Urgent help need please

[Roget]

I apologize for putting this post on here instead of the smoker board, but I need some quick help & I know that board just doesn't get a lot of traffic.

If any of you have a Bradley smoker, maybe you can be of some assistance.
Has any one figured a way to use the Bradley cold smoke adapter without the bypass sensor plug?

I got ready to smoke cheese today & somehow my sensor plug came up missing.
So I have 15 lbs. of cheese cut & ready to smoke & no way to smoke it.

Please help me if you have any suggestions.
I will call Bradley tomorrow but I am hoping to get my cheese smoked before it dries out.

Thanks in advance for any advice you can give me.

I know, I could ice the cabinet down & hope for the best, but with that much cheese at stake that is not an option IMHO. It is pretty hot in my smokehouse to try to do it without using the adapter.

I also posted this plea for help on the Bradley forum, but again it just does not get a lot of traffic anymore. Most of the old-timers are gone.

[KyNola]

You could cut the thin sensor cord in half, pull back the outer coating and splice in additional wire long enough to run from the cold smoke unit to the tower.  Not the greatest of ideas but it could be done.

[GusRobin]

Their used to be a recipe site associated with the Bradley Forum but it went off line. It had recipes but also mods. While it is not an active site, there is a link to an archive that you can go to

https://web.archive.org/web/20141231073502/http://www.susanminor.org/forums/

In it there is a mod you can do. Not sure if you want to go that route now, but here is the link to that

https://web.archive.org/web/20151004230350/http://www.susanminor.org/forums/showthread.php?880-Bypass-Plug-For-Bradley-Digital

hope this helps.

[Roget]

Thanx to both of you.
I was sure someone who had been on the other forum would help me.
I had remembered this article but couldn't find it.

Probably not going to help me today but will get on it tomorrow.
Hopefully will get something done in time to save my cheese.

[Roget]

Called Bradley this morning & ordered 3 bypass sensors. $5.99 each.
Will ship out today, will have them tomorrow afternoon.

Thanx to all who helped.

[Pam Gould]

Just wrap and put cheese in frig..it will keep, no problem,,then process when you can..cheese will keep for a long, long, long time. I have done tons of cold smoked cheese.  .☆´¯`•.¸¸. ི♥ྀ. 

[Roget]

Thanks Pam.
I wrapped it in plastic wrap last night and then in zip lock bags to keep it from drying out.
I'll probably smoke it next Sat. or Sun.
I was hoping to have it ready for Christmas but it will be close now.

[Pam Gould]

Thanks Pam.
I wrapped it in plastic wrap last night and then in zip lock bags to keep it from drying out.
I'll probably smoke it next Sat. or Sun.
I was hoping to have it ready for Christmas but it will be close now.

mine was ready in a month, you have time, I smoked mine for 2 hours with fruit wood.  U will be fine.  .☆´¯`•.¸¸. ི♥ྀ. 

[Roget]

I am using a combo of oak & cherry this time.

I have eaten it after 4-5 weeks, but I prefer it after about 2-3 months.
especially if I use any thing strong like oak or hickory.

If I use only pecan, cherry, or apple I think it mellows out sooner.