Newbie Question - Weber vs Bradley

David6340 · July 06, 2004, 12:26:29 AM

I have long been wanting to by a smoker. The problem is that I live in a condo with a cement floor balcony. I have been using a Weber Genesis for grilling. Based on the balcony situation, I am assuming that an electric smoker might be more practicle. Can I get the same results and flavor from an electric (Bradley) smoker vs a Weber Smokey Mountain?

JColey · July 06, 2004, 05:41:40 AM

While you will probably be able to get the same results, the Bradley will get you there far easier. It's a pain to keep adding wood and when you open the smoker to do it, you lose heat.

jaeger · July 06, 2004, 06:11:44 AM

Hi Dave,
I think you would be more happy with the Bradley for a smoker. With the ease of use and quality of smoke ability you can't go wrong. The Bradley is not going to grill a steak or burger the same or as fast as either a Genesis (gas), or a Smokey Mountain (charcoal). If you do a lot of grilling keep the Weber, if you want to smoke, make room for the Bradley.

P.S. Call Bubba for an order. He'll take care of you.[;)]

GravyTrain · July 06, 2004, 06:39:57 AM

I used to live in an apartment were BBQ'ing on the balcony was not allowed due to Califonia Fire Department Regulations. That did not stop me though and I still grilled and it was always a mess to clean!
I now live in a house and do not have to worry about getting caught violating the regulations...If I knew about the Bradley back then, I would have gotton it fer sure! There is no mess to clean up on the floor like the BBQ did with asses and sauces and such!
With my new experiences...This is the way to go!
If you get one, you can not go wrong![:D]

-Gravy-
Ventura, Ca USA!

David6340 · July 06, 2004, 07:57:01 AM

I appreciate all of the feedback. Somebody on the Weber Smokey Mountain forum mentioned that he thought that the Bradley's capacity was not very large. With that in mind, would anybody be able to tell me how aprox how many slabs of backribs the Bradley can handle? Also, who is Bubba and how do I place an order with him? Thanks again for putting up with all of my questions.

Spenser · July 06, 2004, 03:21:14 PM

David-article in last Thursday New York Times written just for you! Was in the food section and think that the title was something like "The Fish is in the box" and talked about people running smokers in NYC....although they focused on the smokeshack and not the bradley.

http://www.nytimes.com/2004/06/30/dining/30FISH.html?pagewanted=all

I attached the link within, if link doesnt work, at least you have the address. Good luck, I love the Bradley and this board is the best for questions, comments and guidance.

Copper Creek · July 06, 2004, 03:24:41 PM

Hello David:

This past weekend, I smoked 2 six-pound briskets and two slabs of baby backs at the same time. There was room for more. I still had one rack with nothing on it. Its hard for me to see why you'd need more room than that... especially in an apartment.

Get the Bradley. You'll love it!!![:D][:D]

Steve

Fuzzybear · July 06, 2004, 08:49:35 PM

David:

Welcome man! Chez (Kirk)and his wife are the owners of a retail supplier of Bradley Smokers and their associated accessories...you can reach him at www.chezbubba.com

He's also a moderator/administrator for this forum.

Good luck - you won't be sorry!

"A mans got to know his limitations"
Glendora, CA - USA!

hawsfli · July 08, 2004, 04:24:40 AM

Here's my 2 cents worth. I have owned two WSM's for several years using they regularly and for competition cooking. I also own a BS. The BS is much easier to clean up. It is also much easier to keep an even temperature with. Because of these two factors I will usually us the BS for up to 30 lbs of pork. It does cost more to operate the BS primarily because of the costs of bisquettes. The BS does not give a heavy dark bark like the WSM. When I need a heavy smoke flavor the WSM definitely wins out. I use the charcoal "Minion Method" with fist sized chunks of natural apple wood. Both the BS and the WSM have about the same cooking times. The WSM takes a little more watching (temperature). The WSM water pan is larger and therefore rarely goes dry. Now if you are cooking fish or jerky the BS wins hands down. As for this house, we will keep both. Oh, yes, you can by two WSM's for price of one BS. Hope this helps. [:D]

David6340 · July 08, 2004, 01:50:01 PM

Thanks very much for the information. Based on everything that I've heard and read, I think I'm pretty much commited to purchasing the BS. I'm hoping that the taste of Ribs, Chicken and Pork come close to matching the taste of a WSM type smoker.

David6340 · July 15, 2004, 04:13:59 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by hawsfli
 Here's my 2 cents worth. I have owned two WSM's for several years using they regularly and for competition cooking. I also own a BS. The BS is much easier to clean up. It is also much easier to keep an even temperature with. Because of these two factors I will usually us the BS for up to 30 lbs of pork. It does cost more to operate the BS primarily because of the costs of bisquettes. The BS does not give a heavy dark bark like the WSM. When I need a heavy smoke flavor the WSM definitely wins out. I use the charcoal "Minion Method" with fist sized chunks of natural apple wood. Both the BS and the WSM have about the same cooking times. The WSM takes a little more watching (temperature). The WSM water pan is larger and therefore rarely goes dry. Now if you are cooking fish or jerky the BS wins hands down. As for this house, we will keep both. Oh, yes, you can by two WSM's for price of one BS. Hope this helps.
<hr height="1" noshade id="quote"></blockquote id="quote">
Tomorow is the day of decision for me between the WSM or Bradley. You mentioned that the BS does not give a heavy bark. Does the bark enhance the taste? There has also been some mention throughout this forum of a problem with dry back ribs. People having to use bacon on top of the ribs to keep them moist. Is that not the case with the WSM? Sorry about the long message. Thanks again.

Dave[:)]

MallardWacker · July 15, 2004, 05:33:14 PM

David,

A couple things. Concerning ribs[:p]: the ONLY time I have had DRY[V] ribs is when I have not rotated my racks in a full smoker and it was trying to cook them in a long smoke. (I ussually smoke my ribs at 200 for about 7 hrs).

About the bark: You do get bark. If its like the offsets, I don't think it's quite the same, but you do get bark. I HAVE NEVER had aproblems with flavor and bark, when I have given pork butts away, I almost get kissed every time. The comments are always a legitimate rave and not just a pollite "that was nice-thank you"

Consider this though: I have own a couple different type of smokers and I always get tired of them. The mess, temp control, the wood and charcoal. When I got the BS it brought FUN[:)] back into smoking. There are not to many weekends that go by that I am not smoking, AND I am typically buy more meat than I need just to give away. Really I could never say that about the other smokers. I have never have had something that I could be so cosistant with and have so little has hassle.

It really comes down to what is important to you. If you like smoking alot, my vote is for the BS.

What ever you do, make it fun and make friends!

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Tominator · July 15, 2004, 06:00:45 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Tomorow is the day of decision for me between the WSM or Bradley.<hr height="1" noshade id="quote"></blockquote id="quote">

I'm a new BS user and only a casual[8)] smoker before my purchase of the BS.

I've received the best customer service in a long time from Bradley and http://shop.jackscountrystore.com/.

After a load of jerky, two boneless pork loin roasts and a boneless bottom round roast that turned out absolutely perfect, my only regret is that I did not buy the BS years ago!

Where there's smoke....there's meat!

Cold Smoke · July 15, 2004, 08:10:16 PM

Tominator, I'm glad to hear you're finally smoking till your heart's content. The BS is a great unit.

Cold Smoke

Cold Smoke · August 10, 2004, 08:25:39 PM

MW- Thanks for sticking up for us Bradley owners on that other site.[:D] Some of us don't have hickory, pecan and apple trees growing in our back yards. But if you want to smoke with pine, spruce and tamarac....[xx(][:)]

Cold Smoke