Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker Review

Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker

The Original Bradley Smoker hot smokers, cold smokes and roasts to perfection. Unique smoke without fire system operates for up to 8 hours without refueling.

Customer Reviews

This is the best smoker I have ever had! And 'the size of a refrigerator larger room dormitory, and the door has a magnetic seal that is much like that of a refrigerator and seal perfectly. The tool also works great load of biscuits and saves the trouble of reloading the smoker with more chips in the middle of the cycle. Cleaning is a snap because you do not have to reach in a tube structure which is a standard design of most smokers. Overall, an excellent product, and while the digital control system looks great, the analog controls on this model are more than sufficient, and saves you close to $ 200.00.
If you are looking for a smoker, get a Bradley, you will not be disappointed. Economic ones do not hold heat very well (with the exception of "Old Smokey"), is very likely that eventually the meat in the oven, and are a pain to clean. Take the lid while you're in it!

After owning many smokers in my life, and recently built my own, with Bradley's Smoke Generator, I decided to buy one of these for the smaller capacity. (My house is built over three times the capacity and works well if you're cooking for an army, but I wanted something smaller for everyday use.)
The design of this machine is brilliant with the tiny element of 125 watts to generate the required over 500 degrees of heat necessary to start the wood for the smoke and the largest element to control the heat.
In addition, The folks at Bradley smokers are very quick to respond in the event of a complaint that I have found, after my smoke generator original advance after moving 3 bisquettes,
In my opinion, if you are looking for a smoker, do not buy anything less, unless you have an unlimited supply of wood to use. By my estimation, my costs are about a dollar an hour, depending on where you buy the bisquettes. Using coal, and / or wood smoke was more expensive for me, in addition to little (if the temperature control).
The unit is incredibly well designed to smoke at low temperatures. The problem is, but you need to know what you're doing and use techniques appropriate (eg care) and the preparation of food prior to use at lower temperatures.

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