Well I pulled out the Bradley Smoker and cleaned it up. I haven't had much luck with it in the past but thought I would give it another go. IMO this thing is near useless in the winter or if your smoke/cooking anything large but I've read up on a few tricks and England has given me some good advise.
So here we go.
using the 3-2-1 method for smoke/cooking these ribs. ( 3- hours of smoke, 2- hours cover in foil, 1- hour with bbq sauce on.
Things I'm going to try new are:
- heating up a brick with my propane torch and put that in the smoker for faster recovery time.
-pre heat for two hours to get the smoker up to temp
-leave the element for the pucks on all the time to maintain the temp.
Just took out of the fridge to bring up to room temperature. Should take about 2 hours