Maiden voyage for the Bradley

[geoffchef]

First chance I've had since I got the thing and seasoned it on Tuesday last. Cold smoking some cheese as we speak. It's about 10C outside, 50F, and I have a tray of ice in there and the main element unplugged, seems to be holding around 80F. There are chunks of Black Diamond old cheddar, Gruyere, Monterey Jack and some 4 year old Balderson's cheddar in there. It's going to be really hard to wait 2 weeks to try it!

The plan for tomorrow is a meatloaf and some ABTs.

 

[b-one]

:th_What_NO_QVIEW:

We love pic's! How long are you going to smoke the cheese and type of wood your using? Meatloaf and ABT's sound great as well!

 

[geoffchef]

Did the cheese with applewood for about 1 hour and 40. Smells great! Maybe I'll get some pics of the meatloaf tomorrow.

 

[b-one]

Hope the cheese turns out to have enough flavor, last batch I did was around three or four hours. Like they say the wait is the hardest part! I smoked a hunk of Boursin for the heck of it one time and needless to say don't bother it was cold enough and the cheese held up fine but it was overkill. However a nice double Gloucester with chives turns out amazing!

 

[geoffchef]

The wait is going to be brutal!

Got the meatloaf all ready to rock and roll today and, wouldn't you know, it started raining! Bradley threatens the wrath of god if the machine gets wet so I had to bodge up a table from sawhorses and move it to the garage. I've got a fan blowing so, hopefully, I won't stink the place up.

ABTs set to go.jpg

• geoffchef
• Oct 4, 2015

Cheese.jpg

• geoffchef
• Oct 4, 2015

Meatloaf ready for the smoker.jpg

• geoffchef
• Oct 4, 2015

Smokin' in the garage.jpg

• geoffchef
• Oct 4, 2015

 

[geoffchef]

Finished products.

ABTs.jpg

• geoffchef
• Oct 4, 2015

The loaf.jpg

• geoffchef
• Oct 4, 2015

 Couldn't seem to get the smoker over 210F, and the internal temp on the loaf stalled at 140; so I wound up overdoing the ABTs a little and finishing the meat in the oven. The meatloaf was also a little overcooked, so I'm questioning the accuracy of my iGrill mini probe thermometer. Still very tasty. Think I'm going to be doing ABTs a lot.

Used Jeff's rub and sauce - very good.