scottyaz
Fire Starter
- Feb 7, 2009
- 51
- 10
Unless you have a problem with your Bradley, it produces a nice thin blue smoke on it's own.
I own one and I keep the smoke on unless it's in the foil.
One thing to remember also is the type of wood. Poultry will "Soak up" more smoke flavor than the ribs will.
And yeah, keep that vent open or you'll get more bitter tasting food.
I highly recommend getting a remote probe and watch the temp in the smoker. IF you have a digital smoker, the temp on the smoke generator isn't always the temp where your meat is.
I own one and I keep the smoke on unless it's in the foil.
One thing to remember also is the type of wood. Poultry will "Soak up" more smoke flavor than the ribs will.
And yeah, keep that vent open or you'll get more bitter tasting food.
I highly recommend getting a remote probe and watch the temp in the smoker. IF you have a digital smoker, the temp on the smoke generator isn't always the temp where your meat is.
