NEW Smoker

[reggiep]

Just joined the electric smoker crowd with a Bradley 4 rack digital. Have been smooking Texas BBQ for years with a LARGE butane tank and fire box smoker (12 briskets at a time) Too much work and lots of pecan and misquete wood. Looking foreward to something simpler. Know you guyes have thought of this so has anyone come up with a way to make hollow pucks that can be loaded with less expensive fine wood chips etc. Only disadvantige is cost of pucks to do long smokes. I normaly do briskets on big smoker at 225* for 12- 14 hours, 10 hr open and 2-4 hrs foil wraped with a little beer or water inside wrap.

[beefmann]

welcome aboard, glad to hear you have been doing some smoking, however with the efficiency of the bradley bisquetts we only have to add smoke for 4 hours max typically.The bisquetts are clean burning and provide better smoke then most other  smokers, also it is better contained in the cabinet then most hence no need to smoke for 12 hours just cook till finished.

I have went 6 hours of smoking and it tasted like i was eating the wood.. after asking around and some research i found out that i used too much smoke... with the bradley you  will need to find your balance. i recommend that you  start off with 3 hours and go from there     

[pokermeister]

Even smoking 4 pork shoulders at a time in my 4 rack Bradley, I only used 11 bisquettes (about 3'40"). Anything more than that and I feel you are just wasting pucks. IMHO.

[Ketch22]

welcome to the forum :)

[mikecorn.1]

Welcome to the forum!


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[BAM1]

Welcome. I've been smoking in my bradley for 3 years now and I've never used over 6 pucks on anything including a 25 hour run of bacon.