ChiefsPlanet - Food and Drink Electric Bradley or Master built verticle smokers?

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Electric Bradley or Master built verticle smokers? (https://www.chiefsplanet.com/BB/showthread.php?t=266787)

Quote:

Originally Posted by Flachief58 (Post 9240866)

Lots of good tips on here. Malcom actually interacts with people on facebook too and is always willing to answer questions

http://www.howtobbqright.com/bbqribs.html

OK, went to look and ended up watching the clod video... It's been TOO LONG!!! I think that's now what's going to happen for new years dinner for the neighborhood! If you've ever made brisket and liked it, clod is even better IMO!

Thanks!

Quote:

Originally Posted by IratePrimate (Post 9240846)

Keep us updated on how it keeps up. Do they overcharge for their disk or are they reasonable? I was just thinking it be nice to not worry about chips......... I started the pork butts at 11 and woke up a few times after i went to bed to add more chips.

I may upgrade to a bradley after my masterbuilt kicks the bucket. I hope that's not for a few years down the road :)

Reasonable is a relative term. I think they cost too much... but I can get them from HomeDepot online about as cheap as anywhere. Bass Pro Shop here in Vegas is reasonable and about $3.50 more than HomeDepot per box of 48.

http://www.homedepot.com/webapp/cata...gry=Search+All

Quote:

Originally Posted by Flachief58 (Post 9240862)

How were the ribs?

I thought about getting one of those but had my concerns with the electronics. The propane works great. Set the temp add the chips and walk away. The new one I got can use charcoal too. Since I've never tried smoking with them, I'll give that a try to see how much difference it makes in taste, but I'm pretty sure I'll stick with LP

Ribs were good... I took them off the grill about an hour too early. Thick parts of the BabyBacks were still blood red. The rest of them were spot on. In the future I will cut them up after smoking and dunk them in sauce and BBQ them for 30 minutes. Dunk them in sauce ever other turn on the grill.

I would consider and LP unit if they had a NG conversion for it?? Would be nice to just hook up to natural gas line outside my back door and cook like my grill.

http://img.tapatalk.com/d/12/12/28/dy2ute8y.jpg

And the brisket is on for tomorrow... Nice thing about not sleeping well.... The top is the flat and I'll chop it for sandwiches (my neighbor's favorite..), the point will be sliced and served as such...

Quote:

Originally Posted by Kerberos (Post 9240770)

6 rack Bradley

I'll send you my order. Do you deliver? :D

Quote:

Originally Posted by KCFalcon59 (Post 9245190)

I'll send you my order. Do you deliver? :D

Bring your dysser a$$ out to Vegas and I'll give ya room to stay in and we can eat some good BBQ and watch some football in the playoffs.

:D

http://img.tapatalk.com/d/12/12/29/ejapusut.jpg

Not pictured here are the burnt ends that was the point of this bad boy... So lunch was awesome..

This was done on a Brinkman electric bullet smoker. 14 Hours on the smoker. 9 in the open, 5 foiled...

I've had my Bradley for 2 years now and it still works like new. I smoked a 20 lb turkey for my office on thanksgiving and it maintained 210 degrees outside in 15 degree weather. Used applewood discs and it cooked perfectly.

Best smoker ever.

Quote:

Originally Posted by Gonzo (Post 9246940)

This on does 225 from 40-degrees up (a touch high for my liking, but will have to do), and has pretty-much maintain 190-195 during this cold snap. If I block all wind, it'll touch 200-205 even in the cold. My personal preference is 190-200 and to use water - a LOT of water... But if it wouldn't cost me my balls, I'd buy an 8th grill/smoker... LOL!

Quote:

Originally Posted by IratePrimate (Post 9240852)

Kerberos i've smoked baby back ribs, salmon, and pulled pork. You or anyone else have any suggestions? I've been kicking around the idea of a brisket next.

www.bbq-brethren.com
Great site for BBQ information.

Quote:

Originally Posted by IratePrimate (Post 9240852)

Kerberos i've smoked baby back ribs, salmon, and pulled pork. You or anyone else have any suggestions? I've been kicking around the idea of a brisket next.

If you have the time, and it is a day resting with rub and another 24 hours on the smoker, try a clod... It's a LOT of meat, and it's worth it...

Quote:

Originally Posted by IratePrimate (Post 9240852)

Kerberos i've smoked baby back ribs, salmon, and pulled pork. You or anyone else have any suggestions? I've been kicking around the idea of a brisket next.

Quote:

Originally Posted by GloryDayz (Post 9247022)

If you have the time, and it is a day resting with rub and another 24 hours on the smoker, try a clod... It's a LOT of meat, and it's worth it...

IratePrimate..... "I" wouldn't even begin to try and give anyone advice on what to try as this is my first smoker and I am doing the try and fail method.

Things are getting better with every effort but I still have lots to learn.

I do agree with GloryDayz that putting rub on and letting it set overnight before putting it on smoker. :thumb: