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Rookie mistake... horrible bitter aftertaste
Thanks again. I'll try again this weekend. The only thing I'm still worried about is that I don't know if it is possible to produce "thin blue smoke" with the Bradley smoker. You just put the puck in and whatever happens happens.- beavis
- Post #19
- Forum: Food Safety
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Rookie mistake... horrible bitter aftertaste
Okay, thank you for your reply. Just to be clear then, on a three -- two -- one six-hour rib cooking, with the middle two hours wrapped in foil, how many hours should I run the smoke for out of a possible four hours (assuming no smoke when foiled)? Secondly, on a three hour turkey smoke, how...- beavis
- Post #9
- Forum: Food Safety
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Rookie mistake... horrible bitter aftertaste
Thanks for the advice. Looks like the problem has been identified.- beavis
- Post #6
- Forum: Food Safety
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Rookie mistake... horrible bitter aftertaste
I am just underway with my Bradley digital smoker. However, my initial effort was a total flop due to a bitter, smoky aftertaste that left me with a bad taste in my mouth, similar to smoking a cigarette or eating burnt wood, that lingered for approximately 24 hours and was resistant to all...- beavis
- Thread
- Replies: 23
- Forum: Food Safety
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Beavis on board!
Hi everyone! I am a complete newbie to smoking meats and last weekend's first attempt at ribs was mediocre, so I jumped online and found this forum - looks like a great resource. I grew up in Kansas and enjoyed Kansas City barbecue for many years. However, I now live in Arizona and after years... -
first attempt at ribs
Thanks for the advice. I will try the 3.2.1 tomorrow for the Colts-Patriots game! I am using the Digital Bradley, but I do have the probe thermometer. The temperature was off, though - it was low, so I had to set the Bradley higher. -
first attempt at ribs
Last weekend I made my first attempt at smoking ribs in my Bradley smoker. I smoked them at 225° and I watched as the internal meat temperature rose to 175°. However, this only took about three hours. From what I have read, for the most tender ribs, the smoking process should be much longer...
