What I forgot to mention is that the Bradley burns a puck every 20 minutes. Thats how I came up with the #'s
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I have had it for a year now and I smoke just about every other weekend or at least ever 3rd weekend.
I am doing (2) Bone in Pork Shoulders friday night :-)

There is a way to burn other types of "fine chipped" wood chips, like the Lure Jensen Big Cheif chips. You can use a small round cookie cutter, cover 1 side w/ foil. So now you have pretty much a small, puck shaped bowl. Fill it with your favorite, finely chipped wood. You can substitute 2 of these for your first 2 pucks, inside on the convayer slide. After those 2 you will be using the regular Bradley Bisquetes.
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Cool. Neat idea. :-)
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Of course, I never remember to take pics, but I did some nice beef brisket pastrami last week, and a turkey yesterday.

Really liking the big shed the smoker is in during these cold winter months! :-)
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I've got a Bradley smoker as well. I like it for the fact that I don't have to tend to it as much as I did my old side firebox pit. I built a temp controller for it so I can set the desired temp and it'll maintain it with little fluctuation. I"m going to "fire" it up this weekend to do a couple pork butts for some pulled pork. Like Mr. B said, the pucks aren't expensive if you buy the larger count boxes. Plus Amazon will usually run a 4 for 3 special so you can save more there.

One idea I wanted to try was making some foil packs filled with the wood saw dust and put them on the heating element. This would allow me to try other types of woods.

Tupacboy, check out http://forum.bradleysmoker.co.uk/ for a good forum on the Bradley. Lots of recipes and advice on how to use them.

Here's a pic of some bacon I made in the Bradley. That was a small batch. I'll usually do 25lbs at a time now.
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You. Are. A. God.
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Thanks Adam. I try. All my friends like it, especially since I give it away. Their kids always ask for "Bob's Bacon". Got my cure recipe down nicely. Nothing fancy, just some salt, sugar and dextrose, then smoke for 2.5 hours. Next time I'm going to try a double smoked bacon.
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ImageImageImage

Good homemade bacon is one of those things that I want to do, intend to do, but simply haven't done. I don't know why, but I haven't.
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Another great thing about the Bradley smoker is the ability to truly Cold Smoke. The Smoke Generator can be run without the Heating element in the cabinet.
I actually connect my Smoke Generator to a 24x24x24 box. The box is connected to the Main cabinet by 4 feet of Dryer Duct tubing. I can run smoke for hours and never increase the temp in the cabinet.
Every month I smoke a couple of pounds of cheese. It turns out great. I love making my own smoked paprika also.
I will try to post pics of my Cold Smoke adaptor later.
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I put a rub down on (2) 7.5 lb Pork Shoulders last night. They on going on the smoker after work tonight for an all-nighter.
Pics to come later.
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I'm picking up a pork butt or two tomorrow at the market to make for Sunday. Been a while since I fired up the Bradley. Mr. B, do you do any injection or just simply a rub?

I've seen the pics of the cold smoker box. I need to make one. Tried cold smoking some cured salmon with the smoke generator still attached. Couldn't get the temp to stay below 80F even with adding ice to the water bowl.
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Too bleeping cold round here to smoke....cigars or meat!:-)
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Wow only 2.5 hrs? I smoke my bacon for at least 6. I however cold smoke it, In a side box BBQ. How much do you pay for your pork belly? I can only find it around here for about $4/lb. Last time I did a 7day molasses brine and it turned out candied meat, the sugar content is so high you can only cook it in the oven lest you burn it.
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No injections, just the rub. However I let the rub sit on the meat for a minimum of 12 hours and up to 24 hours. I try to use very little salt in my rubs as to not extract so much moisture, since I leave the rubs on so long.
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On that duration of smoke thought, I am with the pro cookers, being a hard-core amateur meself. But when I do ribs,
I only create actual smoke for the first run of coals, unless it burns up too fast, then I will go two rounds. But I only
like to have smoke on the meat for about two hours. After that it is just regular low and slow. It does not really
inhibit the smoke ring, IME, because there is a point in time where smoke just stops creating the ring. It's just
gunking up the outside of the meat. For me that's about two hours. But if you cook on a good low temp, you
can still get near complete penetration with 2 hours of smoke. But again, I am absolutely no expert, just an avid
learner. I am jonesin for some smoke time this weekend.
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Have to dig the WSM out of 12" snow for tomorrow.
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Pretty much ditto everything you said for myself.

I made a few tarry meteorites in my early days...
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That's the spirit brother... let that baby ROCK!!!:-)
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I know that feeling.
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Thanks for the great feedback! I guess bradley here i come!
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