Bradley smoker?

[walnutz]

Hey everyone just got my hands on a newer bradley smoker!Just a few questions for anyone who has maybe used one of these before.If im cooking a 3-5lb roast how many smoke pucks should i be using in the 6-8hrs it takes to cook?Also do you turn both the smoker and the heater on??I have never used on of these and just looking for as much advise\tips anyone may have.Thanks

[huntcoop]

http://www.bradleysmoker.com/downloads.asp

[Steeleco]

Each puck burns for 20 min, it all will depend on your taste. If you over smoke it you won't eat it. Trust me!! I cold smoke 2lb of cubed steak for Kabobs, 3 pucks (1 hour) is a pretty strong taste.

[walnutz]

Thanks for the info guys!

[walnutz]

Each puck burns for 20 min, it all will depend on your taste. If you over smoke it you won't eat it. Trust me!! I cold smoke 2lb of cubed steak for Kabobs, 3 pucks (1 hour) is a pretty strong taste.


Just another question for ya,when you are cold smoking do you poen the vent all the way or ony half?Thanks again

[Steeleco]

Just enough to let the excess of smoke escape. On a warm day I put ice in the bowl instead of water.

[Ron.C]

like already stated, if you oversmoke, it'll won't be as palletable. But it is all a very personal thing.

I like to primaily use hickory pucks, or fruit woods. Mesquite is very strong and I don't use it.

As for cook time, get a digital thermometer and monitor your meat temp. When you get it where you want it, you can always lower the oven temp a bit to maintain the meats internal temp for longer. This results in very tender meat.

I did the following
pork picnic recently. It was awesome, give it a try

PORK Picnic “BONE IN”

- to be smoked Sunday June 27


Rub


- Meat fat trimmed, Rubbed at 0930 day before, wrapped in Plastic and put in Fridge


¼ cup dark brown sugar
½ cup white sugar
½ cup paprika
1/3 cup garlic salt
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper



Injection


¾ cup apple juice
½ cup water
½ cup white sugar
1/8 cup table salt
2 Tablespoons Worcestershire Sauce

- Pork removed from fridge at 0400, unwrapped, injected, re-rubbed and put in smoker at 220 Deg F, smoke set for 4 hrs, 40 min

Started at 0430

TIME



SMOKER TEMP SET

SMOKER ACTUAL TEMP

MEAT INT TEMP

0500

220 Deg F

205 Deg F

61 Deg F

0530

220 Deg F

212 Deg F

75 Deg F

0600

220 Deg F

216 Deg F

90 Deg F

0630

220 Deg F

221 Deg F

108 Deg F

0700

220 Deg F

210 Deg F

118 Deg F

0730

220 Deg F

221 Deg F

124 Deg F

0800

220 Deg F

207 Deg F

133 Deg F

0830

220 Deg F

216 Deg F

138 Deg F

0900

220 Deg F

221 Deg F

142 Deg F

1000

220 Deg F

214 Deg F

149 Deg F

1100

230 Deg F

210 Deg F

153 Deg F

1300

240 Deg F

228 Deg F

158 Deg F

1400

240 Deg F

237 Deg F

163 Deg F

1500

260 Deg F

236 Deg F

167 Deg F

1540

320 Deg F

252 Deg F

172 Deg F

1630

320 Deg F

270 Deg F

180 Deg F












Finished at 1630, meat Int. temp @ 180 Deg F

[BOOTS!]

I have a bradley, and its a great cooking tool. But as said, over smoking ruins the flavours.

I love doing ribs in it, but usually only give them a short period of smoke and use the slow cooking the get the meat to fall off the bones. I make up a simple rub for beef ribs (and can't wait to do venison) and give them an hour of heavy smoke mixed with 4 hours of low slow heat. Once done, i put them in a bowl and give them a toss with my favourite sauce du jour.

yummy.

[BruceW]

Dang RonC, that is one good looking recipe.