Rated 3.8 out of 5 by 14
Rated 4 out of 5 by mike9999n love it
have hade this smoker for 2 weeks have cooked some ribs that were great
we did 2 hole chickens last night and thay were great all so very tender and moist lots of smoke flavor witch im sure can be adjusted to your liking
March 5, 2013
Rated 5 out of 5 by wildgamebbqdaddy Best Smoker Ever
I bought Bradley Smoker to get ried of the old big charcoal grill. no more adding coals,and wood . I final can do more projects around the house . We are in a BURN BAN in Oklahoma so no grilling outside that means no charcoal or wood for smoking the meat ,and i love to bbq alot .We smoke Briskett as soon as open it.It feed us for week. With this unit being Electric I can cook 24/7 or 365 days year round!!! I will be smoking some Deer jerky ,Wild hog,Dove wrap with bacon ,Fish. you name i will cook it
July 31, 2012
Rated 4 out of 5 by BillyBob74 Love it
I live in sothern ca and have fallen in love with this smoker but there is one huge downside to this and its that im lucky enought to live in a nice warm location but this smoker has serious issues getting up above 250degrees if its not nice and warn outside and sitting in the sun but thats all good cause i love cold smoking stuff too, but a warning to people who live in colder climates. dosnt take up much space easy to clean if you wrap the drip plate in foil and clear the louvers for proper draining. i would also say make sure to but the extra racks for beef jerkey cause the ones it comes with are very wide
December 9, 2011
Rated 5 out of 5 by WhitePaw Great Smoker !
I've had mine now for over five years, and have no problems with the unit. We use it three to four times a month. I have the six shelf unit. I have cooked everything from briskets,chicken, chops, loins, butts, summer sausage, jerky, smoked homemade bacon .... and much, much more. It works great ! As far as the negative reveiws, I don't understand why anyone wants high temps for smoking ? It made for SLOW cooking at LOW temps. My briskets usually take 12-18 hrs starting at 200 deg. then raise slowly to 220-225. ( internal temp 190, a digital thermometer work best )Turns out GREAT ! I cold smoke for an hour or so then turn on the main element. I rarely use water in the bowl, the meat should have plenty of moisture in it itself, and I regulate that with the top vent. Open it up, and it will dry out the meat, keep it closed for much of the cooking , then open it a little the last hour or two. This will cause moisture to drip from the bottom of the door while the vent is closed, so I have an old door mat for it to drip onto. If you know anything at all grilling or cooking, you'll love the simplicity of cooking with this smoker. Good Smokin' !
September 29, 2011