I bought this fryer about 3 years ago and have experimented lamb, roast, ribs, chicken, turkey, ham, pork shoulder, chicken drums, etc., etc... It cooks very fast and does not dry the meat. The only thing Char Broil can do to improve this super cooker is to improve the material used on the drum to increase its resistance to rust. I keep my fryer covered all the time when not using it, and the rust has been inevitable. Other than the rust, all works well and have been happy with it - for that reason only I scored it 4 stars. If the drum is improved in the future, I will rate it 6 stars. LOL
Okay, putting it together was a breeze. Turkey was Very moist! I did cut off the tail and place it in the top of the breast. Cooked within 2 hrs., 15 pound turkey. Made gravy! It is the clean up and the storage that I have problems with. I am a person that cooks my turkey in a bag. No Mess! Well this is very time consuming to clean. It takes a long time to clean! And the storage I am really having a BIG problem with. After you clean it, you are to brush it with oil. That is okay, but I will be storing it in my garage. And my garage smells like gasoline and chemicals. I might use it twice a year. The amount of pounds of meat you need to have in order to cook in it is too large for my family. I would like to know how many men actually clean this.
Worth the $ invested. My husband and nephew have produced some yummy food in this smoker. It's been 5 months and going and all of us are enjoying top notch smoked foods. Yes, a couple of bisquettes are wasted at the end of smoke cycle. However, if you search bubba pucks on the internet, in particular the Bradley Smoker forums, you will find all kinds of helpful items and tips for using the Bradley smoker to its fullest ability. Also, you will want to search out "frogmats". Yes, that is correct. They are heat resistant food safe mats to place on the racks for delicate foods such as fish and cheese. They are somewhat pricey... but so worth the money!!! I found the best prices for these at Sograte BBQ and Brew. The down side to this smoker? Hmmm - you might just tire of smoked products within the first month of ownership and use... because you will want to smoke EVERYTHING at once!!! We had smoked homemade sausage (many types and flavors), cheese, ribs, meatloaf (yummy) and even eggs. That was all within a few weeks of receiving the smoker. Also as a side note, if your wondering whether to buy the cold smoker attachment here is our experience with smoked cheese. During the cooler months of spring there was no problem smoking cheese with the Bradley smoker itself. However, now that the summer heat has kicked in we've found the cold smoker invaluable for smoking cheese. The cheese melts too quickly unless we use the cold smoker attachment. Which flavor bisquettes to use? We've really enjoyed Jim Beam, mesquite and hickory for pretty much anything. Maple for pork products and Apple and Cherry in particular for cheese.
This is a very nice smoker. Although it doesn't get as hot as I would like when filled with meat (tops out around 200 degrees), it does a fine job. It's great because you don't have to touch it once you start smoking. It's truly a set it and forget thing. I added a Maverick ET-733 wireless dual probe thermometer that I place in the room with me to let me know the food is done.
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