CS results similar to Bradley?

If you go to the find tab at page top and put in gator,or Bradley,all forums you will get long threads.

Consensus will be that if you could get Bradley pucks down the road,it is a useful design for cold smoking cheese,fish,etc.

As always pound out the gator,batter and fry like chicken strips.

I have used the search engine extensively and gotten a bunch of info but it is fun to get responses to your own threads.

Consider the AmeriQue, it is a fine unit and you will love it. I have had all kind of smokers and have had my AQ almost a year now and love it. It takes all the hassle out of smoking and the probe feature is great. No complaints at all here!

Well, I figgered I'd burn up a few of those high dollar wood pucks we bought for the boss and take the new Bradley for a test ride.
I got a pair of nice 7# butts, rubbed them pretty heavy with a brown sugar based rub, put em both on one rack second from the top.

I then took the leap of faith unheard of in the world of traditional smokers. At 5:00 PM I set er' at 210, stuck the meat and enough pucks for 4 hours of smoke into the machine, plugged it back in and...........................................................................................................................WENT HOME!!!

Came back this morning and was relieved that there were no fire trucks in the parking lot. Ran out back, turned the digital temp probe that I had stuck in the meat the night before on and wa-la, 200 degrees on the nose!
14# of bonless butt, 16 (COMPLETELY unattended) hours at about 210 and what looks to be 2 perfect butts wrapped and in a cooler awaiting luch time.
We shall see how they taste shortly.

If the Cookshack is this easy and the meat tastes as good as it looks, I may soon be the proud new owner of an AmeriQue!

And the verdict is, pretty damn good!

Extremely moist even though it was at 201 degrees when I got to work today and I have no idea how long it was there. It practically pulled itself and the bark was quite good. Not quite as pretty as the stick burner meat with the lack of smoke ring and all and probably a bit less smoke than I usually end up with on the horizontal barrel but that may not be a bad thing as the smoke was still quite noticeable.
Everybody here at work is oohing and ahhing and going back for 3rds so I guess it must be pretty decent.