Originally Posted By: Katmai Guy
Dogfish, I've also got a Bradley and it works fantastic. I've done fullsize (15lb) briskets for 16 hrs and they turn out perfect. I try to stay between 200 and 225 deg. so I don't know if it will get as hot as you say you want. Had a Little Chief before this and the Bradley beats it to death.


Yep.....pork butts for 20hrs without opening the door. If it needs more temperature I smoke then transfer to the oven or grill.

I want a constant temp and smoke from 125-200 degrees.
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