Smoker advice wanted

Epicurean Exploits - Food and Recipes
21

Oh come on Randy you talk like it’s 55 and raining right now!.. oh wait… it is… [head-bang.gif] [head-bang.gif]

Can you place it under something (one of those table umbrellas, etc)?

22

Gotta say I love Seattle but this year the weather SUCKS!!! I posted on the Bradley forums and it sounds like the issue is exposing the electronics to the weather. Reference has been made to building a shelter/shed for the unit. Since I use my webber year around and I intend to do the same with the Bradley I need to get something in place. I would love to hear/see what others have done to deal with this. Is there any issue with the exterior of the unit getting hot?

23

The weather this year is so bad that it makes sucky weather look great. To put it in context for others, we’re having the exact same weather today that we had for most of January and February…

24

http://www.amazon.com/Smokin-Tex-Stainless-Electric-Smoker/dp/B000NCX5NY/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1277070378&sr=1-1" onclick="window.open(this.href);return false;

I bought one of these several years ago (it was less than listed here)… and it works great… also can fit a cold smoke plate and ice tub for cold smoking… good temperature control…line it with tinfoil and it is an easy clean up… at a few charcoal briquettes to the smoke box and you can easily develop the pink smoke ring… Very easy to use as I have it on a 3 floor urban patio

25

I’ve had the same kind since 2004…and love using it…for both hot smoking (meats, fish) and cold smoking (salmon)…I’d buy another in a second. They actually make a smaller one now.

26

I think the 1100… I have the 1400 which isn’t large…I think it can do 20lbs of meat if efficiently loaded, not that I have ever done that, but the smaller unit looks to small to “hang” stuff from… wound up buying a bunch of attachments for it today… they really are great machines and that trick of adding a couple chunks of hardwood coal to your pellets, chips and wood chunks really helps compensate for it being electric rather than charcoal driven…

27

I haven’t used anything but chunks of various woods. For the most part, I put stuff in overnight…and…I love the results.

28

Tom Cole… recommended a 12" cast iron pan ( for my electric smoker )… to put my chips in and it works great!! It fits perfect for my element thou.

29

I used wood chunks and chips that have been soaked…

30

Randy, I got a cover with my bradley and then thought about the rain issue too. What I did was I bought a second cover and cut holes in the top where the vent would be. I use that cover when I’m smoking and it starts raining. It’s doesn’t get hot enough on the outside to burn the cover. If you’re really anal, you can prop an umbrella on top so no water gets in the vent when smoking.

31

Funny…I actually don’t like using anything that’s been soaked in the smoker…I think it creates steam and soot…and deprives the meat of the crusty outside…I’ve tried soaking, but…

32

I always soak chips if I’m using them. You typically want the wood the smolder instead of flame, since a full-on burning piece of wood has the potential to impart a smoke profile that’s a bit acrid. I never soak chunks, as the liquid really doesn’t penetrate a piece of seasoned wood of that size. You can quantify this for yourself by soaking a chunk overnight, and the split the chunk into 3 or 3 pieces. You’ll see that the interior of the chunk is typically dry as a bone.

In either case, I find that I get the longest smolder out of my wood when using a well perforated foil packet.

33

I wasn’t getting the smoker performance I wanted out of my Weber using a cast iron smoker box, so I got a BGE, then I decided if I really wanted to smoke, I should get something with an offset box. Thus, the Trifecta!

34

Zachary, thanks for the insight. I asked the question about exterior temperature of the smoker on the Bradley forums but didn’t get a clear answer. Everyone suggested putting it in a shed/building or even in the garage with a hood exhaust system. Your solution is much easier, cheaper and more conducive to our Seattle weather (where seemingly it rains 11 months out of 12-atleast in El Nino years). Thanks again.

35

It has been far too long since I have logged on, and thanks to Zach, I stopped in real quick to check out this thread. Been super busy and haven’t been on since Berserkerfest 2.5 at PDH.

I have been contemplating buying a smoker since last winter, and have done all kinds of research. Considered the BGE, Traeger, and the Bradley. After posting something in my status on Facebook about Bradley smokers last night, Zach chimed in, and mine has been ordered. Will be here tomorrow thanks to Amazon Prime! Can’t wait to give it a whirl.

Look forward to seeing everyone’s recipes and success stories. Plan on smoking some turkey breast and brisket sometime this week or over the weekend, and I cannot wait! YUM! Let’s see some pics people! Cheers! -mJ

36

You will love the Bradley. Ruhlman says it’s the best non-commercial smoker a consumer can buy. I am doing some brisket and baby back ribs this week.

37

I started an “all things smoking” thread a while back. If you guys have recipes, tips, etc - let’s keep that thread building

38

So, is there anyone who has used both the Bradley and the Smokin’ Tex that Scott posted? Any pros/cons of each?

39

I looked at the bradley, I liked it…however I did not want to commit to using their wood pellets…

40

[cheers.gif]