Bradley smokerss
- Thread starter Labman500
- Start date
kick them up
Active member
Treager smokers are great but $$$$, I have a brinkman offset that does a good job. Here is my brine receipe.
1/2 cup table salt
10 cloves garlic , unpeeled
3 sprigs fresh rosemary
2 quarts water
1 Lemon quartered
Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air. Pound with meat pounder or rolling pin until garlic cloves are crushed. Transfer mixture to large container or stockpot and stir in 2 cups hot tap water; let stand 10 minutes to release flavors. Add 1 1/2 quarts cold tap water, lemon and stir until salt is dissolved
Let it marinate 12- 24 hours then remove and rinse good before cooking. :thumbsup:
Kick'em Up!
1/2 cup table salt
10 cloves garlic , unpeeled
3 sprigs fresh rosemary
2 quarts water
1 Lemon quartered
Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air. Pound with meat pounder or rolling pin until garlic cloves are crushed. Transfer mixture to large container or stockpot and stir in 2 cups hot tap water; let stand 10 minutes to release flavors. Add 1 1/2 quarts cold tap water, lemon and stir until salt is dissolved
Let it marinate 12- 24 hours then remove and rinse good before cooking. :thumbsup:
Kick'em Up!
Tombstone17
New member
Sounds great! Thanks!
stevebrooks
New member
I see this is an older post, but thought I would give my 0.02$ worth. I have Primo charcoal grill/smoker, and an electric Bradley Smoker.
The Bradley smoker is easy to use. While I have the non-digital version, I would spend the extra money for the digital model if I was to do it over again. For long duration cooking the digital unit would be much easier to operate. That said, the non-digital model maintains temperature very well. Overall, I love this unit. Keep in mind, however, that cooking with electricity produces a very dry heat - comparable to cooking is the Sahara desert. This is why water is placed at the bottom of the smoker.
The Primo grill is fantastic and has a lower cost of ownership than the Bradley smokey (which requires their own wood pucks). Any lump charcoal can be used with the Primo or a Green Egg style cooker. The higher end charcoal grills have an incredible ability to maintain low temperatures for smoking. I would rather do a brisket/ribs/ham this way than with my Bradley. Cooking with natural gas produces 35% moisture (natural byproduct of burring NG), while charcoal isn't as high, it is certainly higher than electric heat.
An electric smoker would be like shooting a rifle with a tripod, laying on the ground, at a large stationary target. While the charcoal grill is more like bowhunting... Forgive my analogy in an Upland Hunting forum.