Bradley Smoker BTDS76P 990216 Bradley Digital 4 Rack Smoker, Electric, Silver review and price compare 2025
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
Product overview
| Brand | Bradley Smoker |
| Model Name | 990216 |
| Power Source | Corded Electric |
| Color | Silver |
| Item Weight | 57.5 Pounds |
| Item Dimensions LxWxH | 14 x 17 x 31 inches |
| Fuel Type | Electric |
product features
- by entering your model number.
- Made of highest quality material. Featuring a powder epoxy steel construction and polished stainless steel interior.This outdoor smoker is easy to clean up
- Manufacturer: Bradley Smoker;Quick and easy assembly
- Bradley digital 4 rack smoker
- Outdoor barbecue smoker with full digital control for temperature, time, and smoke
- 4 cooking racks for meat, chicken, pork, fish, and more
- Provides 8 hours of controlled cool smoke; controllable up to 320 degrees F
- Perfect for entertaining and creating gourmet foods in your own home
- Measures 17 by 14 by 31 inches; 24 inches wide when genertor is attached
This fits your .
From the manufacturer
|
|
|
|
|
|---|---|---|---|
An investment in great taste!The durable, rugged construction of our Bradley Smokers ensure that Bradley owners are able to create deliciously smoked food for very long time. We ask our customers to pay a little bit more, but reward Bradley Smoker owners with the peace of mind of knowing that your Bradley will remain by your side for many years to come. Metal box smokers simply cannot compete with a Bradley, as our smokers deliver one of the best insulated smoke box solutions in the world. Our stainless steel interiors are easy to clean and won’t rust, and our smoke diffuser system keeps the smoke flowing, eliminating dirty smoke and preventing "black rain" from dripping on your deliciously smoked food. Our smoke generators are designed for easy maintenance and cleaning and can be effortlessly removed for safe storage. With a Bradley you’ll quickly appreciate why owning one is money well-spent. | Delivering pure smoke...every time!We didn’t invent food smoking, we perfected it! Bradley Smokers are world-class, providing unmatched consistency in terms of creating and delivering the purest smoke possible. This is thanks to our CleanSmoke Technology, that utilizes our uniquely-designed 100% natural Wood Smoking Bisquettes, which are dispensed along a conveyor system, smoked for a precise amount of time, then doused before the wood turns to ash. Burning wood to ash is something you want to stay well away from, as this imparts bitter, foul, acidic toxins you don’t want anywhere near your food. Bradley owners enjoy delicious, consistent, high quality pure smoke flavour. | Its deliciously simple with a Bradley.The vast majority of food smokers require intensive babysitting: adding, stoking and removing sawdust, wood chunks, wood chips, or pellets to create smoke. Without constant monitoring, these smokers burn the wood to ash, which releases bitter, sour, acidic Nitrogen Dioxide into your food. With a Bradley Smoker, you don’t have any of that. You simply load up to 9 hours of our 100% natural Wood Smoking Bisquettes in the chamber, set the temperature, set the smoke time and off you go. Our Bisquettes are designed to burn for a precise amount of time, and are extinguished before they turn to ash, delivering pure smoke taste every time. Setting up your Bradley is super easy, and will have you smoking your favourite meal in a matter of minutes. | Our food smokers...your imagination.Bradley Smokers allow you to smoke a wide variety of foods, all at the same time. Bradley owners can easily and effectively smoke traditional favourites such as beef, pork, fowl, wild game, sausage, jerky and vegetables. In addition, owners can add our cold smoke adapter to cold smoke salmon, cheese, nuts, beer, wine, whisky and much, much more. Master smokers widely regard Bradley Smokers as the finest and most versatile food smokers available. Arm yourself with a Bradley and open new horizons for delicious food smoking. Our smokers; your imagination...a perfect marriage! |
product description
Bradley Technologies Food Smoker Digital, 4 Rack
product details
- Is Discontinued By Manufacturer : No
- Product Dimensions : 14 x 17 x 31 inches; 57.5 Pounds
- Item model number : BTDS76P
- Department : Unisex-Adult
- Date First Available : September 1, 2007
- Manufacturer : Bradley Smoker
- ASIN : B000FJZ150
- Country of Origin : China
important information
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
Questions about Bradley Smoker BTDS76P 990216 Bradley Digital 4 Rack Smoker, Electric, Silver
Q:
What is the difference between this model and the Jim Beam?
Answer: This one goes up to 320 degrees. The Jim Beam model goes to 280.
Answer: A different Chinamen with a different stack of stickers.
Answer: The Jim Beam logo
Answer: Not sure, they look like same.
Q:
How many bisquettes does the smoker hold?
Answer: Maybe 20-25 quite a few it burns 3 per hour
Answer: Maybe 20+ it burns 3 per hour
Answer: never really counted them, I dont recall ever filling it completely full, I would guess at least 20.
Q:
What is the shipping on this item. It looks as though it is over $300--more than the item itself. Is that an error, and if so, what is the shipping?
Q:
Will the bradley digital smoker smoke generator work/turn on if not connected (3 connectors) to the smoke tower?
Answer: Yes, it will still turn on.
Q:
Is this large enough to smoke a turkey?
Answer: It would depend on the size of the turkey. Compare the inside dimensions with the size of the turkey. I suggest visiting the Bradley forums on-line. Lots of information there.
Answer: Yes. I love this smoker. My ribs with Apple wood are famous!!!
Answer: Yes it is...
Q:
Hi. It is suitable for European power 240V
Q:
do the probes come with this too?
Answer: There are no temperature probes with the Unit. It is a separate purchase.
Answer: Sensors are built into the unit to measure cabinet temperature, but their are no meat thermometer probes. You’ll have to purchase them separate.
Answer: No
Answer: No!
Q:
What is the minimum temp setting
Answer: I believe it is 170 F but it really depends on the outside temp. There is an accessory so that you can cold smoke that lowers the temp considerably
Q:
Hi. I've seen that this smoker smokes cheese "as is" and I've also seen a "cold smoke" attachment for smoking cheese. Do both work?
Q:
Is this bluetooth?
Answer: No it is not BT. However if you use a Bluetooth temp sensor for the smoker internal temp and a probe for what you are cooking it can be almost as good as Bluetooth.
Answer: This is not Bluetooth.
Answer: They do make a bluetooth model. This particular one is not
Answer: No
Q:
Can someone tell me the dimensions of the inside racks?
Answer: I believe they are about 12x14 inches.
Q:
Will this smoker, smoke 4 15lbs brisket's at the same time?
Answer: I believe so. There is definitely enough height in between he rack for 7-10 lb briskets because that’s what I cook but look at the dimensions of the racks themselves. I want to say they’re about 12x14 inches. When I cook 15 lb pork butts I can only cook two at a time because of the height.
Answer: If each brisket would fit on the shelf it would but I seriously doubt you could get a 15 pound brisket on the shelf. I usually cook 7-8 pound flats and they barely fit on the shelf.
Answer: It has 4 racks, so may have to trim to on the rack otherwise I'd you would be fine
Answer: I'm not sure how big of briskets can fit. What are the measurements of the briskets?
Answer: No, the trays are too small and the heating element at 500’ isn’t strong enough to maintain the heat that long
Answer: No
Answer: I believe so.
Q:
Will you get a smoke ring when cooking with this smoker?
Answer: Sometimes.
Answer: Yes I would
Q:
Ithought u were not to use foil?
Answer: If you foil the rack the smoke doesn't surrounded the food as well and the temperature above the foiled rack may be affected. The drippings from that rack may also make a mess for you.
Answer: we never use foil because the fat that drips down from the top rack seasons the meat underneath it
Answer: The manual specifically states not to use foil.
Q:
What about the electric bill? Does this smoker consume a lot of electricity?
Answer: The burner is 500 watts and the smoker burner is 125 watts. You buy electricity in kilowatt hours, which is 1000 watts used for one hour. I pay about 18 cents for a kilowatt hour, therefore the burner would cost 18 cents for two hours.
Answer: So what is it? Does it drain a lot of electricity or not? Say on a 10 hour smoke?
Answer: No, not at all, just a small burner at the bottom of the smoker....
Answer: Yes. Each time I used the smoker my electric bill quadrupled!
Q:
what is shipping wight
Answer: Didn't make note of shipping weight. It was shipped for free by Amazon.
Answer: no clue maybe 25-30#
Q:
is the interior and exterior stainless steel
Answer: No - stainless exterior; silver metal (not sure type) interior.
Answer: No, it is a metal, silver in color, I do not think it is stainless steel.
Q:
Does it come assembled?
Answer: If my memory serves me correctly there's nothing to assemble. Just follow instructions - pretty simple.
Answer: All the main components are assembled. The remainder took all of 15 minutes to complete its very straight forward
Answer: NO, The smoke generator which if you look at the picture is the black box with the wood pucks is slipped onto the smoker box. And then the power cord to the smoke generator then the cord from the smoke generator to the smoker box heater and cord to temperature probe.
Answer: For the most part yes. You have to put the smoker part in the side which literally slides in and put the racks in but no tools or knowledge is required
Answer: Pretty close, all you need to do is slot the smoker unit to the side of the oven.
Answer: yes, the only thing you have to do is install the electronic part of the smoker which is more than easy to do.
Answer: Mostly
Q:
Dose this smoker require a hood .
Answer: I don't use a hood.
Q:
What is the average life of this smoker?
Answer:
Answer:
Answer: I've been using this smoker for about 10 years now. Still works really well!
Answer: I’m not sure what the official average is, but my first Bradley (I’m now on my second) was a hand-me-down from my dad, who had it for years...I’d guess that one lasted about a decade or more...it still worked, but had a few problems (broken knobs) so I decided to upgrade to a digital version.
Answer: Mine worked twice and then broke!!
Answer: Only had less than a year. Hope someone else can provide additional data.
Q:
Is the exterior magnetic?
Answer: The exterior is magnetic, Warning the puck feed does not work properly. It is a chronic problem with all Bradley smokers
Answer: The exterior is not magnetic. But if the question is can you use a magnet on the exterior the answer is yes for sides and door
Answer: Yes
Answer: Yes---front door and sides.....Thats where I put my meat thermometer.The perfect on has a thin stainless steel wire connected to the probe that you can close the door on.
Answer: I know at least the top is because that's where I mount my thermometer sensor.
Answer: Yes it is.
Q:
I've had two Bradley original smokers and both died in just a few years. Is this model better built or basically the same quality?
Answer: I really wish I could say this was a good smoker I really wanted it to be but it didn't last a week before it started throwing error codes. I contacted Bradley and they were no help they wanted to send me a bunch of parts and wanted me to change them. The smoker was a week old and I just don't feel it was my place to troubleshoot and repair their problems for them. I hope they start to build a better product. I do not recommend this product.
Answer: Mine is currently dead awaiting warranty parts, that I need to replace my self. So I would seriously question the quality of this product. Im concerned that after the warranty period ill be placing it in the garbage.
Answer: I have only had mine since Christmas 2014 and i have had nothing but good luck. I wish i could tell you how it will be in the future but i expect it to last. I keep it indoors and protected from extreme humidity when not in use. It should be like most items - take care of it to make it last.
Answer: We've only had ours about 6 months but so far it's wonderful. We keep it covered when not in use!
Answer: I had mine for a few months and had to have a part replaced. There replacement part was faulty as well so I ended up sending it back. No I have another friend that has one and swears by it and it totally happy. Not sure if that was much help...
Q:
Does Bradley have a wide BBQ a4 Rack smoker similar to the wide 4 rack Master built unit?
Answer: Don't know. My Bradley Mod. # BTDS76P has four racks as shown, dimensions 15"Wx11"D. It's about 1" in height (a basket) deep, with sloping sides so subtract about 1" each direction to lay something flat on the bottom. Hope that answers your question.
Answer: 15"x11" is sufficient for most applications, except for a whole rack of ribs, I usually just cut the rack in half and you can get both pieces on 1 rack easily. The only other item I can think of that might not fit on 1 rack would be a turkey.
Answer: 15"x11" is sufficient for most applications, except for a whole rack of ribs, I usually just cut the rack in half and you can get both pieces on 1 rack easily. The only other item I can think of that might not fit on 1 rack would be a turkey.
Answer: from what I have seen at their web site no. my sister has the Bradley 6 rack smoker and loves it, maybe this will assist you in a larger smoker.
Answer: No, they do not, but the production of the smoked meat is great. I am still not good with the "Ribs", but the chicken, brisket comes out great.
Answer: I don't think so, but you can contact them directly, they are very friendly and helpful!
Q:
will the digital smoke generator work on the original Bradley Smoker?
Answer: I don't know. I am assuming they are all interchangeable
Q:
Can anyone with experience chime in on this smokers ability to cook beef jerky?
Answer: All I do in my older modle is jerky. I am doing 2batches every weekend, looking to add another smoker. You can find metal spacers on Amazon that are the same size of the pucks where you can space out the smoke. After the first 1-2 hrs in, I turn the racks, front to back, then @ 3-4 hrs in when the water bowl needs emptyed, rotate racks top to bottom. Enjoy I have for the last 6 year's no issues.
Answer: I have not tried jerky yet, but let me share observations so far as I plan to try some later this winter. Keep the actual smoke to a minimum. I think 20 minutes of smoke would be plenty. Keep the oven temperature around 150 degrees. The actual temp of the oven should stay around 125. Monitor jerky as the moisture levels decrease. I plan to leave mine on for about eight hours for the first time.
Q:
where can you purchase bisquettes
Answer: From me. Just before that darn smoker nearly burned my workshop down, I purchased a case. I will never have another Bradley anything on my property!!!
Answer: Amazon Prime is my go to place. Great selection, great prices and fast delivery.
Q:
The manual states that you can put up to 8 hours worth of bisquettes into the smoker, can you set the oven portion to cook longer, say 12 hours?
Answer: Matt, yes you can set the smoking portion to "do it's job" for up to 8 hours at one setting, or anywhere in between. Its a separate "unit" from the heating part of the oven (tower). I've used mine for up to 10 hours for cooking, and I'm not sure if you can program it for longer. Also, the smoker part is great for smoking cheeses and Salmon, at low temperatures. Just remember to change the water in the bowl every 2 to 3 hours, when using the oven part of the smoker. And, CLEAN the smoker after every use! Hope this helps.
Answer: The machine burns one biscuit every 20 minutes. So the magazine holds roughly 24 biscuits (3 x 8). I have been able to pick up an extra hour by balancing 3+ more biscuits on top of the last one in the magazine (only downside is a gust of wind ruins the plan completely). Rarely am i away from my meat for 8 hours, but in all honesty, i have never tried to cook 12 hours.
Answer: Yes. You can cook longer if wish. And you can add more bisquetttes if wish . as 4 or 6 bisquetttes drop, replace them with more.
Q:
I have heard that sometimes the wood brisquettes can gain moisture and cause issues with the loading sequence. What issues have you found with this?
Answer: I have never had any issues with moisture. I store my briquettes in a dry place and I only load them into the smoker just as I plan to begin smoking. I imagine if you load your smoker overnight to then run it in the morning, you run the risk of the briquettes soaking up any moisture in the air.
Answer: I have had no issues with the briquettes loading. I usually leave them in the smoker as well.
Answer: I havent experienced this issue. I'm sure if the bisquettes are stored in a dry place it wouldnt be an issue. Hope this helps. FYI its a great easy to use smoker and the meats turn out great. Good luck.
Answer: So far I haven't experienced this issue. We keep our bisquettes stored right with the smoker.
Answer: I keep the chips in a zip lock bag after I open them and I have not had any problem with them feeding correctly. I hope this helps.
Answer: No problem here, I keep my smoker and bisquettes in my garage though and not outside
Answer: I have not had that problem at all.
Q:
Can this smoker operate off an extension cord. If so what would the maximum length be?
Answer: This type of electrical appliance needs a 20 amp circuit. The maximum extension cord you could run would be a 12/3 at 50'. I would not run more than 25' and would use a 12/3 extension cord.
Answer: By using a 12 gauge cord you can easily run 100 feet of cord. If using a cheap 16 gauge cord (Most common type) keep it short. A 12 gauge wire is what also feeds your 20 amp receptacle in your house.
Answer: yes it can.... as far as max length you should be able to go at least 25 ft
Answer: Yes and I am not sure of the limit. I would call a Cabelas. The location in Lone Tree/Castle Pines in CO has two guys that REALLLLLLY know this smoker.
Answer: Yes, we use a 6ft, 3 pronged chord. A grounded chord is necessary.
Q:
Will a 20" summer sausage fit vertically in the 4 rack smoker?
Answer: Yes it will fit vertically. if you use the top rack only they can be hung on the grates of the rack and do a few at a time.
Answer: I have no idea. Think twice before you buy. Do some research on fires.
Q:
Can you buy the smoke generator seperate?
Answer: Yes
Q:
Storing. I have limited storage area. Assume this needs to stored inside after use? Also, is it portable? Easy to move around?
Answer: I use mine year round so it stays out side by the bq grill. Just buy the cover for it and you will be good. If you really want to bring it in after each use I guess you could as it's not heavy.
Answer: We bought the custom cover and leave it outside all of the time.
Q:
What is the minimum temperature of this smoker
Answer: You can smoke without heat.
Q:
I ordered this for Christmas last year for my dad, and it quite working. Who do I talk to?
Answer: Myn didn't work brand new out of box, gave me an "E1' alarm. I contacted the customer service number that is listed on the Bradley website. After some problem solving they instructed me to take the control unit apart, which I reluctantly did. Then they sent me a new controller box, which still did not fix the error issue. Then they wanted me to take the back off the oven itself, at which point I decided the quality issues with Bradley smokers were something I didn't want to deal with. I ordered a camp stove pellet smoker/grill, very happy about it.
Answer: return it to Amazon This product is horrible!
Q:
is this 110V only or 110-240?
Answer: 110/120 vac
Answer: 110
Answer: Its 110v only
Answer: 110VAC only
Q:
My puck loader doesn’t load. tries to run motor but doesn’t cycle. can i just return that part for a new one or do i need to pack up and send back?
Answer: I had the same problem and found ~~After the call to Bradley gave a wrong solution ~~that the pucks had gotten slightly damp and swelled and therefore would not feed because they were too big to feed.
Q:
Hello , when i order the device, i get it with an electric connection in 240v or 110v . ? i need a unit for europe . for an answer , i thank you in ad
Answer: There is a European model available with a 240v electrical connection. When ordering you must select your country in order to have that selection available. I'm not sure that is available through Amazon. You may have to direct order from the Bradley Smokers website. http://www.north-america.bradleysmoker.com/wp-content/uploads/2013/07/Specs-Bradley_Digital_Smokers.pdf
Answer: Mine came with 110v as I expected for shipment in the US. Don't know if there is a 240v available. Try Bradley web site directly to see if it exists.
Answer: 120 volt connection
Answer: 110v
Q:
Difference between 4 & 6 rack heat?
Answer: 6 rack bigger... same heat. I think the 4 rack is plenty unless you plan on feeding 10 or more
Q:
Door fell off It is lightweight plastic material
Answer: We have had no problems. Door is fine.
Q:
So is there an advantage of this over the masterbuilt that uses chips? or vise versa?
Answer:
Answer:
Answer: The advantage is this smoker is more of a "set it, and forget it", whereas a wood chip smoker requires more attention.
Answer: The primary advantage is that it doesn't need much attention. I also have a charcoal smoker that I love, but it requires checking every couple of hours to adjust the temperature and make sure that the wood is smoking rather than burning. With the Bradley I just load the pucks and walk away. The charcoal smoker gives me better results, but no so much better that I'm willing to give up the Bradley (the charcoal smoker has a much larger surface so I end up using it when I have a very large brisket.
Answer: I bought Bradlley manual smoker a number of years ago and like it. When I needed another smoker for another location I bought the 4 rack digital. It is excellent. You set time and temperature and walk away only drawback is you need to buy their fuel which is readily available on amazon or some local store. The ability to set and forget the smoker until near the end of cooking time is well worth it. They sell several flavors of fuel. I smoke 40 or more lb of bacon a month and it is great to not need to attend to the smoker. I am not familiar with th other brands you mention.
Q:
Smoker box recently stolen. now i have new control unit, but no smoker. can i order smoker without the control box?
Answer: I would confer with the manufacturer.
Q:
Can I install a digital temp control on my Bradley Original smokrt
Answer: I don't know, I would google Bradley smokers and contact them.
Q:
how many square inchs of smoking space?
Answer: Smoke box is 15 1/2 wide 15 1/2 tall 11 1/2 deep smoker has a hard time getting above 225 according to the temp guage.
Answer: dont know but can do like 4 pork shoulders or 2 shoulders and a big briskett cut in 1/2
Answer: Not definitive, but from what I've seen online, I think it's about 520.
Answer: Smokers are small , they work ok but dont last for more than a couple years
Q:
is there a storage cover available
Answer: Yes I got mine from Cabelas.com. They had the best price I found for the cover. Cover is a Bradley Cover
Answer: Bradley use to offer one but it was a one size fits all
Answer: Yes, and be sure to buy one as the Bradleys don't like water
Answer: Yes I ordered that as well.
Q:
R these made in the U S A ?
Answer: According to the info I was able to find, all or most of the smoker is made in the US. It is a great smoker.
Q:
I have one jim bean btds76jb 4 rack smoker, and the box control is not working, is it possible to buy just the box??
Answer: Likely you can buy the control box. Contact Bradley directly as they have a good reputation for service
Answer: Yes
Q:
will using a meat thermometer probe compromise the seal while the unit is smoking?
Answer: I would guess that it depends on the thickness of the wire leading to the probe. I use a probe with a thin braided wire lead with no ill effect to the seal.
Answer: No it will not make a difference. Run it through the top vent which should always be open during smoking anyway.
Answer: Hi,
Q:
Can I purchase from the USA with 240 volts?
Q:
Can this be used as dehydrator
Answer: It is not designed for that. There is no fan built into it. You would have to McGyver it. If you do it, successfully, let the world know. Here is a link on this question too. http://forum.bradleysmoker.com/index.php?topic=24292.0
Q:
Please let me know what the dimensions are (L x W x H) for the box it shipped in.
Product reviews of Bradley Smoker BTDS76P 990216 Bradley Digital 4 Rack Smoker, Electric, Silver
Amazon Customer : Bradley 4 Rack Smoker
Smoker works great. The biggest x factor,for me, when using an electric smoker is outside temperature,more specifically wind. You definitely need to prevent heat loss from the wind entering the smoke vent a pulling the heat out. I have efficiently smoked and fully cooked everything from a cheese to a 12 lb turkey, pork loin, deer jerky and bologna with this 4 rack Bradley. Always great results.
Rommel : This Bradley is one of the best
I picked this dude up to replace my older Bradley smoker and also kind of like an upgrade. The controls are easy to use and it smokes and holds the temperature very good, first use was in the lower 40’s and had no problem coming up to temp. First cook came out perfect, 14lb Brisket was awesome considering it was the first thing that was cooked in it and came out perfect. Very impressed on this one over my older one that is 5 years old. Only thing I can say that I want to see in these smokers is wheels other than that I’m my 14 years of smoking my own meats this lil smoker is worth it
MillerTyme : As described
Takes a while getting temps up. True smoker... good results.
Mike VR : First Try, perfect results!
What a great way to get the perfect smoke on food. First Try cooked 6 1-1/2" thick Bone In Pork Loin Chops and a 1lb Pork Tenderloin. I smoked them with Apple Wood and in 2-1/2 hours, they were a perfect 145 degrees and beautifully smoked and not over smoky at all. There were no leftovers. Next smoking adventure will be Rock Cornish Game Hens.
E. S. peterson : Ill just order take out, thanks..
it's a great piece of lawn art, but I actually bought it to smoke meat and fish. oh, and the customer service..there will be none of that.But what you will get is high prices for replacement parts that will more than likely be needed when you get an E1 error message after a couple dozen uses.. not to worry though, they won't make the beeping stop either.
Angela M Bueche : Unpacked and Found Damaged... sickening feeling
I can’t accurately give this any stars because we haven’t used it yet. My husband was so excited to unbox it only to find it has a nice dent on the side. It’s like a sick punch to the gut spending over $500 on an item and it come already messed up. I’m trying to figure out how to contact the seller but Amazon doesn’t make navigating this very easy.
Keith H : Easy as Easy Gets
My first venture into smoking, and I have to say this unit made it seem easy. Heard friend's complain about their propane/electric thin-wall sheet metal smokers, and the temperature control issues, so I grabbed this one and called it good. Brined a 20 lb turkey for 24 hours (12 in fridge; 12 at room temp); placed compound butter under the skin (2 sticks butter, oregano, garlic, rosemary and packet of Italian dressing - all processed in food processor); rubbed outside with same butter; made a cheesecloth sling to hang the bird and hung it from a bar clamp set across 2x4s on top, with wire hanger through the vent hole. Put neck up so the smoke could enter through the rear, and the sling kept the legs and wings tight against the body. Did 5 hrs of smoke in total with alternating cherry and apple pucks, changing the water bowl every two hours. Did 2.5 hrs set at 250F (actual smoke temp of 245F); did 1.5 hrs set at 300F (actual smoke temp of 275F; as I was getting nervous about making temp in time); then did the last hour back at 250F set temp. Outside air temp ranged from 55-65F during the smoke. I think 250F set temp would have been fine for the duration, but I'm new at this and it was looking rather raw at hour 2 still.
Took it out at hour 5, when it had reached 135F internal temp, removed cheesecloth sling, and finished it in the oven at 350F for 2 hrs covered by foil tent (as skin had already become perfectly browned in smoker). Hit 160F on the nose at hour 7. Rested for an hour and carved. I had read many posts on smoker forums, where it was said you can't do 20 lb birds with much success, or the skin is rubbery in smoker. Quite the contrary, the skin was crisp and brown, and not rubbery in the slightest, and everyone at the table raved about the flavor. So maybe those other folks have weak smokers. I'm sold on this one. All meat is going in the smoker from now on.
Can experiment with all kinds of rubs, marinades, and seasonings, and I don't think you can go wrong with this smoker. Plus you can cold smoke in this unit. I thought you had to by the add-on cold smoker box, but I guess that's for the analog models. An interior hanger eyelet or hook rack across the top is about the only improvement I can think of (may have to fabricate something, or see if it's offered as an aftermarket item).
Took it out at hour 5, when it had reached 135F internal temp, removed cheesecloth sling, and finished it in the oven at 350F for 2 hrs covered by foil tent (as skin had already become perfectly browned in smoker). Hit 160F on the nose at hour 7. Rested for an hour and carved. I had read many posts on smoker forums, where it was said you can't do 20 lb birds with much success, or the skin is rubbery in smoker. Quite the contrary, the skin was crisp and brown, and not rubbery in the slightest, and everyone at the table raved about the flavor. So maybe those other folks have weak smokers. I'm sold on this one. All meat is going in the smoker from now on.
Can experiment with all kinds of rubs, marinades, and seasonings, and I don't think you can go wrong with this smoker. Plus you can cold smoke in this unit. I thought you had to by the add-on cold smoker box, but I guess that's for the analog models. An interior hanger eyelet or hook rack across the top is about the only improvement I can think of (may have to fabricate something, or see if it's offered as an aftermarket item).
Rebecca : Tough experience made right! Earned a Customer for Life
Bradley Smoker has earned a customer for life. We had an error code that we discovered was caused by a fire inside the smoker. Although we initially had a tough time with customer support that left us very uncomfortable with the safety of the smoker, the Operations Director called us personally and explained the MANY safety features that are built into the smoker. They apologized for the support experience that caused us so much frustration and went above and beyond to replace the smoker, even though it turned out to be be user error on our part!
Twodoggs60 : Great product for anyone who loves smoked food!
Very easy to use. all ways let your meat your smoking is at room temperature before starting this will allow the smoker to maintain desired temperature
Keith H : Easy as Easy Gets
My first venture into smoking, and I have to say this unit made it seem easy. Heard friend's complain about their propane/electric thin-wall sheet metal smokers, and the temperature control issues, so I grabbed this one and called it good. Brined a 20 lb turkey for 24 hours (12 in fridge; 12 at room temp); placed compound butter under the skin (2 sticks butter, oregano, garlic, rosemary and packet of Italian dressing - all processed in food processor); rubbed outside with same butter; made a cheesecloth sling to hang the bird and hung it from a bar clamp set across 2x4s on top, with wire hanger through the vent hole. Put neck up so the smoke could enter through the rear, and the sling kept the legs and wings tight against the body. Did 5 hrs of smoke in total with alternating cherry and apple pucks, changing the water bowl every two hours. Did 2.5 hrs set at 250F (actual smoke temp of 245F); did 1.5 hrs set at 300F (actual smoke temp of 275F; as I was getting nervous about making temp in time); then did the last hour back at 250F set temp. Outside air temp ranged from 55-65F during the smoke. I think 250F set temp would have been fine for the duration, but I'm new at this and it was looking rather raw at hour 2 still.
Took it out at hour 5, when it had reached 135F internal temp, removed cheesecloth sling, and finished it in the oven at 350F for 2 hrs covered by foil tent (as skin had already become perfectly browned in smoker). Hit 160F on the nose at hour 7. Rested for an hour and carved. I had read many posts on smoker forums, where it was said you can't do 20 lb birds with much success, or the skin is rubbery in smoker. Quite the contrary, the skin was crisp and brown, and not rubbery in the slightest, and everyone at the table raved about the flavor. So maybe those other folks have weak smokers. I'm sold on this one. All meat is going in the smoker from now on.
Can experiment with all kinds of rubs, marinades, and seasonings, and I don't think you can go wrong with this smoker. Plus you can cold smoke in this unit. I thought you had to by the add-on cold smoker box, but I guess that's for the analog models. An interior hanger eyelet or hook rack across the top is about the only improvement I can think of (may have to fabricate something, or see if it's offered as an aftermarket item).
Took it out at hour 5, when it had reached 135F internal temp, removed cheesecloth sling, and finished it in the oven at 350F for 2 hrs covered by foil tent (as skin had already become perfectly browned in smoker). Hit 160F on the nose at hour 7. Rested for an hour and carved. I had read many posts on smoker forums, where it was said you can't do 20 lb birds with much success, or the skin is rubbery in smoker. Quite the contrary, the skin was crisp and brown, and not rubbery in the slightest, and everyone at the table raved about the flavor. So maybe those other folks have weak smokers. I'm sold on this one. All meat is going in the smoker from now on.
Can experiment with all kinds of rubs, marinades, and seasonings, and I don't think you can go wrong with this smoker. Plus you can cold smoke in this unit. I thought you had to by the add-on cold smoker box, but I guess that's for the analog models. An interior hanger eyelet or hook rack across the top is about the only improvement I can think of (may have to fabricate something, or see if it's offered as an aftermarket item).
Curtis Hart : Smoking boiled down to a science
Okay, maybe not a science, but the ease of using this is wonderful.
Since receiving it, it has been incredibly easy to smoke just about anything at almost any time.
With my old smoker, I constantly had to monitor the heat and stoke/add fuel to maintain it. Now with this, I can (almost) set and forget. I just need to empty and refill the water bowl about every 3 hours.
The tight seal on the smoker concentrates the smoke for a more intense smoke flavor (I like my meats with a heavy smoke flavor)
Over the course of a week since I got my smoker I've smoked fish, pork shoulder, brisket, whole chicken, chicken breast and even made some chipotles. All turned out wonderful.
Highly recommended.
5 YEAR UPDATE:
It's been five years since I wrote my original review above. And since then I have downgraded my rating from 5 stars to 4. The reason is simple:
Should any electrical short or element breaks - you're screwed. There's just no alternative, and if you're a serious smoker (That is, you get up at 4am to start, or start at midnight and smoke overnight) there is nothing open to help fix your smoker to get it up and running.
This has happened to me twice in the 5 years. Heating element broke, then the motor in the puck advance shorted. Both times I had a large number of items, ready for the smoker.
With 5 years of smoking experience under my belt (plus 1 year prior with a cheapo bullet style smoker) I'm ready to say a fond farewell to my Bradley Smoker and purchase an all wood offset smoker to continue my journey.
Except for the two times my Bradley broke, I have been nothing but pleased with my smoker. But these two times (2nd time was the clincher) of being stuck with pounds of meat and having to alternatively cook on a grill or oven substitution, it's time for me to say goodbye and move on to smokier pastures.
Since receiving it, it has been incredibly easy to smoke just about anything at almost any time.
With my old smoker, I constantly had to monitor the heat and stoke/add fuel to maintain it. Now with this, I can (almost) set and forget. I just need to empty and refill the water bowl about every 3 hours.
The tight seal on the smoker concentrates the smoke for a more intense smoke flavor (I like my meats with a heavy smoke flavor)
Over the course of a week since I got my smoker I've smoked fish, pork shoulder, brisket, whole chicken, chicken breast and even made some chipotles. All turned out wonderful.
Highly recommended.
5 YEAR UPDATE:
It's been five years since I wrote my original review above. And since then I have downgraded my rating from 5 stars to 4. The reason is simple:
Should any electrical short or element breaks - you're screwed. There's just no alternative, and if you're a serious smoker (That is, you get up at 4am to start, or start at midnight and smoke overnight) there is nothing open to help fix your smoker to get it up and running.
This has happened to me twice in the 5 years. Heating element broke, then the motor in the puck advance shorted. Both times I had a large number of items, ready for the smoker.
With 5 years of smoking experience under my belt (plus 1 year prior with a cheapo bullet style smoker) I'm ready to say a fond farewell to my Bradley Smoker and purchase an all wood offset smoker to continue my journey.
Except for the two times my Bradley broke, I have been nothing but pleased with my smoker. But these two times (2nd time was the clincher) of being stuck with pounds of meat and having to alternatively cook on a grill or oven substitution, it's time for me to say goodbye and move on to smokier pastures.
KitKat1983 : So far, So good.
When the smoker arrived and we opened it, I was sad to see that the door was dented. I called the company and within 3 days we had a new smoker door at our door. Great job Bradley. Assembly was easy. We have smoked in it three times and the food was amazing. My review could change if it begins giving me problems later on, but at this point, I am so glad we ordered it. I know we will use it much more during the upcoming holidays. I love the system the Bradley Smoker uses to keep the wood pellets fed to the burn unit. It makes "smoking" food easy.
mike widman : Not a good smoker
When the smoker works it's great, in just 3 months having problems it just turns off also not good in cold weather .
Amazon Customer : power issue
Bought it to replace older bradley that quit working after 10 plus years of service. Got this one as it gets hotter than lesser model. Set it up no problem but no power to digital controller. Took it apart and found that one of the connections on the inside board had come loose. Would have thought that would have been caught before boxing unit. Other wise it worked as advertised hope I get the same number of years out of this one and glad I did not waste my time having to ship it back over something that was easily fixed once found.
Dogman : Bradley Digital 4R Smoker
I've been smoking meat the old school way for 45 years and never cared a great deal about nursing the firebox every hour and trying to keep the heat right in different weather conditions. A few times a year, I sometimes got side tracked over the 8 plus hours of vigilance, and the fire would die out or sometimes it would get over done and too dry.
Far from being the sharpest tack around, I heard of electric smokers but didn't pay much attention to them. But when my son, who lives several states away from me, got a Bradley a few months ago, and told me how it had temperature and timer controls with the auto feeder, I started doing some research into all 4 rack electric smokers. In the price class I was looking, only the Bradley had the auto feed pellets. My son also said he wished he would have gotten the Digital Bradley. Well, that's all I needed to know. Found the best price on Amazon and had it smoking meat the same day it got here. I was worried about the digital electronics since the shipping box was pretty damaged and it was delivered on my door step upside down. Absolutely no problem. The thing is amazing and it did a better job then any of my cooking in the old wood burning smoker and there was no worry. Wish they made them and I had this Bradley Digital 45 years ago. Now I can enjoy smoking meat.
Far from being the sharpest tack around, I heard of electric smokers but didn't pay much attention to them. But when my son, who lives several states away from me, got a Bradley a few months ago, and told me how it had temperature and timer controls with the auto feeder, I started doing some research into all 4 rack electric smokers. In the price class I was looking, only the Bradley had the auto feed pellets. My son also said he wished he would have gotten the Digital Bradley. Well, that's all I needed to know. Found the best price on Amazon and had it smoking meat the same day it got here. I was worried about the digital electronics since the shipping box was pretty damaged and it was delivered on my door step upside down. Absolutely no problem. The thing is amazing and it did a better job then any of my cooking in the old wood burning smoker and there was no worry. Wish they made them and I had this Bradley Digital 45 years ago. Now I can enjoy smoking meat.
TBEventer : Very easy to use for novice smokers
Very easy to set up, season and use. It comes with a recipe book that is a good start for novices. I put mine on a little moving dolly to move it from the garage to the patio.
KitKat1983 : So far, So good.
When the smoker arrived and we opened it, I was sad to see that the door was dented. I called the company and within 3 days we had a new smoker door at our door. Great job Bradley. Assembly was easy. We have smoked in it three times and the food was amazing. My review could change if it begins giving me problems later on, but at this point, I am so glad we ordered it. I know we will use it much more during the upcoming holidays. I love the system the Bradley Smoker uses to keep the wood pellets fed to the burn unit. It makes "smoking" food easy.
Michael J. Ventola : Well Built, Easy to Use, Excellent Results
This is my first smoker and I did a good bit of research before I purchased the Bradley 4 Rack Smoker. My neighbor had one for over 20 years and he just loves it, that's a testament to its durability.
It was easy to set up and came very well packed in its original carton. I did have one problem with the unit powering up when I received it. Basically there was no power, dead control panel. Having a degree in electronic engineering and electrical skills I opened the control box and traced the power feed, one of the push on panduit connectors had come loose. Simply plugged it back on and it was up and running.
My first smoke dish was turkey breast and they came out perfect! Smoked food is not for everyone as I found out. I love it by my family can only tolerate it from time to time.
The unit does an excellent job smoking and the digital timer really makes things easy. Temperature control does swing a bit, +/- 13% or up/down 20deg. I don't know how accurate the internal temperature probe is but its not in sync with my external probe unit from ThermoWorks. Either way I am pretty close to the set point I'm looking for.
I bought a MasterBuilt stand and did a slight modification to it by adding rolling casters. The unit now sites 18" AFF and is super accessible. I can roll it around the patio and reposition it during cooking which is plus for sure. Check out the MasterBuilt 30 link, I did a post there too. https://smile.amazon.com/gp/product/B00BJ28G36/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1
This is a recommend buy, you won't be disappointed.
It was easy to set up and came very well packed in its original carton. I did have one problem with the unit powering up when I received it. Basically there was no power, dead control panel. Having a degree in electronic engineering and electrical skills I opened the control box and traced the power feed, one of the push on panduit connectors had come loose. Simply plugged it back on and it was up and running.
My first smoke dish was turkey breast and they came out perfect! Smoked food is not for everyone as I found out. I love it by my family can only tolerate it from time to time.
The unit does an excellent job smoking and the digital timer really makes things easy. Temperature control does swing a bit, +/- 13% or up/down 20deg. I don't know how accurate the internal temperature probe is but its not in sync with my external probe unit from ThermoWorks. Either way I am pretty close to the set point I'm looking for.
I bought a MasterBuilt stand and did a slight modification to it by adding rolling casters. The unit now sites 18" AFF and is super accessible. I can roll it around the patio and reposition it during cooking which is plus for sure. Check out the MasterBuilt 30 link, I did a post there too. https://smile.amazon.com/gp/product/B00BJ28G36/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1
This is a recommend buy, you won't be disappointed.
Amazon Customer : Bradley 4 Rack Smoker
Smoker works great. The biggest x factor,for me, when using an electric smoker is outside temperature,more specifically wind. You definitely need to prevent heat loss from the wind entering the smoke vent a pulling the heat out. I have efficiently smoked and fully cooked everything from a cheese to a 12 lb turkey, pork loin, deer jerky and bologna with this 4 rack Bradley. Always great results.
Pete : Best Ever ...
I've been through three other "homeowner" smokers. This one blows them away. The auto-feed on the wood diskettes takes the hassle out of smoking. My first two runs were chicken and ribs. Both were the best I've ever done. The main reason this smoker appealed to me was the ability to do a brisket, and not have to be home (or awake) the whole time. Just did my first brisket on the Bradley last night, and not only is it the best I've ever done, but I didn't lose my day and evening to it. I cannot recommend this smoker strongly enough.
Fisher crew : Does not cook evenly and does not read the correct temp on display
I was smoking chicken. I set the oven desired heat to 250 degrees F. I put the chicken in when the digital thermometer was reading 235 degrees F.
I placed 2 chicken halves on the top tray and 2 chicken halves on the 2nd to the top tray. (total of 2 chickens).
I placed 6 chicken thighs on the 3rd to top tray and 4 chicken thighs on the bottom tray.
I also placed a removable oven thermometer that reads accurate to the, in the house oven, on the bottom of the smoker on the solid grease catch tray.
At no point did any of the racks obscure the smoke rising through to the top.
I shut the door and the temp on the digital display at that point read 200 degrees F
This number (200) on the display did not change for 45 min even though the desired temperature was still set at 250.
The internal removable thermometer that I had placed at the bottom of the unit read 240 at the 45 min check.
At an hour the temperature on the digital display attached to the smoker was still reading 200 degrees F. When I opened the smoker, the internal removable thermometer read 250 degrees F.
First problem: the digital display thermometer and the removable thermometer were reading different temperatures.
The second Problem, the digital thermometer on the display has not reached the 250 mark which was the designated set temperature for the oven/smoker even after an hour.
At the hour mark I moved the internal thermometer from the bottom shelf to the 2nd to top rack. (The one with two chicken halves.)
At the one hour and 15 min mark I opened the smoker to mop the meat down. At that time the internal removable thermometer had dropped to 200 degrees F while the digital display thermometer read 210 degrees F. The chicken’s internal temperature taken with a meat thermometer was: chicken thigh on fourth/bottom rack- 125F, chicken drum on the second to top rack – 130F, Chicken breast on top rack- 132.
After I finished mopping, I closed the door and left the unit closed for another 45 min.
At the 2 hour mark the digital display thermometer was reading 240 (still not at the desired 250 mark I had set the oven at 2 hours prior). The internal removable thermometer, still on the 2nd to top shelf now read 175 degrees F. The chicken’s internal temperature taken with a meat thermometer was: chicken thigh on fourth/bottom rack- 143F, chicken drum on the second to top rack – 140F, Chicken breast on top rack- 140.
At the 3 hour mark I opened it one more time to find that the digital display thermometer was reading 245 degrees F and the Internal removable thermometer was reading 175 degrees F. The chicken’s internal temperature taken with a meat thermometer was: chicken thigh on fourth/bottom rack- 154F, chicken drum on the second to top rack – 143F, Chicken breast on top rack- 145.
So in conclusion
1. The digital display thermometer never actually reached the 250 mark and only got to 245 after 3 hours.
2. I don’t even know if the digital display thermometer is even accurate do to having another internal thermometer reading different temperatures
3. The chicken was never cooking at a consistent temperature, for the 3hrs that it was cooking due to the unit slowly creeping up to 245 but never reaching the 250 F mark that it was set to. This is according to the digital thermometer on the unit itself.
I placed 2 chicken halves on the top tray and 2 chicken halves on the 2nd to the top tray. (total of 2 chickens).
I placed 6 chicken thighs on the 3rd to top tray and 4 chicken thighs on the bottom tray.
I also placed a removable oven thermometer that reads accurate to the, in the house oven, on the bottom of the smoker on the solid grease catch tray.
At no point did any of the racks obscure the smoke rising through to the top.
I shut the door and the temp on the digital display at that point read 200 degrees F
This number (200) on the display did not change for 45 min even though the desired temperature was still set at 250.
The internal removable thermometer that I had placed at the bottom of the unit read 240 at the 45 min check.
At an hour the temperature on the digital display attached to the smoker was still reading 200 degrees F. When I opened the smoker, the internal removable thermometer read 250 degrees F.
First problem: the digital display thermometer and the removable thermometer were reading different temperatures.
The second Problem, the digital thermometer on the display has not reached the 250 mark which was the designated set temperature for the oven/smoker even after an hour.
At the hour mark I moved the internal thermometer from the bottom shelf to the 2nd to top rack. (The one with two chicken halves.)
At the one hour and 15 min mark I opened the smoker to mop the meat down. At that time the internal removable thermometer had dropped to 200 degrees F while the digital display thermometer read 210 degrees F. The chicken’s internal temperature taken with a meat thermometer was: chicken thigh on fourth/bottom rack- 125F, chicken drum on the second to top rack – 130F, Chicken breast on top rack- 132.
After I finished mopping, I closed the door and left the unit closed for another 45 min.
At the 2 hour mark the digital display thermometer was reading 240 (still not at the desired 250 mark I had set the oven at 2 hours prior). The internal removable thermometer, still on the 2nd to top shelf now read 175 degrees F. The chicken’s internal temperature taken with a meat thermometer was: chicken thigh on fourth/bottom rack- 143F, chicken drum on the second to top rack – 140F, Chicken breast on top rack- 140.
At the 3 hour mark I opened it one more time to find that the digital display thermometer was reading 245 degrees F and the Internal removable thermometer was reading 175 degrees F. The chicken’s internal temperature taken with a meat thermometer was: chicken thigh on fourth/bottom rack- 154F, chicken drum on the second to top rack – 143F, Chicken breast on top rack- 145.
So in conclusion
1. The digital display thermometer never actually reached the 250 mark and only got to 245 after 3 hours.
2. I don’t even know if the digital display thermometer is even accurate do to having another internal thermometer reading different temperatures
3. The chicken was never cooking at a consistent temperature, for the 3hrs that it was cooking due to the unit slowly creeping up to 245 but never reaching the 250 F mark that it was set to. This is according to the digital thermometer on the unit itself.
Stephen Gates : LOVE IT in spite of a problem
I love my Bradley smoker and it couldn't be easier since you can set the desired temperature, set the oven timer and smoker timer and walk away. The four rack version is big enough to do smoking for some pretty big parties but still small enough to easily move inside when not in use.
I also say that and give it five stars in spite of the fact that the heat element quit working after four uses. I called Bradley and within ten minutes they had me do a quick test and then shipped me a brand new heating element completely free and I was back up and running four days later. I haven't had a single problem in the five months since the replacement.
A few tips that I have found useful when working with the smoker:
- Set the oven temperature 10 degrees higher than the desire cooking temperature because this will be more consistent than setting it right on the temperature.
- Let the oven heat up for 15-20 minutes before turning on the smoker so everything is up to temperature and the smoke is going when you put your meat in.
- Don't set the oven over 325 degrees because anything over this temperature will cause all three of the wood biscuits in the cabinet to burn and you will only have smoke for 20 minutes of the 60 minute cycle you get from 3 biscuits.
- Add a small pan of water to a middle rack to help the humidity inside of the cabinet and you will get better smoke flavor and juicer meat.
I also say that and give it five stars in spite of the fact that the heat element quit working after four uses. I called Bradley and within ten minutes they had me do a quick test and then shipped me a brand new heating element completely free and I was back up and running four days later. I haven't had a single problem in the five months since the replacement.
A few tips that I have found useful when working with the smoker:
- Set the oven temperature 10 degrees higher than the desire cooking temperature because this will be more consistent than setting it right on the temperature.
- Let the oven heat up for 15-20 minutes before turning on the smoker so everything is up to temperature and the smoke is going when you put your meat in.
- Don't set the oven over 325 degrees because anything over this temperature will cause all three of the wood biscuits in the cabinet to burn and you will only have smoke for 20 minutes of the 60 minute cycle you get from 3 biscuits.
- Add a small pan of water to a middle rack to help the humidity inside of the cabinet and you will get better smoke flavor and juicer meat.
Derek W. : An Amazing Smoker!
I just smoked my 10th batch of Salmon with my Bradley. And I am pleased to say that all 10 batches have turned put deliciously fantastic! The last batch had me worried, The weather turned on me from the time I unthawed my salmon, marinated and dried them, to the time I was ready to smoke. Instead of smoking outdoors in the expected 50 degree weather, I was smoking the salmon in 30 degree weather in the snow. I was certain the salmon would be ruined. However the salmon turned out amazing and with the digital thermostat was able to control the smoking temperture appropriately throughout the entire smoke process.
kvrntr : I like the case and build quality in general
I like the case and build quality in general. The LCD display is nice, but a little hard to read considering most people will probably set this on the ground and you need to bend over to see and use the buttons.
Here's my issues with this smoker; first the pucks put out a constant amount of smoke, you can't load it up with more wood chips like other smokers to get a burst of smoke. With my other smoker I had, a Masterbuilt, I think I was able to control the intensity of the smoke flavor better with wood chips. Maybe its because their solid wood and not the wood dust mixture with the Bradley pucks.This means that this smoker is really about the long smoke sessions, like a few hours or more. Which gets to my next point...
Buying pucks for it is no fun! Depending on the package you buy the pucks cost about $.30 each. At 3 pucks an hour that's $1 an hour or $6 for a 6 hour session. For example, you bought that $15 pork butt, but to really get it tender and flavor you need to do an 8 hour session for $6 worth of pucks(!) At the end of the day its hard not to resent having to keep on buying pucks for this thing, especially since you have to order them online (keep in mind, you can't buy pucks locally, at least in my case). As far as I know there's no chains that carry them.
[UPDATE: I've since bought the Amazen pellet smoker tray after learning a bunch of people on various smoking forums use one of these insead of the 'expensive' pucks. So far so good]
I'm going to sell this and go back to the Masterbuilt brand. Maybe not as slick looking on the outside, but buying wood chips for it is a lot easier, cheaper, and can be bought at the big box stores. While you can't load the Masterbuilt with hours and hours of chips like you can with pucks on the Bradley, that's ok with me because I would never walk away from my smoker for hours on end.
Here's my issues with this smoker; first the pucks put out a constant amount of smoke, you can't load it up with more wood chips like other smokers to get a burst of smoke. With my other smoker I had, a Masterbuilt, I think I was able to control the intensity of the smoke flavor better with wood chips. Maybe its because their solid wood and not the wood dust mixture with the Bradley pucks.This means that this smoker is really about the long smoke sessions, like a few hours or more. Which gets to my next point...
Buying pucks for it is no fun! Depending on the package you buy the pucks cost about $.30 each. At 3 pucks an hour that's $1 an hour or $6 for a 6 hour session. For example, you bought that $15 pork butt, but to really get it tender and flavor you need to do an 8 hour session for $6 worth of pucks(!) At the end of the day its hard not to resent having to keep on buying pucks for this thing, especially since you have to order them online (keep in mind, you can't buy pucks locally, at least in my case). As far as I know there's no chains that carry them.
[UPDATE: I've since bought the Amazen pellet smoker tray after learning a bunch of people on various smoking forums use one of these insead of the 'expensive' pucks. So far so good]
I'm going to sell this and go back to the Masterbuilt brand. Maybe not as slick looking on the outside, but buying wood chips for it is a lot easier, cheaper, and can be bought at the big box stores. While you can't load the Masterbuilt with hours and hours of chips like you can with pucks on the Bradley, that's ok with me because I would never walk away from my smoker for hours on end.
Fisher crew : Does not cook evenly and does not read the correct temp on display
I was smoking chicken. I set the oven desired heat to 250 degrees F. I put the chicken in when the digital thermometer was reading 235 degrees F.
I placed 2 chicken halves on the top tray and 2 chicken halves on the 2nd to the top tray. (total of 2 chickens).
I placed 6 chicken thighs on the 3rd to top tray and 4 chicken thighs on the bottom tray.
I also placed a removable oven thermometer that reads accurate to the, in the house oven, on the bottom of the smoker on the solid grease catch tray.
At no point did any of the racks obscure the smoke rising through to the top.
I shut the door and the temp on the digital display at that point read 200 degrees F
This number (200) on the display did not change for 45 min even though the desired temperature was still set at 250.
The internal removable thermometer that I had placed at the bottom of the unit read 240 at the 45 min check.
At an hour the temperature on the digital display attached to the smoker was still reading 200 degrees F. When I opened the smoker, the internal removable thermometer read 250 degrees F.
First problem: the digital display thermometer and the removable thermometer were reading different temperatures.
The second Problem, the digital thermometer on the display has not reached the 250 mark which was the designated set temperature for the oven/smoker even after an hour.
At the hour mark I moved the internal thermometer from the bottom shelf to the 2nd to top rack. (The one with two chicken halves.)
At the one hour and 15 min mark I opened the smoker to mop the meat down. At that time the internal removable thermometer had dropped to 200 degrees F while the digital display thermometer read 210 degrees F. The chicken’s internal temperature taken with a meat thermometer was: chicken thigh on fourth/bottom rack- 125F, chicken drum on the second to top rack – 130F, Chicken breast on top rack- 132.
After I finished mopping, I closed the door and left the unit closed for another 45 min.
At the 2 hour mark the digital display thermometer was reading 240 (still not at the desired 250 mark I had set the oven at 2 hours prior). The internal removable thermometer, still on the 2nd to top shelf now read 175 degrees F. The chicken’s internal temperature taken with a meat thermometer was: chicken thigh on fourth/bottom rack- 143F, chicken drum on the second to top rack – 140F, Chicken breast on top rack- 140.
At the 3 hour mark I opened it one more time to find that the digital display thermometer was reading 245 degrees F and the Internal removable thermometer was reading 175 degrees F. The chicken’s internal temperature taken with a meat thermometer was: chicken thigh on fourth/bottom rack- 154F, chicken drum on the second to top rack – 143F, Chicken breast on top rack- 145.
So in conclusion
1. The digital display thermometer never actually reached the 250 mark and only got to 245 after 3 hours.
2. I don’t even know if the digital display thermometer is even accurate do to having another internal thermometer reading different temperatures
3. The chicken was never cooking at a consistent temperature, for the 3hrs that it was cooking due to the unit slowly creeping up to 245 but never reaching the 250 F mark that it was set to. This is according to the digital thermometer on the unit itself.
I placed 2 chicken halves on the top tray and 2 chicken halves on the 2nd to the top tray. (total of 2 chickens).
I placed 6 chicken thighs on the 3rd to top tray and 4 chicken thighs on the bottom tray.
I also placed a removable oven thermometer that reads accurate to the, in the house oven, on the bottom of the smoker on the solid grease catch tray.
At no point did any of the racks obscure the smoke rising through to the top.
I shut the door and the temp on the digital display at that point read 200 degrees F
This number (200) on the display did not change for 45 min even though the desired temperature was still set at 250.
The internal removable thermometer that I had placed at the bottom of the unit read 240 at the 45 min check.
At an hour the temperature on the digital display attached to the smoker was still reading 200 degrees F. When I opened the smoker, the internal removable thermometer read 250 degrees F.
First problem: the digital display thermometer and the removable thermometer were reading different temperatures.
The second Problem, the digital thermometer on the display has not reached the 250 mark which was the designated set temperature for the oven/smoker even after an hour.
At the hour mark I moved the internal thermometer from the bottom shelf to the 2nd to top rack. (The one with two chicken halves.)
At the one hour and 15 min mark I opened the smoker to mop the meat down. At that time the internal removable thermometer had dropped to 200 degrees F while the digital display thermometer read 210 degrees F. The chicken’s internal temperature taken with a meat thermometer was: chicken thigh on fourth/bottom rack- 125F, chicken drum on the second to top rack – 130F, Chicken breast on top rack- 132.
After I finished mopping, I closed the door and left the unit closed for another 45 min.
At the 2 hour mark the digital display thermometer was reading 240 (still not at the desired 250 mark I had set the oven at 2 hours prior). The internal removable thermometer, still on the 2nd to top shelf now read 175 degrees F. The chicken’s internal temperature taken with a meat thermometer was: chicken thigh on fourth/bottom rack- 143F, chicken drum on the second to top rack – 140F, Chicken breast on top rack- 140.
At the 3 hour mark I opened it one more time to find that the digital display thermometer was reading 245 degrees F and the Internal removable thermometer was reading 175 degrees F. The chicken’s internal temperature taken with a meat thermometer was: chicken thigh on fourth/bottom rack- 154F, chicken drum on the second to top rack – 143F, Chicken breast on top rack- 145.
So in conclusion
1. The digital display thermometer never actually reached the 250 mark and only got to 245 after 3 hours.
2. I don’t even know if the digital display thermometer is even accurate do to having another internal thermometer reading different temperatures
3. The chicken was never cooking at a consistent temperature, for the 3hrs that it was cooking due to the unit slowly creeping up to 245 but never reaching the 250 F mark that it was set to. This is according to the digital thermometer on the unit itself.
KEVIN : Nice smoker. Does what I need
Works great. I got the cold smoke attachment too.
kvrntr : I like the case and build quality in general
I like the case and build quality in general. The LCD display is nice, but a little hard to read considering most people will probably set this on the ground and you need to bend over to see and use the buttons.
Here's my issues with this smoker; first the pucks put out a constant amount of smoke, you can't load it up with more wood chips like other smokers to get a burst of smoke. With my other smoker I had, a Masterbuilt, I think I was able to control the intensity of the smoke flavor better with wood chips. Maybe its because their solid wood and not the wood dust mixture with the Bradley pucks.This means that this smoker is really about the long smoke sessions, like a few hours or more. Which gets to my next point...
Buying pucks for it is no fun! Depending on the package you buy the pucks cost about $.30 each. At 3 pucks an hour that's $1 an hour or $6 for a 6 hour session. For example, you bought that $15 pork butt, but to really get it tender and flavor you need to do an 8 hour session for $6 worth of pucks(!) At the end of the day its hard not to resent having to keep on buying pucks for this thing, especially since you have to order them online (keep in mind, you can't buy pucks locally, at least in my case). As far as I know there's no chains that carry them.
[UPDATE: I've since bought the Amazen pellet smoker tray after learning a bunch of people on various smoking forums use one of these insead of the 'expensive' pucks. So far so good]
I'm going to sell this and go back to the Masterbuilt brand. Maybe not as slick looking on the outside, but buying wood chips for it is a lot easier, cheaper, and can be bought at the big box stores. While you can't load the Masterbuilt with hours and hours of chips like you can with pucks on the Bradley, that's ok with me because I would never walk away from my smoker for hours on end.
Here's my issues with this smoker; first the pucks put out a constant amount of smoke, you can't load it up with more wood chips like other smokers to get a burst of smoke. With my other smoker I had, a Masterbuilt, I think I was able to control the intensity of the smoke flavor better with wood chips. Maybe its because their solid wood and not the wood dust mixture with the Bradley pucks.This means that this smoker is really about the long smoke sessions, like a few hours or more. Which gets to my next point...
Buying pucks for it is no fun! Depending on the package you buy the pucks cost about $.30 each. At 3 pucks an hour that's $1 an hour or $6 for a 6 hour session. For example, you bought that $15 pork butt, but to really get it tender and flavor you need to do an 8 hour session for $6 worth of pucks(!) At the end of the day its hard not to resent having to keep on buying pucks for this thing, especially since you have to order them online (keep in mind, you can't buy pucks locally, at least in my case). As far as I know there's no chains that carry them.
[UPDATE: I've since bought the Amazen pellet smoker tray after learning a bunch of people on various smoking forums use one of these insead of the 'expensive' pucks. So far so good]
I'm going to sell this and go back to the Masterbuilt brand. Maybe not as slick looking on the outside, but buying wood chips for it is a lot easier, cheaper, and can be bought at the big box stores. While you can't load the Masterbuilt with hours and hours of chips like you can with pucks on the Bradley, that's ok with me because I would never walk away from my smoker for hours on end.
tm4n : I've seen comments on forums about adding an element to help speed up heating and temperature control but wonder why Bardley isn
Don't buy this smoker! The heating element will not heat up the smoker if the weather is not 80 degrees or higher with zero wind; I've seen comments on forums about adding an element to help speed up heating and temperature control but wonder why Bardley isn't just building the smoker with a better element.
Amazon Customer : Stay away
Door seal separation after 1.5 years of very light use. Wood puck mechanism is very sensitive to dust/particles and fails to advance pucks. If left unattended, I'll come back to the unit alarming due to jammed feeder mechanism, requiring a power reset and disassembly and cleaning of device. Very disappointing. Cannot recommend this smoker. If it worked....it would be functional and beautiful. Now I can't trust a pricey cut of meat to it without babysitting. So what's the point of owning this thing????
Mike : Quality Control Issues
Overall the smoker works. However, the door would not seal on the bottom 6 inches due to the screw that holdS the foot on was way to long causing the trim to be forced up and the door unable to fully close at the bottom.
After backing out the screw I had to twist the door back into shape because it was forced close at the factory and bent the door frame.
The smoker box seems sturdy but the door is thin and cheap. You need to keep the seals clean or the smoke will cause it to stick shut and you risk bending the door when opening.
This most likely will be my last Bradley.
After backing out the screw I had to twist the door back into shape because it was forced close at the factory and bent the door frame.
The smoker box seems sturdy but the door is thin and cheap. You need to keep the seals clean or the smoke will cause it to stick shut and you risk bending the door when opening.
This most likely will be my last Bradley.
Sierra Heist : Amazing smoker!
Bought this for my husband for Christmas (well he told me exactly what he wanted after doing a lot of research). This was sooo worth the money! He uses it as much as he can and the food has all turned out amazing!
TM : E1 error ruins another smoking holiday.
This is my second Bradley. Sadly it a poor imitation of what Bradley used to be known for. Bradley used to be known for a well built machine and great customer service.
The main issue is the continuing issue with the temperature cord and sensor. The continuing E1 error make it impossible to smoke. Having reversed the cord from one side to the other nor cleaning the sensor did not resolve the issue. All customer service had to say say was to do the things I had tried.
So now the July 4th holiday and New Year's day holiday have been ruined by the Bradley smoker. I am now forced to buy a different brand due to no help from Bradley. Less than six months after I purchased this one. At least the first one lasted a few years.
I cannot recommend this product to anyone due to poor quality and even worse customer service.
The main issue is the continuing issue with the temperature cord and sensor. The continuing E1 error make it impossible to smoke. Having reversed the cord from one side to the other nor cleaning the sensor did not resolve the issue. All customer service had to say say was to do the things I had tried.
So now the July 4th holiday and New Year's day holiday have been ruined by the Bradley smoker. I am now forced to buy a different brand due to no help from Bradley. Less than six months after I purchased this one. At least the first one lasted a few years.
I cannot recommend this product to anyone due to poor quality and even worse customer service.
Keith H : Easy as Easy Gets
My first venture into smoking, and I have to say this unit made it seem easy. Heard friend's complain about their propane/electric thin-wall sheet metal smokers, and the temperature control issues, so I grabbed this one and called it good. Brined a 20 lb turkey for 24 hours (12 in fridge; 12 at room temp); placed compound butter under the skin (2 sticks butter, oregano, garlic, rosemary and packet of Italian dressing - all processed in food processor); rubbed outside with same butter; made a cheesecloth sling to hang the bird and hung it from a bar clamp set across 2x4s on top, with wire hanger through the vent hole. Put neck up so the smoke could enter through the rear, and the sling kept the legs and wings tight against the body. Did 5 hrs of smoke in total with alternating cherry and apple pucks, changing the water bowl every two hours. Did 2.5 hrs set at 250F (actual smoke temp of 245F); did 1.5 hrs set at 300F (actual smoke temp of 275F; as I was getting nervous about making temp in time); then did the last hour back at 250F set temp. Outside air temp ranged from 55-65F during the smoke. I think 250F set temp would have been fine for the duration, but I'm new at this and it was looking rather raw at hour 2 still.
Took it out at hour 5, when it had reached 135F internal temp, removed cheesecloth sling, and finished it in the oven at 350F for 2 hrs covered by foil tent (as skin had already become perfectly browned in smoker). Hit 160F on the nose at hour 7. Rested for an hour and carved. I had read many posts on smoker forums, where it was said you can't do 20 lb birds with much success, or the skin is rubbery in smoker. Quite the contrary, the skin was crisp and brown, and not rubbery in the slightest, and everyone at the table raved about the flavor. So maybe those other folks have weak smokers. I'm sold on this one. All meat is going in the smoker from now on.
Can experiment with all kinds of rubs, marinades, and seasonings, and I don't think you can go wrong with this smoker. Plus you can cold smoke in this unit. I thought you had to by the add-on cold smoker box, but I guess that's for the analog models. An interior hanger eyelet or hook rack across the top is about the only improvement I can think of (may have to fabricate something, or see if it's offered as an aftermarket item).
Took it out at hour 5, when it had reached 135F internal temp, removed cheesecloth sling, and finished it in the oven at 350F for 2 hrs covered by foil tent (as skin had already become perfectly browned in smoker). Hit 160F on the nose at hour 7. Rested for an hour and carved. I had read many posts on smoker forums, where it was said you can't do 20 lb birds with much success, or the skin is rubbery in smoker. Quite the contrary, the skin was crisp and brown, and not rubbery in the slightest, and everyone at the table raved about the flavor. So maybe those other folks have weak smokers. I'm sold on this one. All meat is going in the smoker from now on.
Can experiment with all kinds of rubs, marinades, and seasonings, and I don't think you can go wrong with this smoker. Plus you can cold smoke in this unit. I thought you had to by the add-on cold smoker box, but I guess that's for the analog models. An interior hanger eyelet or hook rack across the top is about the only improvement I can think of (may have to fabricate something, or see if it's offered as an aftermarket item).
Nichole : Good entry level smoker but a lot of cons. Should have gone straight to a Traeger or similar product
I’ve had this for two years and it is a great entry level smoker but nothing more than that. The system creates good smoke and I’ve done some awesome brisket and pork butt on mine. The electric allows for a set it and forget it in concept that holds mostly true when actually using it. Now for the bad. Coming up to low smoking temperatures is EXTREMELY slow so make sure you factor in an extra hour/hour and a half to your however long you anticipate everything is going to take. If it’s winter time or cold out (below like 60/65) FORGET ABOUT IT. Along with coming back up to temp any time you open the door for anything expect it to take awhile to come back up to your temperature. Avoid opening the door for anything at all costs. Setting the temperature is NOT accurate to the internal temperature. This was a relatively easy remedy as I would just string a thermometer through and let it hang prior to starting the smoker and adjust the temperature on the smoker accordingly. I did find the temperature settings to be repeatable from smoke to smoke. I think I had to set it at 260/270 to get a 225 internal temp but after that setting it at 260/270 would always get me a 225 internal temperature verified by my thermometer. It has been a great smoker to learn on and gauge how much I’ll do in the future. Personally being a little more experienced now I find using it to be a little exhausting and am looking to upgrade to a Traeger. If I had to do it all over again I would have just started with the Traeger but that’s why I’m writing this for you.
travelbug : ZERO Customer Servise, Terrible Experance, Smoker still Not Working
Terrible experience: ZERO customer service. Smoker stopped working after my first use. I called customer service and received a message to either send an email or leave a message and they will return my call. I called 4 times over a week and never received a call back. I finally called the number listed for Canada someone did answer, I gave them an explanation of what the problem was. A few days later I receive an email from them. asking me if the heating element glows, I had already provided this information, then they asked for the serial number, then pictures, then they wanted more pictures I was getting nowhere just a circle. So I finally paid someone to check the unit out. emailed them back telling them that the fuse and the thermostat was bad. instead of offering the parts for repair the wanted another picture now of the inside of the smoker....I have been jacked around enough I will just purchase the parts to return the smoker to its working condition....This is the last Bradley product I will ever own.
Ani : Awesome great for hunters!
My dad and I got this because we're hunters. So there's lots of meat to smoke and make jerky. Little did we know how many marvelous things we can make with this! Such a great investment .oh and I'm a women, girls tough as guys that's right!
Derek W. : An Amazing Smoker!
I just smoked my 10th batch of Salmon with my Bradley. And I am pleased to say that all 10 batches have turned put deliciously fantastic! The last batch had me worried, The weather turned on me from the time I unthawed my salmon, marinated and dried them, to the time I was ready to smoke. Instead of smoking outdoors in the expected 50 degree weather, I was smoking the salmon in 30 degree weather in the snow. I was certain the salmon would be ruined. However the salmon turned out amazing and with the digital thermostat was able to control the smoking temperture appropriately throughout the entire smoke process.
STEVEN MCCAIN : If you live in a climate where it gets cold and you want to smoke year round steer clear
if you live in an area hat goes below 45 degrees Fahrenheit steer clear of this. Just got it today set temp of over to 280 and after two hours it was at 107. I should have listened to the reviews. It has a 500 watt heating coiling maybe in a warm climate that would suffice. Returning the first thing in the morning
Michael McNeal : Great smoker with easily repeatable results
I am really happy with this smoker. We have been experimenting with the different bisquettes, and we have smoked chicken, ribs and brisket, and they were pretty good. Our best success was with the apple smoked pork butts. They were amazing. It is so nice to set it and not have to fool with adjusting the fuel. All you have to do is keep an eye on the meat temp. We got a Bradley wireless meat thermometer. This smoker also has very repeatable results. Once you figure out how long to run the smoke generator to get the smokiness that you like, you can get the same results again and again.
Kelly H. : This thing is great!!
This thing is great!!!
I still have my old bradley smoker (it still works great by the way) but the temperature switch on that unit was placed on the bottom where "stuff" drips on it and I broke it when I tried to set it when the smoker was cold (it snapped like a twig). This new unit's controls are all digital and on the smoke generator. SMART!!! I loaded it with venison summer sausage and sticks. This unit is so much easier to operate than the original. I highly recommend this new unit. It is truly "the goods"!
I still have my old bradley smoker (it still works great by the way) but the temperature switch on that unit was placed on the bottom where "stuff" drips on it and I broke it when I tried to set it when the smoker was cold (it snapped like a twig). This new unit's controls are all digital and on the smoke generator. SMART!!! I loaded it with venison summer sausage and sticks. This unit is so much easier to operate than the original. I highly recommend this new unit. It is truly "the goods"!
Nichole : Good entry level smoker but a lot of cons. Should have gone straight to a Traeger or similar product
I’ve had this for two years and it is a great entry level smoker but nothing more than that. The system creates good smoke and I’ve done some awesome brisket and pork butt on mine. The electric allows for a set it and forget it in concept that holds mostly true when actually using it. Now for the bad. Coming up to low smoking temperatures is EXTREMELY slow so make sure you factor in an extra hour/hour and a half to your however long you anticipate everything is going to take. If it’s winter time or cold out (below like 60/65) FORGET ABOUT IT. Along with coming back up to temp any time you open the door for anything expect it to take awhile to come back up to your temperature. Avoid opening the door for anything at all costs. Setting the temperature is NOT accurate to the internal temperature. This was a relatively easy remedy as I would just string a thermometer through and let it hang prior to starting the smoker and adjust the temperature on the smoker accordingly. I did find the temperature settings to be repeatable from smoke to smoke. I think I had to set it at 260/270 to get a 225 internal temp but after that setting it at 260/270 would always get me a 225 internal temperature verified by my thermometer. It has been a great smoker to learn on and gauge how much I’ll do in the future. Personally being a little more experienced now I find using it to be a little exhausting and am looking to upgrade to a Traeger. If I had to do it all over again I would have just started with the Traeger but that’s why I’m writing this for you.
mike widman : Not a good smoker
When the smoker works it's great, in just 3 months having problems it just turns off also not good in cold weather .
KieferC : Takes LazyQ one step further, very pleased.
I use this all the time, even when it is raining and cold out. Ribs, Brisket, Wings, Pork Butt, Fish, it doesn't matter it can handle them all. Does an excellent job, my only regret is that I didn't get the 6 rack model. One thing that I did that helped in Q'ing in bad weather was to put a PVC pipe with a cap for the Briquette feeding tube to protect from rain and moisture since the pucks break down easily when they get wet, easy to do for under 10 bucks from any hardware store (3" PVC pipe with cap). I also put in a larger drip pan for moisture control and extinguishing the old pucks for longer cooking periods, I used an old rectangular cake pan.
I use a Maverick dual probe thermometer (ET-733) that works very well for verifying the Smoker temperature and the progress of the meat.
The briquettes are a little expensive but for ease of use and LazyQ, it is outstanding.
I use a Maverick dual probe thermometer (ET-733) that works very well for verifying the Smoker temperature and the progress of the meat.
The briquettes are a little expensive but for ease of use and LazyQ, it is outstanding.
KieferC : Takes LazyQ one step further, very pleased.
I use this all the time, even when it is raining and cold out. Ribs, Brisket, Wings, Pork Butt, Fish, it doesn't matter it can handle them all. Does an excellent job, my only regret is that I didn't get the 6 rack model. One thing that I did that helped in Q'ing in bad weather was to put a PVC pipe with a cap for the Briquette feeding tube to protect from rain and moisture since the pucks break down easily when they get wet, easy to do for under 10 bucks from any hardware store (3" PVC pipe with cap). I also put in a larger drip pan for moisture control and extinguishing the old pucks for longer cooking periods, I used an old rectangular cake pan.
I use a Maverick dual probe thermometer (ET-733) that works very well for verifying the Smoker temperature and the progress of the meat.
The briquettes are a little expensive but for ease of use and LazyQ, it is outstanding.
I use a Maverick dual probe thermometer (ET-733) that works very well for verifying the Smoker temperature and the progress of the meat.
The briquettes are a little expensive but for ease of use and LazyQ, it is outstanding.
mike widman : Not a good smoker
When the smoker works it's great, in just 3 months having problems it just turns off also not good in cold weather .
Michael S. Griffin : Smoker
Once I purchased a rack stand to put the smoker onto it is now at the perfect height for smoking operation. Good quality construction with the convenience of not having to babysit a fire.
Rob K. Wilson : I DO NOT RECOMMEND BRADLEY SMOKER!
Second time I used the smoker, I could not get the temperature above 144 degrees. Contacted help line and they were no help at all. Took me through first step and then they just quit. So the Bradley Smoker lasted through one chicken and now will not function!
Highly recommend NOT to purchase this smoker. Just scrap metal now!
Highly recommend NOT to purchase this smoker. Just scrap metal now!
Satisfied customer : Most time efficient way to smoke all types of food.
Excellent purchase. Very convenient. Set the timer for temp and smoke and walk away. Cooks pork, chicken and beef perfectly every time. This is only smoker I know where you don't have to keep feeding it every 20 minutes. If you have all day to nurse a smoker than you have more free time than I do.
Larry M. Hill : Beware or the door and the gasket. Not made for long term use.
Bought this unit a couple of years ago. A good time for a review. Have used it maybe 30 times. Not hard to clean, but definitely a pain, everything drips into the bottom, no drain or means of collection. Rack and bottom tray are easy to clean. Seems to waste a lot of biscuits. Smokes very well, but it affected by outside temps. Being in Idaho, smoking on a winter day the setting must be higher than when smoking in warm weather. The door has warped, have to use a bar clamp to seal the top. After the last use, the magnetic gasket pulled away from the door rendering it quite useless. Given the cost, I would not purchase any unit that uses a gasket to seal. Much better designs on the market.
Ani : Awesome great for hunters!
My dad and I got this because we're hunters. So there's lots of meat to smoke and make jerky. Little did we know how many marvelous things we can make with this! Such a great investment .oh and I'm a women, girls tough as guys that's right!
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
-
Electric Handheld Bottle Capping Machine, 110V Bottle Cap Sealer Screw Capper Sealing Cap Screwing Machine Tool review and price compare -
Manual Induction Sealer Bottle Caps Sealer Machine 20 mm - 100mm Bottle Cap Induction Sealer Induction sealing Machine Food Sealer review and price compare
-
Bluedrop Large BBQ Mesh Bags Non Stick Toaster Baking Bags Barbecue Mat Outdoor Picnic Tool 30x40CM Pack of 2 review and price compare
-
Shurhold Shur-LOK Crab Net - 12" x 13" x 15" review and price compare
-
Marttiini 620016 Finnish Birch Wood Fixed Fillet Fishing Knife 6" Satin Fillet review and price compare
-
TISLOVS Automatic Household Vacuum Sealing Machine, Food Packaging Machine, Small Preservation Sealing Machine, Plastic Sealing Machine, Vacuum Compression, Portable Sealing Machine (black) review and price compare
-
Nissitissit & Squannacook Rivers 11x17 Fly Fishing Map review and price compare
-
Bradley Smoker BTDS76P 990216 Bradley Digital 4 Rack Smoker, Electric, Silver review and price compare
-
Oceangrafix Hurricane Tracking Chart: Full Atlantic review and price compare
-
YOVYOV Vacuum molding machine review and price compare
-
15 ft X 9 ft New Decorative Fishing Net, Netting, Wedding, Nautical Decor, Fishing Nets, Barrier, Fish Net, Fish Netting, Nautical, Decorations. Fishing Net Decor, Beach Theme, Nautical Nets, Nautica review and price compare
-
Troutmap South Fork Snake River Map Bundle - Idaho, 3 Map Sets review and price compare
-
Compatible Drain Pan for The Traeger Pro 34 Series Pellet Grills, Part # BCA006 review and price compare
-
COSORI Food Machine Roll BBPA-Free Sheets for Round Dehydrator for Jerky Meat Beef Fruit, C165-2FR, 2 Pack review and price compare
-
Ministry of Warehouse Portable Folded Fishing Net 6 Holes Cast Mesh Trap Automatic Cage Nylon Foldable Crab Fish Trap Cast review and price compare
-
Dehydrator Racks for Oven, Dehydrator Stand Rack, Three Stackable Layer with Feet 304 Food Grade Stainless Steel Dehydrator Stand, Air Fryer & Pressure Cooker Grill Rack (6.5＆8 Qt) review and price compare
-
DOGLAS Minnow Seine Net, 4 x 10 x 1/8-Inch review and price compare
-
Bradley Smoker 990261 Bradley Cover for 6 Rack Smoker, One Size , Black review and price compare
-
LUCKYLIKIE Foldable Freshwater Fishing Nets with Telescoping Pole Handle,Floating Durable Aluminum Alloy Rod Collapsible Telescopic Pole Fishing Landing Net(US Shipping) review and price compare
-
PLASTIMO Unisex's PL38068, Standard, Normal review and price compare
© 2025 fishing.qciss.net All Rights Reserved. fishinghub copyrights