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Door of the smoker came with a dent in it. No damage to the box so that tells me it was damaged prior to being shipped. Too much of a hassle to send back to Amazon. The smoker itself is easy to use but it did take longer than the 7 hours that was suggested to smoke the food I was making
Not sure what kind of review to leave for “warmth”. Not really sure what that means. This smoker seems to be pretty good all around. The damper on top of the smoker box does not seal at all. The design of it is lacking, but I haven’t found a need to choke it back for any reason either. So it is always wide open anyway. The paint has melted and warn off around it too. And the temp. Seems to run about 10 degrees off of what it says, but it has been cold out. Otherwise it’s five star in every other way. It’s got about a dozen 3-6 hour smokes on it so far.my only concern is that I hope it continues to run this well for a long time.
We just bought and used the Bradley Digital 6-Rack Smoker. Operation is really easy and straight forward. Seasoning takes a little over an hour. We smoked three packs of pork butt (6 pieces) plus some poppers. Overall, I would probably buy this again, but I am not really enamored with its performance.
The wood puck feeder works well. It did get a little jammed once, but it was easy to fix. You just need to keep everything clean and in line. The controls are very easy to use. If you are doing pork butts, you probably can't use all the racks.
The down side is the temperature. The 500 watt heating element seems a little under powered for the big box and the smoker itself took hours and hours to come up to temperature (I am sure so much meat played a part). Additionally, for over 12 hours, we had a significant discrepancy between the Bradley temp readings and our separate dual probe thermometer.
Bottom line, the result was good, but next time we will start the smoking before bed two days earlier to give plenty of time to get the pork butt to 190 degrees. I will add that this is MUCH easier than the hardwood charcoal units as you you don't have to tend it all day, smell like smoke when you are done and you can even leave it to go to church!
I like the digital controls. It's supposed to be cool proof...BUT there's a few issues with it: 1. The digital face does not work in the cold! If it's below 20 degrees, will just show "Error." Smoker must be stored heated indoors. 2. Temperature control. In the winter months, it will not get hot enough to cook anything, only warm enough for jerky. In the summer months, even with very fair weather at 65, oven gets way too hot for jerky. Even set at 120, oven gets over 160 degrees, WAAAY off! 3. For sticks to the racks like crazy. Tried to make scotch eggs and they were fused to the rack, completely crumbled trying to pry them off. 4. Jerky must be cut really wide, or it falls right through the rack 5. Briquettes are expensive, must use Bradley wood pucks
Pros: does smoke chicken nicely. Salmon skins get too stuck to the rack though.
I would not recommend this particular smoker. Doesn't work in the cold and temperature doesn't stay consistent even with perfect 65 degree weather
I like the smoker. The biggest problem is the Bradleys Quality Control. When my smoker came in I already had pounds of meat ready to smoke. I unpacked it and found few loose screws. I assembled the unit loaded bisquettes and started smoker. Right away it started beeping and displaying Letter "E" ( error?) the bisquetts didn't advance. I detached the smoker and noticed that something loose was inside. I used endoscope camera to look inside and found out the pusher motor was not attached to the smoker at all! I called the support and they told me that I can open it and attach it without loosing warranty. I fixed it but that is not acceptable. I am tech savy and can fix many things. I would expect from bradley some kind of apologies. Bigbox of Alder bisquettes. would be appropriate. Smoking with Bradley is a pleasure. Easy as 2+2. See attached Pictures. I made those for the first time in my life. All from scratch. Kielbasa smoking time 80- 100 minutes. Pork loin 120 minutes.
We use this unit all the time, we love it. It said it was big enough for whole turkeys, but our turkeys we have to quarter them to get them to fit. We have used this unit for the hot smoke and cold smoke. The only problem we have noticed is we can't load the wafers up in the unit, we have to do one at a time, otherwise it kicks all the wafers out at once and into the water dish and then they are ruined, which is costly on the wafer part. We smoke everything in it from vegetables, goat cheese, fish, venison, turkey, goat, and chicken. I have even done salt and other seasonings. Good unit, just wish it wouldn't kick out the wafers all at once.
Great product and I recommend it, but it will not get close to the selected temp. Easily overcome by adding 30 deg when setting which brings the unit up to the desired temp but I think the element is just to light duty for the six rack.
It's a nice smoker. I don't like the wiring in the back. It's a known problem that the newer models don't seat in the wire outlets in the back very well. Had to call customer service first time and unplug and plug the heater back in. Hopefully it will not be a continuing problem. Once that was taken care of, it smoked meat and fish wonderfully. It's pretty easy to clean up. Not too pleased that we "HAVE" to buy their biscuits. There are several online tutorials on how to make your own. "Set it and forget it" is definitely a nice feature with this smoker though. All in all, not too bad.
but....the plastic parts in some key spots and really crappy quality of the smoker construction makes this a bit pricey for what you get. We had plastic start to break off on the 3rd use, and the door was bent and then broken off between the 12th-15th use. We are not beating this thing up; it's just not quality construction. They need to make a better smoker box...period. Comes with a 1 year warranty, but if they offer an extended warranty, GET IT! You will end up needing it....