Smoker Discussion

[dman4505]

I'm also a member of the Iowa Sportsman-Hunting and Fishing forum and there's a discussion going about the Bradley smoker. Thought I'd post the original question and a couple of responses that I found interesting.

Original Post:

"Anyone here have/use a Bradley? I've got an OFB charcoal smoker, but because of the 'babysitting' factor, I haven't had time to use it much at all in the last two years - didn't light a fire in it once this year yet, and it's moved to the shed for winter storage (it has to give up its space in the garage for the snowblower) So been thinking about getting something like a Bradley that's more of a "set it and forget it" deal. Coworker has the original Bradley and loves it; I've been kind of thinking if I'm going to drop the $$ on one, a guy might as well get the digital for a little more control, but I've read mixed reviews on how well it maintains a constant temp and how long it takes to get up to temp (and recover when you open the door)."

Two of the responses that followed, had a good laugh at the second one:

"I got a black masterbuilt digital smoker and it works good.There is a 15 degree temp diff between the digital gauge inside, and the shelve type i use on the rack.I dont think the bradley is worth it because of the pucks you have to buy are pricey and hard to get.I think the offset charcoal smokers are the way to go!"

"those liltte puck smokers dont lay enough smoke down imho....for light smoking i would say the bradley is overpriced junk"

Don

[Sailor]

OK that sounds like a throw down to me.  Guess we better go sign up for that sight and teach them boys a thing or 12  :o

[squirtthecat]

They don't lay down enough smoke for light smoking...

WHA?

[ArnieM]

Funny.  I have a number of cookers.  If I want quality smoke I go to the OBS; nothing better.

Some may to put a coating of creosote on their food and like it.  I'm not in that boat.  The OBS gives lots of good, clean smoke.

[ghost9mm]

Well I don't think the pucks are expensive and if I couldn't get them at a local store and get them on line and have them shipped here over night, but I think I was smart enough to load up on them so I wouldn't run out...and I will put my Bradley up against his pile of @#$%^& anytime...lol..

[hal4uk]

Burn wood or something. 
Put meat near it. 
Wait a while. 
Eat. 

Put on your rocket science beanie and burp.
Awrighten.

[ArnieM]

Well I don't think the pucks are expensive and if I couldn't get them at a local store and get get them on line and have them shipped here over night, but I think I was smart enough to load up on them so I wouldn't run out...and I will put my Bradley up against his pile of @#$%^& anytime...lol..

Easy Ghost  ;)  Ya know, you're not that far away.  How 'bout a smokeout?

I have a couple of 9mm, S&W and Desert Eagle.  Just knock first  ;D

[dman4505]

And here's my response to one of the posts:

Quote by: nitromag57
I got a black masterbuilt digital smoker and it works good.There is a 15 degree temp diff between the digital gauge inside, and the shelve type i use on the rack.I dont think the bradley is worth it because of the pucks you have to buy are pricey and hard to get.I think the offset charcoal smokers are the way to go!



Beg to differ on how hard the bisquettes are to get these places carry them, just to name a few:

Bradley.com
Bass Pro
Cabela's
Wal-Mart(online)
Amazon.com
YardandPool.com
Grillsdirect.com

As to cost, maybe in initial cost it would appear to be more expensive but when compared to how much wood chips you use to the number of bisquetttes they're pretty close to the same.
Each bisquette gives approximately 20 minutes of smoke, and trust me they do put out some smoke.
Since you actually will smoke for only 2-4 hours tops, the rest of the time is cook time, you use 6-12 bisquttes depending on what you are smoke/cooking, most I've used at one time is 9 for a pork butt.
Only time you open the door is when you put meat in, check water bowl for long smokes/take pictures, and when food is done. With some others you have to open the door to check on or add chips and you will lose temp.
As was stated go to the Bradley website and check out the forum, I'm a member, the folks there are great. Most own more than one smoker of differing brands and fuel types. Ask what they think bet like here you'll get varying opinions as to what's the best.
Keep it out of the wind and you can even smoke in the hardest of Iowa winters, I did a smoke last year when the temp outside was -5, about froze my tailend off going from the house to the garage but it was worth it when those ribs were done.....yummmmmmmyyyyyyy!!!!!!!!!!!!!!!!!
If ya haven't figured it out yet I have one...Original 4 rack wouldn't trade it for anything. I've got family members who didn't care for smoked foods begging me to cook stuff for them now.
Sorry for the long winded rant but there's nothing wrong with the Bradley, Masterbuilt, Big Green Egg, Weber or any other smoker out there. It's all in what YOU want and how much YOU want to put into it.
Good Luck in your choice and welcome to the world of smoked foods trust me it's addicting.

[dman4505]

They don't lay down enough smoke for light smoking...

WHA?

Here's what someone responsed to that little statement, so I wasn't the only defending our honor.:

I have owned my Bradley Digital for 4 years now and I love it! I will take a bit to warm up in the dead of winter but some have cured that by putting a brick in there to hold the heat. They put out plenty of smoke, just try and open the door while it's smoking, can't see or breath but it sure smells damn good. Check out the Bradley website forums and ask the thousands of satified customers. Their customer service can't be beat neither. Good luck with whatever you decide. In my opinion Bradley puts out a great product for the home smoker.

[viper125]

I know what they mean. Long time ago I had smokers that were wood,charcoal,and propane. When we smoked we rolled smoke! The more the better and for the whole smoking process. Our thoughts was if a little was good a lot was better. Well we did get a lot of creosote and ash but I guess you get use to it. The Bradley is made to give a good smoke taste by letting the smoke roll off the meat and out the top rather quickly. Also the wood only burns the good stuff and goes out before you get the bitter stuff. I prefer this way the best. Each to there own. Grandpa smoked to make meat last a long time. We smoke for flavor and our refrigerators preserve it.