How good is Bradley smoke?

[Z7extreme]

     I never really think the smoke coming from my smoker smells good. I generally use apple, hickory and oak. I like the smoke flavor on my bologna and snack sticks. I smoke mac n cheese for a half hour and I get an ash tray taste when I first take a bite. I also recently smoked some double stuff snack mix and I get the same ash tray taste at first but then mellows out and taste good after I've chawed on it a second or two. I heat my house with a wood stove and I think the smoke from it smells much better than what comes from my bradley.

[Habanero Smoker]

I feel the smoke flavor is very "clean" and it has a pleasant smell. As I say this, I should disclose that I prefer the smoke flavor I get from my charcoal burners, only because the charcoal seems to add additional flavor. Having said that I must admit I prefer to smoke/cook my butts in the Bradley. The smoke flavor from the Bradley is more consistent. Bradley states it is because the bisquettes will only burn for 20 minutes, but I feel it is because the bisquettes burn at a consistent rate of around 550°F.

I know people who don't like smoked foods. Have you smoked using other methods, or tasted smoked foods prepared by others, to compare it to the smoke taste from the Bradley? Smoke taste is a personal preference. Is your drip tray clean? Buildup on the drip tray can cause an "off" flavor, but more like a burnt flavor.

[Z7extreme]

I feel the smoke flavor is very "clean" and it has a pleasant smell. As I say this, I should disclose that I prefer the smoke flavor I get from my charcoal burners, only because the charcoal seems to add additional flavor. Having said that I must admit I prefer to smoke/cook my butts in the Bradley. The smoke flavor from the Bradley is more consistent. Bradley states it is because the bisquettes will only burn for 20 minutes, but I feel it is because the bisquettes burn at a consistent rate of around 550°F.

I know people who don't like smoked foods. Have you smoked using other methods, or tasted smoked foods prepared by others, to compare it to the smoke taste from the Bradley? Smoke taste is a personal preference. Is your drip tray clean? Buildup on the drip tray can cause an "off" flavor, but more like a burnt flavor.

Thanks for your input! I have smoked with plain old wood and sawdust. You are right with the Bradley being consistent. I mostly compare to store bought stuff. I've had some local small meat shop smoked meats that just taste fantastic. When they run there smokehouse the whole town smells amazing. The store bought stuff has had a lot of time to mellow out. That may be most of my problem. Everything I smoke taste better as leftovers the day or two after. Especially with the smoked mac n cheese. One time I smoked to large pans of mac n cheese and wrapped it up and put it the fridge then reheated the next day but the macaroni swelled up after being cooked again. I do enjoy all smoked meats but never really cared for smoked cheese that much.

[Habanero Smoker]

Cheese does have to age for a while after smoke has been applied. I've never been completely satisfied with my smoked cheese.

[Wildcat]

Not happy with my smoked cheese either. Like habs, I also like beef with charcoal and wood flavors, and always do butts in Bradley. I prefer my pellet pooper for ribs, chicken, and turkey. With the birds I get great smoke flavor and they cook fast enough for great skin.

[zueth]

I really like my Bradley smoked cheese, but it does need to age for at least 2 months in fridge. The longer the better.


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