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Just received Bradley Digital Electric as a Gift
Congratz on the gift, I have done many a smoke in mine. Sometimes the "Pucks" won't advance when they are supposed to. This can be caused by "Crumbles" from the pucks causing the arm to not move through it's full range of motion. I check on mine once n hour as once in a while they won't...- scottyaz
- Post #6
- Forum: Electric Smokers
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Standing Rib roast question.
yeah, technically it's a Ribeye roast I pulled it at internal temp of 139. It was 1:30 in the afternoon when I pulled it. I foiled it and put it in the cooler to rest. And I crossed my fingers. Still felt warm at 4:30. At 4:45 I pulled it out of the foil: Then I cut it... -
Standing Rib roast question.
OK, Here's the qview so far: The meat last night freash out of the package: I went to season it and I hear many of you using "Cracked pepper". I thought it might be nice to try and cracked my pepper container on the counter but all the pepper fell out before I could get it to the meat JK... -
Standing Rib roast question.
OK, It's in teh smoker, (qview is still in the camera, will have those on soon...) However, I've at 119 temp... till 6 hours before dinner... I turned down the temp. How long can I ftc? Shoudl I really drop the temp? Advice? -
I'm sorry I have Been Distant
Hope you get to feeling better soon!- scottyaz
- Post #16
- Forum: Messages for All Guests and Members
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Standing Rib roast question.
I'll be starting the Qview tonight when I season it up. Going to smoke it with Hickory. -
Rookie mistake... horrible bitter aftertaste
Unless you have a problem with your Bradley, it produces a nice thin blue smoke on it's own. I own one and I keep the smoke on unless it's in the foil. One thing to remember also is the type of wood. Poultry will "Soak up" more smoke flavor than the ribs will. And yeah, keep that vent open...- scottyaz
- Post #22
- Forum: Food Safety
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Seasoning a new smoker
It depends on the smoker. When you purchase it, it should have directions for that smoker on seasoning it. Mine is electric. To season it, I just fired up heat and smoke for a couple hours. Others, you coat the inside with vegetable oil (Or Crisco) and smoke at temp for a couple hours. Check...- scottyaz
- Post #2
- Forum: Wood Smokers
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Standing Rib roast question.
Thanks for the advice. Picked it up from Costco last night. About 9.5 pounds. I'm thinking about 6-7 hours on the smoke. -
Standing Rib roast question.
Going to try doing a Standig rib roast this weekend. The ones from Costco are normally boneless and around 8-9 pounds. Most of the folks in teh family that are coming over don't like things rare so my planes are to take it up to around 145. From what I've read on Prime Ribs, cook at 225. Any... -
First fatties ans not impressed?
Don't get too frustrated. I've made a couple fatties and still struggle with getting them "Just right". Like forluvofsmoke said, you have to "get to know" your smoker and how it cooks and things will get better. Smoking is like a marrage, it has it ups and it's downs, and those times you want... -
My first fatty pie
Yeah, I just gained 5 pounds just looking at that pie... Looks awesome! -
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Tboned by tboner
Unless he's having a "Man's night", I'd go with the option of talking to a local butcher and having them cut in two, then grill away. Good advise from the others though. One other option, kinda different, de-bone them, put in crockpot with cream of mushroom soup, diced veggeis and sliced... -
Brisket with Q-View
A knife and a fork Just kidding, we made a pasta salad to go with it and I'll be taking it in my lunches all week. It's wasn't "Dry" but I think I could get it a tad moister. I'm my own worst critic though :) Thanks for the comments all. -
Brisket with Q-View
I used Hickory wood. The rub wa a mix of Season all, Garlic Powder, Onion powder, and Kosher salt. I didn't really "Measure" the ingrediants, I just added some of this and some of that, and when the color looked fairly "Even" in the mix, it went on the Brisket. I have a bradley electric... -
Best Ribs I Ever Ate
Not even a pic of the leftover bones... Glad it went well for you. I'm looking forward to hearing about the next time when they get even better... -
Brisket with Q-View
Picket up a 7lb brisket this week. The butcher said it was mostly the flat, but it did go into the point some. Most of the fat had already been trimmed. Here it is all rubbed up: Cooked it at around 230 with Hickory. Had the probe in wrong, thought it hit 150 at 1.5 hours Then I moved... -
How to brine
Thanks for the great advice. Unfortunately Work arose and I can't work from home tomorrow so this smoke gets pushed back till Sunday. Going to do a brisket Saturday. Should be a fun weekend.
