Bradley probably would still cover it from what I've read. Both they and MB seem good at covering things out of warranty.

Yeah, anybody who gets that smoker from you is likely to get that fixed for free. A lot of the reviews I read about Bradley mentioned that their customer service was outstanding.

Maybe I'll call them and see. I can throw it on Craigslist or something if it gets repaired.

They will most likely ship whatever part to you along with instructions on how to fix it. I had an issue with the feeder on mine, it was very easy to take apart and fix with basic tools.

Ok CP pros. Tell me what to do to my pork butt for some awesome pulled pork. Anything I need to do overnight? I've done it a few times before but can't really remember what I did. And nothing stands out, which probably isn't a good sign for doing things right.

For the ribs I am doing what Glorydayz suggested in a thread a few years ago. I love the way the ribs come out and they get great reviews!

Trim the fat cap off. Don't buy into the nonsense about fat basting the meat. Leaving that fat on is losing a bunch of bark, and bark is goodness.

225 degrees to internal temp of 190. Wrap in foil after you remove it and rest it for an hour. Look up faux cambre.

Yes I do all of that. I more meant if I need to do anything to it over-night or any recommendations for basting/rub secretes?

I use a variation on the Britu dry rub, apply it the night before and wrap in plastic. I don't baste because it's unnecessary and prolongs cook time.

If you make your own rub, write it down. Then you can record changes to see what works or doesn't in future variations.

I usually baste but I would love not having too! What's the best way to get more bark?

I normally use a dry rub only. I let it sit for at least 24 hours rubbed in the fridge wrapped in plastic wrap. I've played around with more or less time, I can't taste much difference between 24 and 48 hours but can between 12 and 24. Sometimes I will inject with a mixture of apple juice, apple cider vinegar and the dry rub. I've seen people slather with mustard before applying the dry rub but never tried it myself.

In the bradley I normally apply smoke for 4-6 hours. After 6 I've found they don't take much more smoke flavor.

I like to alternate hickory and cherry or apple. I use these to make quick work of pulling http://www.amazon.com/Bear-Paw-Produ.../dp/B003IWI66W.

I really wanted to buy the bear claw deals, but I have a couple heavy duty forks that I can hammer it out with and can't justify spending the cash.

I haven't ever had good bark coming off my electric. But I have found that you can foil it after the first couple hours. In the links I posted earlier, someone said that the meat doesn't take much smoke after 2 hours, so if you're going to do it overnight, you can foil it before you go to bed and it can help keep it from overdrying it.

I don't know how the Bradley works, but the Masterbuilts have a tray over the heating element that you can side-dump chips into. So the chips are getting hot if the element is warming up the smoker. I've found that if I want to hammer the smoke, I don't want to preheat the smoker, then dump cold chips in there when I put the meat in. I usually put the meat in cold and then there is a lot of smoke off the bat because the element is running trying to get the unit to temperature. On mine you can mess with how much you preheat to adjust smoke flavor.

The mustard rub is very good at helping rub adhere and helping to form a crust. A highly recommend it. And no, you can't taste the mustard.

Wouldn't foiling it prevent the bark? I've never had a problem with one drying out or not having a good bark. I normally cook mine at 225 till an IT ~190. I make sure my vent is wide open doing pork butt.

Yeah, it does, but even without foiling, I don't get a good bark.

I've only foiled it a couple times, when I was worried about there being enough fat cap.

I mustard and dry rub mine. Foil it after a few hours to carry it through the stall.

Yeah, good bark and smoke rings are almost impossible to get with electric, but to me the convenience makes up for it.