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Olds
Joined: 04 Mar 2006
Posts: 13
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 Posted: Mar 08 2006 Post subject: |
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bbqtaxdr
| Quote: | | Want something I don't have to babysit, more of a set and forget. |
If you want hands free then you need to get something with a true PID (thermostat) controller.
Several of the members of the Bradley forums have made their own. They will hold a true +/- 1 degree of setting. A few of us have taken it a step further in effort to balance the box and have added a circulation fan to our units.
Soon Bradley is coming out with a Digital unit. However, there is no information as to it being PID or a standard points unit. Depending upon the type of heating element that is used and with a points unit you can see hung temp swings of 15 degrees +/- F. which maybe ok if you are doing pulled pork, but IMO is not worth a dang if you are doing sausage.
I like the Bradley unit, but frankly if the new unit is a standard points unit I would rather take the older style and add my own PID controller. Most are making theirs for under $100.00. I added a fan that moves 35 cfm for right at $40.00.
Here is a 9 page thread about PID controllers. You will see that this has been a learning experience for most of us. You will see one image where the controller was mounted into the smoke generator. Another image where it is a stand alone unit where you don't have to modify the box.
PID Controllers
A lot of times the guys that have designed the PID controller show up on our Tues. nite chat. If this is of interest to you then you may join our chat. You will need to register on our recipe site and then you will have auto access to the chat room. The link to chat is at the top of the page. Keep in mind that many of us are from different time zones, so you might find yourself waiting. However, generally everyone floats through from 9pm EST to ???? (whenever...)
Recipe Site
In closing if you are truly new to smokin' I strongly suggest your read:
CURING and BRINING, From JJC
FOOD POISONING AND FOOD HYGIENE PART 1, From Paul Woods
Food Poisoning and Food Hygiene Part 2
Both of these gentleman are Professors in Medical Research Universities. What they have written is well worth the read.
May you find the unit that is correct for your needs, and no matter what box/ unit you get the important thing is to have fun and most of all to remember: At the end of the day Mate we are all just food smokers under the sun.
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Olds
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bbqtaxdr
Joined: 06 Mar 2006
Posts: 16
Location: Rockland Cnty, NY
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| Posted: Mar 08 2006 Post subject: great posts |
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| I really appreicate all the info on the cookshack. That pork butt looks mighty good!! Looks like it has some good bark on it and a nice smoke ring. What would you say is the main difference in the product you get out of the electric cookshack vs. the fe model, which i believe just runs on pellets. Sounds like cookshack might be the way to go, although I am still curious about the backwoods smoker. I guess its just a cabinet smoker that uses wood, insted of charcol. Believe it or not I used a brinkman electric smoker all last summer. It made some nice bbq, but it was a little small for my needs. I also own a dynasty 42inch gas grill with a smoke tray built in, but it does not smoke that well, but has 2 infra-red burners on it and sears a steak just like the best steakhouse you have been to. It reaches over 1000 degrees, great for steaks, not for smokin though. |
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Olds
Joined: 04 Mar 2006
Posts: 13
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| Posted: Mar 08 2006 Post subject: |
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SmokinOkie Good Idea About Showing Off Some Images!
This is a chicken breast wrapped around ham and cheese and the whole deal is then wrapped up with bacon.
Click To Enlarge
Smoked Salmon:
Click To Enlarge
Beef Sticks:
Click To Enlarge
Venison Sausage:
Click To Enlarge
SMOKED TURKEY BREAST:
Click To Enlarge
Pastrami
Click To Enlarge
When you enter the world of smokin' there is not much you cannot do. I did not include anything with a bark as SmokinOkie pulled pork looks great.
BTW so there is no confusion these items were done with a Bradley "Electric" Unit.
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Olds
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Mar 08 2006 Post subject: Re: roxy |
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| ramcoach wrote: | | roxy, how much coal do you start out with. Will you use an entire chimney full or less. I was thinking this smoker is so small, that it may be better if I used less then an entire chimney. Thanks for the reply. |
I used to start by lighting up a chimney full, dump it in the firebox and get another one going right away and add that one in as well, then add some wood for smoke.
Now I use the "Minion method" where I add a bunch of unlit charcoal with small (the size of 2 fingers together) chunks of wood mixed in. I just about fill the firebox leaving room for 1 chimney of lit charcoal which is added onto the top of the unlit charcoal.
The previous method meant I had to be adding charcoal every hour to hour and a half, the minion method gives me 5 hours plus of burn with real steady temps once I get things adjusted. I also use less charcoal as I am not wasting fuel as it burns to coals in the chimney. The latter method saves me a lot of hassle by having to add charcoal and wood and keeps the firebox lid closed which prevents a lot of heat loss which helps to cut cooking time.
Hope that helps ya out some.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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SmokinOkie
BBQ Super Pro
Joined: 16 Aug 2005
Posts: 2078
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| Posted: Mar 08 2006 Post subject: |
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Bradley is another fine unit with a loyal following. Glad Olds jumped in and described that for you.
Main difference between the electric CS and the FE is style of heat. The FE (Pellet Cooker) is a dryer heat and given the ribbons in contests it judges very well against anything.
Olds mentions a true PID controller. CS just this week announced a new controller for the FE. It is a digital controller that allows you to set a specific temp and hold that temp. In tests is was +/- 1 degree, but I haven't seen a production unit. It also has a cool "hold" feature. Insert a temp probe from the unit into your meat and when it hits the target temp, it automatically goes to 140 and hold. A lot of caterers and restaurants are interested in that feature.
You will not get that temp tolerance in the electric CS's because of the heating element being used. It's more like an oven style that cycles on and off, but even with the fluctuations, there's no problem producing great Q.
I'll report more on the new FE, but I haven't received my production smoker I have on order and I'd rather report first hand. Once I have that, I'll provide more details.
If you want more details, Bradley and Cookshack and others have good forums (if you haven't found them) and you can read what their owners think.
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SmokinOkie
BBQ Super Pro
Joined: 16 Aug 2005
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Olds
Joined: 04 Mar 2006
Posts: 13
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| Posted: Mar 08 2006 Post subject: |
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| Quote: | | Insert a temp probe from the unit into your meat and when it hits the target temp, it automatically goes to 140 and hold. |
I like this idea. Two on chat last night were talking about building a unit to do just that.
All in all I still wonder why no one puts in a fan. In my box I have a 2 degree F variance from the bottom of my box to the top... I contend what is the true value of the best PID controller with ramp down if there is a ten degree F difference from the bottom of the box to the top of box????
When I'm doing sausage and I want it at 155-160 F max, and that little fan makes all the difference in the world. There is nothing more heart breaking than to have good sausage going in only to have the fat rendered out.
Yuck---fancy dog food 
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Olds
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SmokinOkie
BBQ Super Pro
Joined: 16 Aug 2005
Posts: 2078
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| Posted: Mar 08 2006 Post subject: |
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| Olds wrote: |
All in all I still wonder why no one puts in a fan. |
I think the final config does have fans, but probably for different than what you are thinking.
So you're wanting something of a "convection" oven effect that allows the air to circulate better? Problem is finding a fan that can handle the environment of heat, great, food, smoke, etc. |
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ChipotlePat
Newbie
Joined: 30 Dec 2005
Posts: 66
Location: JEFFERSON CITTY MO.
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| Posted: Mar 09 2006 Post subject: |
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| you are going backwood, check out Jay: http://spicewineironworks.com/ they are like the backwoods but much cheaper and just as high quilty built. They are Fully Insulated to keep your temperature constant and fuel consumption low while the exterior shell stays cool to the touch. Maintain perfect cooking temperature for up to 4 hours. |
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Olds
Joined: 04 Mar 2006
Posts: 13
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| Posted: Mar 10 2006 Post subject: |
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| Quote: | | So you're wanting something of a "convection" oven effect that allows the air to circulate better? |
Yepper that is what mine does. It circulates the air at 35 cfm.
Several of us have now installed fans and some have improved on or modified my original design.
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Olds
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bbqtaxdr
Joined: 06 Mar 2006
Posts: 16
Location: Rockland Cnty, NY
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| Posted: Mar 12 2006 Post subject: ROTTISSERIE SMOKER |
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| Does anyone know of a rotisserie smoker for small party use that is either electric or wood. I know southern yankee has them, anyone have any experience with them, or any other rotisserie smokers? I like the idea of not having to move the product around. Any thoughts on hanging your ribs vs. leaving them flat on the rack? |
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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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| Posted: Mar 12 2006 Post subject: Re: ROTTISSERIE SMOKER |
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| bbqtaxdr wrote: | | Does anyone know of a rotisserie smoker for small party use that is either electric or wood. I know southern yankee has them, anyone have any experience with them, or any other rotisserie smokers? I like the idea of not having to move the product around. Any thoughts on hanging your ribs vs. leaving them flat on the rack? |
Try these guys for rotisserie smokers. I have the commercial smoker model and love it!
http://www.kingfisherkookers.com/
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Mike
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ScenicCitySmoker
Newbie
Joined: 11 Mar 2006
Posts: 48
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| Posted: Mar 12 2006 Post subject: |
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For the price of a FEC, I'd say save about $1000 and look at the Stumps GF 222 CM. It's a gravity fed, charcoal smoker, very well insulated. From all the users remarks, holds temps very well with long burn times. Seems like a good number of competition teams are using or moving to Stumps with very good success. Check out the last few competitions from the FBA and see what the winners cooked on.
I was so impressed, had to order one myself! |
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Old Dave
BBQ Pro
Joined: 04 Nov 2005
Posts: 702
Location: Coatesville, Indiana
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bbqtaxdr
Joined: 06 Mar 2006
Posts: 16
Location: Rockland Cnty, NY
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| Posted: Mar 13 2006 Post subject: TRAEGER VS COOKSHACK |
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| I think I have it narrowed down between a traeger or a cookshack. I want ease of use, don't wanna tend a fire, I have small kids, no time for that. Which makes the best bbq in your opinion. My top three concerns, are a smoky taste, a good bark, then a smokering. |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Mar 13 2006 Post subject: |
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Dont think either of those are rotisserie's. You know, in the long run you will buy what ever you want to buy and you have been given a lot of help, assistance and some great advice, nows the time for you to dig in your pocket and get one, what ever it may be.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Jeff Hughes
BBQ Super Pro
Joined: 14 Nov 2005
Posts: 1182
Location: Tulsa, Oklahoma
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| Posted: Mar 14 2006 Post subject: |
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If you do want a rotisserie, do check out Kingfisher.
Mike has a cool smoker. I saw the expanded trailer version of his smoker at a home and garden show last weekend, very nice...
Regards--Jeff
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Big Green Egg
Hasty Bake Legacy
Weber 22" Kettle |
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Jeff Hughes
BBQ Super Pro
Joined: 14 Nov 2005
Posts: 1182
Location: Tulsa, Oklahoma
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| Posted: Mar 14 2006 Post subject: |
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If you do want a rotisserie, be sure to check out Kingfisher.
Mike has a very cool smoker. I saw the expanded trailer version of his smoker at a home and garden show last weekend, very nice...
Regards--Jeff
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Klose 72" Mobile
Big Green Egg
Hasty Bake Legacy
Weber 22" Kettle |
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