Long smokes

[iceman]

You're right charlesk. In this case the long smoke for a ham would be an exception on the four hour thought.
Keep us posted (with pictures of course).  :)

[charlesk]

anybody's thoughts on the A Mazin Smoker tray for the Bradley for long smokes
Thought I would put it where the water pan goes and set it up about an inch or so for draft
and cover the SG hole and use it for a draft opening

[Saber 4]

anybody's thoughts on the A Mazin Smoker tray for the Bradley for long smokes
Thought I would put it where the water pan goes and set it up about an inch or so for draft
and cover the SG hole and use it for a draft opening

I think that is pretty close to what NePas and others due, I've just put it in there to the right of the bowl and un-hooked my SG on one side to give a little draw and it's worked good, it's the tube I haven't gotten down yet.

[iceman]

anybody's thoughts on the A Mazin Smoker tray for the Bradley for long smokes
Thought I would put it where the water pan goes and set it up about an inch or so for draft
and cover the SG hole and use it for a draft opening

Spot on! Worked for me. Don't draft to much or the pan will start on fire instead of smoldering if you're using the sawdust instead of pellets.

[TedEbear]

Does it block the drain hole in your V tray and do you still use a bowl of water to catch grease drippings?

Well, so far I've only used it to cold smoke some cheese.  It does cover the drain hole, so if you're smoking something that might drip grease a different location is recommended.  I didn't have any water bowl for the cheese.

Also, the pellets can be stubborn to initially light.  Before I put the tube in the smoker I squirt a small amount of charcoal starter on the end of the pellets, then light the end and let it flame for a couple of minutes and blow it out.  It stays smoldering after that.

[charlesk]

Spot on! Worked for me. Don't draft to much or the pan will start on fire instead of smoldering if you're using the sawdust instead of pellets.
[/quote]
I am getting the 5x8 pan not the tube. The pan can sit away from the center of the drip tray. I think this will work by the sounds of it. I'll try a trial run with the SG still in place to cut down the draft and if I watch the burn I'll be able to position the tray in the proper orientation. If this works and I don't see why not the burn will cost me 5 bucks for 10 hrs. instead of 15 and three burns for 15 bucks instead of 45. 30 dollars buys a lot of beer  ;D
I like the pucks but for a long burn it's pricy

[pokermeister]

I can understand why you want a long smoke. That being said- I have an AMZN pellet tray. Each row will smoke 3-4 hours, and if you fill it (not overflowing, or you can get flashover) your smoke time should be 9-12 hours. Be sure to check occasionally for smoke, as sometimes the pellets will stop burning. I usually mix some oak with whatever wood I am using to aid in the burning process. Hope this helps.

[charlesk]

I can understand why you want a long smoke. That being said- I have an AMZN pellet tray. Each row will smoke 3-4 hours, and if you fill it (not overflowing, or you can get flashover) your smoke time should be 9-12 hours. Be sure to check occasionally for smoke, as sometimes the pellets will stop burning. I usually mix some oak with whatever wood I am using to aid in the burning process. Hope this helps.

good to know, do use a Bradley chamber? if so do you do anything to control the draft , do you keep the SG in place or remove it and cover the hole, where do you place your AMZN pan and do you have the burn end facing a particular direction. no sense in me reinventing the wheel.
Thanks

[Salmonsmoker]

Charlesk, I have the pellet tray and use it frequently in the Bradley chamber. It just sits on the floor as it has it's own legs that lets air circulate around the underside of the tray. I leave the SG in place as there's ample flow-through of air through it for combustion air. If you find it's not getting quite enough air, the door seal closed on a toothpick will be enough for air. It will fit under the puck burner and you can still get the lip of the bowl under the hole in the drip tray. Want a real heavy smoke? Start both ends. It's designed to do that. When I do a 4 hr. smoke there is still a little of the first row left unburned. Very efficient!

[charlesk]

If you find it's not getting quite enough air, the door seal closed on a toothpick will be enough for air. It will fit under the puck burner and you can still get the lip of the bowl under the hole in the drip tray.

good info thanks
I assume the tooth pick would be the bigger round ones not the little flat ones. Do you have the bowl empty or do you find a little water helps the smoke, I know Bradley uses the water to extinguish the pucks but there are water smokers too. Just curious

[Salmonsmoker]

If you find it's not getting quite enough air, the door seal closed on a toothpick will be enough for air. It will fit under the puck burner and you can still get the lip of the bowl under the hole in the drip tray.

good info thanks
I assume the tooth pick would be the bigger round ones not the little flat ones. Do you have the bowl empty or do you find a little water helps the smoke, I know Bradley uses the water to extinguish the pucks but there are water smokers too. Just curious

Yes the round toothpicks. Or the armored cable of a temperature probe. No water in the bowl. I've also used the pellet tray while hot smoking, same configuration.

[pokermeister]

If you only want to use a row, make a small ball of aluminum foil and place it at the end. All of the pellets should burn this way. I just leave my smoke generator in place, and get plenty of air circulation.

[charlesk]

You're right charlesk. In this case the long smoke for a ham would be an exception on the four hour thought.
Keep us posted (with pictures of course).  :)

Had Granddaughters birthday yesterday so Wife and I  put together some snacks for the afternoon
I had a raw pork ready for slicing and as you can see it was sliced very thin, you can see the plate below the one piece.
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Added some summer sausage,  pepperoni and pepperettes all made with pork and venison
The pepperettes I did not stuff myself I took the meat to a friends place and used his stuffer to try out

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added some smoked cheese, herb & garlic, hot pepper and white and orange cheddar all smoked with a lite cherry smoke
I only smoked the cheese for 2 hrs just enough to give it a lite flavour. Added some crackers, a veggie and fruit tray. Done,  enough to please everybody

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[Saber 4]

That's some amazing looking food. :)

[iceman]

Great looking spread!  :)