So you’ve just purchased your new Bradley Smoker… now what?
Great question!
We just released a new page dedicated for new smoker owners just like you!
First things first, be sure to register your warranty here. Next, there are numerous “Q & A’s” for you to read up on. They answer some questions like:
“On my digital smoker, the oven side turns on but the smoker side dosen’t, what do I do?”
Check out the answers to these “burning smoker” 
questions here
We are using our electric 4 rack digital smoker for the first time. Recipes say to preheat before putting in the meat. We tried turning on just the oven, thinking we shouldn’t waste the smoke while the unit heats up, but we aren’t getting any heat unless the smoker turns on. Should we have both the smoker and the oven turned on to preheat?
I purchased a Bradley smoker 6 weeks ago. The first smoker did not maintain it temperature. My second smoker replaced by Amazon has a crack forming at the top where the plastic part used to open the door is. The smoker is holding its temperature and the food we have smoked is fantastic but the quality of the equipment is less than expected. I leave two messages with the customer support line with no response. Just wondering if customer service is available and warn other buyers.
I am interested in purchasing a Bradley but I would like to see the answers to the two previous entries here. Has anyone responded from the company? If not, is this an indication of poor customer support?
Thanks
Hello everyone.
I am a proud owner of the Bradley 4 rack digital smoker. It works great and the food is wonderful, I have called the customer service line and they are wonderful, they answer all my questions. And there are a lot since I am new to the smoking process. I have also left messages with them and I get a phone call back. I think we are on the same time zone so it’s easier for them to contact me when I am at work. Try leaving your work number, and or cell phone number. If not send them an email, it the wave of the future.
Thanks.
Very satisfied customer.
Hello,
I am a Bradley Smoker Customer Service Rep. We are in the office from 8am – 4:30pm Pacific time Mon-Fri. We always check the messages in the mornings and try our hardest to respond back that day, if not then the next day. Sometimes people forget to leave us their area codes and this is usually the only time we do not call them back. If this is not the case then I apologize, it is not like us to do this. As for the smoker that is not preheating properly I would just like to say that you should not have to turn on the smoke side to preheat the oven. Once in a while the digital smokers will have a tight connection where the short power cord attaches to the tower. Try to plug this cord in tight so that it is flush with the back of the tower, if this does not work please call us toll free, it is easier to talk to you on the phone to troubleshoot. The toll free # is 1800-665-4188.
As for the smoker that came damaged, i greatly apologize for this I will be honest it does happen once in a while with the old packaging we used to use. The shippers are not always as delicate as we would like with the smokers, however we have changed the packaging and added extra protection to solve this problem.
We would love to talk to anyone about any problems, questions or concerns so please do not hesitate to call.
how many whole chickens (5 lbs. average) can be smoked in the 4 rack smoker?
how well does the temperature hold?
if the wood chips run out, will the smoker keep cooking?
does the water pan keep the food moist?
please call me @ 479-652-6600
thank you very much
Hello,
I am using the propane smoker and I am having a problem with the bisquette catching on fire? Can someone tell me what I am doing wrong? It worked fine the night before and for a few hours today, and then I looked out and saw a big fire coming from 2 bisquettes on fire, rather than producing smoke. Thanks for help. Justin
Can anyone give me instructions on drying fruit? Just purchased a Bradley and it says it’s great for drying fruit but no instructions on that
Henry Harrison once said, together we can smoke the world. So we did. Henry and I fell in love and the rest is history. He’s the man I’ve always dreamed of and I’m the man he never expected to fall in love with.
I am a new Bradley Smoker owner. I purchased the digital smoker from Amazon and when it was delivered it was evidently damaged. I immediately contacted Amazon and they replaced it with another which was in perfect condition. When I first fired up the smoker I kept getting an ‘E’ message and had no idea on how to fix it. I visited FAQ’s on the Bradley site and low and behold, found out about the ‘E’ message. Though I believe I shouldn’t have to be taking apart a ‘brand new’ smoker, the advise worked like a charm. After seasoning the smoker, my first attempt at smoking was a pork butt. It was probably the juiciest and tastiest piece of pulled pork I have ever had. My neighbors thought so as well.
Where would I find a replacement power cord…we “inherited” a practically new Bradley and the power cord is missing?
I got my Bradley Smoker on Oct.20 2008 and found that the door scrapes on the bottom. On further inspection, I found the top hinge is cracked causing the door to drop at the opening end.
I HAVE RECENTLY AQUIRED A BRADLEY 4 RACK STAINLESS STEEL SMOKER & NEED TO KNOW WHERE I CAN BUY AN EXTRA RACK AND ALSO A KNOB FOR THE TEMP CONTROL SLIDE SWITCH. PLEASE REPLY ASAP. THANK YOU
How long should it take a Bradley electric smoker to preheat? The first time I used it it took only about 35 minutes to reach 200F. Today it has been on for almost 40 minutes an is barely over 150F. The tempertures were warmer in the summer when I was using it but it is about 75F outside & no wind. Is there something wrong or am I being impatient?
Thanks,
Trina
I just purchased a Bradley smoker, is there a store you can get the bisquettes at, it would kind of be a pain if you could only purchase these online.
thank you,
Mike
Academy has many different varieties and I am sure Bass Pro Shop does also.
I have found alot of wood bisquettes @ gander mountain and cabelas
Does anyone have a idea for a brine for turkey?
In the past I have used Morton Tender Quick salt for a brine. I normally soak the bird for a minimum of two days stirring at least once a day. I have soaked the birds up to four days depending on the weight.
Each year I prepare a standard brine solution. Instead of using plain water in the mix, I use fresh apple cider. Then after it has been brined, I stuff the body cavity with fresh apples and onions. It works for me!
Turkey Brine:
What ive been doing, and lets say you wanna eat at 5pm Saturday.
Get a large cooler, I have one of the stainless steel colemans, very little interior space is lost to insulation..
For a large turkey:
-Two large pans of water heated up enough to dissolve 1.5C of kosher salt, and 1.5C of washed brown sugar (3Gal total)
-Then add a few tablespoons of poultry seasoning to each pan
-Then add 2-4 bay leaves to each pan
-Then add a few tablespoons of to each pan
Allow to come to a boil, then immediately turn off heat.
Once room temp, dump into cooler, and add in 3 or 4 large freezer bags full of ice cubes that will chill this down for you, and then add 1gal of apple juice, and 1gal of orange juice. I put the cooler then outside to keep cool (or garage in the summer) and let this sit all day long while you’re at work..the spices just settle in and diffuse into everything IMHO. Dont use cheap juices..ick. You dont want your turkey tasting like Sunny-D ot Tang!
Get your fingers under the breast meat skin..separate it from the meat, DONT tear it. The handles of plastic mixing spoons work well to get in there..or even the business end of a plastic mixing spoon. Wood ones will grab and stick..can tear. But separate that skin, this lets the brine get into the meat a lot better…and preps for later steps.
Pull out the giblets, trim the neck/fat to your own preferences. Put bird into your cooler..ensure all the air gets out of the cavity. If you live in a warm area..maybe refill your freezer bags with ice..the bags dont let water get in and reduce the brine. Maybe put a plate on it to keep it submerged.
You’ll leave the bird in there for about 12hrs. I wouldnt do more..and mind you I wouldnt smoke a bird larger than 16lbs..they can then take too long to get out of the cooking danger zone. Who wants to get sick? Brining longer IMHO, overloads the bird…but NOW..
After brining for 12-15hrs, depending on what meets your schedule best, remove it from cooler, rinse it off WELL inside and outside, let it sit 5min, the rinse it off again.
Now, place it in the fridge for about 12hrs uncovered. This lets the brine settle out -evenly- through the entire bird. it wont dry out or anything, 10-12hrs is enough for this, depending what works in your schedule.
Its a good time to clean the cooler, you’re going to need it again here soon.
Now..its up to you how to smoke this.
I slice up a handful of cloves of garlic, and put some under the skin..get some all the way in there. The rest in the cavity. then a couple sprigs of FRESH spices..like thyme, rosemary, etc..to your taste also into the cavity.
I will then rub down the bird with olive oil, and maybe sprinkle on some dry spices, but dont rub it in.
Im still a low and slow kinda guy, and I fire up the smoker about 9a, and let it preheat to 225. Then I put in the bird. Over time, you’ll heat up it seems to 120-140 pretty fast, then plaeau..and it’ll take a while to get to your target 160. While smoking, about every 30min or so, I spray it down with a mist of:
50% cranberry juice (or black cherry juice)
25% apple cider
25% brandy
..I’ll spray some into the cavity as well for good measure. But not much, just enough to mist it down.
At 160..and hopefully this is about 330-4pm..get your cooler handy, and an old bath towell. Pull bird from smoker, and wrap it in towell. Place it upside down from how you had it in the smoker into the cooler, close cooler.
Let this sit for at LEAST 45min, I like one hour.
It will continue cooking and rising in temp during this time to about 170.
When you pull it to cut it..it’ll be the _most moist_ turkey you’ve ever made.
Schedule:
Wednesday:
Obtain bird, free range is my preference, and NEVER frozen, EVER. Diestel is my fav brand. Put in fridge
Thursday:
7am heat up two large pans with water, add spices, dissolve, boil, turn off. Pretty quick & easy.
7pm put now cool brine into cooler with ice bags and juices, let rest overnight.
Friday:
7am place in brine with fresh ice bags on way to work
9pm place in fridge uncovered after through rinsing
Saturday:
9am preheat smoker
4pm wrap and cooler
5pm Eat!
I’ll do the same brine and prep for WHOLE chickens, and adjust the cooking spray to be..get this, whiskey and sweetened ice tea…with the sprinkle rub over the chickens being powdered iced tea and paprika.
I bought a bradley stainless steel smoker from Amazon.com It came VERY damaged. they replaced it and the next unit was damaged. They told me I had to begin the order process all over. Amazon is a complete dissapointment. I may just forget the purchase for now.. One thing for sure I am DONE with Amazon. Can Any one reccomend a better on line dealer?
Hi, I purchased an 8 rack digital smoker yesterday, I was originally only looking for a smoke generator really but got a great deal. Hope I don’t have problems as above.
I have migrated from a fire pit in the garden with sunken pipe duct to metre square wooden box for cold smoking Dry sea salt cured trout. I note that I will still need my original box as a baffle to keep the temperature down even with a Bradley.
My original duct pipe was 12 feet long and black to radiate any heat in the smoke or transfered via the pit. As the smoke entered into into the smoke box it was filtered between 4 1″ x12″ square ice pack to ensure low/cold temperature smoke. The only problem is if the heat is not lost before it enters the smoking chamber the food will sweat. Has anyone cold smoked using the illustration on the Arden Smokers Supplies web site. They also run a new owners smoking course. Have a look.
I am going to fire up the Bradley this week on
Fired up the Bradley, only one problem so far, the final 2 Bisquettes required in the smoke generator to push the correct number Bisquettes on the the smoke plate. The last bisquette on the hot plate is just touching the one behind it and it starts a extra 1/2 bisquette burn on the feeder slide. I’ve tried polishing the feeder slide as it now gets covered in residue. I also checked to see if the smoker is level, but the same thing happened again. This could be due to the Biscuettes edges being rounded during transit ie. slightly smaller diameter. I will try a metal disc, full size diameter and hight, a bit like a pastery cutter to see if that solves the preignition problem. If it works I will let you know.
Is anyone else having this trouble. other than that its all systems go.
If you are going to colds smoke using the digital smoke generator you will need a 1.7m extension cable to replace the short sensor cable supplied. The genorator will not work without one being connected.
The longer cable allows enough distance between the smoke generator mounted on the first box and the termination of the hose at the Bradley at least 3 feet away. It works just fine.
£GB inc UK freight £9.78. Arrived next day
Available from Grakka Ltd.,
4 Halwell Business park,
Halwell, Totnes,
Devon TQ9 7LQ
email: grakka.com
I’ve had a Bradley smoker for 2 and half years. The smoker works great, but the feet are falling off. I have to place the feet under unit to keep level. Will probably use till the bulb goes out and then will throw in the garbage. Going back to the old fashion way.
Roger Mccann:
My unit, the 6 rack smoker does the same thing… Did you get any help with the issue?
I received a 6 rack Bradley Smoker in October. It seems that it takes hours to get to temprature when cooking 6 racks of ribs. When I take the temperature with an external thermometer, it is always about 80 degrees cooler than what the Bradley is reading. I am having a major heat issue and need some help. Everything I cook takes about twice as long to cook.
Jon
For some reason the page is formatted all wierd and I can’t read the whole post.
I’VE HAD MY SMOKER NOW FOR TWO YEARS.. NO REAL PROMBLEMS.. EXCEPT FOR THIS YEAR WHEN THE TEMP. WAS SO COLD I COULDN’T HOLD MY TEMP IN THE SMOKER I TRIED PUTTING A WATER HEATER JACKET AROUND IT, IT HELPED BUT NOT REALLY .. JUST WONDERING WOULD A SMALL DOOR (OR HOLE) OF SOME KIND AT THE BOTTOM OF THE DOOR HELP DRAW THE HEAT UPWARD ? HAVE YOU THOUGHT ABOUT THIS ? CAN I DO THIS WITHOUT HURTING MY SMOKER? PLEASE LET ME KNOW IF YOU HAVE ANY IDEAS.. THANKS
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Hello
today i got my new fine bradley smoker,,stainless steel and all,,it looked wery nice,,and i have read wery nice tests on the internet,i have builded a smoke house for it,,evrything was cleared for it.
When i had unpacked it,,i decided to test it on my balkong.i feeded the magazine with biscuits,,and turned it on,,the feeding mechanism started,,nice and smoothly,,BUT,,dammned,,it will not stop,,the mechanism feed back and forwards all the time.the 20 minute delay time is not working,,any tips,,does i do something wrong?..
anyway
thanks,,bjørn-tore.holmvåg NORWAY
da.
mmned,,i got my salmon sugar salted and ready to be smoked,,please help.
I have a digital Bradly smoker and it has difficulty heating up to 225 degrees and above. Actually I can’t get it up above 225 degrees. It is also very slow heating up. Please help. Thank you
the oven part quits when i turn the smoker part off but all works great when i am smoking. any solutions
Weird, not sure why this is happening. Give our CS team a call and I’m sure they will know what to do!(866) 508-7514
This is really my email add
I have read most all the Comments and believe a larger heating element would do wonders for most of the heating troubles. I have not bough a Bradley YET
I have looked at a lot of smokers and the Bradly seems like the best one,
Other than the shipping issue and the low heat problem peryy good , So add a larger heating element and use other shippers and Bradley may have a home run