Bradley smoker

[Caper11]

Wait till yah try smoked french fries!!!
I have jerky racks for my Bradley so it made the experiment easier. Wow!!!

Let the fries thaw out a bit so your favorite spice can stick to them. Stick them in and smoke till yah get your preference, finish them in the oven or in the smoker.
Depends on how many beers yah want to have while yah wait.

 

[neilsleder]

Wait till yah try smoked french fries!!!
I have jerky racks for my Bradley so it made the experiment easier. Wow!!!

Let the fries thaw out a bit so your favorite spice can stick to them. Stick them in and smoke till yah get your preference, finish them in the oven or in the smoker.
Depends on how many beers yah want to have while yah wait.

I need to try this! I got a Dyna Glow smoker and have a hard time keeping it cool. I had to buy a new propane regulator to help it cool down. Play around with your smoker you will figure out what is good. If you like fish pm me I will give you a good recipe for smoked jack fish!

 

[Got boost want snow]

Candied sockeye will take 6 hours of continuous smoke and never get to smokey. Beef any more than about 30 min and it's to smokey. Slow cook your prime rib look at about 7-8 hours medium rare and it will be amazing. I inject into roasts then slow cook them in the Bradley.

 

[NoBrakes!]

Candied sockeye will take 6 hours of continuous smoke and never get to smokey. Beef any more than about 30 min and it's to smokey. Slow cook your prime rib look at about 7-8 hours medium rare and it will be amazing. I inject into roasts then slow cook them in the Bradley.

That was my plan. shes a big chunk of beef but im sure 8 hours around 250F?

 

[DRD]

I’d set aside more time, 10-12 for a hunk that big. Better to be done early than sawing off cooked pieces from a raw roast to feed people. Make sure you get a remote meat thermometer so you can check without opening the door. I put some big rocks in the bottom of mine so it recovers quicker if I do open the door.

 

[NoBrakes!]

mine has dual thermometers but they're wired into the biscuit distributor so they have to go through the door seal I think? great idea on the big rocks!

 

[ducati]

That was my plan. shes a big chunk of beef but im sure 8 hours around 250F?

Leave more time. If it is done early by chance you can wrap it in foil and a couple towels and throw it in a cooler, will keep temp for a couple hours at least and not over cook it.

 

[firstdoo]

Nothing better than a brisket in my pit boss. I just hate waiting for my Manitoba delivery. Can’t stand spending double the price in the Edmonton area.

 

[NoBrakes!]

Nothing better than a brisket in my pit boss. I just hate waiting for my Manitoba delivery. Can’t stand spending double to price in the Edmonton area.

paying double for the meat?

 

[firstdoo]

paying double for the meat?

Ya. Meat prices have skyrocketed. My aunt owns a restaurant in Manitoba so I put in an order when I’m going to throw something big on the smoker.

 

[armascott]

Hi I'm also thinking about purchasing a smoker. The only problem is I would be doing most my smoking in the winter as I typically have a bit more free time. I'm reading about problems keeping them warm. I was wondering if anybody has used there deck gazebo as a smoke house enclosure? We have one that has curtains, one of those poly something roofs that is vented. Wondering if it would work or get too hot or smokey in there.

 

[Caper11]

Hi I'm also thinking about purchasing a smoker. The only problem is I would be doing most my smoking in the winter as I typically have a bit more free time. I'm reading about problems keeping them warm. I was wondering if anybody has used there deck gazebo as a smoke house enclosure? We have one that has curtains, one of those poly something roofs that is vented. Wondering if it would work or get too hot or smokey in there.

Consider a traeger BBQ??? It will smoke and has the power to cook in the winter.

I just did some smoked french fries for some guests and they were a hit.

If I had the choice to keep only one, my Bradley would be the one that has to go.

 

[arff]

Consider a traeger BBQ??? It will smoke and has the power to cook in the winter.

I just did some smoked french fries for some guests and they were a hit.

If I had the choice to keep only one, my Bradley would be the one that has to go.

I have both. Prefer the Traeger

 

[NoBrakes!]

Starting to get the hang of it, done a whole chicken, sausages, and a roast last night. So far all have been good. Going to keep piling it full of meat until Xmas dinner!!

 

[NoBrakes!]

I just did some smoked french fries for some guests and they were a hit.

do you start with just plain cut up potato? season and smoke?

 

[Caper11]

do you start with just plain cut up potato? season and smoke?

Just regular french fries for now. Ive been wanting to get a actual french fry maker.
I let the frozen fries sit on the counter to thaw out so the spice and seasoning sticks to them better. I use my Bradley jerky racks cause of the smaller holes in them, smoke’em for about a hour and a half, than start cooking them. I do this on my traeger.
If i was to do them on my Bradley id smoke them on the top rack dampner closed than turn up the temp, and see where they would cook the best.

 

[DragonCFI]

We Have a Green Mountain Grill you can get a thermal blanket for it in the winter time to help keep the heat used it at -20 and it held fine. I think Treager has blankets for some of there models now also.

 

[snowcannon]

We Have a Green Mountain Grill you can get a thermal blanket for it in the winter time to help keep the heat used it at -20 and it held fine. I think Treager has blankets for some of there models now also.

They come with wifi as well. You can check and adjust temperature from your phone.

 

[NoBrakes!]

They come with wifi as well. You can check and adjust temperature from your phone.

the wifi range is less than spectacular but its on my deck and I can control from the kitchen window. nice to see the temps and stuff real time from inside

 

[snochuk]

Used the Braley 6 tray auto bisket today .
About 12# Cajon and 12# sweet and spicy for riding snack food.
Worked good but had a cardboard wind break.
Now to vacum seal.