Bradley Smokers Original Smoker (33.5 x 17.5 x 20.25-Inch)

I love Bradley Smokers Original Smoker (33.5 x 17.5 x 20.25-Inch) because it automatically feeds the bisquettes. All I have to do is keep up with how long it needs to cook. What sets the Bradley apart from any other smoker are the bisquettes. They feed through a magazine and every 20 minutes the burnt bisquette is pushed into a small pan of water before the wood's ashes can start emitting rancid chemicals. 

I purchased this smoker for my husband as a Christmas gift after countless hours of searching and reading reviews. Bradley stood out as top of the line in the reviews I read. He really enjoys cooking with the smoker and the fact that it is so easy to use.

The taste is amazing with the smoke from the various wood bisquettes and the taste is not harsh at all no matter if you smoke only a couple of hours or in to an all day excursion into a whole roast. Smoked a 17# turkey for Thanksgiving. Deep fried is good, but smoked in the Bradley is superb! It turns out that smoking isn't just about meat. You can smoke nuts, cheeses, and you can even dry fruit in the unit. If you can eat it, you can probably smoke it too.

• Stainless Steel Interior
• Comes with 4 removable racks and our simple to use temperature controls, which provide a consistent and controlled smoke and temperature
• Can be used as a slow cooker or a slow roasting oven
• Maximum Temperature 250-DegreeF
• Minimum Temperature Ambient

First, let's talk about what the smoker looks like. There are racks inside where you place the items you're smoking. On the side of the unit is a cylindrical tube of sorts, and this is where you place your bisquettes. Bisquettes? The great thing about having bisquettes, aside from the safety and ease of use factor, is that you can actually flavor your food with more than one type of wood. Mark explains that it isn't always necessary to smoke your meat for the entire time it's inside the unit. 

In fact, you can cook food in the Bradley Smokers Original Smoker (33.5 x 17.5 x 20.25-Inch) unit without smoking it at all. If you don't want to impart any smoky flavor to your food, such as when you're drying fruit, just don't place any bisquettes in the tube, or smoke generator. Mark again discusses chicken, and explains that as you're smoking meat, you'll eventually get a nice carmelized crust. 

Mark also mentions that smoking can be a rather slow process. While you can cook it for a shorter period at a higher temperature, you're going to have moister meat if you cook it longer, but at a lower temperature. The digital smoker has features that aren't usable for a blind person at this time, but the analog unit is great. Tomorrow has some boneless pork steaks, country ribs and a butt roast going in....Hickory bisquettes....can't wait!