Home Appliance Reviews

I’ve had my Bradley Original smoker for about five years. I’ve cooked ribs, brisket, pork shoulder, kielbasa sausage, salmon, and chicken. Everything I’ve cooked in it has come out perfect. The temperature is easy to control within the range needed for barbeque (150-220F). Even sausage, which is easy to ruin by cooking too hot, can be smoked with reliable results in the Bradley. The wood “bisquettes” are expensive but in terms of dollars per cooking time are about as expensive as cooking with charcoal. The bisquettes are available in several “flavors” (kinds of wood) but to be honest with the Bradley, I have not really noticed the wood to have that big an effect on the flavor of the finished product. Stick with Alder or Hickory and you should be happy with the results.

I have owned a Bradley smoker for about 2 years now. I bought this unit mainly because it can cold smoke, which means you can make authentic jerky and gravlox (cold smoked salmon).

For those who don’t know anything about smoking food, there are two main techniques: hot and cold. Hot smoking, like putting wood chips on a barbecue or in hardware store smokers, depends on a fairly hot burn of wood to generate smoke. The smoker itself is generally hot enough to cook the food. However not all food should be cooked when it is smoked, such as traditional smoked salmon, cheese, nuts, sausages, etc.