Bradley Smoker BTDS76P 4-Rack Outdoor Natrual Draft Digital Vertical Smoker

Easy to set up and use. I love it. First thing I smoked was a brisket and it turned out perfect!

Easy to set up and program. Works great. Arrived in perfect condition and was extremely well packed.

My first venture into smoking, and I have to say this unit made it seem easy. Heard friend's complain about their propane/electric thin-wall sheet metal smokers, and the temperature control issues, so I grabbed this one and called it good. Brined a 20 lb turkey for 24 hours (12 in fridge; 12 at room temp); placed compound butter under the skin (2 sticks butter, oregano, garlic, rosemary and packet of Italian dressing - all processed in food processor); rubbed outside with same butter; made a cheesecloth sling to hang the bird and hung it from a bar clamp set across 2x4s on top, with wire hanger through the vent hole. Put neck up so the smoke could enter through the rear, and the sling kept the legs and wings tight against the body. Did 5 hrs of smoke in total with alternating cherry and apple pucks, changing the water bowl every two hours. Did 2.5 hrs set at 250F (actual smoke temp of 245F); did 1.5 hrs set at 300F (actual smoke temp of 275F; as I was getting nervous about making temp in time); then did the last hour back at 250F set temp. Outside air temp ranged from 55-65F during the smoke. I think 250F set temp would have been fine for the duration, but I'm new at this and it was looking rather raw at hour 2 still.Took it out at hour 5, when it had reached 135F internal temp, removed cheesecloth sling, and finished it in the oven at 350F for 2 hrs covered by foil tent (as skin had already become perfectly browned in smoker). Hit 160F on the nose at hour 7. Rested for an hour and carved. I had read many posts on smoker forums, where it was said you can't do 20 lb birds with much success, or the skin is rubbery in smoker. Quite the contrary, the skin was crisp and brown, and not rubbery in the slightest, and everyone at the table raved about the flavor. So maybe those other folks have weak smokers. I'm sold on this one. All meat is going in the smoker from now on.Can experiment with all kinds of rubs, marinades, and seasonings, and I don't think you can go wrong with this smoker. Plus you can cold smoke in this unit. I thought you had to by the add-on cold smoker box, but I guess that's for the analog models. An interior hanger eyelet or hook rack across the top is about the only improvement I can think of (may have to fabricate something, or see if it's offered as an aftermarket item).

I want to start by saying I’m a BBQ novice, but have wanted to try making my own for years. Our recent condo did not allow burning of any wood regardless of the amount.My wife purchased the Bradley Smoker for Christmas based on recommendations from several business colleagues from Dallas & Austin Texas.Assembly was as simple as can be. The digital control unit connects easily and three plug in connections completed the wiring. Assembly was very intuitive.The cooking racks are easy to install and very easy to clean. I popped them in the dishwasher after use and they came out spotless.Programming the control for cook time, temperature and smoke time is simple and intuitive. The outside temperature has been in the single digits and teens the four times I have used the smoker and the control has managed to keep the cook temperature within 10 degrees F from where I set it.There are a variety of smoking pucks available. We purchased Hickory, Mesquite and Apple wood varieties.The rest of the cook quality comes down to the methods you use for each meat type. Fortunately there are tons of YouTube videos available for every type of food you might want to smoke.My first attempt at smoking meat was a full Turkey. I was expecting mediocre results being my first time. I smoked the Turkey for 3 hours using Apple wood pucks. The total cook time was 7.5 hours to reach 165 degrees. The results were fabulous! I served the Turkey for Christmas dinner and it received rave reviews from everyone.In the past I have tried making ribs on my Weber gas grill with failure being the only consistent result. I smoked two full racks of pork ribs on the Bradley using the 3-2-1 method with excellent results. And I successfully repeated the process a week later.I can’t wait to try my hand at smoked Brisket.This has been the best Christmas gift ever!!!