Welcome to G-Rod Grills! My name is Gerardo and my channel is all about backyard BBQ and outdoor cooking on a variety of different grills. Whether you're using a pellet, charcoal, electric or even a propane grill, I've got a video to help you out!
I hope you find my videos useful and enjoy them as much as I enjoy making them!
I’m a big fan of anything “Meat Church” and have all of their seasonings. I was looking for a smoker based appetizer for a family dinner. This will definitely do. Thanks!
They’re nice when they work. My first one showed up damaged, Bradley replaced. Two years in the sensor went out for the biscuit heater. Four years in the heat elements went out, not worth repairing. $800 for a disposable unit is way too much. You would think Wayne Bradley would build a quality unit. Bradley customer service is nonexistent, you will never get a live voice. Looks like my next smoker will be a Cook Shack made in the USA no China junk like the Bradley.
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.
Nice recipe. My ribs have all the smoke and all the flavor I was looking for, but unfortunately they're extremely chewy. I will try to fix this with a 50/50 apple cider vinegar/water solution and the ribs on a baking sheet covered in foil in the oven at 275 F degrees for another hour to an hour and a half. Wish me luck!
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!
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
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
I brined the rib roast in salt water for a couple of hours, then smoked for an hour at the smoke setting on my Traeger, then increased the temp to 225 degrees F until the internal temp reached 100 degrees F then increased the temp on the Traeger to 350 to slowly bring up the internal temp to 135 degrees F then pulled the roast to let it rest, the internal temp increased slowly to 145
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.
Served for Xmas dinner...turned out great! Smoked at 225 (because my smoker runs high) for 1 hr 1/2 and then at 375 for about an hour (I had two separate 3-bone-in chops) . Used a 'leave-in' thermometer with a timer to let me know when meat reached 140. A big hit. Thanks!
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.
