Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker
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- 4-rack fully automatic food smoker with 2,288-cubic-inch interior
- 500-watt cooking element; 125-watt smoking element; heats up to 280 degrees F
- Unique smoke without fire system features wood-flavored bisquettes that burn for 20 minutes each
- Runs for up to 8 hours without refueling; tray and drip bowl included; briquettes sold separately
- Measures 14-1/2 inches by 17 inches by 31 inches; 42 pounds; 1-year warranty
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|Shipping||—||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Available from these sellers||Amazon.com||Amazon.com||Amazon.com||Amazon.com||OpticsPlanet, Inc|
|Item Dimensions||18 x 20 x 34 in||14 x 14 x 31 in||34 x 20 x 18 in||11.5 x 15 x 33 in||24.75 x 39 x 14.25 in||11.5 x 15 x 25.5 in|
|Item Weight||44 lbs||57.5 lbs||55.12 lbs||60.5 lbs||—||2.2 lbs|
|Material Type||Steel||Polished Stainless Steel||Steel||Stainless Steel||Stainless steel||Polished Stainless Steel|
|Power Source||electric||electric||electric||electric||Corded Electric||electric|
The Original Bradley Smoker hot smokers, cold smokes and roasts to perfection. Unique smoke without fire system operates for up to 8 hours without refueling.
Taste the great outdoors with the original Bradley smoker, a unique four-rack meat and food smokehouse sold complete with its own smoke generator. The smoker makes it easy for the expert or novice smoker to enjoy gourmet-quality smoked food without heading to the nearest BBQ joint.
Smoking with a Bradley
The self-contained, clean-burning smoker is easy to use. The smoker works by burning Bradley flavor bisquettes for 20 minutes at a consistent temperature in the smoke generator, and then automatically advancing them off the burner. By maintaining a consistent, reasonable temperature, the smoker eliminates the high-temperature gases, acids, and resins that can distort the appearance and flavor of smoked food. The process is so clean that it produces no aftertaste, so guests will taste the natural flavors of the food first and foremost.
The smoker offers two smoking methods: hot and cold. In hot smoking, temperatures generally range between 180 and 250 degrees F, making it ideal for cooking meats or fish. The smoking time varies depending on what you're trying to accomplish and the type of food being smoked. Cold smoking is a longer process and is frequently combined with salt-curing foods like ham, bacon, and some methods of fish smoking. Cold smoking temperatures usually range between 60 and 80 degrees F. The original smoker also excels as a slow cooker or slow roasting oven.
Construction and Appearance
The smoker is made of powder epoxy steel with an aluminum interior, helping it hold up to heavy use. Inside the smokehouse sits a traditional hot plate with a very low heating element, along with an elaborate feeding system for the bisquettes, which are made of cube-cut, not-too-fine sawdust. The bisquettes are the key to the clean smoke, as they don't burn down to an ash, need very little heat energy, and can easily be extinguished in the integrated water bath. Finally, the smoker includes a secondary heating element to control the smokehouse temperature.
The smoker accommodates plenty of food thanks to the 2,288-cubic-inch volume and four adjustable racks, which measure 11 by 13 inches each. And at 17 by 31 by 14 inches (W x H x D)--not including the side generator--the smoker is about the size of a small fridge. Additional features include a 500-watt cooking element, a 125-watt smoking element, a max temperature of 280 degrees, a rectangular tray, a drip bowl, and a recipe booklet (bisquettes not included).
Weighing in at 42 pounds, the smoker is light enough to carry around the patio or even to take to a friend's house for a summer get-together. The original smoker carries a 12-month manufacturer's warranty from the date of original purchase.
Top customer reviews
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The Bradley takes the complication out of smoking. I like that I can just put in the appropriate number of pucks (each puck is roughly 20 minutes) and apply just the right amount of smoke.
So far, I have done freshly caught trout (alder smoked), baby back ribs (hickory smoked), and a Boston butt (apple smoked). The results have been awesome. Some people have a problem with the unit not getting hot enough. I have smoked in freezing temperatures and been fine, even able to hit upwards of 250 degrees. The biggest temperature killer is wind.
My biggest issues with the smoker:
1) The tower, the long skinny tubes that you stack the pucks in, did not stand perfectly vertical when I received the machine. I had to use a screwdriver to pop the tower into the correct position.
2) The 4 wire trays that you use to stack food on fit somewhat precariously into the smoker. 2 of my 4 trays are a little bowed in the middle and you have to kind of force them into the smoker. I tried to take the bow out of the side rails of the tray, but it has a ton of spring in it and it didn't really work.
3) Inside of the smoker, there is a bowl of water which the spent pucks will fall into after they have produced smoke. The little chute that drops the pucks into the bowl of water actually rests on the bowl itself. When replacing the water, it can be a little hairy to try and force the bowl to fit under this chute, especially when the chute is hot. It's not a terrible fit, it just seems like it could be a little better.
Other than those three issues, the Bradley smoker is leaps and bounds better than my previous one and I really enjoy smoking food now.
One of the most helpful resources for this smoker is the online forums where people exchange tips, techniques, help, etc. If you do a search for "bradley smoker forum" you will find a treasure trove of helpful people and it really makes this smoker a better product when you have a team of experts willing to help you along the way.
they would open the door to look inside or put more dry wood on instead of the wet wood causing flame-ups.
therefore, i went shopping for a new smoker. i love 'old school' smoking. last year my uncle suggested that i look into propane or electric. i don't use propane. and the thought of electric was disappointing to me. seemed like it would take all the fun out of it on a warm summer day. but i sold my hubby on the fact that we could set it and go.
i know he missed 'babysitting' the smoker, but it was really nice having friends over and 'set it and go' . keeps everybody's hands off !!!!!!
this Bradley 4-Rack is what i decided on. shipping was fast, as usual with amazon. assembly was simple. i figured 3 wood pucks per hour. Bradley suggests putting on 2 extra to push the last one through. worked fine. i seasoned it. warm-up was a bit slow but that's timing. (i still use a charcoal grill.)
the operations manual states to put the food that needs more heat on the bottom rack. my family loves beef ribs rather than pork ribs. i did cut my racks in half.
i decided to throw in a brisket also. low and slow. the smoking was perfect.
after 5 hours, ribs were perfect. i tell ya, that was the best brisket that i've EVER smoked !! everything was perfect. mmmmmmm
A couple of small caveats:
Contrary to what the wiring diagram indicates, Original Bradley Smoker purchasers do not need a sensor cable; this is for Digital Bradley Smokers.
Common issues involve the case cracking at the bottom of the cabinet, exactly where the temperature slider is located; have not experienced this myself but others have.
Be careful when refilling the water drip bowl in the smoker; the temperature slider is located at this spot and many users spill water on the slider, causing damage. Design flaw; the temperature slider should be in a different location.
Users have reported problems with broken door hinges; be gentle when opening and closing the door.
Be sure not to damage the door gasket when inserting trays and racks. The door must be completely wide open so that the trays and racks do not catch or tear the rubber gasket door seal with the sharp metal tray and grate corners
Start out with something simple, such as a pork roast; spare ribs can be tricky.
All of this great advice came from the very helpful members of the Bradley Smoker Forum (google it). Thanks to them, I know the pitfalls and a lot of the ins and outs of smoking without wasting meat and know how to best use and care for the smoker.
Amazon shipping was swift.
BIG caveat - watch the price fluctuate on this unit - it dropped $38 after I purchased but it is now back up again. Catch it when it goes to $170 or so and you'll be getting a great deal. (April/May 2010). Buy the bisquettes when they are on "4 for 3" promotion and save a few dollars there. Not all the sizes and flavors may be included.