Originally Posted by Trivers (Post 9132584)

I've done both fire and electric.

Been a judge in numerous BBQ contests. Used to be a BBQ snob, and looked down at electric until a friend showed me a Masterbuilt electric.

For 99.97% of the population who doesn't do BBQ in competitions, electric is the way to go.

Prepare your BBQ, load the electric smoker with disks or pellets, set the temp, DONE.

No worshiping the fire smoker every couple of hours with new fuel, or worrying about weather vs. smoker temp.

I have the larger Bradley and LOVE it. Looked at the Traeger and Green Mountain. The additional price vs. features was not worth it to me.

Bought it online at Home Depot. It was cheaper at Walmart Online and Home Depot matched. Disks I order from Amazon.

Just noticed you were looking at the 4 rack Bradley. Wait for the 6 rack to go on sale and you can get the 50% increase in volume for the same price. I use all 6 racks all the time as a single brisket won't fit on one rack and has to be cut in two to fit on two racks.

Originally Posted by Buehler445 (Post 9132243)

Oh. And buy it from Cabela's not Bass Pro.

Originally Posted by jspchief (Post 9132382)

I'm happy with my Masterbuilt.

As for electric, IMO if you're just starting out it's the way to go. There's enough things to learn without having to deal with temps too.

Originally Posted by Kerberos (Post 9133743)

Thanks for input Trivers... one question.... do you buy the Bradley branded smoker briquets or do you buy generic equivelants?

Originally Posted by Trivers (Post 9134342)

I buy the Bradley brand. I did not know there were generic. Thanks for sharing that fact!

Originally Posted by Trivers (Post 9132584)

I've done both fire and electric.

Been a judge in numerous BBQ contests. Used to be a BBQ snob, and looked down at electric until a friend showed me a Masterbuilt electric.

For 99.97% of the population who doesn't do BBQ in competitions, electric is the way to go.

Prepare your BBQ, load the electric smoker with disks or pellets, set the temp, DONE.

No worshiping the fire smoker every couple of hours with new fuel, or worrying about weather vs. smoker temp.

I have the larger Bradley and LOVE it. Looked at the Traeger and Green Mountain. The additional price vs. features was not worth it to me.

Bought it online at Home Depot. It was cheaper at Walmart Online and Home Depot matched. Disks I order from Amazon.

Just noticed you were looking at the 4 rack Bradley. Wait for the 6 rack to go on sale and you can get the 50% increase in volume for the same price. I use all 6 racks all the time as a single brisket won't fit on one rack and has to be cut in two to fit on two racks.

Originally Posted by Gonzo (Post 9134202)

Love my Bradley... Works great and it's real difficult to **** up. I smoked a 13 lb turkey last week for my office and it stayed at a steady 225 in 30 degree weather.
The only bitch I have about it is it's size.

Originally Posted by BigRedChief (Post 9137323)

I've had both. First one was Bradley. Used it for 3 years and wore it out. Very easy to use. It was the best cheater smoker I've ever had. Very even heat and smoke flavor.

The masterbuilt that I got was a major upgrade. Automatically feed briquets, set timers on the smoker heat, the feed of the briquets. Seems to use a lot more briquets and I can't seem to get the automatic feed down. But it is a really good smoker too. People from blocks away come to visit and talk BBQ when I fire it up.

Wal-Mart had the best prices on both models when I decided to pull the trigger on the smoker purchase. You really can't go wrong with either model. They are both in the same price range and capabilities. Go with the one with best price.

Originally Posted by Kerberos (Post 9196786)

Ok I did my second weekend of smoking and I used the Rub that CDCOX had posted on another thread and used it on a pork shoulder. Sorry I forgot to take pictures (forgive me I'm a n00b in the smoking game). But I need to ask if there is a set time, temperature per pound for a pork butt or a rack of ribs. I know BOTH will be different since one takes a crap load longer to cook. I cooked my Roast for 7 friggn hours and it still had some spots that were not done. So please give me some insight to what you all use for a formula or do you just keep taking temps till you get what you are looking for???

Thanks in advance for any help.

The bark on the roast was pretty damn good. Had a good bite to it.

Originally Posted by Buehler445 (Post 9196802)

Until it is done. If you read that thread I posted earlier I think there is a rough formula but give yourself plenty of time. If it gets done early just foil it and put it into a cooler until you're ready to shred it.

Originally Posted by Kerberos (Post 9196872)

Thanks man... I got into that thread and there are a lot of great ideas... do you have either of the books mentioned?? BBQ Bible or Smoke and Spice? Pretty informative??

Originally Posted by Kerberos (Post 9132123)

Anyone own either of these and how do you like them??? My wife and my mom are collaborating on buying me one for Christmas. I wanted a Green Mountain Grill but I guess I can walk before I run....especially since my wife put her foot down on a 1K+ price on a good electric pelet smoker.

http://www.basspro.com/Bradley-Smoke...product/81946/


http://www.basspro.com/Masterbuilt-3...1090613460022/

Thanks for any insight.

Originally Posted by denverdanchiefsfan (Post 9196901)

You know how I know you're gay? Electric smoker :spock:

Originally Posted by Buehler445 (Post 9196895)

I bought the BBQ Bible but I don't have smoke and spice.

Originally Posted by Kerberos (Post 9240768)

Baby Backs AFTER

Originally Posted by Kerberos (Post 9240770)

6 rack Bradley

Originally Posted by IratePrimate (Post 9240781)

I recently bought the masterbuilt and love it. I just smoked some pulled pork on Christmas eve.
http://sphotos-a.xx.fbcdn.net/hphoto...44390231_n.jpg

After I pulled the pork

http://sphotos-a.xx.fbcdn.net/hphoto...29698008_o.jpg

Oh and i made some 4 Cheese smoked mac and cheese

http://sphotos-a.xx.fbcdn.net/hphoto...79862091_o.jpg

Originally Posted by IratePrimate (Post 9240783)

So on your Bradley does it load the wood pellets automatically?

Originally Posted by Kerberos (Post 9240768)

Baby Backs AFTER

Originally Posted by Kerberos (Post 9240817)

Yeah... if you look at the pic those are actually round disks... "bisquettes" that you load and it kicks one in every 20 minutes.

I can see this Chinese contraption on the side going out on me in the future and it will probably cost as much as the grill to replace.

Originally Posted by Kerberos (Post 9240817)

Yeah... if you look at the pic those are actually round disks... "bisquettes" that you load and it kicks one in every 20 minutes.

I can see this Chinese contraption on the side going out on me in the future and it will probably cost as much as the grill to replace.

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.

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

Originally Posted by IratePrimate (Post 9240868)

Do the you go through tons of propane? i know i smoked the pork for around 11-12 hours and that seems like an awful lot of propane........ Unless they are more efficient then i expected?

Originally Posted by Flachief58 (Post 9240877)

Mine is pretty good on propane. I typically fire it up 3 times a week (maybe 6 hours a week) and 1 tank lasts a month or better

Originally Posted by Flachief58 (Post 9240877)

Mine is pretty good on propane. I typically fire it up 3 times a week (maybe 6 hours a week) and 1 tank lasts a month or better

Originally Posted by IratePrimate (Post 9240886)

That's better then i expected and thanks for the BBQ link :thumb:

Originally Posted by JASONSAUTO (Post 9240892)

500 gallon tank?
Posted via Mobile Device

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

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 :)

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

Originally Posted by Kerberos (Post 9240770)

6 rack Bradley

Originally Posted by KCFalcon59 (Post 9245190)

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

Originally Posted by Gonzo (Post 9246940)

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.

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.

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.

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.

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...