I ordered this standard shipping on Sunday and received it on Wed before Thanksgiving (it was sourced only 2 states away). My son and I assembled it in about an hour and seasoned it for about an hour and a half Wed. eve. I put a 20# turkey in it shortly after midnight and by 11:30 we had the best Thanksgiving turkey ever. The smoker had plenty of room for the turkey and a pan of dressing on a rack under the turkey. The outside temp was about 40 degrees all night and the smoker held steady at about 135-140 degrees at the top-middle of the smoker. I also smoked 2 pork shoulder roasts for a football party and my only regret was I didn't smoke 4 and freeze the rest.
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.
Like many of the past reviewers have stated one problem is getting a dented item. This happened to us. The whole top side was bent in. This happened before shipment because the packaging was in perfect condition. If it wasn't for the poor quality control, I'd give this smoker 5 stars. It's a great smoker and we love it. We contacted Overstock about the damaged item. They quickly had the smoker picked up and gave us a refund upon receipt. We ordered a replacement which came in perfect condition. We smoke all the time now! It's perfect for holidays too. I highly recommend this smoker.
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.
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