Hi Dan61psu;
Sorry to welcome you to the forum in this manner.
Since the pandemic, Bradley doesn't seem to have office hours, so the best way to communicate is through email. They do monitor this forum, so hopefully someone from Bradley will see this.
I don't know what email address you are using, but for a while when I had to contact them I was using the wrong email. If the below email is different from what you are using try the one below. I've had even received responses on the weekend. As a precaution I would save copies of the emails you have already sent.
contact@bradleysmoker.com
For now remove all bisquettes from the tube, and remove the tube. While looking down into the generator turn on the generator and hit the advance button. Watch the shuttle to see if it fully draws back, then fully move forward. If the shuttle moves properly, reinsert the tube - making sure that it is straight, and not inserted too far. There is a slight ridge where you insert the tube. Make sure the tube does not go beyond that ridge. Push the advance button and watch the shuttle, to see if it makes a full cycle. If you have bisquette savers load them, and see if they advance properly. If you don't have bisquette savers the next time you load your bisquettes, make sure all of them are flat and none on an angle - that will cause them to jam. Also if your bisquettes have been exposed to too much moisture, that could swell them, and the will not feed properly
With the original Bradley's I find you have to adjust the temperature setting throughout the cook. That is mainly due to when you first place the meat in the smoker it is colder and very moist. This will drop the temperature, especially larger loads. The larger the load the longer it will take for the smoker to reach your desired setting. After it has reached the desired temperature, you may notice that you have to turn the dial back. Other things you can do that can help the smoker recover after loading, is to preheat the smoker much higher than you plan to cook at, make sure the damper is at least 1/2 - 3/4 open, set your meat out on the counter for a couple of hours prior to placing it in the smoker.
