wrong place for this thread i know

[malleefarmer]

Alliswd yeah bradleys are here in Australia may have to go to big smoke and check em out.

Seems the Bradley smoker original is very popular as well presume its gauges rather than digital settings??
Help me out there are they as good?
$300 bucks cheaper.

Seems it can create more heat than other electric brands.

So you can put a 4 to 5 pound roast beef or pork in there at 6 am and come home in evening take it out rest it and consume?

Are propane ones any good any reccomendations ?

But like convience of electric is it costly to run and does it take a fair while to heat up?

ive heard of guys putting steak in for 18 hours at very low but cant do this with a Bradley 10 hours see it out?

So in a nutshell soak roast etc over night then put in Bradley jobs done?

[AllisWD45]

Mallee. The bradley original is a good smoker It is fairly accurate temperature wise. I had one and went to the bigger 6 rack digital because of more capacity for smoking sausage. The only drawback is same guts in bigger one so less heat retention if you open door to check etc.
Also the digital has a poor sensor for temperature. Mine is about 30F out but i do like the timer for both the cooking and smoke dispenser. Takes about an hour to bring smoker to operating temp. Judging by some of your posts in your climate would be a lot less. Probably don't even have to plug the smoker in LOL.
As far as electric versus propane not sure but with a 500 watt heating tube i suspect it would be cheaper and safer than propane at least with the price of propane here.
A 5 pound roast smoked at 225 -250F soaked overnight would take 6 to 7 hours to get to medium done.about 1hr 15 min per pound.
The ribs in the picture had a rub applied and took 6 hours@ 250.
I have done 9-10 pound whole chickens soaked overnight in 8 hours @250-260F.
I usually smoke for the first 2 hours or so depending on how much smoke flavor you want. Each wood biscut burns about 20 minutes. After the first 2 hours the meat is cooked enough that it can't absorb much more smoke
My project for next saturday is Montreal meat brisket. Has to be soaked for 5 days then smoked for about 12 hours thats for a 10 pound brisket.
If you go to the Bradley website there is a forum that provides lots of info and recipies.

[malleefarmer]

Thanks mate was wondering if the smaller one had same internals and I thought it did.

They are Canadian made or chinese?

Some on forums suggest smaller is better regarding heat retention etc.

Seems bradley or masterbuilt are the two choices wd

[AllisWD45]

Bradley's are made in USA.

[malleefarmer]

lashed out and bought one wd 4 rack only.

so I buy a 3 kg piece of pork what do you do wd apply rub and fridge it overnight or marinate ovenrnight?

ive cooked slow and low on my broil king but not smoked of course.

Do you wrap in foil for last hour or so or just leave naked?

[malleefarmer]

So if its 3 beers for every hour of smoking or 2 glasses of classic Australian shiraz this advice could have dire health consequences wd!!!

[AllisWD45]

Here is one Mallee. Pork loin roast.
3kg pork loin roast
4 cloves garlic sliced in half
water
MARINADE
3tbsp salt
250 ml brown sugar
1 can frozen apple juice
15ml garlic powder
15ml soy sauce
125ml white vinegar
125ml honey
250 ml teriyaki OR jerk OR marinade of choice

Mix marinade in a large non metallic bowl
Take roast and make random insertions with a knife and stuff garlic slices in the holes
Put roast in bowl with marinade and add enough water to cover the roast
Seal with plastic wrap and put in fridge for 12 to 24 hours
Before smoking remove to room temperature and allow to dry for about an hour

SMOKE
Preheat smoker to 110C
USE about 9 apple biskets
Cook for about 24 beers or 8 to 9 hours until internal temp about 70C
Let stand 10-15 minutes and have at it. If you are done early wrap in foil then in a towel will hold for up to an hour
Here is another real easy one for pork tenderloin
2.5 to 3 kg tenderloin
Marinade
4 cloves minced garlic
2 Tbsp Dijon mustard
1/2 cup maple syrup
1tsp salt
1/2 tsp pepper
1 tbsp vegetable oil
Combine ingredients and meat in a large freezer bag and put in fridge overnight
Smoke with maple bisquettes at 110C for 5-6 hours. Done at 70C internal temp.

Totally off the topic of smoking meat here is a fast fool proof method for perfect pork tender loin in oven.
Take the weight of your tenderloin and pre heat your household oven at the max temp around 250C.
cook for13 minutes per kilogram then shut off oven and do not even open door for exactly one hour. Remove and serve guaranteed perfect every time.

ENJOY

[malleefarmer]

Alliswd45 bought a 4 rack.
First cook pork shoulder 3.4 kg 6 hours smoke 9 hours cooked at 99c success hickory.

Last night barramundi smoked 1 hour at 105c alder success maybe needed at tad longer.

Sunday will do a beef roast of some sort.

All good set and forget functioning perfectly.

[AllisWD45]

Glad to hear that Mallee. Since we last talked I made a home made upgrade to my 6 rack Bradley. I added a second heat tube. I got tired of the slow warmup and heat recovery when I opened the door and this makes it a totally better smoker. I did the Montreal meat brisket after upgrade and it worked great
As our prime minister JT would say happy smoking