BRADLEY

The Bradley Smoker is large, industrious, and imposing; ready to smoke meat for your large party and then some! Bradley is a family-run business dating back to the 1970s. This company understands the importance of quality smoked meat without exhausting all your time and resources. Bradley sticks to these main principles: quality, time, family, and minimalism. You find unnecessary gadgets and gizmos on your machines that confuse you. Bradley has got you covered with its simple design and complex tasting meat that will leave everyone wanting more. Brisket, salmon, potatoes, or baby back ribs, Bradley is ready for any challenge! 

Pros: 

• Easy setup
• Cooks large quantities of meat
• Easy to manage temperature interface

Cons:

• Not easily transportable
• No glass pane
• Meat is less tender if cooked by the heating element
• Some models have the thermostat placed over the heating element showing inaccurate temperature values.

How To Use A Bradley Smoker

Congratulations on your brand new smoker! Bradley is a family-run business founded in the 1970s that values quality, versatility, consistency, simplicity and technology. 

To get started, we have to set up the smoker. Included in the box is:

• A drip bowl for catching the bisquettes (wood chips)
• A tray to protect the base of the unit
• A drip tray to funnel all of those delicious juices
• The smoke tower
• Digital smoke generator
• Sensor cable and power cords
• Cooking racks
• The owner’s manual
• Recipe booklet
• Power cord

Watch the instructional video here!

Now your smoker is all set up, you’ll have to season it before you start smoking food. This gets rid of all oils and residue that might be left in the smoker from the manufacturing process. 

The interior walls should be completely clean. Seasoning the smoker coats the interior with a thin layer of smoke build up which produces a contained smoke environment and provides an enhanced flavour.

Over time, the walls will blacken with smoke buildup and will continue to add flavour to your meats. 

• Ensure the smoker is set up correctly, according to the user manual and the instructional video.
• Fill the metal bowl with water and place it inside the smoker where the bisquettes fall off the heating element
• Place all racks inside
• Set the top vent to half open
• Place 8 wood bisquettes in the hopper.
• Turn the smoker on to the maximum
• Close the door and smoke for approximately 2 hours

Now you’re ready to start smoking some meat! 

 

How To Clean A Bradley Smoker

Wipe the racks of all residue and food particles, then wash the racks thoroughly in hot soapy water. Racks are dishwasher safe. TIp: Coating the racks with a thin layer of oil before placing your meat on can reduce the amount of sticking the meat does to the rack.

Clean the drip bowl and V-shaped drip tray thoroughly with scrubbing brushes or scraper. The door seals collect heaps of smoke residue and needs to be wiped down with a rag, or sponge and warm water. 

The bisquette burner gets some ash build up, and ash will reduce the transfer of heat to the fresh ones. Any residual ash can be scraped off with a scraper or a flat head screwdriver. 

The interior walls of your smoker should be wiped down to remove particles but not thoroughly scrubbed. The smoke residue on the walls of the smoker will enhance the smoky flavour of your food.

While cleaning your smoker, use only natural ingredients and avoid harsh chemicals. Fill a spray bottle with half apple cider and half water, or use an organic citrus-based cleaner. If you have to, a mild dish detergent can also be used. 

 

Do You Soak Wood Chips For Bradley Electric Smoker

Bradley Bisquettes are not meant to be soaked. They are available in several flavours, using various wood types such as apple, mesquite, alder, oak and whiskey.

 

How To Season Bradley Electric Smoker

Seasoning your smoker before you start smoking your food is essential. This gets rid of all oils and residue that might be left in the smoker from the manufacturing process. 

• Ensure the smoker is set up correctly, according to the user manual and the instructional video
• Fill the metal bowl with water and place it inside the smoker where the bisquettes fall off the heating element
• Place all racks inside
• Set the top vent to half open
• Place 8 wood bisquettes in the hopper
• Turn the smoker on to the maximum
• Close the door and smoke for approximately 2 hours

 

How To Smoke Ham In A Bradley Electric Smoker

It typically takes 20 minutes per pound to smoke ham. The temperature of the ham at the thickest part should be 140 – 160°F (60 – 71°C). It can take around 3 to 5 hours.

 

How To Smoke Turkey In A Bradley Electric Smoker

When buying a turkey, a good tip would be to measure the heights of the racks and keep that in mind when you go looking for the bird, to ensure the bird will fit in the smoker.

Smoking a turkey takes a while, approximately 8 hours. 

• Thaw the turkey completely then rinse thoroughly with cool water 
• Remove giblets and neck, reserving and refrigerating them for gravy
• The night before smoking, combine ingredients for the brine in a large pot over medium heat until salt and sugar are fully dissolved.
• Allow brine to cool then submerge turkey into the brine
• Cover and refrigerate overnight
• The next day, remove turkey from the brine and rinse with cold water, patting dry with paper towels
• Refrigerate uncovered for at least 2 hours to dry the bird out
• Preheat the smoker to 225°F (107°C)
• Rub the cavity of the turkey with butter, and stuff the bird with your favourite ingredients
• Use 2 tablespoons of butter on the outside of the bird
• Place the turkey in an aluminum roasting pan
• Place in smoker and smoker for approximately 8 hours, or until the internal temperature of the thickest part of the thigh reaches 180°F (82°C)
• Halfway through the smoking, use the remaining butter on the turkey

 

Where Are Bradley Smokers Made

Bradley Smokers are made in Canada.

 

How To Smoke Ribs In Bradley Smoker

When it comes to smoking ribs, the low and slow cooking method works best. 

• Remove the ribs from the package, drain and pat dry with paper towels
• Remove the membrane on the backside of the ribs. You can slide the handle of a spoon under the membrane to get it started
• Apply your rub to both sides of the ribs
• Cover the ribs with plastic wrap and leave them to marinate in the fridge for at least 3-4 hours, ideally overnight
• On the day of smoking, bring them up to room temperature, which will lessen the temperature drop when you put them in the Bradley, and recover the heat loss quicker when you open the door of the smoker
• Preheat your smoker at a higher temperature than you plan to smoke at
• Add about 3 hours of your favourite Bradley Bisquettes
• Start smoking!
• Your ribs need to reach an internal temperature of 185°F (85°C)

TIP : Try to avoid opening the door multiple times. Each time the door is opened adds another 15-30 minutes of smoking time to compensate for the heat loss.