Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker

Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker
Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker

Best Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker Price

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Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker

Product Features

    • 4-rack fully automatic food smoker with 2,288-cubic-inch interior
    • 500-watt cooking element; 125-watt smoking element; heats up to 280 degrees F
    • Unique smoke without fire system features wood-flavored bisquettes that burn for 20 minutes each
    • Runs for up to 8 hours without refueling; tray and drip bowl included; briquettes sold separately
    • Measures 14-1/2 inches by 17 inches by 31 inches; 42 pounds; 1-year warranty

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Description : Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker Review

Amazon.com

Taste the great outdoors with the original Bradley smoker, a unique four-rack meat and food smokehouse sold complete with its own smoke generator. The smoker makes it easy for the expert or novice smoker to enjoy gourmet-quality smoked food without heading to the nearest BBQ joint.

Original Smoker size

The original smoker is about the size of a small fridge. View larger).

Smoking with a Bradley

The self-contained, clean-burning smoker is easy to use. The smoker works by burning Bradley flavor bisquettes for 20 minutes at a consistent temperature in the smoke generator, and then automatically advancing them off the burner. By maintaining a consistent, reasonable temperature, the smoker eliminates the high-temperature gases, acids, and resins that can distort the appearance and flavor of smoked food. The process is so clean that it produces no aftertaste, so guests will taste the natural flavors of the food first and foremost.

The smoker offers two smoking methods: hot and cold. In hot smoking, temperatures generally range between 180 and 250 degrees F, making it ideal for cooking meats or fish. The smoking time varies depending on what you’re trying to accomplish and the type of food being smoked. Cold smoking is a longer process and is frequently combined with salt-curing foods like ham, bacon, and some methods of fish smoking. Cold smoking temperatures usually range between 60 and 80 degrees F. The original smoker also excels as a slow cooker or slow roasting oven.

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