Author Topic: Using Bradley pucks  (Read 412 times)

MyOwnIdaho

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Using Bradley pucks
« on: March 09, 2018, 06:44:45 PM »
I have a bunch of pucks left over from my now defunct Bradley and I was wondering if anyone has an idea of how to use them. My thought was to stack them two high and place on foil. Thoughts? Suggested quantities?

Jim from Idaho

SuperDave

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Re: Using Bradley pucks
« Reply #1 on: March 09, 2018, 07:33:39 PM »
begging for experimentation.  I would just run some dry runs in the empty smoker and see how they burn.  Start with a 1 hour test and an hour and a half or 2 hour test. 
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SconnieQ

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Re: Using Bradley pucks
« Reply #2 on: March 10, 2018, 06:43:38 AM »
This question has definitely come up before, but I don't recall anyone ever posting their results on how the pucks actually worked. Maybe there is someone around who has already tried using them. I wouldn't stack them. Try just laying them in the smoke box down the middle not directly over a hole, and see if they combust. If they do, then try lining the smoke box with foil.
« Last Edit: March 12, 2018, 09:00:34 PM by SconnieQ »
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DivotMaker

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Re: Using Bradley pucks
« Reply #3 on: March 12, 2018, 08:37:00 PM »
...What they said!  It's expensive wood, so do what you can to see if it works!  You also might wrap the bottom of the puck in foil, if it catches fire on you.
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MyOwnIdaho

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Re: Using Bradley pucks
« Reply #4 on: April 03, 2018, 09:20:22 PM »
Okay, the leftover Bradley pucks are superb for lower temperature smoking. I did a batch of jerky this weekend. I put three pucks on foil and the first step was two hours at 100 to dry the meat. The pucks burned up on the initial heating. I then used four pucks stacked two high on foil when I was at 140. I had great smoke for about three hours. Best smoke on jerky to date.

Jim from Idaho

azbohunter

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Re: Using Bradley pucks
« Reply #5 on: April 04, 2018, 01:01:20 PM »
Okay, the leftover Bradley pucks are superb for lower temperature smoking. I did a batch of jerky this weekend. I put three pucks on foil and the first step was two hours at 100 to dry the meat. The pucks burned up on the initial heating. I then used four pucks stacked two high on foil when I was at 140. I had great smoke for about three hours. Best smoke on jerky to date.
Those are the same temps that I like to use for fish! Did the pucks burning at 100 degrees spike your temps?
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MyOwnIdaho

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Re: Using Bradley pucks
« Reply #6 on: April 04, 2018, 07:04:20 PM »
No. They didn't actually catch fire but when I looked at them when I bumped the temperature up after a couple hours, they were already ash, and there had only been visible smoke for a short time. The next time around, I'll put the pucks in after the first bump in temperature.
Jim from Idaho

old sarge

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Re: Using Bradley pucks
« Reply #7 on: April 04, 2018, 07:51:25 PM »
And now we know!  Thanks.
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