Bradley Smokers Review

The Bradley Smoker is an electrically powered and thermostatically controlled smoker that uses brisquettes to create smoke. The brisquette dispenser unit can be loaded anytime and after eight hours, it will bring out the best barbecue or smoked fish.

The Bradley Smoker gives you an authentic barbecue in a compact refrigerator-sized appliance. To prove its versatility, the Bradley Smoker can smoke cold fish like salmon. It can also dry fruits like mangoes, in no time.

Its superior stainless steel interior allows it to be cleaned completely. The smell after cooking fish goes away. It allows cooking different kinds of foods quickly thereafter. Smoking food has never been as easy, you no longer have to tend to a fire or prepare vents.

The secret to every Bradley smoker is the brisquette, which is sold alone by Bradley. These come in a number of different wood flavors. These are injected one at a time to the machine so there's no more need for you to fiddle around with it. The company estimates that it will cost you about $1.00 per hour of cooking time. Despite the cost, it still allows you to have total control over the entire cooking process.

The smoke generator attached to the left side of the Bradley smoker is the key to this impressive product. It is designed to control the level of smoke this device is emitting to the smokehouse.

You will be glad to know that despite its squarish shape, the smokehouse box is light enough to be moved around.

The Bradley Smokers are very good at the following:
-Hot smoking - this is the basic function which everyone is very familiar with. With Bradley, the heat and smoke are generated separately, allowing for a consistent and thorough cooking. Smoking is generally only in the first part of the cooking.

-Cold smoking - not all smokers can do this. With Bradley's, the smoke is controlled directly at the briquette. This process is performed at temperatures below 100F.

-Drying - The meat is rinsed and allowed to dry after the curing process. The pellicle then appears after it is dried. The meat will look glossy and it is then ready for smoking.

-Curing - Curing is the process of injecting salt into the food through brining, injecting or dry curing. The salt reduces the ability of the micro-organisms to grow and spread. By curing the meat, it easily absorbs the smoke and enhances its flavor.

Bradley Smokers At A Glance:

Pros:

  • Self-contained package
  • Light enough to be moved around
  • Can do a variety of functions, hot and cold smoke, roasting and drying

Cons:

  • Brisquettes are sold only by Bradley's

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