Top positive review
62 people found this helpful
Easy and somewhat simple....
on March 25, 2009
I have had this unit for a little over 2 years now and I have used it at least 50 or more times. It is very easy to set up. You have three "plugs". One is a chord that runs from the smoker box to the smoker. Then another plug that does the same. Finally you have the plug that powers the unit. Simple. Inside you find the bowl that holds water, obviously 6 racks, drip tray...normal stuff. Some people debate on this or the 4 rack version. Go bigger every time when it comes to bbq. You might say you would never use it but you are wrong. Every time I am invited to a get together I am always asked to smoke something. People buy the meat, I do the prep and the cooking. Just did 2 12lb turkeys on Sunday. By the way, 2 12lb turkeys fit perfectly. I have done 4 8lb pork shoulders as well. No problems.
Another nice thing about this smoker is the ability to cold smoke. Though some mods need to be done before you can do, or you need to live in a cold area, but cold smoking cheese is great. Every winter I smoke enough cheese to put WI to shame.
The instructions are easy to follow for the most part. I did months of research before I bought this so I was well prepared for what I was getting into. If you can't find the answer in the directions go to the bradley forum, those guys over there are the best at helping you out.
The negatives about this smoker, as one reviewer already pointed out, the temp is ungodly wrong. I bought a nice double, wireless, thermometer. Absolutely essential for smoking, no matter what smoker you have. This thing tells me what the temp of the smoker and the meat is, as well as alarms that I can set. So if my smoker drops to a very low temp, say below 100 degrees, an alarm will go off. This is good in case the unit becomes unplugged, or you and your buddies have had a few too many and forgot to reset the cooker timer. (By the way, 10 hours is plenty of time. No, meat is usually not done by then, but within 10 hours you are guaranteed to walk outside and check on your smoker at least once) The other problem I have with the temp is the lack of an extremely high temp. To get a good bark on a Boston butt sometimes requires a temp of over 300. That can be a problem with the bradley. Poultry skin comes out crispy either way, and shoulders are perfect, sometimes I just want a little more. Other than the temp, this thing is perfect.
I love this unit. If you have been using wood smokers, water smokers, vertical smokers, offset smokers, your old bbq as a smoker (which I have used all of these)....whatever, this unit will be a welcomed, headache free, addition.