I am on the hunt for a electronic smoker, ideally with internal meat thermometer.
Any recommendations for brands/models?
Thank you in advance
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I am on the hunt for a electronic smoker, ideally with internal meat thermometer.
Any recommendations for brands/models?
Thank you in advance
I have a Bradley and I really like it. My son has had one for years. I've had smaller electrics and a propane but I like this one the best. I opted for the non-digital one as for me simple is better:D. I have a meat thermometer with a long cord and I just insert it when I put the meat in. Works for me. TC
X2 for the Bradley, I like to babysit the smoker on a Sunday afternoon so I also have the basic model.
as a small time farmer ive been waiting for the opportunity to pick up a bradley. i have some perfect 5 pounder chickens that would smoke up great in those. set it and forget it. to think of throwing a goose in or even a venison ham.
if only i could write it off as a farm expense :P
Home depot has a line of them, i dont own one so i cant tell you any reviews but feel free to search online for em. '
heres the link.
https://www.homedepot.ca/en/home/cat...s/smokers.html
Actually that's what I like about the Bradley, you don't have to babysit it. It takes a half hour so to get the temperature right but after that I find they hold temperature very well. That was the problem with the propane unit, you had to constantly fiddle with the flame to keep the right setting.Quote:
Originally Posted by dean.f
Depends what you want a smoker for. Pit Boss, Traeger and such are great smokers for meals, ie Brisket, ribs, Pulled Pork etc. Bradley is Ok for meals too, just don't expect a char, or good smoke ring, for visual I have finished on the propane. With an additional option a Bradley can be a good Cold Smoker. I have done jerky, pepperettes and Summer Sausage in my Bradley; but you have to rotate the meat all the time due to the burner placement. I have now built my own for processing jerky, pepperettes and Summer Sausage.
I run the Masterbuilt electric. I like the electric because you can really regulate low temps and I’m lazy.[emoji2957]
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Shhhh! Don't tell the wife that!Quote:
Originally Posted by trky chsr
Yes it's very consistent I've used it to make jerky, roasts, ribs, did a mallard in it once too. I usually only turn back the dial once after an hour or so.
Thank you all for recommendations
I'm running the same model, and Therm Pro Bluetooth temp probes.Quote:
Originally Posted by Gregger17
I was struggling a bit with the cold smoking, but I have figured this out and I'm happy.
Just posted my used once Bradley smoker in the clasdified section.. :)
Thanks for heads up. Would have loved to pick it up, but unfortunately, it's quite a long away for me.Quote:
Originally Posted by bellerivercrossbowhunter
I have a pit boss which is great for ribs but the lowest smoke setting is 120 degrees F, I do salmon on the lowest setting and it is slightly over done for me. The advantage is the electronic temp setting does not need constant monitoring like my Weber.
Im a bradley user. I started with the base model and now have the digital one, which I find way better. I gave my original to my son. I can set the digital temp and the smoke time and walk away and do things, now you are correct I don't have an excuse to be outside having a beer now. I also use the thermoPro dual probe, not the bluetooth one though. The range is about 300ft so I can go pretty much anywhere on the property and still get a reading. Like stated you can't grill with it, but does a good job on deer roasts, ribs and cold smoking cheese with the attachment.
This is the electric smoker I'm thinking of getting and the price is right. I like that you can use your regular wood chips and don't have to buy the pucks like the Bradley. Right now I use my Weber kettle grill and use the snake method to smoke but I can't walk away for too long. I'll usually smoke trout and salmon with the occasional turkey breast or ribs.Quote:
Originally Posted by Gregger17
Weber smokey mountain. Can't beat charcoal and real wood chunks IMO. A little more affordable than the fancy electronic ones and you can also use it as a little charcoal bbq without the drum and lid for cooking around camp.
In my uneducated opinion, you should start with a low end model to see if you even like the process and work involved first so you lose little if it doesn't appeal to you. In the event it does, you will then have a better idea of what you really do want in a smoker to suit your personal needs. As many have said here, they didn't stick with their original smoker for very long and upgraded to various other higher end units as they evolved in their smoker needs and skills. I know 1 person that has worked their way through 4 smokers and nothing was wrong with the ones they upgraded from.
John
Agreed. I bought my first Big Chief smoker back in the 80's at Laurentian Trading Post in Ottawa. Bought another one at a garage sale 15 years ago for $20 and then got another brand new one as a Christmas gift 3 years back. They do all I need in a smoker but with a fixed temp of 160° I just use the oven to finish larger roasts like picnic shoulders and ribs wrapped in foil or finish wings under the broiler. I still use it lots and have no need to upgrade.Quote:
Originally Posted by johnjyb
I got a traeger and its been amazing