George Leppla > wrote:

>6) The Bradley smoker doesn't get hot enough to suit me. I've talked
>with them on the phone and they say it is working the way they designed
>it to work. In the future, I will pre-heat it, load it with meat and
>run the smoke feature for 5 hours... then take the meat and finish it in
>the oven.

Is there a way of configuring an additional heating element into
the oven part of it? Say an electric element.

I also do not think any piece of meat (of the cuts you were using) should
have gone 12 hours at 205F and still not become completely tender. So
I'm not sure what's going on there. It almost implies there must be cool
spots, or cool drafts, or something.

It seems a shame that one would need to switch from a smoker such
as this to another oven.


Steve