Newb trying to understand bad manual

[miked129]

Got a bradley digital smoker for christmas and I am trying to understand the manual and Too cold to test, my question is does the smoker and oven run concurrently?

[Quarlow]

Hi and welcome to the forum. You can run the smoke generator (SG) and the cabinet seperately, together, just the SG or just the cabinet. Cold is not so much the enemey, the wind is the killer. lots of us smoke in the cold.

[miked129]

Haha I live in Regina so it's more the windchill. Ah so will the smoke generator reach a temp of 225 or would that be with the combination of the smoke & cabinet?

[Tenpoint5]

That would be a combination, then the cabinet

[miked129]

One other q, How cold have you smoked in?

[Silvergrizz]

I finished a 16 lb brisket on Wednesday, the overnight temp was -16C. I had the SG set up for cold smoking, using smoker only it hit 167F and brisket topped out at 150IT after 20 hours.

Grizz


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[KyNola]

I finished a 16 lb brisket on Wednesday, the overnight temp was -16C. I had the SG set up for cold smoking, using smoker only it hit 167F and brisket topped out at 150IT after 20 hours.

Let me make sure I am correct here.  You smoked a brisket at an air temp of 3.2 degrees Fahrenheit using a cold smoke set up using only the smoke generator and the temp in the tower hit 167F and the brisket hit 150F after 20 hours?  First question is what were you using to monitor temps in the tower and the brisket? Second question is why did you take a brisket to only 150F?  The last is a simple statement.  If what you described is true, your brisket may have been in the danger zone way too long to be safe to consume.

I'm not trying to be a $hit here and if I have misinterpreted your post please tell me and I will be more than happy to apologize.

[NePaSmoKer]

I finished a 16 lb brisket on Wednesday, the overnight temp was -16C. I had the SG set up for cold smoking, using smoker only it hit 167F and brisket topped out at 150IT after 20 hours.

Let me make sure I am correct here.  You smoked a brisket at an air temp of 3.2 degrees Fahrenheit using a cold smoke set up using only the smoke generator and the temp in the tower hit 167F and the brisket hit 150F after 20 hours?  First question is what were you using to monitor temps in the tower and the brisket? Second question is why did you take a brisket to only 150F?  The last is a simple statement.  If what you described is true, your brisket may have been in the danger zone way too long to be safe to consume.

I'm not trying to be a $hit here and if I have misinterpreted your post please tell me and I will be more than happy to apologize.

Ummmm yeah.

I been using my Bradley's for years in many ways and in the NE PA Elements and never had temps like this with just the gen on.

Ditto with Ky

[SamuelG]

Well, I've hit those temps in South Florida in the middle of the summer in direct sunlight!

:) :) :)

But I agree with the previous posts....that was in the danger zone way too long for me.  Just my 2cents

[GusRobin]

Do you mean that you had the SG off and only ran the element in the cabinet?

[Silvergrizz]

Well, you all have my attention. The brisket was just under 16 lbs. I have been basically following Habs recipes for Montreal smoked meat/pastrami, as well as his comments on steaming pastrami. The brisket was cured for 14 days in the fridge using a modified Hab recipe regarding spices. It then spent another night with a basic pepper/coriander rub in the fridge. It then went into the smoker. I used anAubwr dual probe plus a Maverick to record temps. The brisket basically occupied one entire shelf. Maverick oven temp below brisket and IT set in flat. Auber oven temp was above brisket and IT was in the point. I have read that I should figure 1.5 hours per pound for the brisket. So, I figure 24 hours. Temps on bottom of brisket (Maverick) averaged 40F above Auber which is the temp I quoted. Bottom temp was over 200 for 18.5 hours, but I quoted Auber temps, as I thought this was more accurate. SG was off after 4 hours of smoke. In Habs steaming Pastrami he states to take the brisket to 150 only fur a moist meat. I  am at 150 after 18 hours, so I figure going 20 is the same as FTC. I also thought I did not have to be concerned about the danger zone if I cured the meat first. I realize I did not post all this info, but I was only responding to the question of how low a temp do you smoke. I certainly appreciate the heads up here if I am misinterpreted what I have read. If that is the case,I will trash it in the morning. My plan wax to slice it up, bag it in 4 oz sous vide bags freeze it and sous vide it to 180 for sandwiches. Verdict please ?

Thanks
Grizz


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[GusRobin]

Should be okay if it was cured and cooked at the temps you stated.

[Silvergrizz]

Glad to hear that, I have a little work ahead of me in the morning now. I do appreciate the concerns and my apologies to the group for not stating all the facts originally. It's almost 2AM here so I am going to hit the sack.

Thanks
Grizz


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[KyNola]

Grizz, let me be the first to say I am the guy who caused the firestorm on your post and for that I apologize.  After reading your more detailed explanation I am still confused by exactly what you were doing other than you were smoking a brisket that had apparently been cured for pastrami or Montreal Smoked Meat.  Was your Auber PID controlling the Bradley heating element and if so were you running both the smoke generator and the heating element in the tower?  If so, then you weren't running a cold smoke.  That is where my original concern came from.  If the tower temp was at 200 for the entire 16 hours then your brisket should be fine.  If the Auber was set correctly but the tower only got to 167 after 16 hours I would still have some concern about the brisket, depending on how it was cured.

I'm sorry for being thick headed but I'm still not exactly clear about your explanation.  Perhaps I am just confused on your terminology.  In fact, I'm pretty sure that is the case.  I will yield to the more qualified folks.  Take their advice.

[Mr Walleye]

Well, you all have my attention. The brisket was just under 16 lbs. I have been basically following Habs recipes for Montreal smoked meat/pastrami, as well as his comments on steaming pastrami. The brisket was cured for 14 days in the fridge using a modified Hab recipe regarding spices. It then spent another night with a basic pepper/coriander rub in the fridge. It then went into the smoker. I used anAubwr dual probe plus a Maverick to record temps. The brisket basically occupied one entire shelf. Maverick oven temp below brisket and IT set in flat. Auber oven temp was above brisket and IT was in the point. I have read that I should figure 1.5 hours per pound for the brisket. So, I figure 24 hours. Temps on bottom of brisket (Maverick) averaged 40F above Auber which is the temp I quoted. Bottom temp was over 200 for 18.5 hours, but I quoted Auber temps, as I thought this was more accurate. SG was off after 4 hours of smoke. In Habs steaming Pastrami he states to take the brisket to 150 only fur a moist meat. I  am at 150 after 18 hours, so I figure going 20 is the same as FTC. I also thought I did not have to be concerned about the danger zone if I cured the meat first. I realize I did not post all this info, but I was only responding to the question of how low a temp do you smoke. I certainly appreciate the heads up here if I am misinterpreted what I have read. If that is the case,I will trash it in the morning. My plan wax to slice it up, bag it in 4 oz sous vide bags freeze it and sous vide it to 180 for sandwiches. Verdict please ?

Thanks
Grizz


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No problem with that Grizz.

Based on your temps it would appear the curred brisket was exposed to roughly 207 F temps for the duration of the cook. Add to that the fact it is curred it's fine.

I always like to control the temps the meat is exposed to so I always try to have the Auber TC located below the lowest rack. Certainly in your case you had the Maverick there so you could watch those temps as well.

Let us know how it turned out!  ;)

Mike