understanding temp setting for oven or smoke

[Inch]

Hi,
I just brought and set up a new Digital 4 rack Bradley.
There are 2 temp settings .. one for the smoke and 1 for the oven.
All the information I have seen (recipes) only quote 1 temp and time. Is it for the oven temp?
If so what is the smoke temp and time?

Perhaps it is explained elsewhere and I missed it.
Pls help.
Thanks!

[Jim O]

Welcome inch! My digital 4 rack only has temp settings for the oven,and the smoke generator has a timer setting only. Yours should be the same.

[Inch]

Yes! I am on a learning curve!
The 'seasoning' is working ... smoke and heat.
I guess the amount of smoke using the timer is up to the individual ... don't notice this item in most of the recipes.

[tskeeter]

Inch, a lot of how long to add smoke is a matter of personal preference.  So, many recipes don't include it.

To provide you with some starting references, here's what I do in my Bradley:

Cheese - 1:40 apple

Nuts - 2:00 apple

Turkey - 2:00 apple

Salmon - 2:00 alder

Ribs - 3:00 apple

Pork shoulder - 4:00 hickory


The larger/thicker what you are smoking is, the longer it will take to smoke.

Poultry absorbs smoke quickly.  Use a lighter touch until you have your taste preferences dialed in.

Many forum members believe that food doesn't take up much smoke after about four hours.  So they don't apply smoke for periods longer than four hours.  You can decide for yourself.

Bradley smokers make a different type of smoke flavor than many other smokers, so these benchmarks may be off as you talk with your smoking buddies who use other equipment.