Bradley smoker

[NoBrakes!]

Picked up a new smoker over the weekend from Cabelas. Bradley 6 rack with the digital/blu-tooth setup. never owned one before, so any tips and tricks would be appreciated! Going to try a few things this week, ordered an 18lb prime rib for Xmas dinner!

 

[LUCKY 7]

i have one and should use it more but I love it. I do jerky in it

 

[Beels]

I own a Bradley and the mistake I made, as well as everyone else I talk to, is over-smoking everything off the start. Those bisquettes and the way they burn are fairly strong, so you'll want to limit your smoke time or everything you cook will taste similar to an ashtray.

 

[NoBrakes!]

I went for the upgraded version so you can set smoking timer and then it kicks into a cooking timer after as well. Might help?

 

[DRD]

Hopefully it’s warm the day you cook, it will struggle to maintain temp on a cool day.

 

[NoBrakes!]

Hopefully it’s warm the day you cook, it will struggle to maintain temp on a cool day.

Ya, the xmas dinner will be risky haha might have to tarp it in and herman nelson it

 

[Caper11]

Its one of my favorite hobbies. I love my Bradley and my traeger.
I do more smoking in mine than cooking.

My cold smoke attachment gets alot of use.

 

[ferniesnow]

Ya, the xmas dinner will be risky haha might have to tarp it in and herman nelson it

I have a smaller Bradley and yes a tarp is necessary for the colder days. I have an old canvas tarp with material like the wall tents that used out in the bush. Works great and sometimes I have to double layer it.

 

[Caper11]

Another trick is to wire in a second heat element.

 

[gibsons]

If you go on Traegers website, there's a ton of recipes for you to explore.

 

[FastFarmer]

I have a smaller Bradley and yes a tarp is necessary for the colder days. I have an old canvas tarp with material like the wall tents that used out in the bush. Works great and sometimes I have to double layer it.

Fernesnow is exactly right on this. Cold weather isn't a Bradleys friend at all. I have a couple moving blankets that I use on the deck, they work good. The smoke comment is exactly right, put something over the hole as well where he pucks drop in, helps hold the heat when its cold. I made a chimney in the one garage and set them up in there...one time only was not a good thing, but was like being in hunting camp for two months after tat failed project! lol

 

[ducati]

Biggest tip is NO PEEKING! I remember starting out and always checking temps and wanting to look at the meat. Get the temp close and leave it alone, it will work out.

Good dry rub and good brine help things a lot and are fun to make in my opinion. Play with recipes and see what works. They aren’t all home runs so maybe have a backup plan for a big dinner like Christmas until you have some no fail recipes.

With a Bradley don’t load it up too much either or holding temp can be a challenge. I started with one and now have a Traeger.

The Traeger app is great for recipes.

 

[Beels]

I went for the upgraded version so you can set smoking timer and then it kicks into a cooking timer after as well. Might help?

That's what I have. If my cook time is 3.5 hours, I'll smoke for maybe 30 mins.

 

[Caper11]

It depends on the biscuits a person wants to smoke with as well, its trial and error too.

I prefer cherry and mesquite. Mesquite is a little stronger in smoke than cherry so I adjust the smoke times according to the biscuit im using and what meat im smoking.
I cold smoke my ribs for 2-3hrs depending on the biscuit I chose. Some also do not like a strong smoke flavor. Its all a personal preference.
For me smoking meat and making jerky is the “perfect waste of time”! Awesome way to kill a morning or afternoon.

 

[FastFarmer]

I’m no professional on what different wood tastes like...lol. Could spin this but nooooo. So if you cross the fine line a pork chop will toast the same as salmon.

 

[ducati]

3-2-1 ribs are a no fail.

3 hours on smoke with dry rub, 2 hours wrapped in foil and another hour with sauce or without.

 

[Caper11]

I’m no professional on what different wood tastes like...lol. Could spin this but nooooo. So if you cross the fine line a pork chop will toast the same as salmon.

Lmao!!! Well played. I cold smoke alot of ribs, I ran out of my favorite and threw hickory in to finish it. Yah we were not impressed with the flavor.

 

[Trukker]

I use Pecan wood on pork and poultry like turkey . Not a big fan of mesquite or hickory . All you taste is smoke

 

[catalac]

I use Pecan wood on pork and poultry like turkey . Not a big fan of mesquite or hickory . All you taste is smoke

That too smoky and 2 dead controllers was why I tossed my Bradley for a Traeger, wish I hadn’t wasted my money on the Bradley’s.

 

[Keith Brown]

The Bradley makes awesome product but it's definitely designed for warm weather. I used the box that a came in cool weather. Just turn it upside down it makes a great insulator. I simply cut a hole in the top to coincide with the Bradley vent which is very important and notch where the generator is. If its real cold I just took the dame thing in an old quonset and turned up the heat place smelled like a teepee for a few years after that episode but we were hungry! You are in for a tough day if you undertake a large prime rib for the family in the middle of winter. I usually smoke in the winter so I now have a pro smoke which is in my shop and vented outside but the product is no better then the Bradley. If you like cold smoked salmon it works real good in cold weather. Have fun.