Bradley smoker?

Bradley is great for cold smoking. Just put the smoking unit in one end of a 3' box, pipe smoke from other end into smoker. Add ice if need to keep temp below 100°f or you'll cook it. Made beautiful cold smoke Spring salmon.
Be sure to add 3 metal/bubba pucks on top or the last wood puck will go burn to charcoal (which then produces burnt taste and lots of heat) and ruin the cold smoke taste.
 
triton said:
Anyone have one? I'm thinking of getting one. I have an old luhr jensen one, but was thinking of getting a bradley. What are your opinions?

Dave.
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Hi: What model Bradley have you decided on??I am in the market for one also but have not pulled the trigger yet

Just noticed crapy tire has them on sale this week 100 off.
 
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Help me here guys. Know nothing about these other than what I read. Don't want to waste the cash on a bradley if that is not the model to buy. I appreciate your feedback.
 
3macs1 said:
Help me here guys. Know nothing about these other than what I read. Don't want to waste the cash on a bradley if that is not the model to buy. I appreciate your feedback.
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I bought mine less than 10 years ago, love it to bits and would buy the digital model as well if I had the money, for someone that hates spending money on something only used 4 or 5 times a year thats saying something!
 
heavyBullet said:
I may be wrong, but I think I seen the Bradly @$100 off in the Crappy Tire add which starts this Friday.
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Yes sir that is why I am trying to get more info.Been wanting to try one for years and the time seems right but I don't know if I should buy bradley standard for 289 or the higher end one for 399.
That is with the 100 off
 
TimC said:
I bought mine less than 10 years ago, love it to bits and would buy the digital model as well if I had the money, for someone that hates spending money on something only used 4 or 5 times a year thats saying something!
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So it is worth another 100 for digital?? I cannot seem to find out what the difference is??
 
I'm sure it would be more precise, save putting a thermometer into food every few mins! Its an improvement on the older ones which are still great!
 
TimC said:
I'm sure it would be more precise, save putting a thermometer into food every few mins! Its an improvement on the older ones which are still great!
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Thanks.The only negative I can find so far is people complaining about all the pucks they go through. Then I read it is because you don't have to use the smoke the whole time just at the end??
One guy says he uses 24 pucks a session and one guy 6 pucks for the same time frame??
 
3macs1 said:
Thanks.The only negative I can find so far is people complaining about all the pucks they go through. Then I read it is because you don't have to use the smoke the whole time just at the end??
One guy says he uses 24 pucks a session and one guy 6 pucks for the same time frame??
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Dont know about that, mine uses whatever pucks its fed. It starts smoking straight away, it uses the smoke either hot to cook or cold just to flavour the food. Either way it imparts the flavour of whatever wood pucks you are using. I often hot smoke at BBQs in case people dont want pork in their sausages and I often cold smoke meat prior to using it for other things such as saausages. You must remember though that cold smoking will dry out food, its a byproduct and is useful when looking to preserve!
 
Bradley smoker

I have had the SS model with slide heat control for six years ( four racks). I usually use six pucks for any smoke session along with three homemade aluminum 1/2" thick discs the same size as the puck to push the last puck off of the burner. I used the smoker as it came from the factory for about a year and then added a thermostatic control to the smoker heater. I leave the slide control at max and set the temp control at any temp I want between 0 and 250 degrees F. It does not shut off when finished but is relatively maintenance free. The four rack model is big enough for me as I use double rack method when needed ( one rack dish down and second rack dish up on the same shelf, total of eight racks. I also have the polymer (some kind of plastic) jerky screens that work great for ground meat jerky.
 
You smoke at the beginning and not at the end and I would go for the more expensive digital smoker if I was buying one today. It was not an option when I bought mine. 6 pucks (2 hours of smoke) is more than enough for anything. I've also smoked cheese and (this sounds weird but is really good) hard boiled eggs with the shell off. They make excellent sandwiches.
 
I'm more confused about this smoker now then before I opened this thread. Home made puck? digital control? Lawdy, I don't know if I should get one or not.
 
triton said:
Anyone have one? I'm thinking of getting one. I have an old luhr jensen one, but was thinking of getting a bradley. What are your opinions?

Dave.
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I have a set of plans on PDF that one could make out of cedar and just use
the Bradley smoker part.
I don't know how to get it from my email account to here.:redface:
If you're interested, pm me an email address and I'll send it to you.
Looky.
 
sherlockbonez said:
I'm more confused about this smoker now then before I opened this thread. Home made puck? digital control? Lawdy, I don't know if I should get one or not.
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I hear you. That is why I have been almost a year still looking. All I know is the meat cooked in them is unreal.
It is time for me but I am still not sure what one to get. Many say bradley but which model???, some say no Masterbuilt for 1/2 the price but I cannot find them now in canada since crapy tire stopped selling them
 
I've never tried anything from a bradley before but the money I spend every year to get my game processed into ham and sausage can put towards a bradley IF i can figure out which one that will suit my needs.

The website doesn't tell you much.
 
sherlockbonez said:
I'm more confused about this smoker now then before I opened this thread. Home made puck? digital control? Lawdy, I don't know if I should get one or not.
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The smoking generator feeds the wooden pucks every 20 minutes. If you want two hours of smoke you need to burn 6 pucks. In order to burn 6 pucks you would need to put in 8 as the last two are 'pushers'. These last two (more specifically the one closest to the element on the end of the generator that burns the puck) will get burnt and render it useless for the next time you want to smoke something. By using aluminum or metal pucks to replace the last two (of the 8 pucks needed to feed 6 onto the heating element) you do not waste any of the wood pucks because the metal replaces them. I hope that somewhat clears things up for you.
 
The online company Yard and Pool down in the USA has bubba pucks in packs of three. They also have remote Maverick thermometers that work great to keep an eye on your internal meat and smoker temps. They are a great company to deal with.

You can also make your own pucks fairly easily.
 
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