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Bradley Digital 4- Rack Smoker | 
 enlarge | Brand: Bradley
Category: Lawn & Patio
Department: Patio and Garden
List Price: $499.00
Buy New: $385.15
as of 9/3/2010 02:06:25 EDT details
You Save: $113.85 (23%)
New (22) from $385.15
Rating:  17 reviews
Sales Rank: 1252
Country: USA
Number Of Items: 1
Shipping Weight (lbs): 43
Dimensions (in): 18 x 20 x 34
Warranty: Full US Warranty by Bradley Technologies
MPN: BTDS76P
Model: BTDS76P
UPC: 689796990216
EAN: 0689796990216
ASIN: B000FJZ150
Release Date: May 1, 2006
Availability: Usually ships in 1-2 business days
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| Features:
| • | Full Digital Control | | • | 4 Cooking Racks | | • | 8 hours of controlled cool smoke | | • | Cooks meat, chicken, pork and fish | | • | 9 different flavors of hardwoods |
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| Accessories:
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| Editorial Reviews:
Product Description
Prepare luscious smoked food right at home... it's easy with this Bradley 4 - Rack Digital Smoker! This new Bradley 4-Rack Digital Smoker takes food smoking to a whole new level. Temperature, time, and smoke are completely controllable so you can decide how much smoke you want, how long your food is going to be smoked for, and at what temperature. Perfect for entertaining, creating gourmet foods in your own home, or just enjoying the flavor that smoking brings to so many foods. The new Bradley Digital Smoker offers an easier and better way to automatically roast, smoke and barbecue in the outdoors... Smoking hot features! Powder epoxy steel exterior, polished stainless steel interior; Internal cooking volume: 2,288 cu. in.; Internal heater: 500 watt cooking element and 125 watt smoking element; Power specifications: 120 volt-60 Hz, 5.5 Amps; Maximum temperature is controllable up to 320 degrees F; Digital controls for temperature, time and smoke; 4 adjustable wire racks are included; Comes with user guide, recipe booklet, rectangular tray and drip bowl; Measures 20"w. x 17 1/2"d. x 33 1/2"h; weighs 43 lbs. ETL and CE listed; 1-yr. limited warranty; Bisquettes and extra racks not included... order bisquettes and other supplies separately below. Order yours today! AVAILABLE SEPARATELY: Bradley 120-Pk. Flavored Bisquettes; Bradley 60-Pk. Flavored Bisquettes; Bradley 4 Jerky Racks; Bradley 4 Jerky Racks, Teflon coated; Bradley 4-Rack Weather Guard Cover - word search in
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| Customer Reviews:
Showing reviews 1-5 of 17
 the best smoker for home use June 11, 2010
Carryit (iowa)
i have used the same smoker for 3 years, its wonderful and ive never had a problem... it sits outside summer and winter.... i use it summer and winter although i move it closer to the back door for winter use. i have used other smokers with wood chips and the pucks are far superior. the pucks create a better purer thicker smoke and they are fed in automatically so choose how many you want to smoke with and walk away... i use a wireless meat thermometer which transmits to me when smoking is complete... some meats i put in the grill next to the smoker for browning.... go bradley... you'll thank me later :o)
Great product.......one problem June 1, 2010
T. Rutledge
My smoker wss broken right out of the box. The puck feeder would constantly dump pucks no matter what ajustments I made. A quick phone call to the manufacturer and they shipped a replacement feeder to my house in 3 days. Very good customer service.
The smoker does a great job and is truly a set it and forget it cooker. I have tried it with beef, pork, veal and fish and everything turned out great. Make sure you have a good meat thermometer to make sure you cook to perfection.
 Very Disappinted Customer May 18, 2010
F. G. Orr (Vancouver, Canada)
4 out of 5 found this review helpful
Note, comments relate to the 6-rack digital but I believe are largely applicable to all the Bradley Smokers
I was really excited to get this product and spent over a year trying to get it to work. After a year and a bunch of research I came to the conclusion that the product is crap. You are welcome to do your own research but I think what you will find is that this product is very easy to use. However, the ease of use comes at the cost of a smoker that does an unsatisfactory job of actually smoking. As you know the key to good smoking is maintaing conistant heat and the Bradley is simply not designed to do this.
My list of issues are as follows:
1) The six rack smoker has the same heating element as the four rack smoker. So while it is significanlty larger it has no more power than the smaller model. I believe its heating element is only like 500 watts and I believe my wifes hair dryer has more power than that.
2) The heating element in the smoker is way underpowered for the six rack unit (and I suspect the four rack one as well). It takes over an hour to heat up to 200 degrees and then drops way down when you open it up to put the food in and takes well in excess of another hour to get back up to tempeture. It was so under powered that I would just leave the unit set at its highest setting, like 300 degrees, and I do not think I ever got the unit up past 250 degrees. Since it was so underpowered it took very long cook so that towards the end of my use with it, after the smoke had set, I would take the food out and put it on the gas barbque at 250 degrees to finish off.
3) Owing to the design every time you have to open the unit to check on the food you loss all of the heat (i.e. there is no effective heat sink) which then takes for ever heat up. Think about it, to service the unit you have to open the door competely allows all the heat to escape.
4) the design of the heating element creates hot spots along the back of unit and it is significanly hotter at the bottom than it is at the top. Bradley themselves recommend rotating the racks front to back and top to bottom to get an even cooking. This means you need to open the door which allows all the heat to escape.
5) the digital thermostat is located just above the heating element so it reads high. The spread between the tempeture reading on the digital unit and one taken manually from the top of the unit is like 30 degrees.
6) the digital thermostat has like a 20 degree varience between starting and stoping when it is at tempature. Do research, I read that people recommend buying the orginal and an after market digital thermostat which is far superiour and overall cheaper than buying the digital Bradley.
7) An electric smoker will not give you a smoke ring. The smoke ring comes from a chemical reaction related to the carbon burning off from charcol or wood. The smoke ring is a sign of good smoked food.
My reasoning for giving it 2 stars is because the smoke generator works wonderfully well.
The cons in my humble opinion so far out weight the pro's that a cheap guy like me gave the Bradley away. Spending almost $500 on a smoker to dump it becasue it does not do a good job hurts, expecially when all of the issues that I listed above are well documented on the net and I failed to do the detailed research before hand.
Rather than trying to modify the Bradley to try to get it to work I decided to buy a Weber Smokey Mountain. While WSM is lacking the electronics it is wonderful to use. It maintins the heat like an oven, I actually cannot believe how fast it heats up and how long it will maintain a constant tempeture without any adjustment. There is lots of support for the WSM on the internet and I really do not see it being any harder to use. Personally, I also like the idea of cooking with charcoal, it just adds to the mistique of smoking food and impresses the neighbors.
This product in my mind is just a gimmick which produces an unsatisfactory product. Please, do yourselves a favour and read the Bradley sites on the net and you will see all of the issue I mention above are documented and the modifications people are doing to deal with heat and tempeture issues. Knowledge is power.
Great for smaller cuts! April 9, 2010
J. Stuart (South Eastern Indiana)
This unit was given to me as a gift last year by my father. He had no idea what he was getting, but said he thought it would go well with my arsenal of smoking and grilling parphenalia. I was really excited to try it out and started with chicken wings and small whole chickens. I was very impressed with the ease of setting the time, temp, and smoke time. Was simple to assemble. It did ship with a small dent, but that didn't matter to me. There is a little difference in the taste vs. a charcoal/wood smoker, but it's not worth complaining about, it's just different. It seems to clean easily assuming you clean each time and don't let the crud build up inside. It seals very well, I don't see hardly any smoke escape except from the top vent. I used the Bradley when in was below 40 degrees and it worked well. I tried a big pork butt and it had a hard time finishing it off to the desired 200 degrees I like for pulled pork. If you stick with the smaller cuts you'll be very happy with this product. I have yet to try cold smoking with it, but am looking forward to it this summer!
Still doesn't cut it like a pellet or wood smoker does March 3, 2010
Joe S (Puyallup, WA USA)
2 out of 3 found this review helpful
Overview: It works exactly as described and does produce electric heat and smoke from pucks. However, it does not produce the good smoke flavor or the true smoke ring like a Traeger or a wood fire smoker does.
Pros:
- It does produce smoke
- It is fire and forget, so there is no need to keep an eye on it. Just plug it in, set the temp, set the smoke time and come back when the meat reaches temperature
- It's nice to be able to leave it for 8 hours and never check on it
- I like the stacked racks so my pork drips onto my chicken, etc.
Cons:
- Does not produce a good solid smoke flavor all the way through
- Does not produce the pink smoke ring of flavor deep into the meat
I have made some decent pork loin in it, but brisket and turkey didn't smoke deep enough. My friend has a Traeger and we have tested the same recipes and same methods on both of our smokers and each time the flavor from the Traeger is better.
Tips I found on a Bradley though:
- a cut piece of 3" PVC pipe with a cap over the top does well in wet weather to keep your pucks from absorbing water.
- a 13x9 pan does a better job of collecting burnt pucks than the bowl for long smokes
- Set the temperature 30 degrees hotter on cold days to keep the temperature up (I've only smoke in the winter above 40 degrees but even then it had trouble keeping up)
- a good wireless thermometer is a must so you don't have to open the doors
- the wider the vents are open the more smokey the flavor
Showing reviews 1-5 of 17
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