New to smoking-Need help!! Snack sticks burning above element.

Cougargulch · February 02, 2014, 02:17:15 PM

Well, we made our first batch of snack sticks yesterday, smoked in our new Bradley smoker and are having a few issues. Followed a lot of other peoples suggestions on temp and times from the forum. Starting preheat to 130, 1 hour no smoke, bump 10 degrees every 2 hours or so until 170, IT of 152. However, the sticks above the heating element are burning and splitting even after 45 minutes. We are rotating racks and have several more batches to do through the smoker(we did 55 pounds of snack sticks). Is this normal for a $400 smoker? I have seen that some people have installed fans into their smokers but would think that the people at Bradley would fix the issue. Any suggestions would be appreciated!

love the smoke · February 02, 2014, 03:20:39 PM

Just checking is your v-tray in place ?

Cougargulch · February 02, 2014, 05:03:48 PM

Yes, V-tray is in place. Actually starting them at about 140-150. Possibly too high to start em out?

hutcho · February 02, 2014, 05:17:49 PM

I am doing a batch of sticks right now too and havent had any issues with burning. Running 2 elements too. Started at 130, bumping 10 degrees every hour, turned smoke on at second hour. Also rotated every hour after smoke turned on. Currently hung at 135 though...got some pics of your setup?

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renoman · February 02, 2014, 08:40:04 PM

All of my sausage fatted out/shriveled/burnt at the lower back of my smoker. Don't use the lower rack or shorten your sticks/chubs. A fan will help but the element/elements are still too close to just let the sticks hang there for the full smoke.

watchdog56 · February 03, 2014, 07:26:27 AM

Are you physically bumping the temp or are you using a PID? If you are physically bumping the temp and going off the temp from the smoker itself there will be a 20 degree swing which could be causing your sausage to fat out. When making sausage you need a PID to help prevent fat out.

KyNola · February 03, 2014, 08:35:36 AM

In your rotation of racks are rotating both front to back and top to bottom? If you are rotating only front to back you need to also rotate top to bottom so that the lowest rack is not constantly exposed to the hottest temp in the tower.

WD56 makes a good point. What are you using to monitor the temps in your Bradley?

Cougargulch · February 04, 2014, 07:46:16 AM

I'm using the temperature gauge on front of the Bradley unit, not quite sure what PID is. And yes Im rotating top to bottom, front to back.

KyNola · February 04, 2014, 07:59:28 AM

You are most likely seeing inaccurate temperatures from the temperature gauge in the door due to it's location. You may want to consider using a thermometer where a probe can be placed in the tower to give a more accurate temp reading. Some of us use the Maverick ET-732 made by Redi Chek. Very accurate.

watchdog56 · February 04, 2014, 08:47:14 AM

A PID is a device that controls the temp more accurately. Instead of having 20 degree +/- it will usually get to 2 degree +/-. I feel it is a must have for making sausage. Some people have made their own but they are more electrically inclined than me. Here is the company that sells them. I have the single probe but they have come out with a dual probe;
http://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=72

hutcho · February 04, 2014, 06:59:23 PM

Diy pid isnt too difficult at all really. The tuning has a steep learning curve but once you figure it out you wont ever want to go back.

I just got my maverick 733, only used it on 1 smoke, but so far its awesome! Another thing I can't believe I went so long without....

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