Bradley Smoker....any tips ?.

[croaker stroker]

Wonder if they soak the rotisserie chicken you get at the markets in that stuff ? It's always moist....or Colonel Sanders ??

[croaker stroker]

KFC is marinaded with ...  Salt, Sodium Phosphate, and Monosodium Glutamate.

[Threeweight]

Health food 

[croaker stroker]

Streamfixer is gonna accuse us of picking pepper out of the flyshit.

[Threeweight]

I heard a nasty rumor that Streamfixer's wife is making him eat salad 

[croaker stroker]

My wife reads the ingredients on anything I pick up in the market....then she makes me put it back.   :nono:

[tc808]

all of the rotisserie chickens are brined but no nitrates

Stroker you need to shop without the wife for the tasty stuff....

[Markshoreline]

When Croaker does that he takes a stroll down the beer isle! 

[HANNIBAL II]

I had the same problem too much smoke and the temp was too hot. 
I would smoke for only hour then put Salmon in the oven at the lowest temp available for a few more hours to desired personal preference.
The last 20 mins.  brush a little pure maple syrup, and lite dusting of Montreal steak seasoning. Comes out like Candy!

Try Montreal steak seasoning it has plenty of salt plus spices...you can get it restaurant size at Costco.
I use it on all meats, fish, and smoking too it is the perfect blend.

[croaker stroker]

Ok. Now I tried the chicken. I screwed it up again. I brined it overnight. Followed the Morton's instructions. Way, way, too salty. Had to throw it away.

[tc808]

What was the ratio of salt to water?

Should be roughy 1 cup of salt to 2 gallons of water for overnight brine of whole birds plus whatever else you want to add.

[croakstroke pinhead]

Hi croaker. .. how did the yellowtail turn out?

Sent from my SGH-T889 using Tapatalk

[croaker stroker]

Hi Sam.

Good. Sort of like Salty leather shoe Laces. I saved some for you.

Definitely a learning curve to this smoker. I limited the number of "pucks" because I didn't want it too smoky. But the last Puck pushed out was on the heater too long, caught on fire and flamed the whole batch.   :nono:

Just received some aluminum "pucks" today that I bought on EBAY, and some Apple wood. Now I gotta go out and get some more fish. 

[Markshoreline]

The only Bradley problem that I've had is when smoking meat- after the cold smoke when I crank up the heat to reach 160 degrees.  The oven just keeps getting hotter though I turn down the temp so the meat runs up to 175 before I catch it...