Question about Bradley BTST02 - Stainless Steel Smoker

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Wood chips won't advance - Bradley BTST02 - Stainless Steel Smoker

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If you take a flashlight and look down the tray where the bisquettes feed onto the heater you might find that the coating on the bottom has rusted through (that part of the tray is not stainless steel), and the rusty metal in that spot creates a rough spot. If so, the puck pusher sticks, and you can hear the motor clicking, but the bisquette does not advance. If so, it's an easy fix. Do not replace the motor. Just go buy the thinnest piece of stainless steel you can find. Get a piece about 3" X 6". Cut it down to the size of the tray, and slip it into the tray (under the puck pusher) so that it just extends past the feeder (It will hang out the front onto the stainless tray about 2"). My fit was pretty snug, so I just pushed the metal down flat, and it stayed in place. Everything was good to go!

Posted on Mar 14, 2015

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  • Master
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You said, "wood chips won't advance." That may be the problem, the Bradley Smoker doesn't use wood chips. It uses a manufactured wood chip biscuit, that looks like a small hockey puck. These will feed automatically when the smoker calls for them. Loose wood chips won't.

Posted on Mar 20, 2011

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1 Answer

Where do I put the wood chips in?


this depends on the type of appliance you are using A smoker or a charcoal barbecue will use chunks instead of chips so I'll assume you have some brand of gas broiler that does not have a drawer or cavity for wood chips engineered into the design of the appliance.

In this instance you can soak chip overnight and loosely wrap them in aluminum foil. Place the loosely wrapped chips over a burner on the radiant tray or briquette tray so the heat is directly on the wood chips.
Close the hood and keep the other burner off or low so the heat on the wood chips soaked overnight causes them so smoke and not char. You need the wood chips over the flames so they smoke.

Oct 18, 2014 | Grilling

1 Answer

THROTTLE IS STUCK AND WON'T RELEASE


check for saw dust or wood chips in linkage check cable for sharp bends check that the return spring is on properly throttle is a mechanical link so if its stuck something has to be holding it or the return spring is off

Apr 13, 2013 | Poulan Pro 42CC 2 Cycle Chainsaw, 18"

2 Answers

Can I use the wood chip pan directly (not the side chute)?


It is a big process it has 7 steps they are as follows
  • 1

    Soak hardwood chips in water for at least 30 minutes and up to 2 hours for larger chunks. Drain them completely before adding to the smoker unit. Use 1 1/2 cups of wood chips when smoking for less than 3 hours. For longer cooking times use 3 cups of wood.

  • 2

    Place the bottom unit that contains the heating element on a sturdy surface, away from flammable materials. Make a foil pouch containing the wood chips and punch a few holes in the top. Place this pouch onto the pan containing the heating element. The chips can be added directly to the pan, but the foil pouch makes cleanup easier.

  • Place the large water pan onto the unit and fill it 2/3 full of water or apple juice. The water or juice will moderate the temperature and provide moisture for the cooking food.

  • 4

    Add the cooking grates to the top of the unit and close the lid to allow the unit to preheat.

  • 5

    Place the food on the preheated grates and cook until done. Keep the lid closed as much as possible to maintain the heat. Open the vent on the top of the lid to allow the smoke to escape.

  • 6

    Check the water level occasionally by opening the door on the side of the Charbroil Electric Smoker unit. Add more water as needed.

  • 7

    Add more soaked wood chips after a few hours if the smoke begins to die away. This is optional; the chips provide flavor but are not necessary for cooking the meat.


  • Performance Chip

    May 22, 2012 | Old Smokey Electric Smoker

    2 Answers

    How to cook a brisket. I ahve lost my manual.


    Hi judyyates...

    To use your Brinkman Smoker or Other Smokers
    1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or overnight in the refrigerator.
    2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
    You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
    3...Start a fire in the smoker having the fire below the meat, but do not put the meat on yet, wait till the flames die down first.
    Once they are coated with gray ash, you can place the meat on the racks and add your soaked chips to the smoker.
    I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat if you are not using a water pan in that position.
    4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
    5...Continue adding wood chips to the tray as needed during the time you are cooking.
    If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
    6...Apply your sauce to the meat one hour before the meat should be done.
    Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
    Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
    Close the lid if it needs to continue cooking till you reach the right internal tempreture
    7...Test your meat with a meat thermometer after a few hours of cooking time.
    Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
    Close the lid and maintain your heat if it needs to continue cooking.
    I will also include a link that will interest you below.
    Please take time to rate me.

    http://www.smoker-cooking.com/howtosmokeabrisket.html

    Sep 24, 2011 | Brinkmann Sportsman Charcoal Double-Grill...

    1 Answer

    How to use a char-broil smoker (charcoal) with wood chips smoking briskit. ( what temature should the grill be at ?)


    Hi hcf6886...

    To use your Brinkman Smoker or Other Smokers
    1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or overnight in the refrigerator.
    2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
    You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
    3...Start a fire in the smoker having the fire below the meat, but do not put the meat on yet, wait till the flames die down first.
    Once they are coated with gray ash, you can place the meat on the racks and add your soaked chips to the smoker.
    I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat if you are not using a water pan in that position.
    4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
    5...Continue adding wood chips to the tray as needed during the time you are cooking.
    If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
    6...Apply your sauce to the meat one hour before the meat should be done.
    Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
    Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
    Close the lid if it needs to continue cooking till you reach the right internal tempreture
    7...Test your meat with a meat thermometer after a few hours of cooking time.
    Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
    Close the lid and maintain your heat if it needs to continue cooking.
    Please take time to rate me.

    Sep 18, 2011 | Grilling

    1 Answer

    Do you put the wood chips directly on the heating element?


    Hi bobsbbq3u...

    I am sending you some smoking information on how to use your smoker..
    Please take time to rate me
    --------------------------------------------------------------------------------------------------------------------------------------------
    To use your Brinkman Smoker or Other Smokers

    1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or overnight in the refrigerator.
    2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
    You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
    3...Start a fire in the smoker having the fire below the meat, but do not put the meat on yet, wait till the flames die down first.
    Once they are coated with gray ash, you can place the meat on the racks and add your soaked chips to the smoker.
    I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat if you are not using a water pan in that position.
    4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
    5...Continue adding wood chips to the tray as needed during the time you are cooking.
    If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
    6...Apply your sauce to the meat one hour before the meat should be done.
    Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
    Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
    Close the lid if it needs to continue cooking till you reach the right internal tempreture
    7...Test your meat with a meat thermometer after a few hours of cooking time.
    Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
    Close the lid and maintain your heat if it needs to continue cooking.
    Please take time to rate me.

    Sep 07, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

    1 Answer

    When using chips for smokers do you dump them as soon as they start burning


    Let the grill heat up first and stop flaming if using wood..
    After the grill is heated up to temp your going to smoke at then you add the wood.
    I will include some info for you also to help.
    ---------------------------------------------------------------------------------------------------------------------------------------------

    To use your Brinkman Smoker or Other Smokers
    1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or overnight in the refrigerator.
    2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
    You will soak the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
    3...Start a fire in the smoker having the fire below the meat, but do not put the meat on yet, wait till the flames die down first.
    Once they are coated with gray ash, you can place the meat on the racks and add your soaked chips to the smoker.
    I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat if you are not using a water pan in that position.
    4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
    5...Continue adding wood chips to the tray as needed during the time you are cooking.
    If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
    6...Apply your sauce to the meat one hour before the meat should be done.
    Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
    Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
    Close the lid if it needs to continue cooking till you reach the right internal tempreture
    7...Test your meat with a meat thermometer after a few hours of cooking time.
    Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
    Close the lid and maintain your heat if it needs to continue cooking.
    Please take time to rate me.

    Sep 06, 2011 | Masterbuilt 20070106 Electric Smoker

    1 Answer

    I have never had a smoker before is the water pan the bottom one or is that the wood chip pan?


    Hi
    To use your Brinkman Smoker or Other Smokers
    1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or overnight in the refrigerator.
    2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
    You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
    3...Start a fire in the smoker having the fire below the meat, but wait to put the meat on till the flames (if any) subside.
    Use the water pan below the meat (if you use one) to catch the juices from the meat...it will be above the pan with the charcoal in it.
    Use hardwood or charcoal for your fire/smoke,
    Once the charcoal/wood are coated with gray ash, you can place the meat on the racks.
    I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat, if you do not use a water pan.
    4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
    Monitor the tempreture
    5...Continue adding wood chips to the tray as needed during the time you are cooking.
    If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
    6...Apply your sauce to the meat one hour before the meat should be done.
    Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
    Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
    Close the lid if it needs to continue cooking till you reach the right internal tempreture
    7...Test your meat with a meat thermometer after a few hours of cooking time.
    Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
    Close the lid and maintain your heat if it needs to continue cooking.
    Please take time to rate me.

    Sep 04, 2011 | Grilling

    1 Answer

    How do you burn the wood chips


    The pre-soaked wood chips are placed in the cylindrical wood chip holder on the side of the unit and then inserted into the smoker above the wood chip tray. The wood chip tray must always be in place prior to loading the wood chip holder.

    To further assist you, in case you have misplaced the Owner's Manual, I have included a link to it, that you can download and print for future reference. It also includes recipes.

    http://www.appliancefactoryparts.com/content/pdfs/135884-1.pdf

    To extend the use and longevity of this smoker, be sure to follow all the routine maintenance suggestions in the manual.

    Hope this helped you to enjoy your smoker. Thanks for choosing FixYa.

    Aug 05, 2011 | Masterbuilt 20070106 Electric Smoker

    1 Answer

    Where do you put the wood chips, and do you pre-soak the chips?


    yes you pre-soak wood chips. use a nice bed of charcoal to get the fire going when coals get to smoldering in the very bottom try you start adding wood chips. Smoking is an art. you need patience lots of it. its called cold smoking. Do not put the chips in dripping of water, shake off excess water and put them directly on the coals. evry so often add a few dry chip, but only if you think your losing to much heat. I have smoked deer meat and fish and beef for that matter for as long as seven days. Just be sure to kep water in the second pan.

    Feb 14, 2010 | Masterbuilt 20050106 Propane Smoker

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