10-02-2011, 01:07 PM
I have a little chief that is the same way. Not enough heat to get the chamber up to pork temp. I like it for fish. The 140 to 150 seems perfect for salmon, trout and perch. Dries out jerky without making it to hard, which I like.
I also have a Bradley. Many don't like the briquets that they use for the smoke, It's my least favorite thing too. I sure do like being able to load it up and not have to tend to it all day. It has a hot spot though, I have to watch how I load it to make sure that spot has the thickest pork fat over it so it barks up nice.
It will maintain 190 degrees all day, no problem.
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I also have a Bradley. Many don't like the briquets that they use for the smoke, It's my least favorite thing too. I sure do like being able to load it up and not have to tend to it all day. It has a hot spot though, I have to watch how I load it to make sure that spot has the thickest pork fat over it so it barks up nice.
It will maintain 190 degrees all day, no problem.
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