Bradley Original Smoker, Black

I received my new Bradley Original Smoker last Tuesday. Seasoned it according to the instructions and smoked my first turkey Friday. I have never smoked anything before and don't even do well at grilling, however the turkey was a huge success with our guests. Two days later I tried some pork ribs and the results were the same-the ribs were incredible. The Bradley Smoker is so easy even a novice can get great results from the start.

I couldn't be more pleased with my Bradley smoker and would highly recommend it to anyone, novice or pro. The Bradley web site also has a great forum with friendly people who are happy to help you get started. You won't go wrong with this smoker!

We got our Bradley Smoker (Black) a week or two ago and already did a pork loin and chicken in it. No previous smoker experience (except as hungry BBQ lovers) and are we ever delighted! The chicken, which had such a rubbery skin that I had trouble getting the temperature probe into it, turned-out as maybe the best chicken we've ever had! Omigosh, it was juicy and tender and delicious (except for the skin, which was still tough!).

We got one of those remote cooking/temperature probe gizmos (with the same order) which extends-in to the smoker via the top vent. Works fine.

Only glitch: the smoker's vent gets gooey and sticks-down, and the paint is already coming off (which is Good). The vent actually needs to be paint-free as will the area on top that it mates with. Are you listening Bradley? But I will eventually have the paint removed up there and then we'll be golden.

BTW to others complaining about the bisquette cost--you DO know that you don't need to run the bisquettes for the full cooking time? Our 1st pork was 4+ hours and we smoked almost all-the-way, but the chicken we smoked for only two of the five hours it took. Still learning about this but so far despite our "beginner's uncertainty" we're making great 'cue.

Wonderful appliance; wish we'd learned about these (electric smokers) sooner. Just so easy to use.

I got this smoker about a month ago and I have already used it several times. It makes great bbq ribs and chicken wings without too much trouble. The hardwood bisquetts burn clean with good smoke flavor, however, the only disadvantage is the expenses of these hardwood bisquettes. For a bigger cut of meat such as pull pork or brisket the average cook time is between 8 to 10 hours; it could be quite expensive considering each bisquette burns out in 20 minutes.

This is the best smoker I have ever owned! It is the size of a larger dorm room fridge, and the door has a magnetic seal that is very similar that of a refrigerator and it seals perfectly. The biscuit loading tool works great also and saves you the trouble of reloading the smoker with more chips halfway through the cycle. Cleaning is a breeze, as you do not have to reach into a tube structure that is a standard design of most smokers. Overall, great product, and while the digitally controlled system looks great, the analog controls on this model are more than enough, and saves you close to $200.00.
If you are looking for a smoker, get a Bradley, you will not be disappointed. The cheap ones do not hold heat very well (with the exception of the "Old Smokey"), you will most likely have to finish the meat in the oven, and they are a pain to clean. Get the cover while you are at it!!

I bought mine used and had to buy some parts from Bradley, but they were very helpful and shipped quickly. It works very well, but requires tending to keep the temperature where you want it. Everything is well constructed and it is light enough to move around with one person.

There are only 2 recommended changes I would like to see:
* Recess the temperature control or put a smaller knob on it so it is not so easily broken.
* Make the cover on the burner box easier to take off to clean out the excess chips.

It would also be nice if they included 3 aluminum bisquettes so you actually burn the last wood ones. Once they are on the bottom slide, they begin to desintegrate from the heat and can't be reused in the feeder rack. I've seen the aluminum ones for sale on ebay, but made my own from some round aluminum stock the same size as the bisquettes.