BOLTR: Bradley Flamethrower

[@The_Great_Whodini]

The smoker obviously caught fire because you improperly stored your linseed oil rags in there

[@AdrianNelson1507]

He was smoking them 🤷🏻‍♂️

[@MuffinManUSN]

It was in the manuel​@@AdrianNelson1507

[@FureueTuhinuker]

My Bradley doesn’t have that feature

[@lurkhive3352]

This brings back memories of the time that never happened and also the time of a great vijeo!

[@GenericUserName10]

He could have stuck the smoker in one of those conveniently sponsored trash cans as well

[@fenstermakerwj]

Congrats on being the first one I know to have a smoker let the magic smoke out. Gotta be skilled to get that

[@nicewhenearnedrudemostlyel489]

I think you just have to use it, ever. 😉

[@sparcnut]

@@nicewhenearnedrudemostlyel489 That's not usually magic smoke though. Unless you manage to get it hooked up to the wrong voltage...

[@imacanoli897]

He's probably the fourth person I've heard of or known personally that's had a smoker burst into flames. lmao gotta be careful!

[@duncandmcgrath6290]

Did it with my Bradley because I didn’t clean the damn thing

[@Netbug]

Where there's smoke, there's fire. Where there's fire, there's AvE.

[@OldCurmudgeon3DP]

Dad built his own smoker when I was but knee high to a toadstool. Used a 50s vintage upright fridge, some stove pipe, and 1/3 of a 55gal drum sunk in the ground beside it. Man that thing made some GOOD smoked critter in it's day.

[@delningit7033]

When my brother got his first rental in row housing when he joined the military, he used the old tin shed out back lol

[@darrylr]

My grandfather in the 1970s used an old fridge as a fish cold smoker, small smoke box off to the side. It produced some good smoked fish.

[@OldCurmudgeon3DP]

@darrylr dad had a recipe for smoked carp. Made the whole shop smell delicious until he lost it.

[@delningit7033]

@OldCurmudgeon3DP Jesus! Smoked carp? Was he Dutch? I knew an old dutchmen when I was a boy that smoked carp. Used to pay us a dollar each.

[@kookiethebear]

@@OldCurmudgeon3DP His lunch? I'd lose mine too if I had to smell or eat carp.

[@Joshua-i2c9c]

Still one of my all time favorite KZbin channels!

[@scottb721]

How can one man be so knowledgeable on absolutely everything!!

[@EarthSouthside]

@@scottb721 No one in all of yt can make entertainment logical😂.

[@adrianzmajla4844]

​@@scottb721Getting everything you work on or operate to catch fire or some such, then fix it or maybe not. These things can teach you somethings. Maybe?

[@bwalker4194]

This reminds me of my wife’s favorite saying with respect to household implements: “whoever designed this (insert device name here) has never spent a single minute doing the thing it was designed for”. Good words.

[@GoofieNewfie69]

For some stuff that true, but in this case it's completely user error. Contrary to popular belief smokers are not set and forget.

[@bwalker4194]

@ Can’t completely disagree, but the pellet puck design was an abortion from the outset.. the pucks are too large, hold too much energy and require babysitting during use. Any device expected to hold up to fire in consumers hands needs to be designed with failsafes other than a thin pan in need of constant hydration surveilance during normal usage. Kevin would agree.

[@Dwigt_Rortugal]

​@@GoofieNewfie69Depends what the operator wishes to accomplish. 😉

[@painter203]

I just want to say Merry Christmas and thank you for the years of laughs and stories.

[@tisrettamton153]

Did you try turning it off and on again?

[@keithcarpenter5254]

It took 4 or 5 goes of the big red squirty emergency off switches to cool its ardour! 😮 Ain't no one gonna turn that excitement back on again 😅😊

[@terminald7064]

This is the first AvE video I’ve been recommended in 9 months.

[@ebolawarrior451]

KZbin has been literally hiding them. If I don’t search I don’t see em anymore it’s bs.

[@1lipsey]

Hit the bell so you get notifications

[@Jonathan-hx6oy]

AvE has been suspiciously quiet this year. I suspect the RMPs took him for a conjugal visit for wrong think.

[@vennic]

To be fair I don't think he particularly recommends his own videos either

[@wearsjorge55]

He told us to unsubscribe and hasn't told us to re sub yet

[@azpcox]

“Until I didn’t”. Love the failure analysis. Back to the roots

[@78trav]

Any puck not made of skull shattering rubber never had my respect.

[@rhkips]

Man, kitchen fires are no joke, glad you and your family are okay! I had an aluminum pan rapidly deform while broiling a steak last spring, and it launched the steak into the element, and splashed liquid fats all over the oven, which immediately ignited and puffed the oven door open enough to ignite the island across from the oven. It all happened in a matter of seconds, and my takeaway from the event is to have TWO extinguishers, one on either side of the kitchen, as I had to run THROUGH the fire to get to the one extinguisher I had. Also noteworthy: You will always hear to aim the fire extinguisher at the base of the fire. However, I can confirm that when everything is on fire, you will not have the mental capacity to understand what the "base" of the fire is. Just aim at the brightest, scariest part until it's not bright and scary, then you can take a moment to assess the rest of it. Also also noteworthy: Fire extinguisher dust SUCKS. You will feel like shit for a week, and you'll be cleaning it up for a year. It's like Burning Man sand, anti-seize and thermal paste had a hellspawned love child together.

[@keithfarrell7638]

Glad you caught it in time!!!

[@jeffmassey4860]

It'll buff out,

[@dv87]

Finally! You don't give a puck about that smoker. Buying a little knife today to help with the smoker fund. I have an old Masterbuilt upright like your Bradley that I just use chips in and have had a flareup or three. Currently purchased some large stainless cabinets to build a new smoker. Need to get that done, Momma wants me to get back to smoking the meatloafs.

[@SlyerFox666]

It's amazing how time flys feels like only days ago it was on fire with a 2 year review heading now it's another year along

[@j0rdanhxc]

As a Sudburian and long-time fan, I was giddy when you said Sudbury Saturday Night!

[@MrTigerpirro]

It was working perfectly, right up to the explosion!

[@jordanclayson2]

I’ve had this exact smoker for 10 years. I always put a separate pan below the meat to catch the drippings. Never had a problem. Having not watched the full vidjeo yet, You’ll likely also find a high-temp fuse behind the back cover that cuts power to the main element if the temperature gets too high. Me things you had grease run into your ash tray, which subsequently caught fire.

[@lonhoschar1943]

I think you made the right decision! Build one yourself. With your skills, I've no doubt it will chooch forever!!

[@davidhawthorne9637]

In 6 months his "NEW" video will be a fully CNC billet smoker thats 100X over engineered lol. He will however pass it down to his great grand kids and they will make videos of it.

[@Dwigt_Rortugal]

Then, automate it with a PLC.

[@richardluce775]

“Pyramid of Pucks” sounds like outhouse problem in the “land of Hoth”.

[@beezul]

Every, damned, winter. It does dampen the stink, though.

[@Chris_Garman]

Or a hockey team's cheerleader squad.

[@jonanderson5137]

​@@beezulwe all know the pyramid is formed of guys wrapping their balls with TP to prevent uncontrollable shrinkage and shivering and then letting the aforementioned ball nest drop after wiping and (Ideally) less than a quarter of a second before the skivvies get pulled into place. I have a Milwaukee heated jacket already, this year is the heated jock strap! 😂

[@peterrenn6341]

@@Chris_Garman Indie rock band

[@gravityboy68]

Good smokers catch fire too. It's a fine balance between a clean smoker and a seasoned smoker. Once you have combustion beyond the flame point for the "seasoning" you turn your smoker into a flamer.

[@dosop8936]

All the years of knowledge from AVE and now I shake my head...

[@repetemyname842]

By far my favorite YT channel, thank you for sharing the Empire of Dirt with us!

[@symetryrtemys2101]

The idea of having the combustion in the same chamber as the food is new to me. My homemade system has a chimney going from one chamber to the food chamber. Allows the smoke to cool, and it’s nigh-on impossible for any fat to get from the food on to the fire.

[@snoowbrigade]

It took me this long to realize this is a poetry channel.

[@calebkemplay6040]

A true poet of profanity!

[@minnesotatomcat]

Never name the critters! I was given a bottle baby steer by a neighbor a few years back, and told the girlfriend and her daughter DO NOT get attached to the steer because it is not a pet and will be getting butchered when it gets to the proper weight. They totally disregarded my wishes, named the damn thing Gunther and treated him like a puppy for the next year and a half. Well eventually that day came and I was completely shunned the day the butcher truck came for Gunther, they both cried and gave me the stinky eye for days. He was tasty! 🤣🤣

[@simonhopkins3867]

A new smoker design and build. The Hive mind is buzzing.

[@joshuamoes]

Ours did the exact same thing when we let the water level get down to low in the bowl while smoking a big ol pork loin, asked Brother to check it and got a photo back of flames shooting out the front door with a message saying it might be well done. Bradley ended up sending a new one with no hassle at all.

[@Teyanis]

This is why I smoke and cook separately. Smoke things for a few hours at a lower temperature in a good old weber charcoal grill, then cook them on a propane grill. You still get all the smoke flavor you want but its a cleaner cook and you won't burn things down.

[@CommentFrom]

Thanks hank, that boy ain't right I tell you h'what

[@jeffreykennedy5956]

Hey, yank from PGH . Used to play hockey by you back in the day. Now 70. Love the videos.

[@originaljunglejohnny]

I have the same model as you. I didn’t get if you keep water in the bowl where the used biscuits are dumped. Got to ensure there is enough water in there (I check every few hours) so the biscuits get doused and you don’t let out the magic pixi dust

[@truthteller5539]

Exactly, that bowl is supposed to have water in it to extinguish the pucks!!!

[@wobblysauce]

Or snow works.

[@wearsjorge55]

It was an inside job. The linseed rags were removed from the smoker before the fire started

[@Ole_CornPop]

We need more BOLTR, lickity splitz. Its not the same without seeing how things i can't afford to take apart chooch. 😂

[@jonanderson5137]

Anyone can afford them, just gotta have the job for it.

[@danawood9255]

The newer Bradley has a larger puck pan that you fill with water so that the pucks put themselves out as they advance.

[@Dwigt_Rortugal]

They should cycle back around for a second or third pass, for maximum eco efficiency

[@quagmier3]

Christmas this year will be extra special knowing that the smoker did not burn the house down.

[@viniciusvbf22]

These KZbin channels have the names all mixed up. This is the real Project: Farm. Project Farm is Tested. Tested is Stuff Made Here. Stuff Made Here is Arduino versus Evil.

[@dingusbingus8554]

Needing more BOLTRs!

[@daviddegraff5137]

AMEN!

[@TheAndre8900]

Hat's off for the fallen bacon . . . gone but never forgotten.

[@mikestewart4752]

0:50 My Aunt and Uncle used to raise cattle and named their cows. They also bought all their beef at the local grocery store. Uncle Morris and Aunt Lil in Englehart, ON.

[@KillerSpud]

I like my camp chef woodwind. I just push go and it goes. Pair that with an anova and you get some killer ribs super easy.

[@dhg734]

Can confirm. Woodwind 24 running strong after 2 full years of use and abuse. Love the thing.

[@W2IRT]

Woodwind 36 here, and she makes some prodigiously good brisket, ribs, pork and bacon, but unless there's two smoke tubes also choochin' there's almost no smoke flavour on the meat. Offset or a Weber Smoky Mountain are the only ways to go. Pellet smokers are great for convenience, but the food is...meh compared to the above.

[@hagus42]

CSI: Empire of Dirt! I assume the gadget didn’t come with some kind of remote temperature doodad to let you know Kevin was being cremated? They already polluted the BOM with electronics, so why not throw in an ESP32 with a temperature probe and a piezoelectric cry for help? Seems cheaper and easier than settling lawsuits with customers.

[@delningit7033]

CSI Empire of Dirt ... theme song, Freeride

[@caseyhaan6240]

The cost in components would be cheap enough but, it would cost far more to build it into the design in a way that's robust enough for the kind of abuse it's going to see. Still more to actually install and test each one.

[@nicewhenearnedrudemostlyel489]

It would be an admission that they knew it sucks. Or some legal bs like that. This way they can blame the consumer.

[@bnasty267]

Sounds good! Tell me where I can send my $10/month subscription to the app that's now required for my smoker to operate. Bonus points for sending my usage data and nearby Wifi and bluetooth beacon SSIDs to some Chinese mothership. Next time, the fire won't be caused by a love of fatty bacon, but rather some Eastern European hacker that p0wned my smoker and made it run at 100% all night while I was sleeping.

[@ghsteen]

Just built a reverse flow offset smoker with an insulated firebox for my dad out of an old air compressor tank. Fun project. Recommend the DIY route if you have the time.

[@bryantillotson8243]

The smokin tex 1400 is the best smoker i have used. The last one i had is 11 years old and still working. The ole exwife has it.

[@dougramsey9554]

The bowl that the pucks fall into is supposed to be full of water as to extinguish them

[@LynxSnowCat]

I suppose that would work until the material rises above the bowl, and/or the water evaporates.

[@caseyhaan6240]

Wouldn't that just waste a lot of unburnt wood? Pretty sure the style of smoker you are thinking of has a separate bowl of water above the smoldering bowl.

[@doublejaylar]

​@caseyhaan6240 , no. The bisquettes are designed to last for 20 minutes & then be pushed into the bowl of water. Each one really won't continue to smoke at all after about 15 minutes. If the draft & burner are working properly, all that falls into the water-bowl is ash.

[@nicewhenearnedrudemostlyel489]

​@@doublejaylarwhat's the water for, if ash is the only thing going in it?

[@doublejaylar]

@@nicewhenearnedrudemostlyel489 , it adds moisture inside the smoker to reduce the likelihood of flames igniting & helps prevent whatever dish is being smoked from drying out.

[@rman126]

I've made my own smoker using a Bradley slow smoker attachment, jerky trays from princess auto, 3 inch HVAC ducting, and wood (smoke comes out no greater than 110F so it works). Dad likes the idea so much he wants to build a similar cabinet out of metal for a hot smoker. I'm trying to convince him to use the internals of a pellet BBQ to do it.

[@bigreddodge]

Possible conversion to a Carbon Arc smoker? No?

[@Snowwarrior]

oh my heart! knees weren't sore but now they are

[@martijn0104]

God did hear my prayers for this month, good to all and please a damn Boltr !!!!!

[@waituntilthebeep]

"I'm never gonna dance again, with my flamingBradley smoker..." I miss George

[@robertcaouette7833]

Went to use my damn Traeger pellet smoker the other day. As it was warming up it was creating more smoke than usual and I could see flames and sparks coming out of the port where the drip pail is. So now I know how many months I need to go before I clean the drip tray.🔥

[@electronictim007]

You are an absolutely brilliant menace!!

[@Alasor31]

For what it's worth, I've been using a smokin-it brand Smoker for 2 years now without a hitch. Many a Brisket & bacon gone through it without issue.

[@Pawnzor007]

Weber smokey mountain is a solid smoker in my experience. I use a blower with a thermometer to regulate temperature.

[@georgecooke9010]

CHEECH AND CHONG UP IN SMOKE. YOU DA MAN AVE! 🤔🔥🔥

[@kdawg3828]

One of those times reading that little book that was in the box would’ve helped.

[@adrianzmajla4844]

RTFM, Haha!

[@shabblabbat]

Get the Masterbuilt gravity smoker/grill. quite nice. runs 150F to 700F.

[@vontar1]

I blame Kevin, Kevin spontaneous combusted. Thank goodness you had him in a box rated for some amount of heat.

[@paulgrieger8182]

When you said, "Gillette Razor" I knew EXACTLY what you meant. The razors were relatively cheap - they made all their money on THE BLADES!

[@danteice2087]

I got an old woodstove piped to a plywood box, find some punky poplar and your good to go works great

[@williamdegnan4718]

@AvE Shouldn't you have a skukum indirect smoker fabricobbled out of a 250-350 gallon propane tank?

[@andrewnavarrete4231]

That would make for some good fun!😅

[@kenpickett9317]

Or even an old 44gal drum. They work great, cheap to run, no fires.

[@SarasotaRainBarrels]

If you aren't run off by the price, Cookshack makes some of the best smokers you can buy. I've had one for over fifteen years and it is a beast! Something about them makes it smoke fast, two hours and you have a turkey.

[@FightingBoredom]

2 videos in one week??? It’s a Christmas miracle🥹

[@matttrue7560]

“Smoker and a Pancake, Bong and a Blitz”

[@jasonstclair1329]

Terra-cotta flower pot base plates make really good drip pans just put in an aluminum pie pan for easy cleanup

[@daemonelectricity]

I can definitely recommend charcoal smokers if you're not going full offset. I've been using my Weber Smokey Mountain for about 4 years and I love it. For an extra $300-ish, you can get a confuser that will keep the temperature fairly constant, but even without it, it runs really well and steady on standard Kingsford original charcoal and you can toss in whatever smoke wood chunks you want for flavor. It's either as low tech or high tech as you want it. You can also get about 10 hours of fuel in the standard fire ring thing in the base.

[@mkeyser]

What I saw from the flashover, even after being extinguished several times, is you reached the auto-ignition temperature of the vapor, which is why it kept igniting. You had enough fuel volatilized and mixed with enough oxygen present, that you had a mini inferno, and was beyond control. The only way out from there was to either remove the heat or the oxygen.

[@chadwilcox1077]

Can we take a moment to remember the meat that was lost here

[@Dwigt_Rortugal]

For all the Kevins that are about to incinerate, we salute you 🫡 The first time I tried to post this, it seemed to have disappeared. I wonder if the Google AI overlords may have gotten the wrong idea.

[@homersimpson6985]

Who needs a smoke alarm when you're married?

[@jpWW2fighter42]

Christmas fireside stories again please! Merry Christmas

[@evanwest1929]

Extended warranty sales just went off the charts

[@thegreyfuzz]

Managed to catch my PitBoss pellet smoker on fire last year, neglected to replenish the water tray in the middle of a 24 hour smoke.... control board and display ended up extra crispy.

[@gichiniini]

“Sudbury Saturday night!”, watching this from Sudbury!

[@PhilzPhilsReise]

And now the long awaited 'Build your own chuuchin smoker' episode is in the making?

[@todddelevan9488]

I had a Bradley smoker for years. Never worked all that well but it was OK. The biscuits were the worst. The biscuit feeder stopped choochin' so I tried fixin' it but no bueno. Set it off to the dump. Biggest problem was the uneven heat. And the biscuits.

[@moonasha]

for a split second I thought there was a Bradley IFV variant that had a flamethrower. Instead I get a smokist smokering. I am beyond disappointed

[@edwinmartin9120]

first time? to this channel?

[@Ultimatora]

Sorry for your loss.

[@RedDogForge]

AvE i reckon its time for you to build one of them jeezless trailer mounted smokers like what's so popular down here in texas! :)

[@jayman1190]

I have the same one, had it for 15 years no problems other than the heating element. In your PIR you didn't mention if you filled the dog bowl about 1/2 way with water. Did you?

[@jawms]

A Sudbury Saturday night. As a former resident, can confirm.

[@poultefas]

I have a Bradley smoker just like that. My second one. #1, never use tinfoil in a smoker. #2, you only need to use 4-6 pucks to get that great smokie flavour. #3, Make sure to clean out the fat and debris before each smoking. #4, keep a close eye on your smoker while using.

[@dougidoug]

You should make your own smoker. You are the kind of guy that can.

[@evanorchard8769]

You’re supposed to keep water in the bowl to extinguish the spent pucks and empty the spent pucks and replenish the water periodically throughout the process to prevent that exact situation!

[@wrenchmonkey3920]

that's a 'thermal event' in the failure biz. Glad the Kidde did its thing. Used to get some of their stuff in the lab. sold off.

[@marcgrobe8628]

Bradley got her some Apprentice marks.

[@phoenixnfa]

I bet Peg will still take it. Things that smoke are right up his alley!

[@firenado4295]

just came from his latest vid to here lol

[@phoenixnfa]

@ the clutch isn’t even all the way worn out on the snow sled. It’s mint 👌🏻

[@scottzehrung4829]

One helluva “Kevin Smoke Ring” .

[@Cynefrid]

Pretty sure the old adage was "Where there's a smoking bradley, there is fire". So do we get to look forward to a franken-bradley smoker come back to life?

[@Mr.NiceGuy80]

Another great BOLTR. - Chris P. Bacon

[@icychill105]

Naming the animals does hurt, every hog my mom had growing up was Arnold.

[@andiehyde3714]

We had a Hereford bull on our farm. He has been called "Willie" since the 1950's.

[@pegasuspinto]

I have one. I had a small runaway fire when the bowl overfilled and the pucks didn't get dunked. They have to dunk or eventually you got a pile of firewood internal.

[@Screwdriversteve1]

I love your stuff and you are rarely wrong but in this case you missed a big step and that is to put water in the little pan. Also using aluminum foil concentrated the heat below the tray. I've used my Bradley Smoker a lot as well as my Traeger and they both have their uses. I like the Bradley for my bacon because I can control the temperature. I try to increase the air flow with a little computer fan close to the vent above which minimizes the high temperature smoke.

[@keithjurena9319]

Lard be flammable

[@nathanwest2304]

some devices are purely to get a taste of whatever you plan on spending a large amount of money on get the cheap one to see if you like the general idea, then get something more premium what lasts until you get sick of it.

[@blubberking100]

Green Mountain Grill Daniel Boone smoker is what Iv got and its a solid worker

[@cedricpieterse7280]

I smoke on my Kamado Joe. Freshly pruned apple branches and valves almost closed. Works a treat

[@johnomeara7240]

Aren't you supposed to have water in the bowl?

[@caseyhaan6240]

no that's for a whole different kind of smoker where a water bowl goes above the fire bowl

[@Tubeglowfun]

I'm waiting to see what you come up with since i figure your area has the same problem as mine. When fall rolls around and the temps start cooling off my offset didn't matter how much wood i put in the fire box the cook chamber never got hot. The fire box was glowing red and the thing just wouldn't cook.

[@km5384]

Maybe Kevin wasn’t as happy with the way things ended as you may have thought.

[@debcamp2359]

When I was a kid, neighbors from eastern Europe would convert an old refrigerator to a smoker.