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Bradley Smoker BS611 Original Smoker (33.5 x 17.5 x 20.25-Inch)
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- Stainless Steel interior
- Comes with 4 removable racks and our simple to use temperature controls, which provide a consistent and controlled smoke and temperature
- Can be used as a slow cooker or a slow roasting oven
- Maximum temperature 250-degreef
- Minimum temperature ambient
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From the manufacturer
The Bradley Original Smoker
The Bradley Objective
Bradley Smokers are the new alternative in smoking technology. Sportsmen and chefs alike can rely upon its precision to consistently produce the best tasting smoked foods. It’s easier to control and more versatile than any other smoker. With the Automatic Smoke Generator, electronic control and fully insulated cabinet, Bradley Smokers eliminate the drastic temperature fluctuations and interruptions in smoke production that adversely effect the taste of smoked foods.
It's all about the flavor!
The Bradley Original Smoker
The Bradley Original Smoker makes home smoking easy and convenient. With an automatic wood feeder system and consistent, accurate temperature control, you take guesswork out of attaining the perfect smoke. The automatic wood bisquette feeder system enables clean, continuous smoke for up to eight hours without re-fueling.
- Simple to use temperature controls provided consistent and controlled smoke
- Maximum temperature of 250 degrees Fahrenheit
- Can hold up to eight hours of smoke
- Separate burners for generator and oven
- Automatic smoke generator
- Insulated stainless steel interior
- Four fully supported racks
- 1-Year Warranty from date of purchase
Fully Insulated Stainless Steel Interior
The Bradley Original Smoker is fully insulated so that you can smoke on hot or cold days and still maintain the desired cooking temperature. With a completely stainless steel interior, the smoker is more capable of heat retention and an easy clean-up.
Fully Insulated Stainless Steel Interior
Automatic Smoke Generator
Separate Smoke and Oven Burners
4 Fully Supported Removable Racks
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||$4.90|
|Sold By||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Daily Deal Store|
|Item Dimensions||34 x 20 x 18 in||19.88 x 20.47 x 33.27 in||24.75 x 39 x 14.25 in||19.4 x 19 x 32.5 in||16.5 x 18.1 x 32.5 in||11.5 x 15 x 25.5 in|
|Item Weight||55.12 lbs||39.34 lbs||—||62.2 lbs||50.2 lbs||2.2 lbs|
|Material Type||Steel||—||Stainless steel||—||Stainless Steel||Polished Stainless Steel|
|Power Source||electric||electric||Corded Electric||electric||electric||electric|
For years now, Bradley has created world-class smokers, and now we're excited to show off the new Original Bradley Smoker. The new Bradley Original Smoker comes with many new features: Specifications:-New Stainless Steel Interior.-New Rack supports keep racks from tipping over when pulled out.-Heat control moved to Smoke Generator which will eliminate moisture damage to switch.-Improved Front Face Plate.-Improved Electronic components.-Extra large front feet for added support and stability.-Generator has removable side panel for ease of cleaning and preventative maintenance.-This new electric smoker comes with 4 removable racks and our simple to use temperature controls, which provide a consistent and controlled smoke and temperature. This makes it easy for anyone to hot and/or cold smoke-Additionally, the Bradley Original smoker can be used as a slow cooker or a slow roasting oven.-Interior Construction Polished Stainless Steel-Exterior Construction Powder Epoxy Steel-Cooking Element Watts 500-Smoking Element Watts 125-Power 120 V 50-60 Hz,-5.5 Amps (European: 240 V-50Hz ) ETL and CE Listed-Maximum Temperature 250-DegreeF-Minimum Temperature Ambient-Adjustable Racks 4-Includes 4 Wire racks-Smokegenerator user guide-Recipe book
Top customer reviews
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These things are very safe, no fires to start its all electric. I use a remote meat thermometer. Those things work very well, I bring the wire through the vent and bring the remote receiver in the house. Perfect internal meat temp every time and I don't have to check on it.
I read on the factory website that after two hours of smoke we can stop the biscuits. The meat can't take any more smoke so just let it cook. I load 6 biscuits for the two hours of smoke time and put in 2 extra biscuits as pushers. (You will still have smoke in your unit after 4 hours and you save on the biscuits)
This unit can also cold smoke. you can turn off the main heat unit and only use the smoke generator. I put in bricks of cheese on top rack and allow them to smoke for 10 to 15 min, wow is that good!
Good luck with yours, I still love mine.... even though it looks BAD!
Now I need one for myself to replace/augment my charcoal smoker.
You won't be disappointed.
I soon plan to buy another that has electronic controls.
You can cut a large brisket into two or three sections and the meat will fit just fine on the Bradley grill racks! This, in my opinion does not compromise the moistness of the cut sections.
Keep in mind that smoking takes time and you have to use a (not included) external meat thermometer. Get one before you start. Pay some attention to the smoker box temperature - which is very well controlled by the Bradley - and considerable attention to the MEAT PROBE temperature - which is your job.
Smoking takes time, the heater temperature setting on the Bradley works really well, but you have to be around for a good bit of the time to watch the meat temp.
The little wood pucks feed smoothly and predictable into the Bradley, unfortunately they are not "cheap" but neither is the $50 brisket from Sam's... setting on the racks inside!
Lots of recipes out there on the web, in general, the brisket should be covered with a mixture of salt and BBQ rub, wrap in plastic and set overnight in the fridge, next day heat the smoker to about 225°, use PAM or similar on the grill racks, put the brisket cuts in the provided racks UPSIDE DOWN so the fat layer is up, cook to 160° internal temp, remove from the smoker, wrap in aluminum foil, put back in the smoker with NO wood pucks in the feeder tube - cook until the internal temp hits 200°, turn off the smoker and allow the meat to set inside for about two hours. Get ready to overindulge.
It's a learning curve, expect some mistakes.
One learning curve item, check the top hinge pin on the door. when you first set up the smoker. My top hinge pin came out of the socket when shipped and my door did not close evenly. I cooked twice before I finally looked up the crooked door thing and found the problem discussed on the internet. Doh!
I am in the process of purchasing a remote thermometer from Amazon so I don't have to continually look out the back door of the patio to try and scope out the temperature of the meat. A wired (type) thermometer probe is hard to see at a distance.
One more thing, don't plan on smoking on your patio if it has a roof cover extension from the house. The smoke will back up into the house attic. I added a very simple 'chimney' to the top of the Bradley, light weight but very effective to get the smoke above the house roof. Solved that problem
Yes, five stars so far. I like it. :>)