Відео

Can’t beat it, always so good!

Aim for medium-high heat. 350-400°

Funny. Your mom loved it!

Thanks! Makes one heck of a crust, worth the try for sure!

If you’re just starting out with the Lexington I’d smoke at 225-250° until the internal temperature gets to 165°, then wrap it in foil with a bit of apple juice, crank it up to 300 and let it go till you hit 205 and let it rest in your oven (turned off) for 2hrs and then eat! I’d plan for 13hrs including rest.

Thanks

It’s prime rib, has nothing to do with beef grade…

Right on! Glad you enjoyed it, happy Easter!

If they’re chewy they’re still underdone. If you have an instant read thermometer, aim for 208-212° in the thickest part of the meat, that’s when it should be nice and tender. Wrapping will help tenderize as well. Good luck!

I don’t find it to be very accurate.

I have a pit boss and I feel like it’s probes reads 10-15 degrees higher

It’s really tough to say because it’s not like you can properly calibrate them so I just always use external ones. A few exceptions of course. Like if you have a FireBoard controller, I’d trust that for sure. Otherwise, I’d just always double check them with a good instant read

I’ve never seen anyone cook a picanha like a brisket… the cut on its own is very tender, no need to cook it beyond what you would a normal steak.

Give or take a few degrees, the goal is that you have enough cooking time left to give it a good hot cook to finish and help cook some of that fat. I aim for about the last 30-40° at a higher temperature

Easy to substitute or omit altogether if you’re allergic. Could go heavier on other herbs or garlic depending on what you like.

They’re definitely very easy to use, lots of smoke if you want it or very little if you don’t. I’d 100% recommend it if you’re just starting out or wanna try it out since the investment isn’t too high. Pelletier grills are also a good option but a bit more spendy.

@@GRodGrills Thanks, I recently went carnivore. And smoking briskets and jerky would be a nice option to have. I like this Bradley because it looks compact. The Pellet grills look complicated. I'm not looking to maintain a temp with charcoal or wood chunks.

@@GRodGrills One more question. I can fully cook through a piece of meat just wit the smoker, right? I don't need to transfer it to an oven, like you did with this pastrami.

That’s right. Only reason I transferred to an oven was because I needed to steam the pastrami and it’s just easier in an oven. You can definitely cook start to finish in the smoker. Just keep in mind you don’t want to have smoke rolling the entire time you’re cooking as too much smoke is certainly a thing on these type of smokers.

Amazing! Glad you liked it, Merry Christmas!

Thank you!

Thank you!

Thank you!

You betcha!

I’m wondering this also

I actually no longer have it. I’ve got quite a few different cookers and this one was getting the least amount of use so it got cut. I had it for about a year and a half though and I think it worked quite well. My only gripe was in cold weather it needed extra help to even start up. Our winters average around -20°C and it didn’t like that kind of cold. Once it got to temperature though, I had no issues with it. I’d say if you’re looking for a no fuss smoker, this is a good option. It’s big, quite easy to use and has lots of features. It’s very much a set and forget type of cooker and since the heat is produced independent of the smoke, even if you run out of bisquettes mid cook, your food still cooks.

Thanks for the reply, if you don't mind asking what do you use now instead of it ? I have a GMG Pea Prime which I like, but I was looking into Bradley because they are able to go to lower temperatures ex: 80F

I’ve got a Yoder 640 competition and a Loaded Wichita offset that are my main cookers. I also have a Kamado Joe and a couple of kettles. I don’t do a lot of low temp cooking though, otherwise I think I prob would’ve kept the p10.

I don’t have this smoker anymore but I believe the lowest setting was 160°F, which I believe is too high for true “cold smoking”. If you’re looking for cold smoking though, they do sell a cold smoke adapter for it. It’s pretty easy to swap out the controller on it and switch between hot or cold smoking.

I set it to high, with the lid open you’re not gonna get a whole lot of ambient temp cooking, just direct heat from underneath.

just did it about 30 minutes ago turned out amazing! thank you!!! @@GRodGrills

Absolutely! The 115-120° is Fahrenheit, 46-49°C

Hey, sorry I missed your question when you posted it! I used competition blend on this one, it’s just what I had on hand. But yes, you can definitely use flavored pellets and you’ll get some of that flavour in it. Just keep in mind that it will still be a very light flavour regardless of the wood flavour you use.

That’s not the least bit true. Anything below 300 still gives you plenty of flavour. I’d say you can even get good wood fire flavour at 300 if you’re using quality pellets. If you want a heavy smoke then use a smoke tube.

Some of the clips definitely longer than I wanted but can’t speed them up with the YT editor. Next one!

Like a food shop or gear shop? I’d love to open up a food one!