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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-14-2010, 09:52 AM   #1
RubMeTender
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Default Bradley Smoker

Has anyone had any experience with the Bradley Smokers that are disc fed? They seem efficient, but I'm skeptical.
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Unread 01-14-2010, 10:13 AM   #2
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I've got the Bradley original and it's been on the top shelf of my garage since about 3 months after I bought it. Mine is as close to worthless as it can be for the price. Asside from the fact that discs don't produce a good smoke ring, Bradley's at least my model, have a real hard time getting up to temp and maintaining. Plus you can't use them in competitions. If I wanted to cook with mine at 250 it would take it over an hour to get up to temp. No matter what, mine won't go above 250.
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Unread 01-14-2010, 10:15 AM   #3
early mornin' smokin'
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they work, i mean, they arent legal for competition, but my friends father has one, we've packed it out with about 10 racks of spares and they were just fine. for the price, u already have a lang, get a 22wsm
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Unread 01-14-2010, 10:17 AM   #4
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Bradley Smokers were sponsors of a friend of mine's hunting show. One of the employees cooked for us on an Iowa deer hunt and the food was decent. Nothing to really write home about. In no way am I saying it was the cooker, it had more to do with the chef.
As far as the smoker goes, I have seen others built better. It looked a little cheap to me, but it may have just been that particular one.
It wouldn't be high on my list, but that's just a personal opinion.
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Unread 01-14-2010, 10:20 AM   #5
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I don't need it for competition. Unless a bomb falls on my Lang tomorrow(which I honestly dont think would hurt it).
I was looking for something simple to cook chicken on.
Does everyone in the country have at least one WSM? I'm almost convinced of that after being on this forum.
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Unread 01-14-2010, 10:29 AM   #6
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If I could do it over, I would have spent a couple hundred more on the smallest Traeger.
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Unread 01-14-2010, 10:35 AM   #7
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for the record i dont own a wsm, ive got a pro-q, which is basically like a wsm except has 3 levels.
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Unread 01-14-2010, 10:37 AM   #8
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Just out of curiosity, why would the Bradley be illegal at comps? It's not a gas heating element.
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Unread 01-14-2010, 10:46 AM   #9
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It is heated by coils on the very bottom though. The way I understand pellet cookers, the pellets provide the heat. In the bradley, the coils provide the heat.
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Unread 01-14-2010, 10:48 AM   #10
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I've used the smoke generator to cold smoke some cheese (the third one shipped arrived in working condition). It works ok. No experience with the cooker.
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Unread 01-14-2010, 11:12 AM   #11
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Ony things that they are good for is fish and cheese. The rest goes in the spicewine.
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Unread 01-14-2010, 11:39 AM   #12
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I have a Bradley for home that I use all the time. It works great with combos of different woods. I mix the discs of different woods in the stack. No problem going to 300 degrees.
Works great to set it and forget it, just like a pellet cooker.
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Unread 01-14-2010, 11:41 AM   #13
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Quote:
Originally Posted by Munkee's Pit View Post
Ony things that they are good for is fish and cheese. The rest goes in the spicewine.
I agree with you on that. It's worked well for me on smoked salmon & cold smoked cheese.
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Unread 01-14-2010, 11:58 AM   #14
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The Bradley, Like any other tool, can do it's intended job just fine. Yes, it has it's problems, but I have cooked up a lot of good food on it.

I have several people who will not buy ribs anymore, they have been spoiled on mine!

The plastic parts draw a vacuum!




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Unread 01-14-2010, 12:43 PM   #15
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My dad has had one for about 3 years now, and loves it. He has cranked out plenty of good food on it.
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