank you for the replys.
Wondering if any of you have tried not putting water in the "puck pot" to allow for a longer burn time of the pucks. I'm thinking this would mimic the 2 stage smoker more.
James

[devo]

Not recommended as grease can drop down and catch on fire  :o :o :o

[mikecorn.1]

IMHO the smoldering pucks would probably give you a funky smoke taste. Or worse

:o


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[NikonShooter]

Ver subtle... I think I get the point!
Thanks guys.
James