<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br />BigRed,
First of all, the Bradley does not have the heating capacity like an oven & it's not designed to. It's supposed to be low & slow. The heating element will take a long time to bring the chamber temp up when you toss in 22 lbs. of cold meat.
You said it took another 12 hours in the oven, my opinion is you should have given the Bradley a chance to catch up if you were willing to allot that amount of time.
Secondly, are you determining your temps by the in-door thermometer, or do you have a dual probe? IMO, the achille's heel on the BS is the in-door thermometer & that may be your real problem. You said you installed the original temp control board & it worked. Why did you replace it in the first place?
Re-reading this, it kinda sounds like a lecture & it is certainly not meant as such. Just a couple of questions & tips that hopefully will make you fall in love with the BS like most of us have.[

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Kirk
http://www.chezbubba.com Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
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Kirk!
First, thanks for your concern. I do love the BS but it seems this one has the curse of death on it. When the first control board stopped working altogether I was just trying to pre-heat the BS. When I replaced it wtih the old board and tried to pre-heat again it got to only 180 degrees after 2 hrs. Only put the meat in after that for the smoking effect. I use a dual probe Maverick thermometer to measure temp.both in the chamber and in what ever meat I am cooking. It works great. Talked to Bradley yesterday and they are sending me out a new temp. control board. Again, thanks for your suggestions and helping the Bradley universe.
BigRED