Bradley smokers

[TEDROCKZ]

Any input on them? I just picked up the digital 6 rack stainless version and a Bradley portable propane powered. Got the portable unit for "away" excursions and I am trying it out tonight with some pork loins to see if its worthy. Hell for @$80 +/- it's worth a shot. I'll put up a pick or two in the morning.

Web pic of the portable...

 

[EeePee]

Lets see them loins, boy!

 

[TEDROCKZ]

They are in the fridge soaking up apple juice, soy sauce, garlic and brown sugar. Gonna wrap them in some peppercorn bacon in the am. I do some pics in the morning"thumbsup"

 

[Crawford]

They are in the fridge soaking up apple juice, soy sauce, garlic and brown sugar. Gonna wrap them in some peppercorn bacon in the am. I do some pics in the morning"thumbsup"

mmmmmmmmmmmmmmmmmmmm..........

 

[Stormin2u]

That makes my mouth water even without the pictures.

 

[Benzbuildr]

I'm coming over to your house.

 

[TEDROCKZ]

It has began.....

Loaded with apple flavored smoke pucks...

With the "house" on. Hopefully in 4-5 hours we will be eating this with tater salad, garlic bread and beer. May go to town and grab some ABT makings as well.

 

[Krawler Konceptz]

Yummy!!!!!!!!:twisted:

 

[LDogg]

I love mine. I have the 6 rack digital one too, and it rocks. I like smoking pork with apple pucks. I have seen some guys on the Bradley sites "boat" their ribs, where they smoke them, then make a foil boat, add the ribs to that, then add apple juice. Then put them in a empty cooler for an hour. Never tried that though. Just a heads up, the only issue I have ever had was with the small sensor wire from the control box to the hot box. Sometimes the control box will just beep and shut off. Usually flipping that wire, or cleaning it and letting it dry fixes the issue. It took a while for that to happen. I usually clean th connectors on that wire before I smoke now, just so I don't have any issues.

 

[TEDROCKZ]

Appreciate the info! I plan on doing some 3-2-1 ribs Monday at work on the 6 rack.

Loins have been on @1hour and they are smelling fine already......:twisted:

 

[opek]

Does the smoke/propane provide the heating? Is there any sort of moisture removal system on that thing? Propane burns and creates water vapor as a by product. Since smoke flavoring is simply oil residue it will have a much more difficult time adhering to the moistened surface of the meat. Most DIY smokers work very, very hard to ensure a dry heating area. I have built upwards of 7 smokers, 2 of them being propane, and have found everything I've read regarding high water content in the cooking chamber to be accurate (regardless of temperature).

Good luck, and I'm sure your food will still be delicious!

PS - Marinades/brines can only penetrate about 1/4 inch from the surface every 24 hours. A cheap syringe can make even juicy and soft interiors a little bit better!

 

[TEDROCKZ]

The way this work is it has two burners. One is a small burner for a heat source and another under the plate where the pucks set. It is the flame the size of say a stove pilot light. The main burner is probably 3/8" dia and 5" long.

I agree on the moisture deal you speak of but it is an $80 device. Can't ask a lot of it. It is more for a portable use, even breaks down into a supplied carrying tote.

The cabinet style I have is all electric powered. 500 watt main element and a 125 watt element for the smoke pucks. Fully auto.

Also put the injector to the above loins. Forgot to add that. I am in no way a pro at this. Do it maybe 4-5 times a year. But I respect those who are true Qers

 

[opek]

The way this work is it has two burners. One is a small burner for a heat source and another under the plate where the pucks set. It is the flame the size of say a stove pilot light. The main burner is probably 3/8" dia and 5" long.

I agree on the moisture deal you speak of but it is an $80 device. Can't ask a lot of it. It is more for a portable use, even breaks down into a supplied carrying tote.

The cabinet style I have is all electric powered. 500 watt main element and a 125 watt element for the smoke pucks. Fully auto.

Also put the injector to the above loins. Forgot to add that. I am in no way a pro at this. Do it maybe 4-5 times a year. But I respect those who are true Qers

Sounds like you make some great food. 8)

 

[EeePee]

**** yeah Tedrockz! This is a great giveaway!

I'll be down there in about 3 hours. Takin the copter...

 

[TEDROCKZ]

Eat is on:twisted:

They are "resting" up while the sides are being done. Also the beer run!

 

[C*H*U*D]

Nice! So what's your impression of this smoker as far as ease of use is concerned and how well does it keep a steady temperature?

 

[EeePee]

It's hard to use my iPod Touch in a helicopter, but damn those look good!

 

[TEDROCKZ]

Nice! So what's your impression of this smoker as far as ease of use is concerned and how well does it keep a steady temperature?

It is really simple. The temp setting on the main burner is a little high but I done some web searching. Pop the cap on the regulator and it has an adjustment, use a flat screwdriver. I set if @ 225 and it stayed there for 4.5hours. Clean up may be a little of a pain but is breaks down to many little pieces so that may help. The tent probably is a throw away but it come with 3 and the sell from 15-20 bucks for a pack of three.

The automatic puck feeder worked perfectly. Pops in one every 20 minutes with out any flame ups. The little gas bottle is -/+ half spent but not bad for almost 5 hours.

In the end I think it would be perfect for a camping trip or an occasional smoker. Amazon and other internet stores have them pretty cheap, Like $74 but Amazon is $84 with free shipping"thumbsup"

 

[TEDROCKZ]

It's hard to use my iPod Touch in a helicopter, but damn those look good!

The bacon outer is awesome. I may put a piece of it on my ice cream dessert. The rest is pretty good too!!!:ror:


Edit: Had to settle for Bud lite. Good beer was to much of a drive, but will be stocked for the next round...

 

[EeePee]

Let's see it all plated up.