Bradley BCOLD Smoker Cold Smoke Adapter

by Bradley Smoker

• Adapter for cold smoking with any standard Bradley smoker
• Attaches bisquette burner to the exterior of the smoking box
• Flexible piping transmits smoky flavor to cure foods
• Perfect for smoking fish, sausage, cheese, or ham
• Measures 11 by 12 by 17 inches

Product Details

• Product Dimensions: 17 x 11 x 12 inches
• Shipping Weight: 11 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• Origin: China
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B001Q3LO1E
• Item model number: BCOLD
• Average Customer Review: 4.0 out of 5 stars  See all reviews (22 customer reviews)
• Amazon Best Sellers Rank: #6,303 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden)
  • #33 in Patio, Lawn & Garden > Grills & Outdoor Cooking > Smokers

Product Description

The Bradley Cold Smoke Adapter moves the bisquettes burner outside of the smoke box, allowing you to turn any Bradley Smoker into a true cold smoker. Now you can smoke cheese anytime, and Norwegian-style smoked fish is easier than ever to make.

Most Helpful Customer Reviews

20 of 20 people found the following review helpful

4.0 out of 5 stars Does the job July 10, 2009

By S. Martin

Cold smoker is a Bradley attachment that takes the place of cardboard boxes and many other configurations set up by Bradley Smoker users. Box is made from heavy steel and has convenient door for water tray. Connects well without much leaking to generator and cabinet. Included is a resistor that allows the generator to be disconnected from the cabinet when using the digital model. The hose (duct) could be a bit heavier. It is pretty fragile but does bend without any problem. You just need to be careful while bending or you'll kink it. Does not appear to be standard dryer vent hose. It's about 1/4" bigger to accommodate the end plates. I would give it five stars with a better duct.

11 of 11 people found the following review helpful

4.0 out of 5 stars Butter won't melt in its mouth: here are the numbers June 29, 2012

By Stephen Foster VINE™ VOICE

Amazon Verified Purchase

Here are the numbers and the other information that I wish some of the other reviewers had written up.

I just took delivery, immediately set it up to test it (of which the only non-trivial thing was loosening and rotating the hose clamps so I could align it correctly).

Without it, the standard Bradley internal temp with the heating element off is 60 F above ambient (my test was done on a 70 F day, and internal temp was 130 F).

With it attached, and the heat exchange tube stretched out to the proper 36" (the product pic is very misleading, making it look like the heat exchanger is too short to be effective: I'll try to post a more representative one), the smoker-internal temp is 15 F above ambient, which qualifies as impressive. When I tested, the ambient was 60 F and the smoker temp was 75 F. I was just running a test, but I was making smoke while doing it so I stuck some cheese and a stick of butter in. The butter did not melt, but the cheeses sweated, confirming that 75 F is too high for cold smoking. That can be simply solved by the inventive use of ice, thank goodness, because I'm in the Pacific Northwest and right now it is HIGH salmon season, with Copper River Sockeye and Chinook ten bucks a pound for almost-still-twitching fillets. (I did a later test when the wind was gently blowing, and that made for a remarkable difference: internal temp was only 5F above ambient.)

Yes, the heat exchange duct (very similar to a clothes dryer exhaust duct) is incredibly fragile and will look cosmetically horrible before long, but it does need to be fragile up to a point. You'll receive an education about heat exchange and temperature gradients by just running your hand along it.... The rest of the components are durable quality, with even a magnetic-latch door for the water bowl.

This paragraph for people who are using the digital Auber Bradley controller. All you need is a longer power cord between the Auber and the smoke generator, so that the remote temperature sensors can still go inside the smoker. Or just order replacement sensors from Auber: you'll need them eventually anyway, and they come with extra-long wires.

If you skipped the last paragraph, you need to consider getting an Auber Bradley controller (auberins.com). It turns this, or any electric smoker, into an incredibly versatile, precise machine. You don't yet have your Bradley, and are wondering about whether to splash the extra for the digital model? Forget it: save the extra money and put it towards the Auber. Granted it's a pain to program, but really worth the effort. If you make beer, or cheese, it can also control some of those essential processes. And if you like to cook, and have a standard slow cooker, plug it into the Auber and you instantly have an excellent sous-vide machine.

I've got the whole setup on the back porch right now, but this IS the rainy Pacific Northwest, and I'm installing a woodstove in my man-cave, so I'm getting thoughts about tapping the smoker into the chimney. That would be some radical man-cave indeed to invite some foodie date downstairs to examine... Read more ›

11 of 12 people found the following review helpful

4.0 out of 5 stars Cold smoking on a budget September 13, 2010

By mikecq

Amazon Verified Purchase

I don't know what some people expect for this price.. I was contemplating about building a box to put on top of the bradley so I could do some cold smoking but I would still get some heat from the original smoker.. Enter this attachment. It is not industrial grade but it does a great job. I placed the Bradley smoker box above this unit, connected the cold smoker and wallah.. I I got cold smoking.. I' smoking homemade Andouille sausages and wanted the cold smoking.. I will try doing home cured salmon next. Unless you want to spend a lot of money on an indestrial cold smoker or build one, get this unit.

7 of 7 people found the following review helpful

5.0 out of 5 stars Love It! Best cold smoked salmon I've tasted. March 28, 2012

By R. Perera

Amazon Verified Purchase

I was somewhat doubtful this unit would function as described given the short length of ducting provided. I was pleasantly surprised that it indeed did lower the temps considerably. I still think it is futile to try and cold smoke, mid-day even when relatively cool out simply because of the sun factor. The sun hits my black Bradley and the temps start to climb. I plan my cold smoking either in the early morning when the sun is on the other side of the house or late in the afternoon when it starts to dip behind the trees.

The trick of putting a tray of ice in the bottom tray works like a charm. I've been able to keep the temps around 60 degrees without issue and the ice seems to last > than 1.5 hour before needing replacement.

Very few actually see us doing the magic, but I've got a lot of complements on my cold smoked salmon.

Hone Depot sells a longer duct (Online only) which I plan to get to keep the smoke generator a little further away...maybe 6-8' away to see if that also helps to keep the temps down.

I give it a big thumb up and would say it is a good addition to a pretty versatile smoker.

8 of 9 people found the following review helpful

5.0 out of 5 stars The ONLY way to cold-smoke July 21, 2010

By David S. Olsten

Amazon Verified Purchase

Love it. In Hawaii it is virtually impossible to cold smoke in a conventional smoker due to ambient temperature being in the 80's on average. This item solves the problem. Just love it. And I apologize to those of you who live in the North.

3 of 3 people found the following review helpful

5.0 out of 5 stars Worked like a champ the first time September 4, 2012

By DJH

Amazon Verified Purchase

I do alot of salmon fishing and bought my Bradley Smoker 7 years ago to try smoking my salmon. It worked great, but after reading about cold smoking, it was always something I wanted to try. I didn't like the home-made cold smokers people were using with the Bradley, so when I saw that Bradley now had a cold smoke adaptor, I had to buy it. After receiving the adaptor from Amazon, I looked on-line and found a cold smoke recipe at Smoker-Cooking.com. The recipe said to smoke the salmon for 12-16 hours. Due to rain heading my way I smoked the salmon 10hrs and it was wonderful! Gave a bunch away to friends and they all said the same. Very glad I purchased the Cold Smoker Adaptor and would recommend it to anyone looking to use their Bradley Smoker in a new way!