The BBQ and Smoking Thread

[killramos]

It’s the dinky heating element.

[adam c]

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I have one and quite like it... as mentioned by others, it doesnt do well in the cold and you can really only do 2 maybe 3 rack at a time. But in terms of 'set it and forget it' its been great. They are usually on sale aat Cdn Tire several times a year as well.

Thanks, I guess I could have searched the thread, 2-3 racks should be sufficient for my needs

[Pacman]

Does anyone have the portable Weber Go Anywhere charcoal grill? Have a family party coming up where a portable bbq would be helpful. I know the propane Weber Q's are great, but it's more than I want to spend on this occasion.

[NoSup4U]

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Anyone make pizzas on the bbq with a pizza stone? Is it worth buying one? Looking at this one https://www.canadiantire.ca/en/pdp/p...4901p.html#srp

Use mine on the grill weekly. Also great in the oven during the winter.

Check Winner's/ Homesense/ Marshall's....I was able to get a Paderno stone for $12.

[The_Rural_Juror]

Buy my BBQ. It's very portable, especially when you have family around.

[ercchry]

Ohhhhhhh... 8 day cure in all that nitrate goodness is done, little bath time, rub, and smoker tomorrow... mmm... mtl smoked meat

[Buster]

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Ohhhhhhh... 8 day cure in all that nitrate goodness is done, little bath time, rub, and smoker tomorrow... mmm... mtl smoked meat

wet cure or dry cure?

[ercchry]

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wet cure or dry cure?

Dry, was a comically large amount of seasoning... will share the recipe if it turns out, will probably have my own notes on it, but what do I know? First one I’ve done

[Buster]

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Dry, was a comically large amount of seasoning... will share the recipe if it turns out, will probably have my own notes on it, but what do I know? First one I’ve done

I usually do a wet brine so more of a pastrami

- - - Updated - - -

[ercchry]

Already deviated from the recipe:

Had all that rendered down brisket fat, so gave it a coat so the rub would stick well, then instead of cracked pepper and cracked coriander I went with coriander powder, cause that’s what I had... and added some more classic bbq additions of garlic and onion powder, cayenne, and paprika... not too much. Letting the coriander and pepper shine

[cyra1ax]

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I only have a handful of cooks on it, but nothing major like that video.
The back right corner nearest the fan seems a bit hotter for me, but no big deal.




I got mine through https://hanksgrills.ca/ as I wanted to find someone local. Great guys and delivered it to my house.
I just texted him and apparently he has one 560 left and the 1050's are still back ordered for a few weeks.

@Justing

Did you get a chance to compare the 560 with the 1050? Just wondering what you impressions were with build quality between the two. Saw the 560 at Cabelas and wasn't impressed with the quality/thickness of steel they used.

[Justing]

No I didn't, sorry.
I bought mine just based on youtube reviews. From what I've read, the 1050 has slightly better built quality on the grill/lid portion as well as the legs and the base, but the hopper is the exact same. I had some worries about the quality before I received it but so far I have no complaints.

[adam c]

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Yup. What do you want to know?

They aren’t cheap, but they are set and forget smokers. Fill the puck drawer set your temps, come back to bbq.

I have a 6 rack, which was a waste of money. The Bradley isn’t very good at maintaining consistent temperature through the stack if you use all the racks top will be much cooler than bottom and as some will be much less done. Only thing I use more than 2-3 racks for is jerky. The size also Makes it tough to get anything big on the rack and maintain airflow which makes the problem worse. I would say it has a hard time getting hot enough for a lot of hot smoking if it’s not warm outside which limits its seasonal life.

The pucks are probably more expensive than pellets and chips but I have never worked that out (keep in mind most pellet grills rely on burning pellets to generate heat so that increases pellet usage dramatically).

They have a good modding scene if you are interested in hacking apart your expensive smoker to make it work (PID temp controls, extra heating elements, fans, etc. ).

That said I do like mine and it makes great bbq, but it isn’t without its flaws. I think I would get a green mountain next time or for a second smoker.

Not sure how I missed this, the main things I'm looking to smoke would be chicken wings, 5-10lbs briskets, perhaps steaks then throw them on the bbq after

[ercchry]

Done smoking, cooling down, then fridge and a steam tomorrow to finish it off... gonna grab a fresh loaf of rye... can’t wait!

[killramos]

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Not sure how I missed this, the main things I'm looking to smoke would be chicken wings, 5-10lbs briskets, perhaps steaks then throw them on the bbq after

I have made some deadly wings on mine. Brisket nbd since it’s only on a single rack ( I have fit a whole trimmed packer brisket in there before, they shrink a fair amount so a tight fit initials works out ok), never tried steaks but the “cool” nature would work well for that. Nothing stopping you from not turning the oven element on and “cold” smoking in a Bradley.

[ercchry]

Well, time to steam it out, last step! Got my fresh bread from Cobb’s... bad time to be out of propane... but worse things the house could smell like

[ercchry]

Got the PR girl to document with her phone that hasn’t slid down the road on the lens...







And of course I had to pair it with MTL’s finest

[The_Rural_Juror]

Delicious

[ercchry]

For sure not awful, here was the guide:

https://glebekitchen.com/montreal-smoked-meat/

This was a fat turd at like 7.something kgs and the cure and rub amounts are insane

Did like 5oz or cracked pepper and 3ish oz of (ground, not cracked) coriander for the cure, rest I kept the same... still way, way more material than needed. I’d say half most of the stuff but for sure keep the pink salt the same (that’s just science)

For rub I did like 2oz cracked pepper, that guy is just nuts. Have the rest of the tweaks above.

Ended up having the two burners on med high, topped up water by preboiling it in the kettle first, took 4hr to hit an average prob of around 197F. His turkey fryer is probably way more efficient

[tirebob]

Looks delicious!