Had a lot of meat to smoke yesterday so decided to fire up both the Bradley and the Brinkmann. Had two racks of beef ribs so I decided to put one in each smoker and see what if any difference there was in them when they were done. Used Mikey's So Called Rub on both racks. Smoked them both with oak at about 230 for 5 hrs. Spritzed with beef broth a couple of times. Bradley ribs Brinkmann Ribs The ribs from the Bradley were softer on the outside, not quite as nice a bark as the ones from the Brinkmann. Besides the obvious lack of smoke ring on the Bradley ones (which doesn't matter to me), there seems to be something lacking in flavor as well. I did a taste test using just the meat on the family without letting them know which piece was which. They all voted for the ribs from the Brinkmann saying it tastes better. Now keep in mind the kids prefer spares and it took some convincing to get them to even do the taste test. Oh well, we never claimed to have sophisticated palates here. Looks like the Brinkmann gets the beef rib job from now on. One other note, I will be doing the beef ribs at a lower temp of 225-230 for about 5 hrs from now on. The meat is definitely more tender and juicy that way. I will definitely do this test again to see if it's just the ribs that the Brinkmann wins the popular vote with. More than likely it will be meatloaf next time.