Hey all, I have been smoking for some time, and with electric for the past year or so. After reading alot of great info about the Bradley, I have been interested in buying a Bradley once I can afford it. CUrrently I am trying to sell both of my smokers on craigslist. Sp far no hits, so that may not work out for me. ANyway I am trying to learn the real difference between the digital and origianal version of the Bradley. Is the extra cost of the digital version really worth it. Is it that much better of a smoker than the origianal. I ask this because although I want to find an affordable way to get my first Bradley, I also do not want to feel weeks after purchase that I might have been better off with a digital.
Thank you, Duane
I bought the digital and am not upset that I did. There are a lot of people on the forum with the original that don't have any complaints either. They typicaly invest in a PID to ease some of the burden of temperature and time settings. It also has a lot less temperature swings than the digital when you do it that way, but it's not a big deal cause all my food has been coming out great.
Hi Duane
I have an OBS and I am very happy with it. I have never thought darn I should have got a digital. I have smoked Chicken breast, whole chicken, fish, ABT's vegtalbes and lots more in the OBS. I am planning on getting a PID in the future but right now I am happy with what I have.
I have an OBS. If I were buying again I would get the OBS with the dual PID from Auber. I think together it would be about the same price as a Digital, gives the same benefits as the digital but you get better control wiith the PID.
The OBS with dual PID from Auber is the exact setup I have. I've only got 4 smokes under my belt. The PID just came in this weekend so it hasn't even been used. If you're going to be doing any sausage or things that require constant temperature the PID is a must, even if you have the digital model. So, given that info, you should be able to decide what's right for you. I don't regret not having gone with the digital. Good luck with your decision and let us know what you decide.
Digital Features:
4 or 6 Rack capacity.
Temp set digitally.
Puck advance time set in 20 minute increments. Can reset the timer by changing the set time. Can see how many minutes are left until the next cycle.
Digital readout of oven temp as measure in middle of the back wall.
Limited to 9 hours 40 minutes of cook time without resetting the oven timer.
Temperature swings are there, but are not a factor for most smoking adventures.
Higher Cost
Original:
4 Rack capacity only.
Temp set with a slider control
Puck advances every 20 minutes, no timer or time limit, cycle time can only be reset with a power cycle but that also advances the puck mechanism.
No oven timer, does not have to be reset after 9 hours 40 minutes but will not shut off automatically.
Oven temp measured with a thermometer in the upper middle part of the door.
Temp swings are there, but are not a factor for most smoking adventures.
Lower cost
Prone to plastic front cracking and slider control shorting out if liguid runs out the front of the unit.
Either unit can be used with a PID or other temperature control device which provides very little to no temp swings. More cost effective to use the PID with the original.
If you want tight temp control and don't mind not having the visibility of the puck time, go with the original and buy a PID type device.
I have the 6 rack digital and like the features of the timer.
I don't have an original so if I have misrepresented any info there, please correct.
If money is tight go with the OBS. Then when you can afford to add the PID. You will spend about $50 more than the BDS after you have purchased the PID but you have spread the cost out and you end up with the best set up possible. Remember though, the OBS is only a 4 rack but that is easily fixed with the addition of a 8 rack kit which turns it into a 12 rack.
Quote from: Quarlow on May 02, 2010, 06:50:22 PM
If money is tight go with the OBS. Then when you can afford to add the PID. You will spend about $50 more than the BDS after you have purchased the PID but you have spread the cost out and you end up with the best set up possible. Remember though, the OBS is only a 4 rack but that is easily fixed with the addition of a 8 rack kit which turns it into a 12 rack.
Hey Quarlow, please point me to the 8 rack kit. I've never seen one of those.
I think scott's place sells them or BigjohnT. CRG turned his 6 rack into an 18 rack. It is awesome.
Here is a link to JT's place. they sell them.
http://linux105.mysite4now.net/johnt128/www/smoke/index.php?crn=225
Or you can get the angle iron and make your own.
Wow, that's awesome! I had no idea those existed.... thanks for the info.
Now back to dribron's buying decision....
Well, decided on the OBS, just made the order with cabelas. Should be delivered within a week or so.... Pretty excite.....!
Scheels.com has them on sale for 249.00 ;D
sorry they are 249.00 in the store only :'(
Congrats on the purchase dribron! You most definitely will have fun with it.
Let us know when it comes in and let us know about your first smoke. Take some pictures... we really like pictures....
I had a question. What is the average temp on the OBS? I have hear a few different results. As long as it is within the 200-250 or even 200-240 range I will be pretty happy. I just rember my first ever smoke on an electric smoker, and what a pain it was to find a temp that I liked that was halfway stable. Hope I dont go threw the same with the Bradley.
Thank you all, Duane
From my limited experience (4 smokes), the Bradley easily gets to 200. After that if it's on full blast it will gradually climb to the 240-250 range. Unless you get a PID, you'll have to keep an eye on it and back it down if you don't want it to go higher.
I should point out that how quickly you get to that range depends on how big the load is. If you preheat first and get food in quickly the recovery time is decent. I also get a large steam foil pan and fill it with water insead of the pan that comes with it. That acts as a heat sink and helps to recover faster.
Okay thanks. I have also seen from a few pics on the net that some people wrape a brick or two in foil, and place then in the smoker. Is that too help stabalize temps like one might use a water pan for?
Yes and no. What the bricks do are provide additional mass to hold and release heat. It will take a little longer to heat up and the temps will not be "stable" during that. What the bricks do is a wonderful job of minimizing the initial temperature drop when putting cold meat into a hot smoker. Big stick burners are more "stable" in that they have lots of iron/steel that heats up and holds the heat. If you open the door/lid on a big stickburner, yes you lose some heat, but because of the great amount of heat stored in its iron/steel, it recovers rapidly. The Bradley does not have that mass. So when you open the door all the hot air dumps out and goes up to play with the ozone. Then it takes a while for the 500 watt and the 150 watt puck burner to heat up more air to continue cooking the load. The bricks help with that recovery by releasing their heat in addition to the Bradley's fire power.
Thank you for the info, it explained alot to me. I wonder though, would it matter if I use the acuall grill stones over just plain old bricks?
We just use a cheap brick you can get from any hardware store or if you have one kicking around. Wrap it in tinfoil. It allows you to rewrap it once it gets real messy.
I do like that. I'll have to grab a few before my OBS arrives at Cabela's sometimes next week. It looks to be about a week and a half before delivery, something that is driving me crazzy. lol I want my new toy.. darn it!! ;D
Oh I hear what your saying. Of course it probably doesn't help if I tell you that tomorrow I am making about 10 lbs of deer and moose jerky does it. :P :D :D
Oh my do you have a dark side.... lol ;)
dribron,
I'm in very late on this thread. I have the digital 4 rack and the "guts" of the BDS are the same as the OBS. My BDS on a preheat with nothing in it has easily gone to 275 and higher. Most important thing for you to know is preheat your OBS long before you're going to put cold meat in it. When you open the door to load your OBS, the heat inside will rush out so be ready to load the meat before you open the door. More importantly, understand that you just placed a mass of cold "whatever" at an average temp of 50 degrees if you took it out of the frig at least an hour before and that will cause the OBS to labor to bring the temp back. Remember, essentially you are cooking with the heat from 5 100 watt lightbulbs. It's a 500 watt heating element.
Said all that to say this. Don't panic about the temp rise. It will take a while but it's all good. Low and slow is how smoking rolls. Besides, it gives you a great opportunity to continually check on your OBS with an adult beverage in your hand just in case it should burst into flames while you're out there checking on it. :D The adult beverage is the liquid that you must take out there as a preventative measure to extinguish an unexpected fire. "Sorry honey, can't mow the yard this afternoon. I have to make sure the OBS is OK and not on fire but don't worry. I can pour this on it if it bursts into flame ;)"
Ya heard me? :)
KyNola
Oh yeah, that's how ya do it..! ;D