Food and Drink Electric Bradley or Master built verticle smokers? - Page 2

Kerberos · 11-18-2012, 10:36 PM

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.

GloryDayz · 12-01-2012, 09:04 PM

I've always rubbed-down the inside with olive oil, and followed that with a very warm burn. In the case of a smoker, I'd runf it with very hard wood, and all the vents open so that it's a hot as you can make it, but a LOT of water (or beer) int he water pan. Do that for an few hours (moist smoke bellowing out as thick as possible), and the inside ought to be good and not taste like the factory.

**Buehler445** · 12-01-2012, 09:09 PM

http://www.chiefsplanet.com/BB/showthread.php?t=178969

BTW I started this thread when I got mine and got some really good advice from dudes here.

Kerberos · 12-10-2012, 01:34 PM

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.

**Buehler445** · 12-10-2012, 01:39 PM

Quote:

Originally Posted by Kerberos

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.

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.

Kerberos · 12-10-2012, 02:08 PM

Quote:

Originally Posted by Buehler445

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.

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??

**Buehler445** · 12-10-2012, 02:18 PM

Quote:

Originally Posted by Kerberos

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??

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

**1ChiefsDan** · 12-10-2012, 02:20 PM

Quote:

Originally Posted by Kerberos

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.

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

**1ChiefsDan** · 12-10-2012, 02:23 PM

Build your own. Much more fun and cost effective.

http://bbq.netrelief.com/pits/metalp..._bbq_pit.shtml

I made one of these and love it.

Kerberos · 12-10-2012, 02:24 PM

Quote:

Originally Posted by denverdanchiefsfan

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

whatever..... I like to spend time with my son. Then he and I can enjoy some good food after spending the day doing what we want instead of having to stay close to tend the fire.

Besides i'm not a fuggin BBQ snob so I could care less what anyone thinks.

Kerberos · 12-10-2012, 02:25 PM

Quote:

Originally Posted by Buehler445

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

Thanks Buehler.

Kerberos · 12-25-2012, 05:39 PM

Ribs Before.......

Kerberos · 12-25-2012, 05:40 PM

Baby Backs AFTER

Kerberos · 12-25-2012, 05:41 PM

6 rack Bradley

FlaChief58 · 12-25-2012, 05:43 PM

I just got this one today (thank you Mrs Flachief) to replace the old brinkman. I can't wait to fire it up.

FlaChief58 · 12-25-2012, 05:44 PM

Quote:

Originally Posted by Kerberos

Baby Backs AFTER

The ribs look killer!

11-18-2012, 10:36 PM
Kerberos Chiefs Baby Join Date: Jan 2004 Location: Henderson, NV Casino cash: $10000632	Electric Bradley or Master built verticle smokers? 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.
Posts: 5,638

12-01-2012, 09:04 PM	#16
GloryDayz (Sir/Yes Sir/Aye Aye Sir) Join Date: Oct 2009 Location: Diving Casino cash: $3635380	I've always rubbed-down the inside with olive oil, and followed that with a very warm burn. In the case of a smoker, I'd runf it with very hard wood, and all the vents open so that it's a hot as you can make it, but a LOT of water (or beer) int he water pan. Do that for an few hours (moist smoke bellowing out as thick as possible), and the inside ought to be good and not taste like the factory. __________________ . #President Trump loves and supports the constitution #McCarthy is a Sellout and Traitor to America #The FBLieIsCorrupt #DefundTheFBI #The FBI Is Not The Police #PresidentBidenIsMoronic #LizCheneyGotTheBoot #FJB #80,000,000 Mules (and a few Americans too) Voted For COVID To Continue #I still don't have COVID
Posts: 115,291

12-01-2012, 09:09 PM	#17
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $2424734	http://www.chiefsplanet.com/BB/showthread.php?t=178969 BTW I started this thread when I got mine and got some really good advice from dudes here.
Posts: 56,734

12-10-2012, 01:34 PM	#18
Kerberos Chiefs Baby Join Date: Jan 2004 Location: Henderson, NV Casino cash: $10000632	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. __________________ ____________________________________________ She aint a hoe if you don't get laid, and it aint a show if I don't get paid-- Everlast
Posts: 5,638

12-10-2012, 02:23 PM	#23
1ChiefsDan Supporter Join Date: Sep 2006 Location: Beaverton, OR Casino cash: $10006847	Build your own. Much more fun and cost effective. http://bbq.netrelief.com/pits/metalp..._bbq_pit.shtml I made one of these and love it.
Posts: 2,486

12-25-2012, 05:39 PM	#26
Kerberos Chiefs Baby Join Date: Jan 2004 Location: Henderson, NV Casino cash: $10000632	Ribs Before....... Attached Thumbnails __________________ ____________________________________________ She aint a hoe if you don't get laid, and it aint a show if I don't get paid-- Everlast
Posts: 5,638

12-25-2012, 05:40 PM	#27
Kerberos Chiefs Baby Join Date: Jan 2004 Location: Henderson, NV Casino cash: $10000632	Baby Backs AFTER Attached Thumbnails __________________ ____________________________________________ She aint a hoe if you don't get laid, and it aint a show if I don't get paid-- Everlast
Posts: 5,638

12-25-2012, 05:41 PM	#28
Kerberos Chiefs Baby Join Date: Jan 2004 Location: Henderson, NV Casino cash: $10000632	6 rack Bradley Attached Thumbnails __________________ ____________________________________________ She aint a hoe if you don't get laid, and it aint a show if I don't get paid-- Everlast
Posts: 5,638

12-25-2012, 05:43 PM	#29
FlaChief58 SuperChiefs Join Date: Sep 2006 Location: Florida Casino cash: $2369822	I just got this one today (thank you Mrs Flachief) to replace the old brinkman. I can't wait to fire it up. Attached Thumbnails
Posts: 18,931

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