Yesterday afternoon, I fired up the Bradley for its first cooking. I
chose 24 wings, which I vacuum marinated for 2 hours in apple juice,
garlic and a little salt. That's just a vacuum variation of my
traditional marinade, so outside of 2 hours vs. overnight, it wasn't a
variable. They were rubbed with EVOO just before placing them on the racks.

The wings went onto 2 racks, set in the center at 240f, with 4+2 pucks
of apple for smoke. I did them 3 hours, which gave me an internal
temperature of 170f on my radio remote probe. I did it with the damper
almost closed off and with the used marinade in the water pan.

The results were absolutely excellent, and as if I'd been cooking them
this way all my life. The only thing I will be experimenting and
possibly changing is the outside of the wings. They were so moist that
they literally were dripping. The outside was tan from the smoke, but I
think it'd be a tad prettier if I'd finish them off on the grill for
about 10 minutes on a high direct heat to dry the skin a tad and give it
more of a scrunch when you bite in.

Today, I put 2 racks of ribs on at 200f with the timer set to look in on
them at 6 hours. They're cooking with 8 +2 pucks of Pecan with the
damper about 1/4 open to see if it gives them a bit more crust than the
wings. They were marinated in vacuum overnight in apple juice and some
spices I threw together. This morning, I ground on black pepper when
they were on the rack.

Something also I noticed that is really great about the Bradley, is how
well the racks fit into a dishwasher.
--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.