Recent content by tunaduck

I need to avoid a Christmas day disaster. I’m smoking a bone in pork loin using foam hearts recipe and Brine. I tried a small tester today and it came out horrible. I used the brine and brined it for 24 hours sprinkled it with a little my own rub I use for my pork. Cooked it at 225 to 235 for...

Where did you buy your PID 1200? Thanks for reply

I do have an electric smoker yes. I'm going to try letting it get to a higher temp before I put meat in. Also going to try the brick in tin foil trick. Thanks for your responses.

Thank You for the reply. I tried that several times and it only gets to about 275-280 is highest I've seen it get. I let the meat sit out before input it in too. It's discouraging. It just takes me longer to smoke but things like chicken I can't get the crispy skin and turkeys really lower the...

I bought a Bradley smoker and have been using it for about 6 to 8 months with great luck my only issue is that I can't get the smoker once I put the meat in to come up to temperature past 240 no matter how hard I try vent all the way open hot day under my tiki hut etc. etc. any help would be...

Anybody?

I have a Bradley electric smoker been using it for about 6 to 8 months and love it! Only complaint I have is getting the smoker at the temperature and then putting the meat in there and having a drop over 75-80degs. I live in Palm Beach Gardens Florida so weather is not an issue it's under my...

Just joined a couple weeks ago and man what an informative site. New to smoking and love it already. I have one question for Bradley users that has puzzled me. Everytime I get the smoker up to temp without meat in it and then I put the meat in, it drops 75-80degs and takes forever sometimes...