Bradley Food Smoker
Retails for $399.99
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Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker 4-rack fully automatic food smoker with 2288-cubic-inch stainless-steel interior
500-watt cooking element; 125-watt smoking element; heats up to 320 degrees F
Door-mounted thermometer; uses wood-flavored bisquettes that burn for 20 minutes each
Runs for up to 8 hours before needing to be refueled; tray and drip bowl included
Measures 14-1/2 by 17 by 31 inches
Most Helpful Customer Reviews
4.0 out of 5 stars Almost the Perfect Smoker, July 16, 2008
This review is from: Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker (Lawn & Patio)
I've owned this smoker for 3 years and have been very happy. I've cooked ribs, brisket, picnic shoulder, boston butt, and salmon and they all have come out fantastic. Using the Bradley is very simple. I've tried smoking the traditional way but for the occasional weekend smoker keeping the heat low and slow is nearly impossible; the constant monitoring of heat and fuel for 6-12 hours took out all the joy of eating. Bradley is the way to go!
Besides making sure there were enough "pucks" of wood, you have to check the water pan to make sure it doesn't go dry. If you're smoking something fatty like a boston butt, I would recommend tossing out the oil and ash that drips into the pan after 3 hours or so and add more water. Other than that it's set and forget.
We don't have a much of a selection of wood where I live (mesquite is king) so it's great how easy it is get different woods to try and mix them like the pros do. It's not expensive to run, Bradley recommends that you only need to smoke the food for only half the total time it takes to cook your food, so if it takes 12 hours to finish, you only need 6 hours worth of pucks.
The only reason it doesn't get five stars is because it doesn't get hotter than about 250 degrees. If it had a more powerful heating element it would have greater versatility and you could cook perfect chicken with crispy skin, or use it during colder outdoor temperatures.
Side note: Just as important as the smoker is the rub and sauce. The best cookbook for BBQ I've found is Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue. It gives you the REAL award winning recipes, not the common "based on" recipes from some well-known BBQ pros. In addition, there are valuable hints on prepping and cooking that most other books don't give and a great guide that will help you develop your own signature rub.