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  #331  
Old 03-18-2016, 07:55 AM
Beeman3 Beeman3 is offline
 
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Just picked up a PRIMO XL OVAL. Have done ribs, steaks, chicken and pizza so far. Really enjoying it. The Bradley is sure a lot easier but the Primo holds the temp SO NICE no matter what the outside temp is. I really need to try a brisket.
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  #332  
Old 03-18-2016, 08:09 AM
gtr gtr is offline
 
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Thumbs up Looks like a good grill

I have only watched the introductory video on this grill, but it looks simple to operate.
Good luck with the brisket. I have a vision, and it works well for me. The more one uses the better you will like it.
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  #333  
Old 03-18-2016, 09:43 AM
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Beeman3

I did a Google on your oval and it sure looks like a BGE. If you build a good fire with good hardwood charcoal you will be able to hold a low and slow heat seems like forever and even in the deep cold of winter. I usually cheap out and buy Royal Oak from Canadian Tire. I am sure there is better out there but for the most part RA is OK. The one thing I don't like about RA is that I frequently get about a third of the bag that has very tiny lumps and lots of carbon powder? I guess that is what I get for spending less?

Please let us know when you do your brisket
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  #334  
Old 03-18-2016, 10:23 AM
gtr gtr is offline
 
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I have only used Royal Oak, and its done the trick for me. The ceramic grills are much the same. The Vision grill, has an ash can which is handy for clean outs. Has a two tiered grill for cooking larger quantities.
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  #335  
Old 03-19-2016, 08:47 AM
Beeman3 Beeman3 is offline
 
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The place where I bought it threw in two bags of Primo lump charcoal. Since I am new to this I have nothing to compare to; but it seems nice. Varying sizes from very big to small, with not much dust. I have been surprised how little charcoal it uses.
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  #336  
Old 03-26-2016, 04:04 PM
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Has anyone here ever smoked Lake trout?

I'm going to grab me some this week and try it.

Any advice would be appreciated.
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  #337  
Old 03-27-2016, 09:44 AM
Beardless Beardless is offline
 
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I usually do a quick overnight dry brine with salt and sugar to pull some of the liquid out, rise the fillets, pat them dry and let them rest in the fridge for an hour. I pat them once again and put either cracked black pepper on them or just leave them be. Throw them in my electric smoker until they feel firm and finished. I usually do this for larger rainbow trout fillets but I imagine they would be awesome with lake trout as well! Hardest part is not eating them on the smoker.
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  #338  
Old 03-28-2016, 07:21 AM
martinnordegg martinnordegg is offline
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Quote:
Originally Posted by bessiedog View Post
Has anyone here ever smoked Lake trout?

I'm going to grab me some this week and try it.

Any advice would be appreciated.

We usually smoke the larger ones. They have lots of fat and are awesome when smoked. Nothing out of the ordinary for brining/smoking technique. I use the Bradley for smaller batches and our homemade if a bunch of us are doing some.

One of the better fish to smoke in my opinion.
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  #339  
Old 03-30-2016, 05:09 PM
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Default More heat in a Bradley

I upgraded my Bradley smoker burner to a 900 watt from 500, it reaches 250 in about 15 minís 300 in a half hour my old burner I donít think I ever hit 250. I completely gave up trying to smoke anything after it was 10 below outside.

It turned out to be an easy project, I removed the old burner and used the existing wiring although I changed the burner connections with larger holes. Two pieces of angle bracket bolted to the heat shield. I didnít change or damage the smoker so I could install the original anytime.

$95 for the burner could be cheaper if you buy through a company
https://www.acklandsgrainger.com/en/product/WWG2XEF3

I opted to go with one large burner rather than add a second Bradley burner because Iíve already had one Bradley burner go after a short time.

[IMG][/IMG]
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  #340  
Old 04-01-2016, 08:31 AM
gtr gtr is offline
 
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Thumbs up Great fix.

That looks like your upgrade will make it user friendly, or actually winter proof. Not that expensive either.
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  #341  
Old 04-04-2016, 08:25 AM
Beeman3 Beeman3 is offline
 
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I may need to do that burner upgrade to mine. I have a hard time hitting 250 degrees when it's plus 10C.
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  #342  
Old 04-04-2016, 05:53 PM
NP abhunter NP abhunter is offline
 
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nice
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  #343  
Old 04-07-2016, 11:49 PM
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Default Bradley smoker 900 watt burner update

To try out my 900 watt upgrade I decided to smoke a pork shoulder, the smoker works much better reaching and maintaining cooking temperature much more efficiently. The outside temp was 0 degs. When I started warming up to 9 later in the day.
Louisiana pork rub
6lb. pork shoulder
ľ cup molasses mixed with ľ cup water
The rub
ĺ cup brown sugar
ľ cup coarse salt
ľ cup paprika
1 tbs. garlic powder
1 tbs. coarse black pepper
1 tbs. hot chili powder
1 tbs. herbs de provence
Grind mixture in the magic bullet blender (optional)
Coat the shoulder with the molasses mixture then liberally coat with the rub, massage well, put it in the fridge for 24 hours.
Sprinkle more rub mixture over the surface, put the pork in the oven for an hour at 170 Deg while the smoker heats up to preheat the meat. Smoke at 220 degrees. 3 hours, turn off smoke continue in the smoker for another 6-7 hours (or so) turn on smoke for the last hour (internal temp 160). Once the pork reaches 165 internal wrap in tinfoil and a towel for an hour to rest. Lots of buns and Pilsner good to go!

[IMG][/IMG]
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  #344  
Old 04-13-2016, 08:06 AM
gtr gtr is offline
 
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Default Tis the season

Looks good to go.
Been doing ribs and a brisket here lately.
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  #345  
Old 04-28-2016, 08:45 PM
Thrillah Thrillah is offline
 
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Quote:
Originally Posted by bat119 View Post
I upgraded my Bradley smoker burner to a 900 watt from 500, it reaches 250 in about 15 minís 300 in a half hour my old burner I donít think I ever hit 250. I completely gave up trying to smoke anything after it was 10 below outside.

It turned out to be an easy project, I removed the old burner and used the existing wiring although I changed the burner connections with larger holes. Two pieces of angle bracket bolted to the heat shield. I didnít change or damage the smoker so I could install the original anytime.

$95 for the burner could be cheaper if you buy through a company
https://www.acklandsgrainger.com/en/product/WWG2XEF3

I opted to go with one large burner rather than add a second Bradley burner because Iíve already had one Bradley burner go after a short time.

[IMG][/IMG]
Did you do this smoker mod to a Bradley Original smoker or the digital version. Just wondering if there needs to be any mods to the electronics on the digital version.
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  #346  
Old 05-01-2016, 07:26 PM
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william1 william1 is offline
 
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Lots of great info here.
Thanks.
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  #347  
Old 06-01-2016, 07:38 PM
DWS DWS is offline
 
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Default Dry texture sausage?

I have been trying different recipes and types of sausages. They all turn out good and very enjoyable however, many times I have used as much as 75% ground pork and trimmings but after smoking and putting the sausages in ice water after the smoker they always have a dry and almost crumbly texture.
I only smoke at a tempurature of 150-160 for 3-4 hours.

What am I doing or not doing right?
I often make small batches with 75% pork and beef. Not always venison.

Last edited by DWS; 06-01-2016 at 07:42 PM. Reason: added text
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  #348  
Old 06-14-2016, 03:40 PM
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Quote:
Originally Posted by DWS View Post
I have been trying different recipes and types of sausages. They all turn out good and very enjoyable however, many times I have used as much as 75% ground pork and trimmings but after smoking and putting the sausages in ice water after the smoker they always have a dry and almost crumbly texture.
I only smoke at a tempurature of 150-160 for 3-4 hours.

What am I doing or not doing right?
I often make small batches with 75% pork and beef. Not always venison.
What are you using for a binder?
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  #349  
Old 06-16-2016, 09:26 PM
DWS DWS is offline
 
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Quote:
Originally Posted by Huntnut View Post
What are you using for a binder?
I have not been adding any binders.

I do not have experience with binders for sausage making.

Could you offer suggestions or reasons? Thanks in advance.
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  #350  
Old 06-17-2016, 02:42 PM
tbiddy tbiddy is offline
 
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I'm looking to smoke a brisket for the 1st time and was wondering what a decent per pound price is? The local butcher has them frozen in stock for $5.50/lb. This is my 1st try at it. There will only be 2 of us. What is the preferred size and what do I exactly ask for? Running a propane smoker. Any tips from the pros?
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  #351  
Old 06-17-2016, 05:22 PM
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Quote:
Originally Posted by DWS View Post
I have not been adding any binders.

I do not have experience with binders for sausage making.

Could you offer suggestions or reasons? Thanks in advance.
You use "binders" to keep the sausage from crumbling when eaten. I use powdered milk. Usually in the neighborhood of a cup for every 10 lbs of meat if I remember correctly. Hope this helps.

Are you adding water to it as well?
Usually I add a cup or two of water when I mix it.
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  #352  
Old 06-17-2016, 10:18 PM
DWS DWS is offline
 
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Quote:
Originally Posted by Huntnut View Post
You use "binders" to keep the sausage from crumbling when eaten. I use powdered milk. Usually in the neighborhood of a cup for every 10 lbs of meat if I remember correctly. Hope this helps.

Are you adding water to it as well?
Usually I add a cup or two of water when I mix it.

Yes I add 3-4 cups of water to 10 lbs.
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  #353  
Old 07-08-2016, 09:35 PM
Wellsy Wellsy is offline
 
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Default New to smoking. Intro and a couple of wood questions

Hi Guys,

I'm pretty new to smoking. Got an offset smoker from my neighbour and did a few modifications to it. So far I've smoked a bear ham, ribs, back bacon and spatchcock chickens. Here's a few pics.

The Smoker




Bear Ham




I bought some curing salt from CTR and mixed up a 1 gallon brine that I both injected, and soaked the ham in for 8 days. The brine had garlic, pickling spices, brown sugar and few other ingredients. Unfortunately the cure did not make it all the way to the centre of a few of the muscles in the ham. I also discovered my fridge temperature was 48 F during at least part of the brine and I ended up making the decision to toss the ham instead of risking it. I did try a few of the exterior parts and it was very tasty. Just like ham with no wild taste. I will be trying again as I have learned a lot already that will help with the next attempt.

Back Bacon. Brined for 14 days.



Side Ribs using the 3-2-1 method. I did the 3-2 the day before and reheated on the bbq the next day for a block party. They were VERY well received. I used some spiced rum with water and maple syrup for my juice.



Chickens


I've been very happy with the results so far using apple and cherry chips, and pecan chunks from Bass Pro. Where is the best place to get wood in the city? I have heard that diamond willow is a good smoking wood and plan to look for some NW of Cremona on some land I have hunting access on. Is diamond willow just a willow that has been attacked by a fungus? I have also got some trimmings from a Mayday tree. Has anyone smoked with it? I am assuming it can be classified as a fruit wood and should be pretty good. Are there any other native woods in Alberta you guys are having success with?

Thanks.
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  #354  
Old 07-18-2016, 06:43 AM
gtr gtr is offline
 
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Default Right on.

Everything looks great. The bacon looks deadly. Goes to show you don't need a fancy smoker to do a great job. Great pics.
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  #355  
Old 07-18-2016, 07:05 AM
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Thumbs up

Well you did it, 7 am and I am drooling already.
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  #356  
Old 07-18-2016, 07:07 AM
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Default

Quote:
Originally Posted by bat119 View Post
I upgraded my Bradley smoker burner to a 900 watt from 500, it reaches 250 in about 15 minís 300 in a half hour my old burner I donít think I ever hit 250. I completely gave up trying to smoke anything after it was 10 below outside.

It turned out to be an easy project, I removed the old burner and used the existing wiring although I changed the burner connections with larger holes. Two pieces of angle bracket bolted to the heat shield. I didnít change or damage the smoker so I could install the original anytime.

$95 for the burner could be cheaper if you buy through a company
https://www.acklandsgrainger.com/en/product/WWG2XEF3

I opted to go with one large burner rather than add a second Bradley burner because Iíve already had one Bradley burner go after a short time.

[IMG][/IMG]
I am on my second burner, will look into a modification on the next one.smokers are great but the burners suck!
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  #357  
Old 07-30-2016, 11:11 AM
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Default Maple Spice Back Bacon

Crime of opportunity-Walmart had Half Pork loins on sale under $8 for 1.7kgs.




So I pumped the loins to 10% and cryovac-ed with the residual cure to speed the cure.

I like a brine ratio of 40% of meat weight.

Soooooo

Per kg of Pork Loin

400 ml Water

Cure #1- 1.8 grams

18 grams Salt

1 gram Ground White Pepper

8 grams Brown Sugar

5 grams Maple Powder

1 gram ground Allspice

1 gram ground Clove

Pinch of Cardamom

Ready for a smoke cycle on Monday- 4 hour dry cycle at 120F then 6 hours of maple at 160f then 170F to a IT of 142F
Then hang and dry 48 hours in the cold room
Attached Images
File Type: jpg P7300007.JPG (63.0 KB, 40 views)
File Type: jpg loin.JPG (64.0 KB, 40 views)
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Last edited by omega50; 07-30-2016 at 11:22 AM.
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  #358  
Old 08-05-2016, 09:26 AM
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omega50 omega50 is offline
 
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Default Maple Spice Back Bacon

The 2 day maturation has softened the smoke.
Loin has yielded about 80 slices for an avg cost of about 9 cents per slice
Attached Images
File Type: jpg P8050013.JPG (62.7 KB, 58 views)
File Type: jpg P8050018.JPG (65.1 KB, 48 views)
File Type: jpg P8050017.JPG (66.2 KB, 50 views)
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  #359  
Old 08-18-2016, 05:43 AM
Opa Opa is offline
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Default Cure & seasoning calculator

This may be of interest to you home meat makers!!!! It simplifies the calculation of your seasonings.

http://www.meatsandsausages.com/saus...ure-calculator
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  #360  
Old 08-18-2016, 06:24 AM
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Default Dry curing

An interesting site.

http://www.drybagsteak.com/videos-ma...ie-at-home.php
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