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this is my smoker setup. I put it in a garden tool shed mounted to a dolly. I leave it in my garage and just roll it out when smoking. you can see the after market temp controller that I use from auber instruments made just for the Bradley. it holds temps to +/- 1 degree which is real important when making sausages. I do all my venison sausages, snack sticks and bacon in here as well as pork shoulders for pulled pork. I never had to replace anything in 6 years but I don't use it every day
Yellow Vette?
 

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I have a Bradley as well. I added a circulation fan, 900 watt element, Auber PID controller and I use pellets for smoke. Not the Bradley pucks.
So basically, it's an insulated box at this point with "Bradley" written on it.

I use my electric smoker for fish, cheese, bacon and sausages. The smoker never goes over 175 degrees. I prefer my charcoal smokers for briskets, pulled pork, leg of lamb, etc.
 

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it's gonna feed 14 of us and I got a 16 pound turkey for back up,,, but really that's a great smoker /grill and it also make a hell of a pizza
 

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Looks like a 1986 or a 1987
it's an 86 but I sold it a couple years ago. it was a total garage queen, I rarely drove it.
 

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Need recipe....
www.curleyssausagekitchen.com The only thing I added to the recipe was 1 teaspoon of brown sugar per pound of meat which seemed to balance out the saltiness a little bit better than the plain recipe but it is still not sweet. Also, I add 2 lbs of pork trimmings to 5 lbs of venison.
 

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Discussion Starter #32
My buddy has the 25th anniversary edition. The black and gray...it's complete mint.all decaled up. Beautiful car
 

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I had a yellow '78, then I had kids...
I hear ya. In order to keep mine, I have to do the laundry, make dinner, clean the gutters and house and cut the grass for the rest of my married life.
 

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Is the Texas Grill BBQ electric? You can grill burgers too?
its electric that's what turns the auger that feeds the wood pellets to the fire pot...best hamburger I have ever had everything taste better cooked using hardwoods ...I have some whiteing I just got going in a brine I will be cold smoking tomorrow
 

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You will never be able to get the same taste from an electric smoker as you will a charcoal or wood smoker
 

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I have WSM and a built a few UDSs. I was considering a Lang for some time but they ain't cheap. Electric smokers have their place as do propane. With electric you get a drier smoke so it's more consistent plus you get pretty much frustration free temp control. But you can tell my personal preference from what I own or plan to.
 

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You will never be able to get the same taste from an electric smoker as you will a charcoal or wood smoker
Disagree. Most electric smokers have a box that you place woodchips or chunks in, they smolder and produce smoke. If anything, they help control the amount of smoke better than burning wood or charcoal does.
 
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