Question about Bradley BT1S1 Smoker

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Smoker won't get hot enough

It's avove 40 degrees outside and not windy yet the smoker won't get above 100 degrees with only two racks of small fish pieces inside.

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Need operating instructions for little chief smoker 9800


Yep, the chips go in the pan. I would recommend you find A cardboard box that just fits over your smoker. Duct tape the bottom of the box and any seams. Then cut A hole for the little door where the pan goes. When you are smoking something you slip this over the whole smoker. In the winter time it takes one heck of A lot longer to make jerky than when it is 80 degrees out so this will keep the heat up. I took A meat thermometer and drilled A small hole in the top and stuck it through mine so I could see what the temperature was. Most good recipes will give you an ideal temperature. Pick A recipe and go for it. It is not rocket science. The main thing is to slice the duck pretty thin and get rid of as much of the silver skin as you can. That is the thin membrane on the ****** meat. Also cut any fat off and feed it to the dog, fat goes rancid, well cured meat does not. The first time you make jerky keep track of how long that first pan of chips lasts. Different woods burn faster or slower and you want to know when and how often to change the pan of chips. Rotate the racks every few pans of chips so the jerky all turns out the same. Heat rises and the top rack may cook faster or the bottom might if your burner is hot enough. Little chiefs come with one of two elements, hot or warm. You can't tell by looking at it which one it is. If I am smoking fish I soak my chips in water for A while. This keeps the fish moist. But if you are making jerky you want dry smoke, because that is the point is to dry that meat out and add smoke flavor. You can tell when it is done by doing the break test. Bend the jerky and if it breaks but leaves A hinge it is done. If you smoke it too long it will be like dry wood. The last batch I made was two weeks ago when it was way way cold out. It took me 2 days to git er done. Main thing is to remember these basics and experiment from there. There are A bunch of good brine recipes in the appropriate section here so have at it. It is also A good idea to dry the meat out with A fan for an hour or two after you pull it out of the brine. If yours is A top loader just pull the whole rack stand out and set it on the kitchen counter with A fan blowing on the meat. This will save quite A bit of time. Mine is probably an antique and loads in the front. Either way rig something up to dry it out on. Good luck and have fun with your new toy. Try Spade L beef dry rub. It is the bomb. I just Rub that on and let it sit in the fridge A few days. Well that's my secret anyways.

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May 23, 2012 | Masterbuilt Electric 30inch Smokehouse ...

1 Answer

Need instructins for deluxe smoker


I'm answering this specifically for the Australian-made Wild Country deluxe smoker which comes with two spirit burner trays. i.e. NOT with gas fittings, thermometers, or anything else.

I too have one, and it was also missing any instructions.

I suggest the following:
1. Preparation of fish for smoking.
* scale the fish as required
* either fillet or split fish, along dorsal line and clean (skin on, head and tail removed)
* make sure it is dry, e.g. using paper towels
* spinkle liberally with mix of salt, sugar and oil or fat
* refridgerate until ready

2. Assembly for of deluxe smoker for use.
* fill the main tray with two handfulls of sawdust/wood chips for smoking to depth of a few millimeters.
* place the (flat) drip tray on top of the sawdust, feet down
* place the larger of the two racks on the drip tray
* place the first fillet on this, skin down
* balance the 2nd rack on top of the first
* place the second fillet on this one, again skin down
* put the lid on the main tray

3. Smoking:
* prepare the burners, by mostly filling them with white spirits or methylated spirits, and positioning inside the rectangular black burner stand.
* light the burners
* put the closed smoker containing fish on top of the burners
* check fish is cooked through after about 15 minutes
* leave it while the fuel burns out (might take 15-20 minutes - you can also leave it there closed until it cools down)
* carefully remove smoking racks with fish

(PS. Or cheat like I do by simply placing the whole smoker on top of a gas BBQ and don't bother with the spirit burners)

Mar 31, 2012 | Grilling

1 Answer

My smoker won't heat over 100 degrees, what part do I need to replace


Throw it away and buy a new one made by a different company. I just tried to call Masterbuilt and after a 45 minute wait got an overseas call center with a person who could barely speak English and I couldn't understand. I will not do business whit a company that does not think better about their customers than this.

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It is hellishly hot outside these days, something close to 40. I bought a 6000 Haier at Best Buy and wanted it to lower room temperature to 25 Celsius. Vain hope: working non-stop day and night at high...


This window unit cant keep up in temps above 100 degrees farenheit its not going to happen. 28 degrees celcius is all your going to get in that heat Im in St. louis MO and its the same way
116 degrees farenheit heat index

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Bought little chief model 20 smoker don't know how to use it...


The Little Chief smoker, manufactured by Smokehouse, is available in front-loading and top-loading styles. Both models are electric, depending on a 250 W electric heating element to supply the heat. The smokers can accommodate a maximum of 25 lb. of meat or fish. These smokers are for outdoor use only, and plug into a 120 V AC electrical outlet.

  1. Brining
    • For extra flavor, treat your meat, poultry or fish to a brine bath before smoking. Use 1 cup of kosher salt for each gallon of water. Consider adding molasses, spices or even a pureed jalapeno pepper or two into the brine solution. Leave thicker pieces of meat in the brine solution overnight. Fish only need to be soaked in brine for around four hours.

    Wood Chips
    • Mesquite and hickory are probably the two most widely used woods for smoking, but apple and pecan wood can give your smoked foods another tasty dimension. As with anything else, experiment to create your own favorites.

      Smoker wood is sold either as chips or chunks. Use large chunks to smoke thicker pieces of meat; the chips will be spent before they have thoroughly smoked the meat. You can continually replenish the chips, perhaps every half hour, for as long as you wish to smoke the food, but the job can be tedious with a large roast that takes hours to smoke.

      Smoke the wood well before it is introduced to the heat. Chips will be completely soaked in a half hour, but chunks of wood will require an overnight soaking before use.

    Smoking
    • When your meat is thoroughly brined, and the wood soaked, carefully lay out the meat on the smoking racks. Make sure that there is some space between each piece. Place fish on the rack with the skin-side down. Drain your wood and place it into the smoker on top of the heating element. Use the small pot that is provided to keep moisture or collect juices. Place the racks into the smoker and close up the box. Plug in the electrical cord and within about 10 minutes, you should see smoke gently trickling out from the smoker's vents. The thicker the food inside the smoker, the longer the process will take.

    Mar 18, 2011 | Luhr Jensen Little Chief 9800

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    DURING DAYTIME WHEN HOT OUTSIDE 35-40 DEGREES C, AC TRIPs off


    units are not able to work properly above 90, 1.0 T not go for more than 1 room. is outside of unit clean? if not turn off power to unit then spray 409 or simple green or something along those lines of cleaners on the coil part (soak it real good) it should cover entire coil as much as possible. let cleaner sit on it for about 10 minutes then use water hose to rinse as good as you can. wait about 10 minutes then try unit - so work better.

    Jun 15, 2009 | Heating & Cooling

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    Low temperature


    I have the same smoker but not this problem. Is it possible that you have not let the coal get hot enough prior to putting your meat in it. When I feel that the temp is not hot enough I try to leave a little crack with the lid to allow air to flow from bottom to top stoking the coal. When you get the nack of it, this thing cooks an awesome turkey.

    Sep 22, 2008 | Brinkmann Smoke 'n Grill Double-Grill...

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    Tripping the electrical Breaker


    I have used the charbroil bullet electric H2O smokers for years (wore 2 out - currently on my 3rd). I won't use anything else (having used many, many others - HOWEVER - as with every product made there are things to watch or overcome. Learn to use it properly and look forward to many years of great BBQ.

    Ambient (outside) air temp below 70 (depending on wind also) will affect these smokers drastically - highly recomend getting or making a "smoker blanket" (got mine at cabelas years back - if you can't find one welding blankets from an industrial supply store can be made into one) to insulate the sides - this drastically reduces heat loss and reduces the electrical load.

    Another MAJOR mistake many people make is extension cords - avoid the use of them at all if possible - if not possible then purchase the heaviest gauge you can find.

    Always pre-heat your smoker - Always use boiling water (or other liquid) in the H2O pan added after smoker is pre-heated - Always minimize opening the smoker once cooking has begun.

    The heater element can be cleaned when cold with a very mild detergent and room temp water.

    If you have the large 2 rack but are only smoking enough to use a small amount of rack space on only one rack remember that you are heating a whole lot of air - i have a couple (different size) wood boxes wrapped in foil to take up excess air space - this means less air volume to be heated and better heat control - DO NOT use cardboard boxes or other low temp combustable items in the box construction!

    Make sure the house outlet you are plugging into is a 3-prong GROUNDED outlet on a 20 amp breaker.

    Finally, make sure your smoker is level and remember there can be up to a 20 degree cooking temp swing in temp between the bottom rack and top rack (top rack 5-20 degrees hotter than bottom).

    The heater element will cycle on and off during normal use.

    Good smoking and enjoy.

    Apr 28, 2008 | Char-Broil Electric H2O Smoker

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    Electric water smoker low heat


    I have used the charbroil bullet electric H2O smokers for years (wore 2 out - currently on my 3rd). I won't use anything else (having used many, many others - HOWEVER - as with every product made there are things to watch or overcome. Learn to use it properly and look forward to many years of great BBQ.

    Ambient (outside) air temp below 70 (depending on wind also) will affect these smokers drastically - highly recomend getting or making a "smoker blanket" (got mine at cabelas years back - if you can't find one welding blankets from an industrial supply store can be made into one) to insulate the sides - this drastically reduces heat loss and reduces the electrical load.

    Another MAJOR mistake many people make is extension cords - avoid the use of them at all if possible - if not possible then purchase the heaviest gauge you can find.

    Always pre-heat your smoker - Always use boiling water (or other liquid) in the H2O pan added after smoker is pre-heated - Always minimize opening the smoker once cooking has begun.

    The heater element can be cleaned when cold with a very mild detergent and room temp water.

    If you have the large 2 rack but are only smoking enough to use a small amount of rack space on only one rack remember that you are heating a whole lot of air - i have a couple (different size) wood boxes wrapped in foil to take up excess air space - this means less air volume to be heated and better heat control - DO NOT use cardboard boxes or other low temp combustable items in the box construction!

    Make sure the house outlet you are plugging into is a 3-prong GROUNDED outlet.

    Finally, make sure your smoker is level and remember there can be up to a 20 degree cooking temp swing in temp between the bottom rack and top rack (top rack 5-20 degrees hotter than bottom).

    The heater element will cycle on and off during normal use.

    Good smoking and enjoy.

    Dec 04, 2006 | Char-Broil Electric H2O Smoker

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